Ina Garten Chicken Marsala – Creamy, Earthy, and Comforting

If you’re craving a comforting and elegant chicken dish, Ina Garten’s Chicken Marsala delivers on all fronts. Tender chicken cutlets are browned to perfection, then simmered in a rich, flavorful sauce made with mushrooms, Marsala wine, and a touch of cream. It’s an impressive yet simple dish that works beautifully for both weeknights and special occasions.

What Is Ina Garten’s Chicken Marsala?

This Italian-American classic features thin chicken breasts dredged in flour, sautéed until golden, and finished in a Marsala wine sauce with sautéed mushrooms and garlic. Ina’s version includes a splash of cream to create a velvety finish without overpowering the savory elements of the dish.

Other Ina Garten Recipes

• Ina Garten Chicken Milanese
• Ina Garten Marry Me Chicken

Reasons to Try Ina Garten’s Chicken Marsala

• Elegant yet easy – Ready in under an hour
• Balanced flavor – Sweet Marsala, earthy mushrooms, creamy sauce
• Crowd-pleaser – Perfect for dinner parties or date nights
• Uses simple ingredients – Pantry and fridge staples
• Pairs well with many sides – Pasta, mashed potatoes, greens
• Make-ahead friendly – Sauce improves with time
• A Barefoot Contessa classic – Reliable and flavorful

Ingredients Needed to Make Ina Garten’s Chicken Marsala

• 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

Instructions to Prepare Ina Garten’s Chicken Marsala

Step 1: Prepare the Chicken

Pound the chicken pieces to about ¼-inch thickness using a meat mallet. Season both sides with salt and pepper. Dredge each piece lightly in flour, shaking off the excess.

Step 2: Sear the Chicken

In a large skillet over medium-high heat, heat the olive oil and 2 tablespoons of butter. Working in batches if necessary, cook the chicken for 3–4 minutes per side until golden and just cooked through. Transfer to a plate and cover loosely with foil.

Step 3: Cook the Mushrooms

Add the remaining 2 tablespoons of butter to the same skillet. Add the mushrooms and cook for 6–8 minutes, stirring occasionally, until browned. Stir in the garlic and cook for 1 more minute.

Step 4: Deglaze and Simmer

Pour in the Marsala wine and scrape up any browned bits from the pan. Let it simmer for 2–3 minutes to reduce slightly. Add the chicken stock and simmer another 5 minutes until the sauce thickens slightly.

Step 5: Add Cream and Chicken

Reduce the heat to low and stir in the heavy cream. Return the chicken to the skillet and spoon the sauce over the top. Simmer gently for 3–4 minutes, just to heat through and combine flavors.

Step 6: Serve

Garnish with chopped fresh parsley and serve hot with your choice of side.

What to Serve With Chicken Marsala

• Buttered fettuccine or linguine – To soak up the sauce
• Mashed potatoes or polenta – Creamy, comforting pairing
• Steamed green beans or asparagus – Light, fresh contrast
• Garlic bread or ciabatta – For mopping up sauce
• Parmesan risotto – Rich and satisfying side
• Roasted Brussels sprouts or broccoli – Earthy and crisp
• Simple arugula salad – To balance the richness

Expert Tips for Mastering the Recipe

• Use dry Marsala wine – Not sweet; it balances better
• Do not overcook the chicken – Remove once just cooked through
• Brown the mushrooms well – Adds depth of flavor
• Deglaze the pan properly – Scrape up those flavorful bits
• Don’t rush the simmer – Let flavors meld for the best sauce
• Use heavy cream, not milk – For proper richness
• Garnish last – Fresh parsley adds color and balance

Variations of the Recipe

• Add pancetta or bacon – For a smoky kick
• Use bone-in thighs instead – Adjust cooking time
• Stir in a touch of Dijon mustard – For subtle tang
• Include spinach or kale at the end – For extra greens
• Swap mushrooms for mixed wild mushrooms – For an earthier flavor
• Omit cream for a lighter sauce – Still rich with wine and stock
• Serve with gluten-free pasta – For dietary needs

How to Store Leftovers

• Refrigerate in an airtight container – Keeps for up to 3 days
• Reheat gently on the stovetop – Stir to prevent separating
• Add a splash of stock or cream when reheating – Restores texture
• Freeze for up to 2 months – Store chicken and sauce together
• Label and date containers – For easy freezer rotation
• Avoid boiling the sauce again – To preserve creaminess
• Best reheated slowly – To keep the chicken tender

How Do I Reuse Leftover Chicken Marsala?

• Toss into pasta with fresh parmesan – Quick lunch
• Serve over rice or couscous – For a new twist
• Chop into wraps or sandwiches – With greens and sauce
• Layer in lasagna or baked ziti – For a creamy, savory spin
• Make risotto and stir in sliced chicken – Elegant reuse
• Top on pizza with mushrooms and mozzarella – Gourmet leftovers
• Serve cold over greens – With a drizzle of vinaigrette

Nutritional Value (per serving, based on 4 servings)

• Calories: 430
• Protein: 36g
• Fat: 25g
• Carbohydrates: 12g
• Sugar: 3g
• Sodium: 580mg
• Fiber: 1g

FAQs

How do you keep chicken Marsala from drying out?

Pound the chicken to an even thickness and cook just until golden and cooked through. Avoid overcooking and let the chicken finish in the sauce for added moisture.

Can you make chicken Marsala ahead of time?

Yes, you can cook it ahead and reheat gently on the stovetop. The flavors actually improve after resting, but reheat slowly to prevent the cream sauce from separating.

What can I substitute for Marsala wine?

If Marsala isn’t available, you can substitute it with dry sherry or a mix of white wine and a splash of brandy. Avoid using sweet wines, which alter the flavor profile.

Final Words

Ina Garten’s Chicken Marsala is the kind of dish that feels fancy yet approachable—perfectly cooked chicken in a velvety mushroom-wine sauce that’s packed with flavor. Whether you’re cooking for guests or enjoying a cozy dinner at home, this recipe is bound to impress.

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