Ina Garten chicken marsala recipe is a classic Italian-American dish and an ultimate crowd-pleaser. The sweet earthiness of the cremini mushrooms and the rich flavors of the marsala elevates the simple, seared chicken breasts.
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Ina Garten is popularly known as Barefoot Contessa. She is a renowned figure in the culinary realm. This professional chef and author has perfected the classic Italian-American Chicken marsala recipe.
Her delicious chicken marsala recipe has irresistible flavors and timeless appeal. It consists of juicy chicken breasts seared to perfection. It is paired with a flavorful wine-filled sauce and cremini mushrooms.
This versatile dish is perfect for a casual weeknight dinner. But it is also fancy enough for a special occasion.
Whether you’re a seasoned home cook or a beginner in the kitchen, this step-by-step recipe will guide you towards mastering this sensational dish.
If you give this dish a try, let me know what you think in the comments below. And don’t forget to check out some other amazingly easy dinner ideas on my site, such as :
Chicken Marsala is a classic Italian-American dish that combines tender chicken and earthy mushrooms. It is cooked in a flavorful sauce made with Marsala wine.
Named after the fortified wine from Sicily, Marsala infuses the dish with its rich and distinct taste.
This chicken dish is so popular that almost all Italian restaurants offer it as a main course. The dish strikes the perfect balance between sweet, savory, and earthy flavors. It is often served with pasta, rice, or mashed potatoes.
Why You will Love Ina Garten Chicken Marsala Recipe
Simple straightforward and delicious Italian dish
Comfort food, perfect to have it warm on a cold day
Can have restaurant-quality Italian food at home without the price tag
Perfect for weeknight dinner or date night
Perfect for meal prep
Ingredients to Make the Best Chicken Marsala
This straightforward dish uses simple, delicious ingredients that are easily available in any grocery store. Find the full ingredient list and recipe in the recipe card below.
Chicken breast: Chicken forms the protein base of the dish. Boneless, skinless chicken is used to make it easier to cook and serve.
Kosher salt and Freshly ground black pepper: Used to season the chicken and enhance its taste.
All-purpose flour: The chicken pieces are coated in flour before being sautéed. The flour helps create a golden crust and thickens the sauce.
Olive oil: Used to saute the chicken
Garlic cloves: Garlic cloves infuse their aromatic essence and flavor into the sauce. I use a garlic press* to mince garlic easily. Highly recommend using fresh garlic and not garlic powder.
Mushrooms: The mushrooms add earthy flavor and a meaty texture to the dish. I prefer to use cremini mushrooms but you can use porcini mushrooms or any other variety as well.
They also absorb the flavors of the wine and chicken stock and give the sauce a meaty taste.
Sprigs of fresh thyme: Fresh thyme sprigs add herbal notes to the dish.
Dry sherry: Sherry is added to deglaze the pan and further enrich the sauce with its distinct flavors.
Marsala wine: Marsala wine adds rich flavor to Chicken Marsala, with its sweet and nutty notes.
Chicken stock: Chicken stock adds depth and richness to the sauce, creating a savory base for the dish.
You can use vegetable stock if chicken stock is not available. You can also use chicken bouillon cubes dissolved in hot water instead of chicken stock.
Unsalted butter: Butter adds creaminess. It also helps thicken the sauce, creating a luxurious texture.
Ina Garten’s Chicken Marsala Recipe
Prepare the Chicken
Pat the chicken dry with paper towels. Season both sides of the boneless and skinless chicken pieces with kosher salt and freshly ground black pepper. This will add flavor to the chicken.
Place all-purpose flour in a shallow bowl* or shallow dish. Then dredge each chicken piece in all-purpose flour, ensuring it is evenly coated.
This will create a beautiful golden crust when cooked. The excess flour will also help to thicken the sauce.
Culinary Technique : Dredging
Dredging is a cooking technique that involves coating food, such as meat or vegetables, with a dry ingredient before cooking.
Dredging serves a few purposes : – It helps to enhance the flavor by adding a light coating of seasoning to the food. – It creates a protective layer that helps to retain moisture and prevent the food from drying out during cooking. – Dredging can also promote browning and crisping when the food is cooked, adding texture and visual appeal to the finished dish.
In the case of Chicken Marsala, dredging the chicken in flour before sautéing helps to create a golden brown crust on the outside, while keeping the meat moist and tender on the inside.
Sauté the Chicken
Heat olive oil in an ovenproof pot* or large skillet. I used these pans* to make chicken marsala.
Add the floured chicken pieces in a single layer.
Cook over medium-high heat till you get a golden brown color. Heat the chicken pieces for 3-5 min on each side. I recommend adding the chicken in batches to not crowd the pot.
Remove the cooked chicken from the pot and set it aside.
Cooking the Mushrooms
In the same pot, add whole garlic cloves and diced mushrooms, and thyme. Cook over medium heat for 5 minutes, stirring occasionally.
Then pour in the sherry and cook for an additional minute. Make sure to scrape up any brown bits from the bottom of the pot. Add minced garlic for an extra burst of flavor and cook for 2 more minutes.
Prepare the Sauce
Pour in the marsala wine and chicken stock followed by 1 tablespoon salt and 1 teaspoon pepper. Simmer for a few minutes to reduce slightly. The wine and chicken stock will form the flavorful base of the sauce.
Now, add the chicken back to the pot, starting with the larger pieces. Cover the pot and transfer it to the middle of the preheated oven.
Cook for approximately 30 to 35 minutes at 325F, or until it reaches an internal temperature of about 165 degrees Fahrenheit. Once cooked, remove it from the oven.
Thicken the Sauce
Mash together, room-temperature butter and 1/4 cup of flour with a fork. Add this butter-flour mixture to the sauce in the pot.
Simmer the sauce over medium heat for about 5 minutes. Stir constantly, until it slightly thickens. This creates a rich sauce.
Season the sauce to taste.
Serve
You can top it with some chopped parsley. Serve the flavorful dish hot and enjoy!
Tips For The Best Chicken Marsala
Cook the chicken in batches to ensure that even cooking.
Use a good quality marsala wine. I recommend choosing a wine that you would enjoy drinking as this would affect the flavor of the sauce.
Avoid overcooking the chicken to ensure it remains tender and juicy. Follow the recommended cooking times. Use an instant-read thermometer* to check if the chicken has reached an internal temperature of 165 F.
Taste the sauce before serving and adjust the seasoning as needed.
Don’t hesitate to add the eight cloves of garlic that Ina Garten recommends. Once cooked, the garlic will have a sweeter and milder taste.
Allow the cooked Chicken Marsala to rest for a few minutes before serving. This allows the flavors to meld together and the sauce to thicken.
Do not reheat flavorful chicken marsala in a microwave as it will dry out the chicken
Use fresh ingredients including fresh herbs and garlic for the best taste.
Serving Suggestions for Ina Garten Chicken Marsala
Pasta -Chicken marsala can be served with a side of pasta. It goes well with linguine, fettuccine, and spaghetti
Rice – You can also serve this traditional Italian-American dish over a bed of white basmati rice, brown rice, or even wild rice.
Bread – Bread is also a great side dish to chicken marsala. A crusty Italian baguette or even focaccia is perfect to soak up all the delicious sauce and add some texture to the meal.
Mashed potatoes – Creamy mashed potatoes also pair exceptionally well with Chicken Marsala. The velvety texture of the potatoes complements the rich and savory flavors of the chicken marsala.
Vegetables / Salad – For a healthier option, serve roasted vegetables such as asparagus, green beans, broccoli, brussels sprouts, or fresh green salad as a side to this protein-heavy meal.
Wine – Marsala wine is the obvious choice. You could also pair the dish with a dry white wine such as Chardonnay, Pinot Grigio, or Sauvignon Blanc. A medium-bodied red such as Pinot Noir or Sangiovese would also pair well with the dish.
Dessert – Finish the meal with a delicious dessert that complements the flavors of the chicken marsala. A classic tiramisu, creamy panna cotta, or a warm apple tart can be great choices.
Chicken Marsala Ina Garten Recipe variations
Creamier sauce – For a creamier sauce, you can replace half cup of chicken broth with heavy cream.
Gluten-free variation – Replace all-purpose flour with a gluten-free flour blend or almond flour for dredging the chicken. Make sure that the other ingredients, such as the sherry, wine, and chicken stock, are also gluten-free.
Vegan version – To make this recipe vegan, replace chicken a with variety of wild mushrooms. A mix of porcini, cremini, and shiitake can be used to create a flavorful mushroom Marsala dish. Also, replace the chicken stock with vegetable stock. and use vegan butter in place of regular butter.
Non-alcoholic chicken marsala – To make a non-alcoholic version, replace the wine with ¼ cup of white grape juice, 2 tablespoons of sherry vinegar, and 1 tablespoon of vanilla extract.
Storing Ina Garten Chicken Marsala
Fridge
Chicken marsala may be stored in the refrigerator for three to four days. Store it in an airtight container, once it has reached room temperature.
I recommend refrigerating the dish within two hours of cooking.
Freezer
Chicken marsala can also be frozen for up to 3 months. To freeze, place the cooled Chicken Marsala in a freezer-safe container or bag. Make sure to remove any excess air to prevent freezer burn.
I recommend dividing the Chicken Marsala into individual portions before storing it. This way, you can thaw and reheat only the amount you need without having to defrost the entire batch.
Thawing and Reheating
When you’re ready to enjoy the Chicken Marsala, thaw it in the refrigerator overnight if it is frozen.
To reheat the chicken marsala, place it in a small pot and set it over low heat. Add a splash of chicken stock or water to thin out the sauce if necessary. Stir while it’s heating up so that it doesn’t burn.
Heat it till its internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius).
Make Ahead Options
Ina Garten Chicken Marsala recipe can be made ahead of time, making it perfect as a meal prep option.
You can prepare the chicken and sauce separately. Combine them just before serving.
Store the chicken and sauce separately in the refrigerator. Reheat in a pan over medium heat until warmed through.
Commonly Asked Questions about Ina Garten Chicken Marsala
What is the best type of chicken to use for Chicken Marsala?
Ina Garten suggests using boneless, skinless chicken breasts for a tender and flavorful result. But you can also use chicken thighs. Just be sure to adjust the cooking time accordingly, as thighs may take longer to cook than breasts.
Can I substitute Marsala wine with another type of wine?
While Marsala wine adds a distinct flavor, you can use a dry white wine or a combination of dry white wine and sherry as a substitute.
What Type Of Marsala Wine Should You Use For Chicken Marsala?
You can use dry or sweet marsala wine for this recipe. Use sweet marsala if you prefer pairing sweet and savory flavors. Otherwise, stick to dry marsala wine.
Try this mouthwatering Ina Garten Chicken Marsala recipe for a flavorful and impressive meal. Learn to cook Chicken Marsala like a pro with this easy recipe from renowned chef Ina Garten. Perfectly tender chicken in a rich Marsala wine sauce – a classic dish made simple.
Pat the chicken dry with paper towels. Sprinkle both sides with salt and pepper.
Place all-purpose flour in a bowl and dredge the chicken pieces in the flour, coating them evenly.
Heat olive oil in an ovenproof pot or large skillet. Add the floured chicken pieces in a single layer. Heat the chicken pieces for 3-5 min on each side.
I recommend adding the chicken in batches to not crowd the pot. Remove the cooked chicken from the pot and set it aside.
In the same skillet, add 8 whole garlic cloves, diced mushrooms, and thyme sprigs. Cook over medium heat for about 5 minutes, stirring occasionally.
Pour in the dry sherry and cook for 1 minute, scraping up any browned bits from the bottom of the skillet. Add 3 minced garlic and cook for an additional 2 minutes.
Pour in the marsala wine and chicken stock. Season with 1 tbsp of salt and pepper. Bring the mixture to a simmer.
Return the chicken to the skillet, placing the larger pieces in first. Cover the pot and transfer it to the middle of the preheated oven.
Cook for approximately 30 to 35 minutes at 325F, or until it reaches an internal temperature of about 165 degrees Fahrenheit. Once cooked, remove it from the oven.
Mash together, room-temperature butter and 1/4 cup of flour with a fork. Add this butter-flour mixture to the sauce in the pot.
You can top it with some chopped parsley. Serve the flavorful dish hot and enjoy!
Notes
TIPS
Season each piece of chicken well to add a depth of flavor to the dish
Don’t overcrowd the pot. Cook the chicken in batches to ensure that even cooking
Use a good quality marsala wine. I recommend choosing a wine that you would enjoy drinking as this would affect the flavor of the sauce.
Avoid overcooking the chicken to ensure it remains tender and juicy. Follow the recommended cooking times.
Taste the sauce before serving and adjust the seasoning as needed.
Don’t hesitate to add the eight cloves of garlic that Ina Garten recommends. Once cooked, the garlic will have a sweeter and milder taste.
Allow the cooked Chicken Marsala to rest for a few minutes before serving. This allows the flavors to meld together and the sauce to thicken.
Do not reheat flavorful chicken marsala in a microwave as it will dry out the chicken
Use fresh ingredients including fresh herbs and garlic for the best taste.
SERVING SUGGESTIONS
Pasta -Chicken marsala can be served with a side of pasta. It goes well with linguine, fettuccine, and spaghetti
Rice– You can also serve this traditional Italian-American dish over a bed of white basmati rice, brown rice, or even wild rice.
Bread – Bread is also a great side dish to chicken marsala. A crusty Italian baguette or even focaccia is perfect to soak up all the delicious sauce and add some texture to the meal.
Mashed potatoes – Creamy mashed potatoes also pair exceptionally well with Chicken Marsala. The velvety texture of the potatoes complements the rich and savory flavors of the chicken marsala.
Vegetables / Salad – For a healthier option, serve roasted vegetables such as asparagus, green beans, broccoli, brussels sprouts, or fresh green salad as a side to this protein-heavy meal.
Wine – Marsala wine is the obvious choice. You could also pair the dish with a dry white wine such as Chardonnay, Pinot Grigio, or Sauvignon Blanc. A medium-bodied red such as Pinot Noir or Sangiovese would also pair well with the dish
Dessert – Finish the meal with a delicious dessert that complements the flavors of the chicken marsala. A classic tiramisu, creamy panna cotta, or a warm apple tart can be great choices.
STORING
Chicken marsala may be stored in the refrigerator for three to four days. Store it in an airtight container, once it has reached room temperature.
I recommend refrigerating the dish within two hours of cooking.
Chicken marsala can be frozen for up to 3 months.
To freeze, Place the cooled Chicken Marsala in a freezer-safe container or bag. Make sure to remove any excess air to prevent freezer burn.
I recommend dividing the Chicken Marsala into individual portions before storing it. This way, you can thaw and reheat only the amount you need without having to defrost the entire batch.
THAWING AND REHEATING
When you’re ready to enjoy the Chicken Marsala, thaw it in the refrigerator overnight if it is frozen.
To reheat the chicken marsala, place it in a small pot and set it over low heat. Add a splash of chicken stock or water to thin out the sauce if necessary. Stir while it’s heating up so that it doesn’t burn.
Heat it till its internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius).
Nutrition information is calculated using an ingredient database and should be considered an estimate. Garnishes and optional ingredients are not included.
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Disclosure: This page may contain affiliate links, which may earn me a commission, with no additional cost to you. Each of these links are referenced with the asterisk symbol * next to it, at all places it is posted.
About the Author
Hi! Akshita & Midhun here! Welcome to our blog where we show simple yet awesome recipes for your cravings.
Akshita being allergic to egg, we are committed to providing egg-free recipes along with some vegan friendly options. Read more about ushere!
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