There’s something truly comforting about the smell of chicken baking in the oven. It takes me back to cozy family dinners where the kitchen was filled with laughter and the irresistible aroma of a home-cooked meal.
Baked Chicken with Mushrooms and Marsala is one of those dishes that feels like a warm hug on a plate.
Marsala wine gives this dish its unique flavor, a nod to its Italian roots. I remember the first time I tried it—its rich, savory sauce paired perfectly with tender chicken and earthy mushrooms. It’s a dish that feels fancy yet is so simple to make.
When I whip up this recipe, it’s more than just cooking; it’s creating memories.
Whether it’s a special occasion or just a weeknight dinner, this dish never fails to impress. Plus, it’s a great way to bring a little bit of Italy to your table without leaving home.
Ingredients
Alright, let’s dive straight into what you’ll need for this tasty Baked Chicken with Mushrooms and Marsala. Gather your ingredients and get ready for a delightful cooking adventure.
For the Chicken
- 4 boneless, skinless chicken breasts
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1 tablespoon butter
- 8 ounces cremini mushrooms, sliced
- 2 cloves garlic, minced
- 1/2 cup Marsala wine
- 1 cup chicken broth
- 1/4 cup heavy cream
- 1 tablespoon all-purpose flour
- 1 tablespoon chopped fresh parsley
Directions
Preheat the oven to 375°F (190°C). It’s important so everything cooks evenly!
Pat the chicken breasts dry with paper towels. This makes the skin crisp up nicely.
Season the chicken with salt and pepper. Both sides, not just one!
In a large oven-safe skillet, heat 2 tablespoons of olive oil over medium-high heat. You’ll hear it sizzle!
Add the chicken breasts to the skillet, cooking each side for 4 minutes till golden. Transfer to a plate.
In the same skillet, add sliced cremini mushrooms and minced garlic. Stir occasionally for 5 minutes.
Pour in 1 cup of Marsala wine and 1/2 cup chicken broth. Scrape the bottom bits with a wooden spoon for flavor.
Reduce the heat to medium-low and let it simmer for 5 minutes. It helps thicken the sauce.
Return the chicken to the skillet. Bask each piece in the delicious mushroom sauce.
Place the skillet in the oven. Bake for 20-25 minutes. Chicken should reach an internal temp of 165°F.
Remove the skillet, carefully; it’s hot! Stir in 1/4 cup of heavy cream for a rich, creamy finish.
Prep
Let’s get everything ready for this delicious dish. Here’s how I prepare the chicken and mushrooms.
Prepare the Chicken
First, I grab the chicken breasts. I pat each one dry with a paper towel. This helps them brown nicely. I season them with salt and pepper on both sides. Then, I set them aside while I get the other ingredients ready.
Prepare the Mushrooms
I rinse the cremini mushrooms quickly under cold water. After drying them with a clean cloth, I slice them into even pieces. I love how mushrooms soak up the Marsala sauce later. It gives the dish that extra depth of flavor.
Cooking Process
Now let’s bring these flavors to life. We’ll start by searing the chicken to lock in those juices.
Sear the Chicken
I heat a bit of oil in a pan over medium-high heat. Once it’s hot, I add the chicken breasts. Searing them for about 3 minutes on each side until they’re golden brown. They don’t have to be cooked through yet. That comes later when we bake them. This step is all about getting that delicious crust.
Cook the Mushrooms
Next up are the mushrooms. In the same pan, I toss in the sliced mushrooms with a bit more oil if needed. I cook them for about 5 minutes until they’re soft and start browning. The key here is stirring occasionally. Then, in goes some minced garlic to add an aromatic punch. Just a minute or so, and they’re ready.
Assemble
Here comes the fun part. Let’s make this dish come alive!
Combine Chicken and Mushrooms
I place the seared chicken breasts in a baking dish. Then, I spread the sautéed mushrooms and garlic evenly over the top. It’s like laying a cozy mushroom blanket for the chicken.
Add Marsala Sauce
Now for the magic. I pour the Marsala sauce with cream over everything. The sauce goes all over the chicken and mushrooms—it smells amazing already.
Bake
The chicken is ready for the oven adventure. Here’s how it all comes together for that perfect baked flavor.
Oven Instructions
Preheat your oven to 375°F.
Slide the baking dish with chicken and mushroom goodness into the oven.
Bake it for about 25 minutes or until the chicken’s juices run clear.
Enjoy the wonderful smells filling the kitchen.
Finishing Touches
Once baked, let it rest for a few minutes.
Sprinkle chopped parsley on top for a pop of color.
Serve it up with some crusty bread to soak up all that tasty sauce.
Equipment
To whip up the perfect Baked Chicken with Mushrooms and Marsala, we’ll need some essentials.
A sturdy cutting board and sharp knife will make slicing the mushrooms a breeze.
Grab a large skillet for searing — it’ll lock those juices right in.
A trusty baking dish holds everything snug during roasting — gotta keep it cozy!
For stirring our Marsala sauce, a wooden spoon does the trick.
Make-Ahead Instructions
Sometimes, life gets busy. If you want to prepare this dish ahead of time, I’ve got you covered.
First, let’s get the chicken ready. You can season and sear it, then let it cool. Pop it in an airtight container in the fridge. It’ll keep for up to two days.
The mushrooms and garlic can also be prepped. Sauté them, let them cool, then store them separately from the chicken.
For the Marsala sauce, mix and cook it. Let it cool, then pour it into a jar or a container.
Conclusion
Baked Chicken with Mushrooms and Marsala is more than just a meal; it’s an invitation to savor the warmth of home-cooked goodness.
The blend of Marsala wine with mushrooms creates a symphony of flavors that’s hard to resist. Whether you’re serving it for a special occasion or a cozy weeknight dinner, this dish promises to bring comfort and joy to your table.
So, grab your apron and get ready to enjoy a culinary journey that’s as delightful to prepare as it is to eat. Don’t forget the crusty bread to soak up every last drop of that luscious sauce!
