Description
This Baked Chicken Marsala recipe offers a flavorful, comforting dish featuring tender boneless chicken breasts smothered in a creamy Marsala mushroom sauce, baked to perfection with layers of parmesan cheese. Easy to prepare and generously serves six, it’s a perfect weeknight dinner that pairs beautifully with potatoes, pasta, or rice.
Ingredients
Chicken
- 1.5 lbs boneless skinless chicken breasts (about 3-4 breasts), trimmed
Sauce & Topping
- 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, divided
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
Garnish
- Curly parsley, for garnish
Instructions
- Preheat oven: Set your oven to 375˚F and allow it to fully preheat while you prepare the chicken and sauce.
- Prepare chicken and sauce: Lay the trimmed chicken breasts flat in a baking dish. In a medium bowl, combine sliced mushrooms, cream of chicken soup, Marsala cooking wine, half of the parmesan cheese (1/2 cup), garlic powder, salt, and pepper. Mix thoroughly, then spread this creamy mushroom mixture evenly over the chicken breasts. Sprinkle the remaining 1/2 cup parmesan cheese on top to create a cheesy crust.
- Bake chicken: Place the baking dish on the middle oven rack and bake for 25-35 minutes, or until the internal temperature of the chicken reaches 165˚F and there is no pink inside. This ensures the chicken is fully cooked and tender.
- Broil to brown: After baking, turn the oven setting to broil. Broil the chicken for 2-4 minutes to brown and crisp the parmesan topping, adding a delicious golden finish.
- Serve: Remove the dish carefully from the oven. Garnish with fresh curly parsley and serve hot. This dish pairs wonderfully with potatoes, pasta, or rice for a complete meal.
Notes
- Ensure the chicken reaches an internal temperature of 165˚F to guarantee safe consumption.
- You can substitute baby bella mushrooms with cremini or button mushrooms if preferred.
- Marsala cooking wine is key for authentic flavor, but a dry sherry can be used as a substitute if needed.
- For a lower sodium option, use a reduced-sodium cream of chicken soup and adjust salt accordingly.
- Leftovers can be refrigerated for up to 3 days and reheated gently in the oven or microwave.
