Delicious Ina Garten Chicken Marsala (Easy Recipe)
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.
Equipment
- Skillet oven safe
Ingredients
- 2 Chicken Breasts cut in eights
- ½ cup All purpose flour*
- ½ cup Olive Oil*
- 1½ lb Mushrooms stems removed and (1 1/2-inch) diced
- 11 Garlic cloves 8 whole, 3 minced
- 8 sprigs Thyme fresh
- ¼ cup Dry Sherry
- 2 cups Marsala wine
- 2 cups Chicken stock
- 3 tbsp Unsalted Butter room temp
- Kosher salt* to taste
- Freshly Ground Black Pepper to taste
- Fresh parsley (optional) chopped
Instructions
- 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
Serving: 4servingCalories: 741kcalCarbohydrates: 30gProtein: 42gFat: 42gSaturated Fat: 10gCholesterol: 126mgSodium: 252mgPotassium: 1333mgFiber: 3gSugar: 6gCalcium: 70mgIron: 4mg
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