This is the easiest baked chicken marsala recipes around. It combines all the classical flavors of the original recipe into a one pan meal. I love this dish because my kids were asking for seconds before I was even finished with my plate. Not only is this recipe full of flavor, but it is easy and simple to make!
The Baked Chicken Marsala Recipe
I always have these grand ideas of a recipe I want to try and create, but most of the time I’m not sure how it is going to turn out. But when you open up that oven and look at your dish, you know everyone is going to love it and you’ve done a good thing. Well…. that’s what happened to this recipe.
I love chicken marsala and order it often when we go out. I have made tender chicken marsala a number of times but it is not a simple weeknight meal. I really wanted to make this more accessible so I could make his favorite meal on more of a regular rotation.
This is not an authentic chicken marsala recipe but it does have the flavors as if it were. I thought for a long time on how I could make this work with a few substitutions, and let’s just say my kids approved 100 %. I am excited to share my ONE dish easy chicken marsala recipe with you!
What is Chicken Marsala?
If you’re not quite sure what is in chicken marsala you’re not the only one. Chicken marsala is a delicious blend of mushrooms and dry marsala wine serve over chicken. This dish is usually served with a side of mashed potatoes. The sauce is thin, delicate and full of delicious marsala flavor.
This dish is usually made on the stove top using a skillet, but I wanted to make it easier for you by combining it all in one large dish to bake in the oven.
Recipe Step by Step
I am going to highlight a few key steps in the recipe here, but make sure to jump down to the recipe card for comprehensive instructions on how to make Baked Chicken Marsala.
Super simple and super delicious!! You will not be disappointed.
In a large mixing bowl, combine mushrooms, soup, 1/3 cup marsala wine, 1/2 cup parmesan cheese, garlic powder, salt and pepper.
Mix the ingredients.
Lay the chicken breasts flat in a baking dish.
Spread that delicious mixture over top of the chicken breasts. Top with remaining 1/2 cup of parmesan cheese and bake.
Can I use different cuts of chicken?
Yes!! Other cuts of chicken will work just fine in this dish. You can use tenderloins, chicken cutlets or chicken thighs The cooking time will most likely be reduced in these cases. When the dish is done the chicken will be 160˚F internally.
Can I make this dish healthier?
This dish is generally a wholesome dish. It is loaded with protein, low calorie and full of delicious flavors. I usually up the veggies by serving the dish with a veggies my children enjoy. Optionally, you can use a low fat cream of chicken soup, but I think the dish turns out much better with the original cream of chicken.
Is this dish gluten free?
This dish can be gluten free if you use gluten free cream of chicken soup and serve with gluten free side dishes. Most of my recipes can be modified to fit dietary concerns.
What to Serve with Baked Chicken Marsala
A question I get asked over and over is what to serve with most of my dishes. This dish stays true to the classic flavors so I will share our favorite sides.
Classic Serving Options for Baked Chicken Marsala
- On top of Garlic Mashed Potatoes– my families favorite choice this recipe is for an instant pot but can be adapted to using the stove.
- With your choice of Pasta- Our favorite is Ziti or Bowtie Pasta
- On top of Rice- We always use Jasmine because of it’s delicious flavor.
- Baked Potatoes
Low Carb Serving Options for Baked Chicken Marsala
Add veggies to the meal and you have a delicious wholesome dinner. Here are our favorites:
- Garlic Asparagus
- Sautéed Green Beans
- Side Salad with a healthy vinaigrette
- Or any roasted veggies of your choice
What to do with leftovers of Baked Chicken Marsala
If you have any leftovers after you have finished up dinner then here are a few ways to store them.
How to store Baked Chicken Marsala
You can store the leftover Baked Chicken Marsala in an air tight storage container for 3-5 days in the refrigerator. I like to portion my leftovers in containers for a quick lunch.
How to freeze Baked Chicken Marsala
You can freeze this either before or after cooking. To freeze before cooking, mix the sauce and place it in one freezer bag, then put the chicken in a separate bag. When you are ready to cook, thaw everything, remix the sauce and assemble and bake as directed. To freeze after cooking, store in an airtight container in meal sized portions and place in the freezer for up to a month.
I hope this dish makes it into your regular meal rotation.
Here are a few more of my favorite recipes for you to try:
If you do get a chance to try it, I would love it if you let me know! You can leave me a comment below, or if you post a picture on Instagram, make sure to tag me @easyfamilyrecipesso that I can see what you are cooking up! It makes my day to see others enjoying the recipes that I share!
The Best Baked Chicken Marsala
Ingredients
- 1.5 lbs boneless, skinless chicken breast (about 3-4 chicken breasts), trimmed
- 3 cups baby bella mushrooms, sliced
- 1 can, 10.5 oz Campbell’s cream of chicken soup
- 1/3 cup Marsala Cooking Wine
- 1 cup freshly grated parmesan cheese
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp pepper
Optional:
- curly parsley for garnish
Instructions
- Preheat the oven to 375˚F.
- Lay the chicken breasts flat in a baking dish. In a medium bowl, mix the mushrooms, soup, marsala wine, 1/2 cup parmesan cheese, garlic powder, salt, and pepper until combined then spread the mixture over the chicken breasts. Top with remaining 1/2 cup of parmesan.
- Bake on the middle rack for 25-35 minutes or until chicken is no longer pink (165˚F internal temp) then turn oven to broil for 2-4 minutes to brown the top and remove from oven.
- Serve hot over potatoes, pasta, or rice and enjoy!
Recipe Notes
- This recipe can be doubled. Cooking time may increase.
- To store leftovers, put in an airtight container and :
- Refrigerate for up to 3-4 days
- Freeze for up to a month
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