Chicken Marsala Rice Casserole
- 12 hours ago
- 2 min read
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
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.
Description
This dish only needs a vegetable for a complete and satisfying meal.
Servings
4
Notes
We eat a lot of chicken so I am always looking for new recipes and this one is a keeper, at the top of the list. I used bone in, skin on thighs as that was what I had. It would have been prettier with the boneless skin off, but I doubt it could have tasted any better. It was delicious. The rice was fabulous. It is like a very cream risotto. I could make a meal out of just the rice which could be made just as a side dish.
Source
Juliana Hale
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