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Chicken Marsala Bake

We love a one pan meal!

Chicken Marsala is an Italian restaurant favorite. We love to order it when we go out, but never seem to make it at home. Perhaps it’s because the pounding and breading of the chicken breasts, and then the pan frying, and then the braising starts to seem like kind of an ordeal for a quick weeknight meal. But this recipe changes all that!

As you know, we love a one pan meal that cooks up in the oven, so we’ve used that very method for this version of Chicken Marsala! There’s no searing or taking chicken in and out of a pan…. everything just cooks up in one dish, easy as can be. And while it might not be totally traditional, it has all the classic flavors of that dish we love so much. So when we’re craving it but we’re also short on time, this Chicken Marsala Bake is the perfect answer.

We love to serve this over some angel hair pasta or mashed potatoes. Either option soaks up all that delicious sauce – the sweet wine tempered with a little creaminess and a subtle zing of lemon. We use chicken thighs because they are a little more flavorful and hold their moisture better in this one pan dish, and we find that a little time under the broiler at the end of baking crisps the skin up nicely.

If your house is anything like ours, more tasty weeknight dinner ideas are always a good thing. This is going in our regular recipe rotation, and we hope it goes in yours too!

Serves 4-6

1 hour, 15 minutes

  • 2 lbs bone-in, skin-on chicken thighs
  • 2-3 medium carrots, chopped
  • 1 medium onion, thinly sliced
  • 1 cup frozen peas
  • 1 cup mushrooms, sliced
  • 1/2 cup olive oil
  • 1/2 cup Marsala wine
  • 1/2 cup beef or chicken stock
  • 1/4 cup (1/2 stick) unsalted butter, sliced
  • 1/4 cup heavy cream
  • 1 tablespoon dried oregano
  • 2 cloves garlic, minced
  • Juice of 1 lemon
  • Kosher salt and fresh ground pepper, to taste
  1. When ready to bake, preheat oven to 375°F.
  2. In a medium bowl, toss chicken with oil, lemon juice, oregano, garlic, salt, and pepper. Cover with plastic wrap and chill to marinate for 1-2 hours.
  3. In a baking dish, combine the carrots, onions, peas, and mushrooms with the wine and chicken stock. Season with salt and pepper and place slices of butter over the veggies. Arrange chicken thighs over the top and cover dish with foil.
  4. Bake until chicken is cooked through, 40-45 minutes. Remove foil and turn broiler to high. Pour heavy cream over the veggies and broil until chicken skin is crispy, about 10 minutes.
  5. Stir gently to incorporate sauce ingredients. Enjoy!

Adapted from Williams Sonoma.

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