Dump-and-Bake Chicken Marsala Recipe

Square overhead shot of a bowl of baked chicken marsala served over noodles.

4.91 from 11 votes

Dump-and-Bake Chicken Marsala Recipe

Just 5 minutes of prep for this easy baked chicken marsala casserole! Tender chicken breasts, savory mushrooms, and a creamy Marsala wine sauce -- all from one dish with no stovetop frying required.

Course Dinner

Cuisine American, Italian

Keyword baked chicken marsala, chicken marsala bake, creamy chicken marsala (baked), easy baked chicken marsala, oven baked chicken marsala

Prep Time 5

Cook Time 35

Total Time 40

Servings people

Calories 305kcal

Author Blair Lonergan

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 (9x13-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.

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