Best Baked Chicken Marsala Recipes

BAKED CHICKEN MARSALA

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare a large baking dish with cooking spray.
• Melt butter in a skillet over medium heat. Cook and stir mushrooms and onion in butter until the onion is translucent, about 5 minutes.
• Stir cream of mushroom soup, chicken broth, and Marsala wine together in a large bowl. Stir mushroom mixture into soup mixture.
• Spread chicken pieces into prepared baking dish; season with salt and pepper. Pour soup mixture over the chicken and cover the dish with aluminum foil.
• Bake in preheated oven until the chicken is no longer pink at the bone and the juices run clear, about 90 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

OVEN-BAKED CHICKEN MARSALA

Steps:

• Flatten chicken to 1/2 inch thickness.
• Place in a large resealable plastic bag; add salad dressing.
• Seal bag and turn to coat; refrigerate for 8 hours or overnight.
• Drain and discard marinade.
• Combine flour, Italian seasoning, garlic powder, paprika, and pepper; sprinkle over both sides of chicken.
• In a large nonstick skillet coated with cooking spray, cook chicken in 1 tablespoon oil and butter for 2 minutes on each side or until browned.
• Transfer to a 13 x 9 inch baking dish coated with cooking spray.
• Gradually add broth and wine to skillet, stirring to loosen browned bits.
• Bring to a boil; cook and stir for 2 minutes.
• Strain sauce; set aside.
• In the same skillet, cook mushrooms in remaining oil for 2 minutes; drain.
• Stir sauce into mushrooms; heat through.
• Pour over chicken; sprinkle with parsley.
• Bake, uncovered, in a preheated 350° oven for 25-30 minutes or until chicken juices run clear.