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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!

Hands serving an easy chicken marsala recipe on a dinner table.

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!

Close overhead image of the best chicken marsala recipe served over noodles

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.
Placing sliced mushrooms in a baking 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)
Pouring sauce over a baking dish.

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!
Hands holding a plate of the best easy chicken marsala recipe

What to Serve with Chicken Marsala

Chicken marsala pairs well with any of these easy sides:

Overhead shot of a platter of baked chicken marsala with pasta

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.
Hands serving chicken marsala from a plate

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.
Overhead shot of a plate of chicken marsala on a wooden table served with green beans and bread

More Easy Baked Chicken Recipes to Try

Hands serving an easy chicken marsala recipe on a dinner table.

Dump-and-Bake Chicken Marsala Recipe

4.75 from 8 votes
Prep: 5 minutes
Cook: 30 minutes
Total: 35 minutes
Servings 4 – 6 people
Calories 228.6 kcal
Just 5 minutes of prep for this easy dump-and-bake chicken marsala recipe!

Ingredients
  

  • 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

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

blair

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

Read More

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Comments

    1. 5 stars
      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.

    1. 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! 🙂

  1. 5 stars
    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! 🙂

    1. 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.

    2. 5 stars
      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!

      1. Wonderful, Maurine! Thank you for that tip. I appreciate you taking the time to come back here and leave a note, too. 🙂

  2. 5 stars
    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!

  3. 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!

  4. 5 stars
    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.

        1. 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! 🙂

  5. 3 stars
    Good but not great….but that’s just our take. Followed as written. As hubby says not every meal can be a 5 🙁