Name: Chicken Marsala Rice Casserole
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 4
Cuisine: American
Ingredients: 1 to 1 1/4 pounds skinless, boneless chicken breasts or thighs; 3/4 teaspoon salt, divided; 1/2 teaspoon ground black pepper, divided; 2 tablespoons olive oil, divided; 1 tablespoon salted butter; 8 ounces cremini mushrooms, sliced; 1 shallot, minced; 2 cloves garlic, minced; 1 teaspoon chopped fresh thyme; 1/4 teaspoon crushed red pepper (optional); 1/2 cup dry marsala wine; 1/2 cup whipping cream; 1 cup dry long-grain white rice; 2 cups reduced-sodium chicken broth; Chopped fresh Italian parsley

Chicken Marsala Rice Casserole

This chicken Marsala rice casserole is a delicious variant on chicken and mushrooms. Baked with cremini mushrooms and Marsala wine for a pop of flavor, this dish feels like a creamy risotto and is very satsifying.

1 hr 10 min total 15 min prep 55 min cook 4 527 cal

Instructions

Tap a step to mark it done

1 Preheat the oven to 350 degrees F (175 degrees C). Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper.
2 Heat 1 tablespoon olive oil in an oven-safe 12-inch skillet over medium-high heat. Add chicken and cook until browned, 2 to 3 minutes per side (chicken will not be done at this point). Remove chicken from skillet.
3 Add remaining 1 tablespoon olive oil and butter to skillet. When hot, add mushrooms, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper to skillet. Cook and stir until mushrooms are tender and liquid has evaporated, 3 minutes.
4 Add shallot, garlic, thyme, and crushed red pepper to skillet. Cook and stir until tender and aromatic, 1 to 2 minutes.
5 Add wine and cream to skillet. Stir with a wooden spoon to scrape up any browned bits from the bottom of the skillet. Bring to boiling. Reduce heat to medium and simmer until liquid has reduced by half, 5 minutes.
6 Stir in rice. Add broth to the skillet. Return to boiling over high heat. Remove skillet from heat. Return chicken to the skillet and cover with a lid.
7 Bake in the preheated oven until rice is tender, 45 to 50 minutes. Slice chicken and return to skillet. Garnish with parsley.