Just 5 minutes of prep for this hands-off, dump-and-bake Chicken Marsala recipe! No dredging in flour, no frying in butter, and no hassle on the stovetop. Serve the chicken cutlets, mushrooms, and sauce with pasta, rice, mashed potatoes, or a loaf of crusty bread; and add a salad, sauteed spinach, or green beans on the side. It’s an easy dinner that the whole family will love!
Easy Chicken Marsala Recipe
If you’re looking for a nutritious, satisfying meal that doesn’t require much hands-on time in the kitchen, then this easy chicken marsala recipe is the dish for you! You don’t even have to get out a knife or a cutting board. Instead of breading and pan-frying the chicken in a skillet, the oven does all of the work. Your baked chicken breasts will be tender, flavorful, and juicy — without any extra effort! Creamy chicken marsala is a perfect solution for your busiest nights.
What is Chicken Marsala?
A classic Chicken marsala is an Italian-American dish made with chicken cutlets, mushrooms, and Marsala wine. It is a variation on a traditional Italian scallopini dish, which dates to the 19th century, when it most likely originated with English families who lived in western Sicily (where Marsala wine is produced) (source).
The chicken is coated in flour and sautéed. It is served with a Marsala wine sauce reduction, which often includes onions, mushrooms, and herbs. While it might not be “authentic,” my quick and easy baked version cuts out some of the more labor-intensive steps — without sacrificing flavor!
Ingredients
This is a quick overview of the ingredients that you’ll need for this easy chicken marsala. As always, specific measurements and complete cooking instructions are included in the printable recipe box at the bottom of the post.
- Chicken breast: you’ll need boneless skinless chicken breast cutlets, so you can purchase the thinly-sliced chicken breast at your grocery store for an easy shortcut, or make your own cutlets by slicing larger boneless skinless chicken breasts in half lengthwise, and then pounding flat to about ¼ inch thickness.
- Mushrooms: I purchase pre-sliced baby bella mushrooms to cut down on prep work, but white button mushrooms will also work.
- Condensed cream of chicken soup: a flavorful shortcut that creates the base of the creamy sauce.
- Marsala wine: choose a dry variety, not a sweet marsala wine.
- Garlic and fresh thyme: for savory flavor.
- Kosher salt and ground black pepper: to enhance the other flavors in the dish.
The Best Marsala Wine for Chicken Marsala
Marsala is an Italian fortified wine that comes in both dry and sweet varieties. When making a savory dish like this healthy Chicken Marsala, a dry Marsala is the best choice. Sweet Marsala is generally used for dessert recipes.
Where to Buy Marsala Wine
You should be able to pick up a small bottle of Marsala wine at your local grocery store, at a liquor store, or even at stores like Walmart and Target.
What can I substitute for Marsala wine?
If you don’t have access to Marsala wine, you can substitute with any of the following options:
- Sherry
- Brandy
- Dry white wine
- Chicken broth (this will obviously result in a very different taste for your sauce, but it’s a fine option if you need a Chicken Marsala recipe without wine)
How to Make Chicken Marsala
This easy chicken marsala requires just a few basic ingredients, and it comes together in minutes!
- Place the chicken breast cutlets in a single layer in the bottom of a large baking dish.
- Sprinkle the sliced mushrooms over top.
- Whisk together the chicken marsala sauce by combining the marsala wine, cream of chicken soup, garlic, thyme, salt, and pepper.
- Pour the sauce over the chicken and mushrooms.
- Bake the chicken marsala in a 375°F oven for about 30 minutes, or until your chicken cutlets reach an internal temperature of 165°F. Isn’t that easier than breading and pan-frying your meat?! I love this dump-and-bake method!
What to Serve with Chicken Marsala
Chicken marsala pairs well with any of these easy sides:
- Noodles
- Rice Pilaf
- Mashed Potatoes
- Homemade Crescent Rolls, Soft Dinner Rolls, or Homemade Garlic Bread
- Aunt Bee’s 3-Ingredient Buttermilk Biscuits, Flaky Buttermilk Biscuits, Cheese Biscuits, Sweet Potato Biscuits, or Drop Biscuits
- Dutch Oven No-Knead Bread or Easy Baguette
- Wedge Salad, Classic Caesar Salad, House Salad with Candied Pecans, or a Green Salad with Red Wine Vinaigrette
- Roasted Cabbage
- Southern Collard Greens
- Arkansas Green Beans with Bacon or Southern-Style Green Beans
- Sauteed Zucchini
- Roasted Broccoli or Roasted Asparagus
- Sauteed Spinach with Garlic
- Amish Green Beans with Brown Butter
- Brussels Sprouts with Bacon
- Three Bean Salad
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.
- How to Freeze: This dish can be assembled and frozen before baking. Wrapped tightly, it will keep in the freezer for up to 2 months.
- Leftovers will keep in an airtight container in the refrigerator for 3-4 days or in the freezer for up to 3 months.
- How to Reheat: To reheat the cooked chicken marsala, warm the meat and sauce in a 350°F (covered) until warmed through (about 15-20 minutes).
Recipe Variations
- Cooking Just for Two? Cut the ingredients in half and bake the chicken in an 8-inch or 9-inch square dish.
- Don’t have any Marsala wine? You can substitute with an equal amount of sherry, brandy or dry white wine. For an alcohol-free version, use chicken broth.
- For a truly creamy Chicken Marsala recipe, add a splash of heavy cream to the sauce after the dish is done baking.
Tips for the Best Chicken Marsala Recipe
- Can’t find chicken cutlets or thinly-sliced chicken breasts at the store? Buy regular chicken breasts, slice them in half lengthwise, and then use a meat mallet to pound them to an even ¼-inch thickness.
- I prefer sliced “baby bella” mushrooms for this recipe, but white mushrooms will also work.
- The total baking time will vary depending on the size and thickness of your chicken, as well as the type of dish that you use. As a result, a meat thermometer is the best way to know when your chicken is cooked perfectly. It’s done when it reaches an internal temperature of 165°F, so don’t overcook the chicken or it will come out tough or dry.
- Garnish with chopped fresh parsley, thyme, or basil for a bright, flavorful finishing touch.
More Easy Baked Chicken Recipes to Try
- Dump-and-Bake Salsa Chicken
- Dump-and-Bake General Tso Chicken
- Cranberry Chicken
- Dump-and-Bake Sweet and Sour Chicken
- Healthy Chicken Parmesan
- Dump-and-Bake Chicken Stuffing Casserole
- 5-Minute Honey French Baked Chicken Breasts
- Dump-and-Bake Chicken and Mushroom Casserole
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
This recipe was originally published in April, 2019. The photos were updated in February, 2022.
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.