Ina Garten Chicken Marsala Recipe

This Ina Garten Chicken Marsala recipe is a rich and savory dish, which uses Marsala wine and mushrooms for deep flavor. It’s the ultimate comfort food recipe, ready in about 40 minutes.

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Ina Garten Chicken Marsala Recipe Ingredients

• 4 boneless, skinless chicken breasts, halved horizontally
• Kosher salt and freshly ground black pepper
• ½ cup all-purpose flour, for dredging
• ¼ cup olive oil
• 4 tablespoons unsalted butter, divided
• 8 ounces cremini or white mushrooms, sliced
• 2 cloves garlic, minced
• ¾ cup dry Marsala wine
• ¾ cup chicken stock
• ¼ cup heavy cream
• Chopped fresh parsley, for garnish

How To Make Ina Garten Chicken Marsala Recipe

1. Prep the chicken: Pound chicken to ¼-inch thickness. Season with salt and pepper, then dredge lightly in flour, shaking off excess.
2. Sear the chicken: Heat olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Cook chicken 3–4 minutes per side until golden. Transfer to a plate and cover with foil.
3. Cook the mushrooms: Add remaining butter to skillet. Sauté mushrooms for 6–8 minutes until browned. Stir in garlic and cook 1 minute more.
4. Deglaze and reduce: Pour in Marsala wine, scraping up browned bits. Simmer 2–3 minutes to reduce slightly. Add chicken stock and simmer 5 minutes until slightly thickened.
5. Add cream and chicken: Stir in heavy cream, return chicken to skillet, and spoon sauce over. Simmer gently 3–4 minutes to combine flavors.
6. Serve: Garnish with parsley and serve hot.

Recipe Tips

• How to make the sauce thicker: Let the wine and chicken stock simmer longer before adding the cream.
• Can I use sweet Marsala wine? Dry Marsala is traditional, but sweet Marsala can work if you prefer a slightly sweeter sauce.
• How to avoid soggy chicken: Dredge lightly in flour and cook over medium-high heat to get a crisp exterior.
• Best mushrooms to use: Cremini or white mushrooms are classic, but shiitake mushrooms add a deeper flavor.
• How to reheat without drying out: Warm gently in a covered skillet with a splash of chicken stock.

What To Serve With Chicken Marsala

This chicken pairs well with simple sides to soak up the sauce:

• Mashed potatoes
• Buttered egg noodles
• Steamed green beans
• Roasted asparagus

How To Store Chicken Marsala

Refrigerate: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove.
Freeze: Cool completely, transfer to a freezer-safe container, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Chicken Marsala Nutrition Facts

• Calories: ~450
• Protein: ~32g
• Fat: ~24g
• Carbohydrates: ~16g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make Chicken Marsala ahead of time?
Yes, cook it fully and store in the fridge. Reheat gently before serving.

What can I substitute for Marsala wine?
Dry sherry or white wine with a splash of brandy works in a pinch.

Why is my sauce too thin?
Simmer longer to reduce or add a small slurry of flour and water to thicken.

Can I use chicken thighs instead of breasts?
Yes, boneless thighs work well and add extra flavor.

Try More Recipes:

• Ina Garten Standing Rib Roast Recipe
• Ina Garten Brisket Recipe
• Ina Garten Chicken Enchiladas Recipe