Description
This Creamy Chicken Marsala Casserole with Mushrooms transforms classic flavors into an easy, crowd-pleasing dish. Tender chicken and earthy mushrooms are coated in a luscious creamy sauce and topped with a golden, crunchy crust.
Ingredients
Scale
- 1.0 kg (2.2 lb) chicken thighs, cubed
- 30 ml (2 tbsp) olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 250 g (9 oz) cremini mushrooms, sliced
- 200 g (7 oz) button mushrooms, sliced
- 250 ml (1 cup) mushroom-vegetable broth
- 125 ml (½ cup) white grape juice
- 2 tbsp (30 ml) low-sodium soy sauce
- 1 tbsp (15 ml) balsamic vinegar
- 1 tsp (5 g) dried thyme
- ½ tsp (2.5 g) black pepper
- 1 tsp (5 g) kosher salt
- 200 ml (¾ cup) heavy cream
- 100 g (3.5 oz) grated Parmesan cheese
- 50 g (½ cup) panko breadcrumbs
- 30 g (2 tbsp) melted butter
- 15 g (½ cup) chopped parsley
Instructions
- Preheat & Prep: Preheat oven to 190°C (375°F) and grease a baking dish.
- Sear Chicken: Season and sear cubed chicken in olive oil until browned.
- Sauté Aromatics: Sauté onion until translucent, then add garlic.
- Cook Mushrooms: Add mushrooms and cook until softened.
- Deglaze & Simmer: Deglaze pan with broth, juice, soy sauce, and vinegar; simmer.
- Combine & Creamify: Return chicken to pan, add cream, and simmer; stir in Parmesan.
- Assemble Casserole: Transfer mixture to baking dish.
- Prepare Topping: Combine panko, butter, and Parmesan.
- Top & Bake: Sprinkle topping and bake for 25-30 minutes.
Notes
For a richer flavor, reduce mushroom broth to intensify its taste. Adjust seasoning to your preference.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 280g
- Calories: 450 kcal
- Sugar: 10 g
- Sodium: 500 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 150 mg