Cheesy Chicken Marsala Bake

A Rich, Creamy, Oven-Baked Twist on a Classic Italian-American Favorite

If you love comforting, cheesy casseroles and elegant Italian-inspired flavors, this Cheesy Chicken Marsala Bake is the perfect dinner recipe for you. Inspired by the beloved restaurant classic Chicken Marsala, this baked version transforms the traditional skillet meal into a hearty, family-style casserole topped with melted mozzarella and Parmesan cheese.

Tender, golden-browned chicken cutlets are layered with buttery sautéed mushrooms and coated in a rich Marsala wine sauce, then finished in the oven until bubbly and beautifully golden. The result is a warm, satisfying dish that feels both comforting and sophisticated.

Perfect for weeknight dinners, Sunday meals, holiday gatherings, or entertaining guests, this recipe delivers bold flavor with simple, approachable steps.

Why You’ll Love This Cheesy Chicken Marsala Bake

Juicy, thinly pounded chicken breasts
Earthy baby bella mushrooms sautéed in butter
A silky, savory Marsala wine sauce
Melted mozzarella and Parmesan topping
Oven-baked until golden and bubbly
Easy to prepare ahead of time

This dish combines restaurant-quality flavor with cozy casserole comfort.

Ingredients

Main Ingredients

8 oz package sliced baby bella mushrooms
2 tablespoons butter, melted (for mushrooms)
3 large boneless, skinless chicken breasts
½ cup all-purpose flour
⅓ cup butter (for browning chicken)
½ cup chicken broth
¼ cup Marsala wine
Salt and black pepper, to taste
½ tablespoon cornstarch
1 tablespoon water
½ cup shredded mozzarella cheese
½ cup shredded Parmesan cheese
2–3 green onions, thinly sliced

Step-by-Step Instructions

Step 1: Prepare the Chicken

Cut each chicken breast evenly in half lengthwise to create thinner cutlets.
Place one piece of chicken between two sheets of heavy-duty plastic wrap.
Using the flat side of a meat mallet, gently pound to about ¼-inch thickness.
Repeat with all chicken pieces.

Pounding ensures even cooking and helps the chicken stay tender and juicy.

Step 2: Sauté the Mushrooms

Melt 2 tablespoons of butter in a large skillet over medium heat.
Add the sliced baby bella mushrooms.
Sauté for 3–5 minutes, stirring occasionally, until softened and lightly browned.
Remove mushrooms to a plate and set aside.

Mushrooms add rich, earthy depth that balances the sweetness of the Marsala wine.

Step 3: Dredge and Brown the Chicken

Season both sides of the chicken with salt and pepper.
Dredge each piece in flour, coating evenly and shaking off excess.

In the same skillet:

Melt 2 tablespoons of butter over medium-high heat.
Add two chicken pieces and cook until golden brown on one side (about 3–4 minutes).
Flip and cook the other side until browned.
Transfer to a plate.
Repeat with remaining chicken, adding more butter as needed.

This browning step creates flavorful bits in the pan that form the base of the sauce.

Step 4: Prepare the Marsala Sauce

Lower heat to medium.
Pour chicken broth and Marsala wine into the skillet.
Whisk while scraping up the browned bits from the bottom of the pan.
Season with salt and pepper to taste.
Bring to a gentle boil, then reduce heat and simmer for 5 minutes.

To thicken:

In a small bowl, combine cornstarch and water to form a slurry.
Slowly whisk the slurry into the sauce.
Simmer 1–2 minutes until thickened.
Remove from heat.

The sauce should be smooth, slightly thick, and glossy.

Step 5: Assemble the Casserole

Preheat oven to 375°F (190°C).
Lightly grease a baking dish.
Arrange browned chicken pieces in a single layer.
Spoon sautéed mushrooms evenly over the chicken.
Pour Marsala sauce over everything.
Sprinkle mozzarella and Parmesan cheese evenly on top.

The cheese layer adds richness and creates a golden crust when baked.

Step 6: Bake to Perfection

Place casserole in the preheated oven.
Bake for 20–25 minutes until cheese is melted and bubbly.
For a golden finish, broil for 2–3 minutes at the end.
Remove from oven and let rest for 5 minutes before serving.

Garnish with sliced green onions for freshness and color.

Expert Tips for the Best Results

Use dry Marsala wine for authentic flavor.
Avoid overcrowding the skillet while browning chicken.
Let the sauce simmer long enough to concentrate flavors.
Freshly grated Parmesan melts more smoothly than pre-packaged cheese.
Allow the dish to rest before serving to thicken naturally.

What to Serve with Cheesy Chicken Marsala Bake

This dish pairs wonderfully with:

Garlic mashed potatoes
Buttered egg noodles
Creamy risotto
Steamed green beans
Roasted asparagus
Crusty artisan bread
A simple side salad

The rich Marsala sauce is perfect for spooning over your favorite side.

Storage and Make-Ahead Instructions

Refrigerator:
Store leftovers in an airtight container for up to 4 days.

Freezer:
Freeze assembled (before baking) without cheese topping for up to 2 months.

Reheating:
Cover and bake at 350°F until heated through.

Delicious Variations

Creamy Marsala Version

Add ¼ cup heavy cream to the sauce for extra richness.

Spinach Mushroom Bake

Add fresh spinach under the mushrooms for added nutrition and color.

Low-Carb Option

Skip the flour dredge or substitute almond flour.

Extra Cheesy Version

Increase mozzarella to 1 cup for an ultra-gooey topping.

Frequently Asked Questions

Can I use chicken thighs instead of breasts?
Yes, boneless skinless thighs work beautifully and stay extra juicy.

What if I don’t have Marsala wine?
Dry sherry or white wine can be substituted, though the flavor will differ slightly.

Can I make this ahead of time?
Yes. Assemble the casserole, cover, and refrigerate up to 24 hours before baking.

Final Thoughts

This Cheesy Chicken Marsala Bake brings together the elegance of classic Chicken Marsala and the comfort of a baked casserole. Tender chicken, savory mushrooms, rich Marsala sauce, and melted cheese create a dish that feels indulgent yet approachable.

It’s perfect for busy weeknights, cozy family dinners, or when you want to impress guests with minimal stress.