Chicken Marsala Bake Recipe

Name: Chicken Marsala Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon salt; 1 teaspoon dried oregano; 1 teaspoon dried parsley flakes; 1 teaspoon dried thyme; 1/2 teaspoon garlic powder; 1/2 teaspoon dried marjoram; 1/2 teaspoon pepper; 8 boneless skinless chicken breast halves (6 ounces each), cut in half; 1/4 cup olive oil; 1/2 cup butter, cubed; 1 pound sliced fresh mushrooms; 1 shallot, chopped; 4 thin slices prosciutto, chopped; 3 garlic cloves, minced; 2 cups reduced-sodium chicken broth; 3/4 cup Marsala wine; 2 teaspoons minced fresh parsley or 1/2 teaspoon dried parsley flakes; 1/2 teaspoon coarsely ground pepper; 2 tablespoons cornstarch; 1/4 cup heavy whipping cream; 2/3 cup grated Parmesan and Romano cheese blend

Servings: persons

1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried parsley flakes
1 teaspoon dried thyme
1/2 teaspoon garlic powder
1/2 teaspoon dried marjoram
1/2 teaspoon pepper
8 boneless skinless chicken breast halves (6 ounces each), cut in half
1/4 cup olive oil
1/2 cup butter, cubed
1 pound sliced fresh mushrooms
1 shallot, chopped
4 thin slices prosciutto, chopped
3 garlic cloves, minced
2 cups reduced-sodium chicken broth
3/4 cup Marsala wine
2 teaspoons minced fresh parsley or 1/2 teaspoon dried parsley flakes
1/2 teaspoon coarsely ground pepper
2 tablespoons cornstarch
1/4 cup heavy whipping cream
2/3 cup grated Parmesan and Romano cheese blend

1
Preheat oven to 375u00b0. In a small bowl, mix the first seven ingredients; rub over chicken. In a large skillet, heat oil over medium-high heat. Brown chicken in batches on both sides. Transfer chicken to a greased 13x9-in. baking dish and a greased 8-in. square baking dish.
2
In a large skillet, heat butter over medium-high heat. Add mushrooms and shallot; cook and stir until tender. Add prosciutto and garlic; cook 2 minutes longer.
3
Stir in broth, wine, parsley and pepper; bring to a boil. In a small bowl, mix cornstarch and cream until smooth; stir into sauce. Return to a boil; cook and stir 1-2 minutes or until thickened.
4
Pour over chicken; sprinkle with cheese. Bake, uncovered, 15-20 minutes or until a thermometer inserted in chicken reads 165u00b0.

1160

kcal

Calories

Fat

Carbs

114

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 teaspoon salt, 1 teaspoon dried oregano, 1 teaspoon dried parsley flakes, 1 teaspoon dried thyme, and more.

Yes, Chicken Marsala Bake falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Marsala Bake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions