Sheet Pan Chicken Marsala Bake with Mushrooms

Ingredients

• 4 boneless skinless chicken breasts, halved horizontally and pounded to even thickness
• 1/2 cup all-purpose flour
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 16 ounces cremini mushrooms, sliced
• 1 small shallot, thinly sliced
• 4 tablespoons unsalted butter, melted
• 3 tablespoons olive oil
• 3/4 cup marsala wine
• 3/4 cup chicken stock
• 2 tablespoons heavy cream
• 2 cloves garlic, minced
• 1 tablespoon fresh thyme leaves
• 2 tablespoons fresh parsley, chopped

Method

1. 1

   Preheat the oven to 425°F and line a 9x13-inch sheet pan with parchment paper or foil.

2. 2

   In a shallow dish, whisk together the flour, salt, pepper, and garlic powder.

3. 3

   Dredge each chicken cutlet in the flour mixture, shaking off excess, and arrange on one side of the sheet pan.

4. 4

   Scatter the mushrooms and shallot on the other side of the pan.

5. 5

   Drizzle the chicken with 2 tablespoons of the melted butter and the olive oil, then drizzle the remaining butter over the mushrooms.

6. 6

   Roast until the chicken is golden and the mushrooms have started to soften, 15 minutes.

   15:00 · Initial roast
7. 7

   Meanwhile, whisk together the marsala wine, chicken stock, cream, minced garlic, and thyme in a bowl.

8. 8

   Remove the pan from the oven and pour the marsala mixture evenly over the chicken and mushrooms.

9. 9

   Return the pan to the oven and roast until the chicken reaches 165°F internally and the sauce has thickened slightly, 15 to 20 minutes.

   15:00 · Roast with sauce
10. 10

    Let the pan rest for 5 minutes, then spoon the mushrooms and pan sauce over the chicken and sprinkle with parsley before serving.

    5:00 · Rest before serving