Savory Chicken Marsala Casserole for Dinner Delight

Embracing the Elegance of Chicken Marsala in a Casserole

Chicken Marsala is a dish that evokes images of cozy evenings and sophisticated dining. Its rich, savory sauce, infused with the unique flavor of Marsala wine and earthy mushrooms, is truly irresistible. However, mastering the classic pan-seared method can sometimes feel a bit time-consuming for a busy weeknight. That’s where this Savory Chicken Marsala Casserole comes in. By transforming this beloved Italian-American classic into a simple, hearty casserole, we unlock a new level of convenience without sacrificing any of the rich, comforting flavors you adore. Imagine tender chicken pieces bathed in a luscious, mushroom-studded Marsala sauce, all baked together in a single dish. It’s the ultimate stress-free meal that tastes like it took hours to prepare!

The Symphony of Ingredients

Crafting this delicious casserole begins with selecting quality ingredients that will sing together in harmony. Here’s what you’ll need:

• 1.5 lbs Boneless, Skinless Chicken Thighs or Breasts: Thighs offer more moisture and flavor, but breasts are a leaner option. Cut into 1-inch pieces for even cooking.
• 8 oz Cremini Mushrooms: Sliced. These little earthy gems are crucial for that classic Marsala depth. White mushrooms work too, but creminis offer a richer flavor.
• 1 Medium Yellow Onion: Finely chopped. Provides a sweet aromatic base. Shallots are a more delicate, slightly sweeter alternative.
• 2 Cloves Garlic: Minced. The fragrant backbone of so many savory dishes.
• 1/2 cup Dry Marsala Wine: This is non-negotiable for authentic flavor! A dry sherry or even a robust red wine can be substituted in a pinch, but Marsala is key for the signature taste.
• 1/2 cup Chicken Broth: Low-sodium is preferable to control saltiness. Vegetable broth can be used for a different profile, or beef broth for a deeper, richer sauce.
• 1/4 cup Heavy Cream: For that luxurious, creamy finish. A lighter cream or even evaporated milk can be used for a less rich, but still delightful sauce. For a dairy-free option, unsweetened coconut milk or cashew cream can work.
• 2 tablespoons Olive Oil (or Butter): For sautéing. Butter adds richness, while olive oil offers a slightly fruitier note. Grapeseed oil is also a good neutral option.
• 2 tablespoons All-Purpose Flour: To thicken the sauce slighty, creating that beautiful velvety texture. Gluten-free all-purpose flour blend can be used as a direct substitute.
• 1 tablespoon Dijon Mustard: Adds a subtle tang and depth of flavor that cuts through the richness. Whole grain mustard is another excellent choice.
• 1 teaspoon Dried Thyme (or 1 tablespoon fresh): Thyme offers an herbaceous, slightly minty note that complements chicken and mushrooms beautifully. Fresh rosemary or sage are aromatic alternatives.
• Salt and Freshly Ground Black Pepper: To taste. Essential for enhancing all the other flavors. Start with about 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
• Optional Garnish: Fresh Parsley: Chopped, for a pop of color and freshness.

The Clock is Ticking: Timing Your Masterpiece

This one-pan wonder is designed for efficiency!

Compared to traditional Chicken Marsala which can often take an hour or more due to multiple searing and sauce-making steps, this casserole significantly cuts down on time, making it a perfect weeknight winner.

Step-by-Step Culinary Journey

Step 1: Prep the Chicken

Begin by ensuring your chicken is ready for its starring role. If you’re using chicken breasts, you might want to lightly pound them to an even thickness before cutting into bite-sized, 1-inch pieces. This helps them cook uniformly. If using chicken thighs, simply trim any excess fat and chop them into similar sizes. Pat the chicken pieces dry with paper towels – this is a crucial step for achieving a better sear later on. Season generously with salt and freshly ground black pepper right before you start cooking.

Step 2: Sear the Chicken

Grab a large, oven-safe skillet or Dutch oven. Heat 1 tablespoon of olive oil (or butter) over medium-high heat until shimmering. Working in batches to avoid overcrowding the pan (which steams instead of sears!), add the seasoned chicken pieces. Sear them for about 2-3 minutes per side, until beautifully golden brown. They don’t need to be cooked through at this stage, just nicely colored. Transfer the seared chicken to a plate and set aside. Don’t you love that aroma already?

Step 3: Sauté the Aromatics

Reduce the heat to medium. If your pan looks dry, add the remaining 1 tablespoon of olive oil or butter. Add the chopped onion to the skillet and sauté, stirring occasionally, until it starts to soften and turn translucent, about 4-5 minutes. Add the minced garlic and sliced mushrooms. Cook, stirring frequently, until the mushrooms release their moisture and begin to brown, and the garlic is fragrant, about 5-7 minutes. You want those mushrooms to get a lovely caramelization!

Step 4: Deglaze with Marsala

Now for the magic ingredient! Pour the dry Marsala wine into the hot skillet. Using a wooden spoon or spatula, scrape up any browned bits stuck to the bottom of the pan. This is where so much flavor resides! Let the wine bubble and reduce by about half, which should take 2-3 minutes. The alcohol will cook off, leaving behind that distinctive sweet and nutty Marsala essence.

Step 5: Build the Sauce

Sprinkle the flour over the mushroom and onion mixture. Stir well and cook for about 1 minute to cook out the raw flour taste. Gradually whisk in the chicken broth and Dijon mustard until smooth. Bring the mixture to a gentle simmer, allowing it to thicken slightly. Stir in the heavy cream and dried thyme. Season with additional salt and pepper to your taste. Let it bubble gently for another minute until the sauce is beginning to reach a nice consistency.

Step 6: Assemble the Casserole

Return the seared chicken pieces (and any accumulated juices from the plate!) back into the skillet with the sauce. Stir gently to coat all the chicken pieces. Ensure everything is well distributed in the skillet.

Step 7: Bake

If your skillet is oven-safe, place it into a preheated oven at 375°F (190°C). If not, carefully transfer the entire mixture into a greased 9×13 inch baking dish. Bake for 15-20 minutes, or until the sauce is bubbly and the chicken is cooked through and tender. The sauce will continue to thicken as it bakes.

Step 8: Rest and Serve

Once baked to perfection, carefully remove the casserole from the oven. Let it rest for about 5-10 minutes. This allows the flavors to meld and the sauce to set slightly, making it easier to serve. Garnish with fresh chopped parsley for a beautiful finish. Oh, the aroma! It’s a promise of deliciousness.

Nutritional Snapshot

While individual ingredients can vary, a serving of this Chicken Marsala Casserole typically offers:

• Calories: Approximately 350-450 kcal (depending on exact fat content of chicken and amount of cream/oil used)
• Protein: High, around 30-40g
• Fat: Moderate, primarily from chicken and cream
• Carbohydrates: Low, from vegetables and flour

Note: This is an estimated nutritional breakdown. For precise information, calculating based on exact ingredients used is recommended.

Lighter Yet Flavorful Options

Looking to lighten things up without sacrificing taste? Try these simple swaps:

• Leaner Chicken: Opt for boneless, skinless chicken breasts and trim all visible fat.
• Reduced Fat Cream: Use half-and-half or even evaporated milk instead of heavy cream. For an even lighter sauce, you can omit the cream and rely on the broth and flour for thickness, though it will be less rich. A splash of Greek yogurt at the end (off heat) can add creaminess and protein.
• Whole Wheat Flour: Use whole wheat flour for thickening to boost fiber content.
• Broth Over Cream: Reduce or omit the heavy cream, and embrace a more broth-forward sauce, perhaps thickened with a cornstarch slurry (dissolve 1 tbsp cornstarch in 2 tbsp cold water) for a lighter finish.
• More Veggies: Bulk up the casserole with additional non-starchy vegetables like spinach, zucchini, or bell peppers. They add nutrients and fiber without significant calories.

Perfect Pairings and Serving Ideas

This Chicken Marsala Casserole is wonderfully versatile. Here are some ideas to complete your meal:

• Pasta: Serve it over your favorite pasta, like linguine or fettuccine, for a complete classic meal.
• Rice: A bed of fluffy white or brown rice is perfect for soaking up that delicious sauce.
• Grains: Quinoa or farro make for a delicious and nutritious grain base.
• Crusty Bread: Absolutely essential for mopping up the last glorious drops of sauce.
• Steamed Vegetables: A side of steamed broccoli, green beans, or asparagus adds a fresh, healthy balance.
• Salad: A light, crisp green salad with a vinaigrette dressing is a refreshing accompaniment.

Common Mistakes to Avoid

Steer clear of these pitfalls for the best results:

• Overcrowding the Pan: This leads to steamed, not seared, chicken, resulting in less flavor and a less appealing texture. Work in batches!
• Not Using Enough Marsala: The wine is key to the flavor. Don’t skimp, and ensure you deglaze properly to capture all that goodness.
• Burning the Garlic: Add garlic towards the end of sautéing aromatics, as it cooks quickly and can become bitter if burned.
• Skipping the Sear: Searing the chicken and browning the mushrooms builds crucial layers of flavor. Don’t rush it!
• Not Resting the Casserole: Allowing it to rest helps the sauce thicken and the flavors to meld.

Smart Storing and Reheating

Leftovers are a treat! Here’s how to store and reheat your Chicken Marsala Casserole:

• Storage: Once completely cooled, transfer any leftover casserole to an airtight container. It will keep well in the refrigerator for 3-4 days.
• Freezing: This casserole freezes surprisingly well. Portion it into freezer-safe containers or bags. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
• Reheating: For best results, gently reheat on the stovetop over low heat, stirring occasionally, until warmed through. You can also reheat individual portions in the microwave. If the sauce seems a bit thick, add a splash of chicken broth or water to loosen it up. If reheating from frozen, allow ample time.

Frequently Asked Questions

Your New Go-To Comfort Meal

This Savory Chicken Marsala Casserole is a testament to how beloved classic flavors can be reimagined for modern, busy lives. It delivers all the comforting elegance of traditional Chicken Marsala with the simplicity of a one-pan dish. Perfect for family dinners, casual entertaining, or simply when you crave something deeply satisfying and delicious. Give it a try, and I promise it will become a staple in your recipe rotation!

Savory Chicken Marsala Casserole for Dinner Delight

Print Recipe

This Chicken Marsala Casserole is a delightful way to enjoy the flavors of a classic dish while embracing the ease of one-pan cooking.

• Author: Chef Samantha

Ingredients

Scale 1x2x3x

• 1lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 tablespoonolive oil
• 1medium onion, chopped
• 2cloves garlic, minced
• 8 ozmushrooms, sliced
• 1 cupMarsala wine
• 1 cupchicken broth
• 1 teaspoondried thyme
• 1 teaspoondried rosemary
• Salt and pepper, to taste
• 2 cupscooked penne pasta
• 1 ½ cupsshredded mozzarella cheese
• ½ cupgrated Parmesan cheese
• Fresh parsley, chopped (for garnish)

Instructions

1. Begin by preheating your oven to 375°F (190°C) while greasing your 9×13-inch baking dish, which will eventually cradle your flavorful casserole. In a large skillet over medium-high heat, pour in the olive oil. Once it’s shimmering, add the bite-sized pieces of chicken. Season with salt and pepper, and let it cook until the chicken is lightly browned on all sides. This should take about 6-8 minutes. Once done, transfer the chicken to a plate and set it aside.
2. In the same skillet, without wiping it clean, toss in the chopped onion and minced garlic. Cook for 2-3 minutes, stirring occasionally until the mixture becomes fragrant and the onions are translucent. Next, add the sliced mushrooms to the skillet. Sauté them until they are golden and tender, which will take about 5 minutes. This step builds the foundation of flavor for your casserole.
3. Once the mushrooms are ready, it’s time to create the luscious Marsala sauce! Pour in the cup of Marsala wine along with the chicken broth. Sprinkle in the dried thyme and rosemary, then bring it all to a gentle simmer. Allow this mixture to cook for about 5 minutes, letting the sauce slightly reduce and thicken. This step enhances the flavors and brings richness to the dish.
4. In a large mixing bowl, combine the cooked penne pasta, the browned chicken, and the aromatic mushroom mixture. Gently toss everything together to ensure each component is coated evenly in the Marsala sauce. This mixture gets transferred into the prepared baking dish, which will act as the home for all these delicious layers. Sprinkle the shredded mozzarella and Parmesan cheese generously over the top for that cheesy goodness!
5. To give your casserole a delightful crunch, prepare the breadcrumb topping. In a small bowl, mix breadcrumbs with melted butter and an additional ¼ cup of grated Parmesan cheese. Sprinkle this mixture evenly over the cheesy layer. This will create a golden and crispy surface once baked, elevating the overall texture of the dish.
6. Place your assembled casserole into the preheated oven and bake uncovered for 25-30 minutes, or until the top is golden brown and the cheese is bubbling deliciously. The aroma that fills your kitchen during this time will drive your appetite wild!
7. After the casserole has finished baking, remove it from the oven and let it cool for a few minutes. Garnish your masterpiece with freshly chopped parsley for a burst of color and freshness. Serve warm, and watch as the satisfaction of the dish brings everyone around the dinner table.

Notes

For the best flavor, use quality Marsala wine that you would enjoy drinking. Let your casserole cool slightly before cutting into it; this helps it maintain its shape.

Nutrition

• Calories: 450 per serving
• Protein: 30 g