Welcome to the world of Chicken Marsala Casserole, where tender chicken, earthy mushrooms, and rich Marsala wine come together in a comforting symphony of flavors. This hearty casserole is the epitome of home-cooked goodness, providing a satisfying meal that will warm your heart and please your taste buds. Prepare to be enchanted by this delightful twist on a classic Italian dish.
Ingredients:
- 2 lbs boneless, skinless chicken breasts (900 g)
- 1 lb cremini mushrooms, sliced (450 g)
- 1 onion, finely chopped
- 3 cloves of garlic, minced
- 1 cup Marsala wine (240 ml)
- 1 cup chicken broth (240 ml)
- 1 cup heavy cream (240 ml)
- 1 tablespoon all-purpose flour
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- Salt and pepper to taste
Directions:
- Preheat your oven to 375°F (190°C) and grease a large casserole dish.
- In a large skillet, heat olive oil over medium-high heat. Add the chicken breasts and cook until browned on both sides. Remove the chicken from the skillet and set aside.
- In the same skillet, add the chopped onion and sliced mushrooms. Sauté until the mushrooms release their moisture and start to brown.
- Add the minced garlic to the skillet and cook for another minute.
- Sprinkle the flour over the mushroom mixture and stir well to coat.
- Pour in the Marsala wine and chicken broth, stirring constantly until the mixture thickens.
- Stir in the heavy cream, dried thyme, salt, and pepper. Cook for an additional 2 minutes.
- Return the chicken breasts to the skillet, nestling them into the sauce.
- Transfer the entire mixture to the greased casserole dish, ensuring the chicken is well-coated with the sauce.
- Cover the dish with foil and bake for 30 minutes. Then, remove the foil and continue baking for an additional 15 minutes, or until the chicken is cooked through and the casserole is bubbling.
- Remove from the oven and let it cool for a few minutes before serving.
Notes
- For a lighter version, you can use boneless, skinless chicken thighs instead of chicken breasts.
- Feel free to customize the recipe by adding your favorite vegetables, such as bell peppers or spinach, to the casserole.
- If you don’t have Marsala wine on hand, you can substitute it with a dry white wine or even chicken broth for a non-alcoholic version.
- Make sure to slice the mushrooms evenly to ensure even cooking and a pleasant texture in the casserole.
- Serve the Chicken Marsala Casserole over cooked pasta, mashed potatoes, or rice for a complete and satisfying meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Simply reheat in the oven or microwave before enjoying.