Chicken Marsala is one of those timeless dishes that instantly feels comforting yet elegant. Traditionally served as pan-seared chicken cutlets bathed in a silky Marsala wine and mushroom sauce, it’s a restaurant favorite that many home cooks love but don’t always make often. That’s exactly where this Chicken Marsala Casserole comes in—a warm, family-style reinterpretation that keeps everything you love about classic Chicken Marsala while making it easier, heartier, and perfect for sharing.

This casserole version transforms the dish into an oven-baked comfort food masterpiece. Juicy chicken, earthy mushrooms, and a rich Marsala cream sauce come together in a single baking dish, making it ideal for busy weeknights, Sunday dinners, meal prep, or even entertaining guests. Instead of standing over the stove flipping individual cutlets, you layer everything, bake it gently, and let the oven do the work.

What truly sets this recipe apart is how it balances flavor and convenience. The Marsala wine provides that signature slightly sweet, deeply savory backbone, while mushrooms add umami depth. Cream and broth soften the sauce into something luxurious but not heavy, and baking allows all the flavors to meld beautifully. The result is a casserole that tastes slow-cooked and indulgent, yet fits easily into everyday cooking.

Whether you’re already a Chicken Marsala fan or trying it for the first time, this casserole-style approach offers a fresh way to enjoy a beloved classic.

Why You’ll Love This Chicken Marsala Casserole

There’s a lot to love about this dish, and once you try it, it’s likely to become part of your regular dinner rotation.

First, it’s incredibly comforting. The creamy sauce, tender chicken, and baked finish make it the kind of meal that feels like a warm hug on a plate. It’s especially satisfying during cooler months, but honestly, it’s good any time of year.

Second, it’s practical. Everything bakes together in one dish, which means fewer pans, easier cleanup, and less stress in the kitchen. You can even prep it ahead of time and bake it later.

Third, it’s crowd-friendly. This recipe scales easily, making it great for family dinners, potlucks, or casual gatherings. It pairs well with many side dishes, so you can adapt it to whatever you have on hand.

Finally, it’s versatile. You can tweak ingredients, adjust richness, or add extras like cheese or herbs without losing the soul of the dish.

Ingredients You’ll Need

Boneless, skinless chicken breasts, cut into bite-sized pieces
Olive oil
Unsalted butter
Yellow onion, finely chopped
Garlic cloves, minced
Mushrooms (cremini or button), sliced
All-purpose flour
Marsala wine (dry or semi-dry)
Chicken broth
Heavy cream
Salt
Black pepper
Dried thyme
Fresh parsley, chopped (for garnish)

Each ingredient plays a specific role, from the richness of butter and cream to the depth provided by Marsala wine and mushrooms. Using quality Marsala wine makes a noticeable difference in flavor, so it’s worth choosing one meant for cooking rather than overly sweet versions.

Step-by-Step Instructions

Preheat your oven to 375°F (190°C). Lightly grease a medium-sized casserole dish and set aside.
Season the chicken pieces with salt and black pepper on all sides.
Heat olive oil and butter in a large skillet over medium heat. Add the chicken and sear briefly until lightly golden. The chicken does not need to be fully cooked at this stage. Transfer it to the prepared casserole dish.
In the same skillet, add chopped onion and cook until softened. Stir in garlic and cook for another 30 seconds until fragrant.
Add the sliced mushrooms and cook until they release their moisture and begin to brown.
Sprinkle flour over the mushroom mixture and stir well to coat. Cook for one minute to remove the raw flour taste.
Slowly pour in the Marsala wine, stirring constantly to deglaze the pan and dissolve any browned bits.
Add chicken broth and let the sauce simmer until slightly thickened.
Stir in the heavy cream and dried thyme, then season with additional salt and pepper to taste.
Pour the sauce evenly over the chicken in the casserole dish.
Cover loosely with foil and bake for 25 minutes.
Remove foil and bake an additional 10–15 minutes until bubbly and the chicken is fully cooked.
Garnish with fresh parsley before serving.

Tips for the Best Chicken Marsala Casserole

For the most flavorful result, avoid overcrowding the mushrooms when sautéing. Let them brown properly to develop depth. If your skillet is small, cook them in batches.

If you prefer a slightly lighter version, you can substitute half-and-half for heavy cream. The sauce will still be creamy, just a bit less rich.

Dry Marsala wine creates a more traditional savory flavor, while sweet Marsala will produce a slightly sweeter sauce. Either works, depending on your preference.

Variations to Try

Add a layer of cooked pasta or rice underneath the chicken before pouring the sauce for a complete one-dish meal.

Sprinkle shredded mozzarella or Parmesan cheese on top during the last 10 minutes of baking for a cheesy twist.

For extra herbs, fresh thyme or rosemary can be added to the sauce for more aromatic depth.

Serving Suggestions

This casserole pairs beautifully with mashed potatoes, buttered egg noodles, or fluffy rice to soak up the sauce. For lighter sides, serve it with roasted green beans, sautéed spinach, or a crisp green salad.

Crusty bread is also a must if you want to capture every last drop of that Marsala sauce.

A Little Cultural Context

Chicken Marsala originated from Italian-American cuisine, inspired by Sicilian Marsala wine. While the original dish is pan-seared, casseroles are a distinctly American comfort-food evolution—designed for convenience, family-style dining, and hearty satisfaction.

This casserole honors the original flavors while embracing the practicality and warmth of oven-baked meals.

Final Thoughts

This Chicken Marsala Casserole is proof that classic dishes can evolve without losing their soul. It’s creamy, savory, comforting, and surprisingly easy to make. Whether you’re feeding a family, hosting friends, or planning meals for the week, this recipe delivers flavor, flexibility, and pure comfort in every bite.

Chicken Marsala Casserole

A creamy, oven-baked twist on classic Chicken Marsala with tender chicken, mushrooms, and rich Marsala wine sauce.

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Prep Time 20

Cook Time 40

Total Time 1

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American, Italian-Inspired

Calories: 420

Ingredients

Casserole

2 lbs boneless skinless chicken breasts cut into pieces
2 tbsp olive oil
3 tbsp unsalted butter
1 cup yellow onion chopped
3 cloves garlic minced
12 oz mushrooms sliced
2 tbsp all-purpose flour
0.75 cup Marsala wine
1 cup chicken broth
0.75 cup heavy cream

Equipment

Large skillet
Casserole dish
Wooden spoon
Oven

Method

Preheat oven to 375°F (190°C) and grease a casserole dish.
Season chicken with salt and pepper.
Sear chicken briefly in olive oil and butter, then transfer to casserole dish.
Sauté onion, garlic, and mushrooms in the same skillet.
Stir in flour, then add Marsala wine and chicken broth.
Add cream, simmer until slightly thickened, then pour over chicken.
Bake covered for 25 minutes, then uncovered for 15 minutes.

Notes

Serve with pasta, rice, or mashed potatoes.

Chicken Marsala Casserole: A Cozy Classic Reinvented