Creamy Mushroom Marsala Chicken Bake: One-Pan Dinner with Rich, Savory Flavor

If you’re craving something cozy, creamy, and packed with savory flavor, this Creamy Mushroom Marsala Chicken Bake is the answer. Juicy chicken breasts are pan-seared to a golden crisp, then baked in a silky sauce made with Marsala wine, mushrooms, garlic, and cream. The result is a comforting meal that feels fancy but is easy enough for any night of the week.

This dish brings together rustic ingredients in a way that feels elevated without being fussy. The depth of flavor from the mushrooms and wine makes the sauce something you’ll want to scoop up with bread or spoon over pasta. It’s hearty, rich, and ideal for when you want a satisfying meal with minimal cleanup.

With everything cooked in one skillet, it’s the kind of dinner that’s as practical as it is flavorful.

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Ingredients Overview

Chicken Breasts: Boneless, skinless chicken breasts are lean and easy to cook, and they soak up the sauce beautifully. You can also use boneless thighs if you prefer more tender, juicy meat.

Mushrooms: Cremini mushrooms add an earthy, meaty flavor that deepens as they brown. If needed, white mushrooms can be used, but the flavor will be a bit lighter.

Marsala Wine: This slightly sweet, fortified wine gives the sauce a signature depth and complexity. If you don’t have it on hand, try using dry sherry or a dry white wine mixed with a touch of brandy for a similar profile.

Heavy Cream: The cream provides the luxurious texture in the sauce. For a lighter version, half-and-half works, but it won’t be quite as rich.

Shallots & Garlic: These ingredients create a flavorful base for the sauce. Shallots offer a subtle sweetness that blends seamlessly, while garlic adds a fragrant bite.

Chicken Broth: Used to balance the richness of the cream and wine. Choose a low-sodium version to better control salt levels.

Butter & Olive Oil: Combining the two gives the benefits of both—olive oil helps with high-heat searing, while butter enriches the flavor of the mushrooms and sauce.

Fresh Herbs: Thyme is cooked into the sauce for a savory herbal note, and parsley is sprinkled on top before serving to brighten the dish.

Flour & Seasonings: Lightly coating the chicken in flour gives it a crisp crust and helps thicken the sauce as it bakes. Salt, pepper, and a little paprika round out the seasoning.

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Step-by-Step Instructions

1. Prep the Chicken: Pat the chicken dry and season both sides with salt, pepper, and paprika. Lightly coat in flour, shaking off the extra to avoid clumping.

2. Sear the Chicken: Heat olive oil and a tablespoon of butter in a large oven-safe skillet over medium-high heat. Cook the chicken until golden on both sides, about 3–4 minutes per side. Transfer to a plate—it’ll finish cooking in the oven.

3. Sauté the Mushrooms: Add the rest of the butter to the skillet. Toss in the mushrooms and let them cook undisturbed for several minutes so they can brown. Stir and continue to sauté for 7–8 minutes until they’re tender and golden.

4. Add Aromatics: Stir in the shallots and garlic, cooking for 2–3 minutes until soft and fragrant.

5. Deglaze with Marsala: Pour in the Marsala wine and use a wooden spoon to scrape up the browned bits from the bottom. Let it simmer for a few minutes to reduce slightly.

6. Make the Sauce: Add chicken broth, followed by the heavy cream and thyme. Stir well and let it simmer for 2–3 minutes until it thickens just a bit.

7. Return the Chicken: Nestle the seared chicken breasts into the sauce and spoon mushrooms over the top.

8. Bake: Transfer the skillet to a preheated 375°F (190°C) oven. Bake uncovered for 20–25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).

9. Rest & Finish: Let the dish rest for 5 minutes out of the oven. Sprinkle with fresh parsley just before serving.

To prevent curdling, avoid letting the sauce boil once you’ve added the cream. Let it gently simmer for the best texture and flavor.

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Tips, Variations & Substitutions

Helpful Tips:

• Use a meat thermometer to check for doneness—overcooking can dry out chicken breasts quickly.

• Slice thicker breasts horizontally to create thinner cutlets for faster, more even cooking.

• Let mushrooms brown properly by giving them space in the pan and not stirring too frequently.

Flavorful Variations:

• Low-Carb Version: Skip the flour or use almond flour to keep it grain-free.

• Dairy-Free Option: Swap the cream for coconut cream or a plant-based alternative, and use olive oil in place of butter.

• Extra Herbs: Rosemary or sage can be used alongside thyme for a woodsy flavor.

• Cheese Twist: Add grated parmesan or a layer of mozzarella before baking for extra richness.

Ingredient Swaps:

• No Marsala wine? Use dry sherry, dry white wine, or a mix of white wine with a touch of balsamic vinegar.

• Out of shallots? Use finely chopped onion instead.

• Want a tangier creaminess? A spoonful of sour cream or Greek yogurt stirred into the sauce before baking adds a nice touch.

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Serving Ideas & Occasions

Serve this chicken bake over mashed potatoes, creamy polenta, buttered noodles, or even rice to soak up the rich sauce. For vegetables, roasted asparagus, sautéed green beans, or a crisp salad with a bright vinaigrette all make great sides.

Pair it with a glass of white wine—Chardonnay is a classic—or a light red like Pinot Noir. If you’re keeping things simple, a sparkling water with lemon is a refreshing option.

This recipe is perfect for a cozy weekend meal, a romantic dinner at home, or even a special holiday dinner when you want something comforting and crowd-pleasing without too much effort.

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Nutritional & Health Notes

This dish is hearty, offering plenty of protein from the chicken and nutritional benefits from mushrooms, like fiber and B vitamins. While it contains cream and butter, the addition of broth and wine helps balance the richness.

To reduce calories or fat, you can cut back on the cream, use a dairy alternative, or serve smaller portions paired with lots of vegetables.

It’s easy to adapt the recipe to fit your dietary goals while still enjoying its full, satisfying flavor.

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FAQs

Can I make this ahead of time?
Yes. You can assemble the dish up to the baking step and refrigerate it for up to a day. Let it sit at room temperature for 15–20 minutes before baking so it cooks evenly.

Is it okay to use chicken thighs instead?
Absolutely. Thighs are juicy and flavorful, and they work just as well in this recipe. You may need to bake them slightly longer depending on thickness.

What can I use instead of Marsala wine?
Dry sherry, dry white wine, or a combo of white wine and a splash of balsamic vinegar will mimic the flavor. Just avoid sweet wines, which can overpower the sauce.

How do I store and reheat leftovers?
Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stove or in the oven with a splash of cream or broth to refresh the sauce.

Can I freeze it?
You can. The sauce may separate a bit when thawed, but a gentle reheat with stirring usually brings it back together. Freeze in a tightly sealed container for up to 2 months.

Can I add extra vegetables?
Yes—spinach, kale, or green beans make good additions. Just cook them first to avoid adding too much moisture to the sauce.

Do I need an oven-safe skillet?
It’s helpful, but not required. If your skillet isn’t oven-safe, transfer the chicken and sauce to a baking dish before placing it in the oven.

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