Chicken Marsala Rice Casserole
Chicken Marsala Rice Casserole
Ingredients
- 1 1/4 pounds skinless, boneless chicken breasts or thighs
- 3/4 teaspoon salt, divided
- 1/2 teaspoon freshly 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 heavy cream
- 1 cup dry long-grain white rice
- 2 cups reduced-sodium chicken broth
- chopped fresh Italian parsley
Instructions
- 1
Preheat the oven to 350 degrees F (175 degrees C). Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper.
0 - 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.
6 min - 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.
3 min - 4
Add shallot, garlic, thyme, and crushed red pepper to skillet. Cook and stir until tender and aromatic, 1 to 2 minutes.
2 min - 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.
5 min - 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.
2 min - 7
Bake in the preheated oven until rice is tender, 45 to 50 minutes. Slice chicken and return to skillet. Garnish with parsley.
47 min
Nutrition
Per serving (based on 4 servings)




