Chicken Marsala Rice Casserole Recipe -

Transform a classic Italian-American favorite into a comforting, oven-baked one-pan meal.

This dish marries tender pieces of poultry, earthy mushrooms, and aromatic herbs with long-grain rice, all brought together by a rich sauce infused with dry Marsala wine and heavy cream.

It delivers all the savory depth of traditional chicken Marsala combined with the creamy comfort of a risotto, minus the constant stove-side stirring.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Servings: 4

Ingredients

Poultry: 1.25 pounds skinless, boneless chicken breasts or thighs
Seasoning: 3/4 teaspoon salt (divided), 1/2 teaspoon freshly ground black pepper (divided), 1/4 teaspoon crushed red pepper flakes (optional)
Fats: 2 tablespoons olive oil (divided), 1 tablespoon salted butter
Produce: 8 ounces cremini mushrooms (sliced), 1 medium shallot (minced), 2 cloves garlic (minced), 1 teaspoon chopped fresh thyme, chopped fresh Italian parsley (for garnish)
Liquids & Aromatics: 1/2 cup dry Marsala wine, 1/2 cup heavy cream, 2 cups reduced-sodium chicken broth
Grain: 1 cup dry long-grain white rice (rinsed and drained)

Step-by-Step Instructions

1. Preparation and Initial Sear

Preheat your oven to 350 degrees F (175 degrees C).
Pat the chicken dry with paper towels and season evenly on all sides using 1/4 teaspoon of the salt and 1/4 teaspoon of the black pepper.
Place an oven-safe 12-inch skillet over medium-high heat and add 1 tablespoon of olive oil. Once hot, sear the chicken until golden brown on the outside, about 2 to 3 minutes per side. The center will still be raw. Remove the poultry from the skillet and set it aside on a plate.

2. Sautéing the Mushrooms and Aromatics

Lower the heat to medium. Add the remaining 1 tablespoon of olive oil and the salted butter to the same skillet.
Toss in the sliced cremini mushrooms along with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Cook, stirring occasionally, until the mushrooms release their moisture and turn golden, and the liquid evaporates completely (about 3 minutes).
Add the minced shallot, minced garlic, fresh thyme, and crushed red pepper flakes. Sauté continuously for 1 to 2 minutes until fragrant and translucent, making sure not to burn the garlic.

3. De-glazing and Building the Sauce

Pour in the dry Marsala wine and heavy cream. Use a wooden spatula to vigorously scrape up any browned bits stuck to the bottom of the pan, as these add immense flavor.
Bring the mixture to a gentle boil, then lower the heat to a medium simmer. Let it cook uncovered until the liquid reduces by half, which takes roughly 5 minutes.

4. Combining and Baking

Stir the dry long-grain white rice directly into the skillet, ensuring it gets coated in the creamy mushroom sauce. Pour in the reduced-sodium chicken broth and stir well.
Bring the entire mixture back up to a boil over high heat, then immediately remove the skillet from the heat source.
Nestle the seared chicken back into the rice mixture. Cover the skillet tightly with an oven-safe lid or heavy-duty aluminum foil.
Transfer the covered skillet into the preheated oven and bake for 45 to 50 minutes, or until the rice is completely tender and has absorbed the liquid.

5. Finishing and Serving

Carefully remove the skillet from the oven. Take out the chicken, slice it into bite-sized strips, and return it to the rice mixture.
Garnish generously with freshly chopped Italian parsley before serving hot.

Essential Cooking Tips

Choose the Right Wine

Always use a dry Marsala wine rather than a sweet variety for this recipe. Sweet Marsala is meant for desserts, whereas dry Marsala provides the savory, nutty depth characteristic of a classic Marsala sauce.

Don’t Skip the Sear

Searing the chicken beforehand locks in juices and builds delicious caramelized flavor bits (fond) at the bottom of the pan, which elevate the final sauce.

Rice Selection

Stick to standard long-grain white rice. Short-grain or specialty rices like arborio will absorb liquid differently and may alter the baking time and texture of the casserole.

Pan Requirements

Ensure your 12-inch skillet is truly oven-safe (cast iron or heavy stainless steel works wonderfully) with a tight-fitting lid to trap steam effectively while baking.

Nutrition Facts (Per Serving)

Nutrient	Amount	% Daily Value
Calories	527 kcal	—
Total Fat	26 g	33%
Saturated Fat	11 g	56%
Cholesterol	162 mg	54%
Sodium	1002 mg	44%
Total Carbohydrates	21 g	8%
Dietary Fiber	2 g	6%
Total Sugars	4 g	—
Protein	50 g	100%
Vitamin C	4 mg	5%
Calcium	88 mg	7%
Iron	3 mg	18%
Potassium	882 mg	19%