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Need help with a chicken recipe I can make in the oven

I'm having guests over & wanted an easy chicken recipe that I can make in the oven and in a perfect world wondered if I can cut up breasts into smaller pieces with mushrooms and maybe a marsala type sauce. Any ideas? All of the recipes for chicken marsala I've found require it to be cooked in a pan and I don't want to cook while my guests are here

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  1. Look online for the Silver Palate chicken marbella recipe and see if that appeals you. I've never made it, but it always seems to get raves. Overnight marinating and then a little assembly, but then it's one of those stick in the oven and forget til the timer goes off recipes.

    9 Replies
    1. re: pasuga

      OH, boy, pasuga....are you looking to stir up some controversy? That recipe seems to be the one that gets blood boiling both for and against. I haven't had it, but I understand that one either passionately loves it or violently despises it. Funny.

      1. re: sandylc

        I'll check it out, any other ideas are welcome since I prefer one of those sure winners than love it or hate it. I checked food network and epicurious and couldn't believe I couldn't find anything.

        1. re: sandylc

          I honestly didn't know that, had only read positive things! And figured anything that was such a staple at their shop had to have something going for it. At least I didn't recco the PW Woman's chicken spaghetti casserole made with canned mushroom soup. (G). Anyway, just think cooking boneless chicken cutlets in the oven isn't a great idea. Chicken marsala/piccata really needs to be made on a stovetop where you can adjust the heat quickly and take the meat out of the pan the minute it's done so it doesn't dry out.

          1. re: pasuga

            Thx, I really appreciate your suggestion!

              1. re: sandylc

                Thanks for posting that, very interesting.

                1. re: pasuga

                  I was actually curious to taste the dish after reading it!

        2. Why not brown the cutlets, and make the sauce ahead of time? 25 minutes prior to when you want to eat assemble the room temp chicken in a nice ovenproof dish, and start warming your sauce on the stove top. Garnish with minced parsley. It's done in catering all the time.

          2 Replies
          1. re: letsindulge

            Oh....I knew someone would have a trick. How long can the chicken be sitting room temp?

            1. re: BonnieG

              Sitting on the counter top, wrapped for one hour prior is fine and will bring it to room temp. BTW the stated 25 minutes includes pre-heating the oven. When browning the cutlets take it to 3/4 done. The re-warming will take it the remaining way. If you don't do it already I would suggest that you butterfly the cutlets to ensure quick cooking. 10 to 12 minutes @ 325 is all it would take being that the sauce will be warming separately on the stove top. Chicken marsala is one of my favorite dishes serve along with an orzo, and rice pilaf and simple steamed veggies!

          2. Why not make a braised chicken that can get done about when you need it? Brown chicken thighs ahead of time, add appropriate additions for Indian/French/ Italian/Asian. Bake in oven for a 30-45 minutes along with rice made in a separate pan in the oven. Serve chicken over rice and you're done.

            2 Replies
            1. re: escondido123

              +1. Make a braised or stewed chicken dish (like Coq au vin) that can be done the day before and then just reheated when your guests arrived. No fuss, and those dishes taste better if made ahead anyway.

              But reheating the marsala would work as well.

              1. re: escondido123

                I'd go braised, too, and with the dark meat as you're suggesting. Chicken breast is hard enough to get right, w/out being too dry, to risk double cooking it. Something like a chicken canzanese would be easy and mushrooms could easily be added, like this:

                http://www.justasmallgathering.com/re...

              2. You can make it earlier in the day in the pan and heat it up in the oven - no fuss! I do it all the time. Comes out fine.

                1. Well, this definitely calls for Nigella's chicken and sausage bake! I haven't tried the chorizo version yet, should be even better. What I have done, is to put some button mushrooms in with the lot.
                  http://www.nigella.com/recipes/view/o...