Why You’ll Love This Recipe
Cheesy Chicken Marsala Bake offers a luxurious blend of rich mushroom Marsala sauce, tender chicken, and melted cheese—all in one comforting, oven-baked dish. It captures the elegance of traditional Chicken Marsala yet transforms it into a family-friendly casserole that is both approachable and indulgent. This recipe simplifies the stovetop method without sacrificing depth of flavor. The Marsala wine adds its signature sweetness, while the mushrooms and garlic infuse the dish with aromatic warmth. I once tested this recipe using a mix of mozzarella and provolone, and the result was exceptionally creamy with a satisfying pull of cheese in every bite. It is an ideal dish for a cozy weeknight dinner, a casual gathering, or a make-ahead meal that reheats beautifully. If you enjoy classic Italian-American comfort food with minimal fuss, this bake will quickly become a regular in your rotation.
PrintCheesy Chicken Marsala Bake: A Comforting Twist on the Classic Dish
- Total Time: 40 mins
- Yield: 6 servings
- Diet: Halal
Description
A comforting Cheesy Chicken Marsala Bake featuring tender chicken, mushrooms, a rich Marsala wine sauce, and melted cheese baked to perfection.
Ingredients
- 3 cups cooked shredded or diced chicken
- 2 cups mushrooms, sliced
- 2 tbsp butter
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 1 cup Marsala wine
- 1 cup chicken broth
- 1 cup heavy cream
- 1 tbsp flour (optional, for thickening)
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh parsley for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a baking dish.
- Heat butter and olive oil in a skillet over medium heat. Add mushrooms and sauté until softened, about 5 minutes.
- Stir in garlic and cook for 1 minute.
- Add Marsala wine and simmer for 2–3 minutes.
- Pour in chicken broth and heavy cream; add Italian seasoning, salt, and pepper. If a thicker sauce is desired, whisk in flour and simmer until slightly thickened.
- Add the cooked chicken to the sauce and mix well.
- Transfer the mixture to the baking dish and top with mozzarella and Parmesan cheese.
- Bake for 20–25 minutes or until hot and bubbly with melted, golden cheese.
- Garnish with parsley and serve.
Notes
- Serve over pasta, mashed potatoes, or rice for a complete meal.
- Use rotisserie chicken for easy prep.
- For a deeper flavor, use dark Marsala wine.
- Add spinach for extra vegetables.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Casserole
- Method: Baking
- Cuisine: Italian-American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Chicken Breasts
Sliced thin or lightly pounded, they provide a tender base that absorbs the Marsala sauce brilliantly as it bakes.
Mushrooms
Cremini or button mushrooms offer earthy depth and pair seamlessly with the sweetness of Marsala wine.
Marsala Wine
The signature ingredient that gives the dish its rich, slightly sweet flavor. It reduces into a glossy sauce that coats everything beautifully.
Garlic
Fresh garlic brings aromatic sharpness and boosts the savory profile of the sauce.
Butter
Used for sautéing mushrooms and forming the base of the sauce, butter adds richness and smoothness.
Flour
A small amount helps thicken the sauce as it bakes, ensuring the casserole is cohesive without being overly heavy.
Chicken Broth
Balances the Marsala wine and adds a savory backbone to the sauce.
Heavy Cream
Provides luxurious creaminess and creates a velvety texture that enhances the overall bake.
Mozzarella Cheese
Melts into a stretchy layer over the chicken, giving the dish its irresistible cheesy finish.
Parmesan Cheese
Adds a nutty, salty kick that complements the Marsala flavor.
Salt and Pepper
Simple seasonings that keep the flavors balanced from start to finish.
Directions
Begin by preheating your oven and preparing a lightly greased baking dish. Season the chicken breasts with salt and pepper, then arrange them in a single layer in the dish. In a large skillet, melt the butter over medium heat. Add the sliced mushrooms and sauté until softened and lightly browned. Stir in the garlic and cook briefly until fragrant. Sprinkle the flour over the mushrooms and stir until fully incorporated. Gradually pour in the Marsala wine and chicken broth, stirring continuously to prevent lumps.
Allow the mixture to simmer until it reduces slightly and begins to thicken. Stir in the heavy cream and adjust seasoning as needed. Pour the Marsala sauce evenly over the chicken in the baking dish, ensuring each piece is well coated. Top the dish with mozzarella and Parmesan cheese. Bake until the chicken is cooked through and the cheese is melted, golden, and bubbly. Let the casserole rest for a few minutes before serving so the sauce can settle and thicken slightly.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease
Servings and timing
This recipe yields approximately 4–6 servings.
Preparation time: 15 minutes
Cooking time: 30–35 minutes
Total time: about 45–50 minutes
Storage/reheating
Store any leftover casserole in an airtight container in the refrigerator for up to three days. Reheat in the oven at a moderate temperature until warmed through to preserve the texture of the cheese and sauce. Avoid microwaving if possible, as it may cause the sauce to separate. The dish can also be frozen before baking; simply thaw overnight in the refrigerator and bake as directed.
Variations and Customizations
Creamier Marsala Bake
Increase the heavy cream or add a small amount of cream cheese for added richness.
Mushroom Lovers’ Version
Use a blend of cremini, shiitake, and portobello mushrooms to deepen the flavor.
Spinach Marsala Bake
Stir fresh spinach into the sauce before pouring over the chicken for added color and nutrition.
Cheesy Trio
Combine mozzarella, provolone, and Parmesan for a more complex cheese layer.
No-Wine Version
Replace Marsala with additional broth and a splash of balsamic vinegar for a similar sweetness.
Gluten-Free Variation
Use a gluten-free flour blend or cornstarch to thicken the sauce.
Herb-Infused Bake
Add fresh thyme or rosemary to the sauce for aromatic complexity.
Low-Carb Version
Use heavy cream and broth only, reducing the flour to keep the sauce thick without added carbs.
Tomato-Kissed Marsala
Stir a spoonful of tomato paste into the sauce to add depth and slight acidity.
Crispy Topping
Finish the casserole with a sprinkle of lightly toasted breadcrumbs mixed with Parmesan for a crunchy top layer.
FAQs
Can I use chicken thighs instead of breasts?
Yes, boneless thighs work well and stay very tender.
Do I have to use Marsala wine?
It is traditional, but you may substitute with broth and a splash of balsamic vinegar.
Can this dish be made ahead?
Yes, assemble the casserole, refrigerate, and bake the next day.
What mushrooms work best?
Cremini or button mushrooms are classic, but mixed mushrooms deepen the flavor.
How do I avoid a watery sauce?
Allow the Marsala mixture to reduce properly before pouring it over the chicken.
Can I freeze the leftovers?
Yes, the casserole freezes well when cooled and stored tightly.
Should I cover the dish while baking?
Bake uncovered so the cheese can brown and bubble.
Can I lighten the sauce?
Use half-and-half instead of heavy cream for a lighter consistency.
Does the alcohol cook out?
Most of the alcohol evaporates as the sauce simmers and bakes.
What sides pair best?
Mashed potatoes, buttery noodles, or roasted vegetables complement the dish beautifully.
Conclusion
Cheesy Chicken Marsala Bake blends classic Italian-American flavors with the ease and comfort of a homestyle casserole. The tender chicken, earthy mushrooms, sweet Marsala sauce, and creamy cheese combine into a dish that feels both elegant and approachable. With its versatile nature and reliable results, this bake is an excellent choice for weeknight dinners, entertaining guests, or preparing meals ahead of time. It brings richness and warmth to the table in a way that satisfies both casual and refined palates alike.
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