Description
A comforting and cheesy twist on the classic Chicken Marsala, layered with tender chicken, savory mushrooms, and a rich marsala-infused sauce. Perfect for family dinners and cozy suppers.
Ingredients
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
1 cup all-purpose flour
1 tablespoon olive oil
1 cup sliced portobello mushrooms
1/2 cup marsala wine (non-alcoholic substitute if needed)
1/2 cup half-and-half
1/4 cup grated Parmesan cheese, plus extra for topping
1 cup shredded mozzarella cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
8 ounces pasta (penne or small shells), cooked and drained
1/4 cup chopped fresh parsley (for garnish)
Instructions
Preheat oven to 375°F (190°C)
In a large oven-safe skillet, heat the olive oil over medium heat
Coat chicken pieces with flour and sauté until golden, about 5 minutes
Add mushrooms and cook for 4-5 minutes until tender
Stir in marsala wine (or substitute) and let it simmer for 2 minutes
Add half-and-half, Parmesan, salt, pepper, garlic powder, and thyme
Mix in cooked pasta and stir until the sauce thickens and ingredients are evenly coated
Transfer the mixture to a greased casserole dish and sprinkle mozzarella evenly over the top
Bake for 20-25 minutes until the cheese is golden and bubbling
Remove from oven and garnish with chopped parsley before serving
Notes
For a halal option, ensure the marsala wine or substitute is non-alcoholic and certified halal
Serve with a side salad or garlic bread for a complete meal
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days
- Prep Time: 20
- Cook Time: 45
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 9g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 80mg