Dump-and-Bake Chicken Marsala Recipe

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!

1. Place the chicken breast cutlets in a single layer in the bottom of a large baking dish.
2. Sprinkle the sliced mushrooms over top.
3. Whisk together the chicken marsala sauce by combining the marsala wine, cream of chicken soup, garlic, thyme, salt, and pepper.
4. Pour the sauce over the chicken and mushrooms.
5. 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 or Soft Dinner Rolls
• 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

Dump-and-Bake Chicken Marsala Recipe

4.34 from 9 votes

Prep: 5 minutes minutes

Cook: 30 minutes minutes

Total: 35 minutes minutes

Servings 4 – 6 people

Calories 228.6 kcal

Just 5 minutes of prep for this easy dump-and-bake chicken marsala recipe!

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Ingredients

  

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• 2 lbs. boneless, skinless chicken breast cutlets (thinly sliced chicken breast)
• 8 ounces sliced mushrooms
• 1 (10.5 ounce) can condensed cream of chicken soup, not diluted
• ½ cup dry Marsala wine
• 2 teaspoons minced or pressed fresh garlic
• 2 sprigs fresh thyme, stems removed
• Kosher salt and ground black pepper, to taste
• For garnish: chopped fresh parsley, basil, or thyme

Instructions

• Preheat oven to 375°F. Grease a large, shallow baking dish with cooking spray.
• Season chicken with salt and pepper on both sides and place in the bottom of the prepared baking dish. Sprinkle mushrooms on top.
• In a separate bowl or measuring cup, whisk together condensed soup, Marsala wine, garlic, thyme leaves, salt, and pepper.
• Pour sauce over chicken.
• Bake, uncovered, for about 30 minutes (or until chicken is cooked through and reaches an internal temperature of 165°F). The cooking time will vary depending on the size and thickness of your chicken.
• Garnish with additional fresh herbs just before serving.

Notes

• Can’t find chicken cutlets or thinly-sliced chicken breasts at the store? Buy regular chicken breasts, slice them in half lengthwise, and then 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.
• 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.

Nutrition

Serving: 1/6 of the recipeCalories: 228.6kcalCarbohydrates: 7.2gProtein: 35.9gFat: 2.9gSaturated Fat: 1gCholesterol: 92.2mgSodium: 428.8mgPotassium: 439mgFiber: 0.6gSugar: 2.2g

Keyword: Baked Chicken Breast, baked chicken marsala, chicken marsala recipe, easy chicken marsala recipe

Course: Dinner

Cuisine: American, Italian

Author: Blair Lonergan

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This recipe was originally published in April, 2019. The photos were updated in February, 2022.