Chicken Marsala Rice Casserole

• servings: 4 servings
• active time: 15 minutes
• total time: 1 hour 10 minutes

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

Directions

Preheat the oven to 350 degrees F (175 degrees C). Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper.

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.

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.

Add shallot, garlic, thyme, and crushed red pepper to skillet. Cook and stir until tender and aromatic, 1 to 2 minutes.

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.

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.

Bake in the preheated oven until rice is tender, 45 to 50 minutes. Slice chicken and return to skillet. Garnish with parsley.

Nutrition

• Calories: 527 kcal
• Total Fat: 26 g
• Saturated Fat: 11 g
• Unsaturated Fat: 0 g
• Cholesterol: 162 mg
• Sodium: 1002 mg
• Total Carbohydrate: 21 g
• Dietary Fiber: 2 g
• Total Sugars: 4 g
• Protein: 50 g