Just 5 minutes of prep for this easy, hands-off chicken marsala casserole! No dredging in flour, no frying in butter, and no hassle on the stovetop. The oven does all the work for the tender chicken, savory mushrooms, and a creamy Marsala wine sauce that tastes like it came from a restaurant.
If you love creamy baked chicken dinners, you’ll also want to try Cream of Mushroom Chicken and Chicken and Mushroom Casserole. For more easy one-dish meals like this one, check out our favorite dump-and-bake dinners.
Table of Contents
Before You Get Started
A few simple things will make sure your baked chicken marsala turns out perfectly tender and flavorful every time.
⇢ Use thin chicken cutlets for even cooking. Thin cutlets (about ¼-inch thick) cook evenly and stay tender. If you can’t find pre-sliced cutlets at the store, slice regular chicken breasts in half lengthwise and pound them to an even thickness with a meat mallet.
⇢ Choose dry Marsala wine, not sweet. Sweet Marsala is meant for desserts and will throw off the savory flavor of the sauce. Look for a bottle labeled “dry Marsala” at your grocery store, liquor store, or even Target or Walmart.
⇢ Don’t skip the meat thermometer. Chicken is perfectly done at 165°F. Since baking times vary based on your oven and the thickness of your chicken, a thermometer is the easiest way to avoid overcooking (which leads to tough, dry meat).
The Best Marsala Wine for Chicken Marsala
Marsala is an Italian fortified wine that comes in both dry and sweet varieties. For savory dishes like this baked chicken marsala, dry Marsala is the right choice. Sweet Marsala is typically reserved for desserts.
You should be able to find a small bottle of dry Marsala wine at your local grocery store, a liquor store, or retailers like Walmart and Target. A little goes a long way, and the bottle will keep for months in your pantry.
⇢ Wine Substitutions: If you don’t have Marsala wine on hand, you can substitute with dry sherry, brandy, or a dry white wine. For an alcohol-free version, use chicken broth instead. The flavor will be different, but the dish will still be delicious.
How to Make Baked Chicken Marsala
Traditional chicken marsala is made on the stovetop with breaded, pan-fried cutlets. This dump-and-bake version skips all of that fuss and lets the oven do the work. You’ll still get tender chicken with a rich, creamy mushroom sauce, just without the mess or the hands-on time.
Step 1: Prep the Baking Dish
Preheat your oven to 375°F and grease a large, shallow baking dish with cooking spray. A 9×13-inch dish works well for this recipe.
Step 2: Layer the Chicken and Mushrooms
Season the chicken cutlets with kosher salt and pepper on both sides, then arrange them in a single layer in the bottom of the dish.
Scatter the sliced mushrooms evenly over the top. I like to use pre-sliced baby bella mushrooms for convenience and flavor, but white button mushrooms work just as well.
Step 3: Make the Sauce
In a separate bowl or measuring cup, whisk together the condensed cream of chicken soup, dry Marsala wine, minced garlic, fresh thyme leaves, and a bit more salt and pepper.
The soup creates a creamy base without requiring a from-scratch roux, which keeps this recipe quick and weeknight-friendly.
⇢ Pour evenly: Pour the sauce over the chicken and mushrooms, making sure everything is coated. Use a spatula to spread the sauce if needed.
Step 4: Bake Until Golden
Bake uncovered for 30 to 35 minutes, or until the chicken reaches an internal temperature of 165°F. Baking uncovered allows the sauce to thicken slightly and the edges to get a bit golden.
If you notice the top browning too quickly, you can tent loosely with foil for the last 10 minutes.
⇢ Check early: Thin cutlets can cook faster than expected. Start checking around 25 minutes to avoid overcooking.
Step 5: Rest and Serve
Let the dish rest for 5 minutes before serving. This allows the sauce to thicken a bit more and makes the chicken easier to slice and serve.
Garnish with fresh parsley, thyme, or basil for a bright finishing touch.
I made this delicious recipe tonight and served it with rice and asparagus. It was so simple to make, definitely my kind of dish! My husband & I deemed it’s a “Keeper”!! Thanks again for all your recipes and website. Love it!
– Tess
What to Serve with Chicken Marsala
This creamy chicken marsala casserole pairs beautifully with a starch to soak up the sauce, a vegetable on the side, and some crusty bread for good measure.
Preparation and Storage Tips
Make Ahead: You can assemble this dish in advance and keep it covered in the refrigerator for up to 24 hours before baking. This makes it perfect for busy weeknights or meal prep.
Freezing Before Baking: Assemble the casserole, wrap tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator before baking as directed.
Storing Leftovers: Leftover chicken marsala will keep in an airtight container in the refrigerator for 3 to 4 days, or in the freezer for up to 3 months.
Reheating: Warm leftovers in a 350°F oven, covered with foil, for 15 to 20 minutes or until heated through. You can also reheat individual portions in the microwave. If the sauce has thickened too much, add a splash of chicken broth or water when reheating.
Recipe Variations
Cooking for Two? Cut the ingredients in half and bake in an 8-inch or 9-inch square dish.
Want an Extra-Creamy Sauce? Stir a splash of heavy cream into the sauce after baking for a richer, more indulgent finish.
Using a Different Protein? Thinly sliced pork chops or turkey cutlets work well in place of chicken. Just remember that pork is done at 145°F, so adjust your timing accordingly.
Frequently Asked Questions
Do you bake chicken marsala covered or uncovered?
Bake it uncovered. This allows the sauce to reduce slightly and develop more flavor, and it helps the edges of the chicken get a bit golden. If you cover the dish, the sauce may end up too thin and the chicken will steam.
How do I keep baked chicken marsala from drying out?
The key is using thin, even cutlets and not over-baking. Use a meat thermometer and pull the dish from the oven as soon as the chicken reaches 165°F. Letting it rest for 5 minutes before serving also helps the juices redistribute.
Does the alcohol cook off in chicken marsala?
Most of the alcohol cooks off during baking, but trace amounts may remain. If you need a completely alcohol-free version, substitute the Marsala wine with chicken broth. The flavor will be different, but the dish will still be delicious.
Can I use something other than cream of chicken soup?
Yes! You can substitute cream of mushroom soup for a slightly earthier flavor. For a dairy-free option, try full-fat coconut cream. Some readers have also had success making a simple roux-based sauce with butter, flour, and broth, though this adds a bit more hands-on time.
More Dump-and-Bake Chicken Dinners
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Dump-and-Bake Chicken Marsala Recipe
Equipment
- 9 x 13-Inch Baking Dish
Ingredients
- 1 ½ to 2 lbs. boneless skinless chicken breast cutlets (thinly sliced, about ¼-inch thick)
- 8 ounces sliced mushrooms (baby bella or white button)
- 1 (10.5 ounce) can condensed cream of chicken soup, undiluted
- ½ cup dry Marsala wine
- 2 teaspoons minced or pressed fresh garlic (about 2 large cloves)
- 2 sprigs fresh thyme, stems removed (or ½ teaspoon dried thyme)
- Kosher salt and ground black pepper, to taste
- Fresh parsley, basil, or thyme for garnish
Instructions
- Preheat and prep: Preheat oven to 375°F. Grease a large, shallow baking dish (9×13-inch works well) with nonstick cooking spray.
- Season and layer: Season chicken cutlets with salt and pepper on both sides. Arrange in a single layer in the bottom of the prepared dish. Scatter sliced mushrooms evenly over the top.
- Make the sauce: In a bowl or measuring cup, whisk together condensed cream of chicken soup, Marsala wine, garlic, thyme leaves, and a pinch of salt and pepper.
- Pour and bake: Pour sauce evenly over chicken and mushrooms. Bake uncovered for 30 to 35 minutes, or until chicken reaches an internal temperature of 165°F.
- Rest and serve: Let rest for 5 minutes before serving. Garnish with fresh herbs.
Notes
- Chicken Cutlets: If you can’t find pre-sliced cutlets, slice regular chicken breasts in half lengthwise and pound to an even ¼-inch thickness.
- Mushrooms: Baby bella mushrooms have a meatier texture and slightly deeper flavor, but white button mushrooms work just as well.
- Bake Uncovered: Baking uncovered allows the sauce to thicken and the edges to get slightly golden. If the top browns too quickly, tent loosely with foil for the last 10 minutes.
- Check Temperature Early: Thin cutlets cook quickly. Start checking around 25 minutes to avoid overcooking.
- Marsala Wine Substitutions: Substitute with dry sherry, brandy, or dry white wine. For alcohol-free, use chicken broth.
- Soup Substitutions: Cream of mushroom soup works well. For dairy-free, try full-fat coconut cream.
- Extra-Creamy Sauce: Stir a splash of heavy cream into the sauce after baking.
- Cooking for Two: Halve the ingredients and use an 8 or 9-inch square dish.
- Make Ahead: Assemble and refrigerate up to 24 hours before baking.
- Freezing: Freeze assembled (unbaked) for up to 2 months. Thaw overnight before baking.
- Leftovers: Store in an airtight container in the refrigerator for 3-4 days or freeze for up to 3 months.
- Reheating: Warm in a 350°F oven, covered, for 15-20 minutes. Add a splash of broth if sauce has thickened.
Nutrition
Originally published in April, 2019, this post was updated in February, 2026.
YAY! The dump & bake chicken looks easy & delicious!.
Gonna make that this week! Thank you!
Awesome! Enjoy, Judy!
I have different versions of wine substitutes for different types of wine as I will not buy alcohol. For Marsala try this trick which is much more flavorful than chicken broth. To 1/2 cup ginger ale, add 1/2 tsp. Balsamic vinegar and 1/2 tsp. Red wine vinegar. For a deeper red wine flavor, add the vinegars to purple grape juice.
Great tips, Connie! Thank you!
Been 6 years.Have you made this yet?
This looks really good & simple! Do you think it work okay with chicken tenders? Thanks. 🙂
Yes, I do! The tenders would be perfect, because they’re usually sliced thin like the cutlets, too (you shouldn’t even need to adjust the baking time). Enjoy! 🙂
Can’t wait to try this – thank you!
I made this delicious recipe tonight and served it with rice and asparagus. It was so simple to make, definitely my kind of dish! My husband & I deemed it’s a “Keeper”!! Thanks again for all your recipes and website. Love it! 🙂
Awesome! I’m so glad to hear that! Thanks, Tess!
Anyone try this in the slow cooker?
Hi, Karen! I think it should work really well in the slow cooker! If you’re using the thin chicken cutlets, it will probably only need about 4-5 hours on LOW or 2-3 hours on HIGH. You can also use thicker chicken breasts or thighs if you want a longer cooking time.
I made this tonight and it was delicious! I used a can of coconut cream instead of the chicken soup, and it worked great! I had to cook it for 50 minutesat one mile altitude, and I served it on noodles. It gets an A+ and I’ll make it again! Thanks!
Wonderful, Maurine! Thank you for that tip. I appreciate you taking the time to come back here and leave a note, too. 🙂
Love this recipe and so easy. The only way I make Chicken Marsala now!
Thank you so much!
We made this last night! Delicious & SO easy! We will make our chicken marsala this way from now on. Can’t wait to try all your other yummy recipes!
That’s wonderful! Thanks, Heidi!!
This was delicious and so easy. I used three small chicken breasts and all of the sauce. I did not slice the chicken breast’s in half. I also sprinkled about a half a cup of fresh shredded Parmesan cheese on top and added the splash of heavy cream at the end. I forgot the parsley, but it didn’t need it. However, I imagine the parsley adds something too! The chicken was really moist. I served with roasted sweet potatoes, broccoli and red onion. My husband loved it!
Sounds like a delicious meal! 🙂 Thank you!
can this be made with turkey breast slices?
Hi, Susanna! Yes, the turkey cutlets should work equally well. Enjoy!
Made this for 60 people using large sheet pans.Awesome feedback on the meal.Didn’t adjust anything.All the flavors of of the traditional fried cutlet version without the hassle of frying.
I’m so happy to hear that, Jeff! Thank you for taking the time to come back here and let me know!
Can I prepare this the night before and just bake it the next evening for dinner.
Hi! Yes, I think that should work fine!
Have you tried pork for this recipe?
Hi, Pat! No, I haven’t, but I think it would probably work fine with thinly sliced pork chops or pork chops that you pound so that they’re thin. Remember that pork is done when it reaches an internal temperature of 140-145 degrees F, so it probably won’t need quite as long to cook as the chicken. Otherwise it can become dry and tough. Let me know if you give it a shot! 🙂
Good but not great….but that’s just our take. Followed as written. As hubby says not every meal can be a 5 🙁
Do you think this would work with pork chops?
Hi Wendy! We haven’t tried it, but it would probably work fine with thinly sliced pork chops or pork chops that you pound so that they’re thin. Remember that pork is done when it reaches an internal temperature of 140-145 degrees F. So, it probably won’t need quite as long to cook as the chicken. Otherwise it can become dry and tough. Let us know if you give it a shot!
We love this recipe. So easy and delicious. I’d like to make this for a buffet for 50 guests. Have you made this where you make layers instead of one layer? I’d like to make in a chafer pan. Thanks.
Hi Judith,
We haven’t tested this recipe with layers and cannot guarantee how it would turn out. You may need to cover it with foil if you try it out to prevent the ingredients from burning and ensure the chicken cooks through. For the best results, we recommend using multiple dishes or working in batches instead.
We’re sorry to hear you didn’t enjoy it, Dana. We do appreciate your feedback, though. We hope you try out some of the other recipes on the site!
Hello
I made this tonight. I used what was in my pantry, mushroom soup and dried mushrooms. I reconstituted the mushrooms per the package. I am glad I read through your notes as mine cooked in the 25 minutes. I did use my small Breville oven.
I served this with green beans and fettuccini, and it was delicious. I had one very large (1 1/2 lb) chicken breast that I cut up as you directed. The recipe made enough for 4 –but I am happy to have the leftover for another meal. Thank you. This was great.
Thank you for the feedback, Lorraine! We’re so glad you enjoyed the recipe and appreciate you taking the time to leave a review.
This was so yummy! My husband doesn’t even like anything Marsala, but he loved this! Can’t wait to have it again
We’re so happy to hear this, Kathleen! Thank you for trying it out and taking the time to leave a review.