Chicken Marsala Bake
One of my favorite flavors ever is Marsala wine! I like making a creamy sauce with it, packed with garlic, mushrooms, and flavor! I worked at Olive Garden for a few years after high school, and I couldn't get ENOUGH of their Stuffed Chicken Marsala! Like, it was a weekly order for me! It is still my favorite item on their menu! They actually took it off the menu post COVID, guests protested, and they brought it BACK! So, thanks OG for caring about your people and their fav dishes - not a lot of corporations would do this sort of thing! This Chicken Marsala Bake takes my favorite flavors and nostalgia, combined with juicy chicken, pasta, and a gooey-yet-crispy cheesy crust! This was simple to make on a busy weekday, and my family loved every bite! My husband isn't even that big on mushrooms or marsala and he said this dish changed his mind!
Equipment
Ingredients
For the chicken marsala bake:
- 1 ½ lbs Chicken Breast fat trimmed, cut into tenders
- 10 oz Penne
- 3 Garlic Cloves minced
- 1 Yellow Onion diced
- 1 Rosemary Sprig minced
- 1 - 4 oz Can of Mushrooms drained, or use fresh!
- 1 ¼ cup Marsala Wine
- ½ cup Heavy Cream
- ⅓ cup Parmesan Cheese freshly shredded
- 2 tbsp Olive Oil
- 2 tbsp Butter
- 1 ½ tsp Salt divided
- ¾ tsp Black Pepper divided
For the topping:
- ¼ cup Panko Breadcrumbs
- 2 tbsp Butter
For serving:
- Parmesan
- Parsley
Instructions
To prep:
- Preheat oven to 400℉ then get out a stockpot, fill it with some salted water, and bring to a boil. Cook pasta al dente, then drain and set aside until ready to use.
To make the chicken:
- In a cast iron skillet, heat oil on medium and sear the chicken for 3 minutes. Season with 1 tsp and 1/2 tsp pepper, flip and cook 3 minutes more.
- Move to a plate covered with foil to keep warm until ready to use.
To make the sauce and prep for baking:
- In the same skillet, melt butter on medium and sauté the onion for about 2 minutes, stirring occasionally.
- Add the mushrooms to the pan along with the garlic and rosemary, stir, and cook for a minute or so.
- Slowly pour in the Marsala wine, scraping those flavor bits from the bottom of the pan to deglaze it. Turn heat to medium-low and simmer for a few minutes, stirring occasionally.
- Add the rest of the salt, pepper, and the cream. Stir and simmer 2-3 minutes more to thicken the sauce.
- Transfer the cooked pasta and the chicken with its juices back to the cast iron, stir, then sprinkle the parmesan over everything. Remove from heat.
To make the breadcrumb topping and bake:
- In a small microwave safe dish, melt butter.
- Whisk in breadcrumbs and sprinkle all over the chicken mixture. Bake 10-12 minutes, until bubbly.
- Broil on high for 2-3 minutes until golden on top!
To serve:
- Serve Chicken Marsala Bake immediately, garnishing with more freshly grated parmesan and parsley, if desired. Enjoy!
Nutrition
Serving: 1.75cupsCalories: 725kcalCarbohydrates: 45gProtein: 44gFat: 2.5gSaturated Fat: 17gPolyunsaturated Fat: 2.5gMonounsaturated Fat: 11gCholesterol: 135mgSodium: 790mgPotassium: 540mgFiber: 2.5gSugar: 3gVitamin A: 600IUVitamin C: 7mgCalcium: 210mgIron: 2.5mg
Please be aware that nutritional values are approximate and intended as a helpful guide
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