Chicken Marsala | Oven Baked

Chicken has been a popular dish in our family for many years. When Jim and I were planning our wedding, we were also planning the construction of our new home. We came back from our honeymoon, and the house wasn’t quite complete, as we had no windows. We stayed the first month of our marriage with my dad in the little house that I grew up in.

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Why You Will Love Chicken and Mushroom Marsala

• Perfect for dinner parties — looks fancy but is easy to make
• Rich, bold mushroom and wine flavor
• Tender, juicy chicken baked to perfection
• One pan for easy clean-up
• Comfort food that’s still elegant
• Pairs great with pasta, rice, or mashed potatoes
• A cozy meal for family dinners or special occasions
• Feels like a restaurant dish, made at home

Chicken Meals – Newly Married Family Traditions

When we moved into our new home, a month after the wedding, our master bedroom and bathroom were completed, and the first floor was completed, but the rest of the house was bare studs. The only appliances in the house were a used freezer in the basement and the double ovens.

Because of the limited appliances and items in our kitchen, frozen chicken was on every menu. One of the meals I started making right away was my mother’s chicken and rice dish, which at that point I would put frozen chicken, rice, and Cream of mushroom soup together and bake in the oven. Those first few months, we had a lot of this chicken.  See my post on Chicken and Rice and how I have modernized this recipe to make it quick and hands-free.

I soon got my mother’s old electric skillet out of my father’s basement, and that helped with cooking because I could sauté chicken. Jim and I were working on the house, trying to get it finished. We had little money and made almost all our meals at home. On occasion, when we would go out to eat, we loved to eat either Chinese or Italian food. One of the dishes that I was exposed to on our dates was chicken marsala.

Before marrying my Italian husband, the only Italian food we ever ate at my childhood home was spaghetti made with jarred spaghetti sauce.  So a lot of the fabulous Italian recipes were all new to me, and I soon wanted to learn how to make them myself to save money. 

One of the first dishes I tried to make was chicken marsala, and I made this recipe based on Jim’s mother’s traditional baked chicken.

At first, this recipe may seem to be a little time-consuming it is well worth it. Every time I make it it is a great hit with family and friends. This recipe is also one that can be fully cooked and frozen and then reheated later.

Ingredients for Best Chicken Marsala Recipe:

• 6 Chicken Breasts cut in half
• 1 large or 3 small packages of Sliced Mushrooms
• 2 cups of Marsala Wine
• 3 Cloves of Garlic minced
• 3 TLB Olive Oil
• 1 TLB Cornstarch mixed in 1 TLB cold water
• 1/4 Heavy Cream
• 1 cup flour
• Salt & Pepper
• Onion Powder

Creamy Marsala Chicken – How to Make:

1. Heat olive oil in a large frying pan. Sauté mushrooms in oil until soft, about 8 minutes.
2. Add garlic and wine, simmer to reduce for 10 minutes, add cornstarch, and cream until it thickens.
3. Put this mushroom mixture in a large roasting pan.
4. Pound chicken breasts until they are all about 1 inch thick about the same size.
5. Mix together the flour, salt, pepper, onion powder, and garlic salt.
6. Working in batches, coat the chicken in the flour mixture and brown each side in a frying pan with olive oil.
7. When browned, set each chicken breast in the roaster with the mushrooms in a single layer; do not mix.
8. Heat oven to 350 and cook for 1 hour, or 250 for 1 1/2 hours

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