Dump-and-Bake Chicken Marsala Recipe

Name: Dump-and-Bake Chicken Marsala Recipe
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 2 lbs. boneless, skinless chicken breast cutlets (thinly sliced chicken breast); 8 ounces sliced mushrooms; 1 (10.5 ounce) can condensed cream of chicken soup, not diluted; ½ cup dry Marsala wine; 2 teaspoons minced or pressed fresh garlic; 2 sprigs fresh thyme, stems removed; Kosher salt and ground black pepper, to taste; For garnish: chopped fresh parsley, basil, or thyme

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Prep Time: 5 minutes

Cook Time: 30 minutes

Total: 35 minutes

Servings: 4

Cost: $6.35 /serving

Author : Blair Lonergan

baked chicken breast baked chicken marsala chicken marsala recipe

Ingredients

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2 lbs. boneless, skinless chicken breast cutlets (thinly sliced chicken breast)8 ounces sliced mushrooms1 (10.5 ounce) can condensed cream of chicken soup, not diluted½ cup dry Marsala wine2 teaspoons minced or pressed fresh garlic2 sprigs fresh thyme, stems removedKosher salt and ground black pepper, to tasteFor garnish: chopped fresh parsley, basil, or thyme

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Instructions

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Step 1

Preheat oven to 375°F. Grease a large, shallow baking dish with cooking spray.

Step 2

Season chicken with salt and pepper on both sides and place in the bottom of the prepared baking dish. Sprinkle mushrooms on top.

Step 3

In a separate bowl or measuring cup, whisk together condensed soup, Marsala wine, garlic, thyme leaves, salt, and pepper.

Step 4

Pour sauce over chicken.

Step 5

Bake, uncovered, for about 30 minutes (or until chicken is cooked through and reaches an internal temperature of 165°F). The cooking time will vary depending on the size and thickness of your chicken.

Step 6

Garnish with additional fresh herbs just before serving.