Ina Garten Chicken Marsala Recipe

Guys, Ina Garten’s chicken marsala has a rich, velvety sauce with just the right balance of savory and slightly sweet.

Using a mix of cremini and shiitake mushrooms gives the sauce a deeper, more well-rounded taste.

A good marsala wine is huuuuge people, cheap cooking wine won’t give you the same depth or complexity.

A little butter at the end gives the sauce a smooth finish and brings everything together.

Letting the mushrooms brown properly before adding the liquid is key—rushing that step takes away so much of the depth.

Let’s get cookin’!

How to Make Ina Garten Chicken Marsala

Ingredients

• 1 1/2 lbs Chicken Breasts (skinless, boneless)
• 4 oz Prosciutto
• 8 oz Crimini or Porcini Mushrooms
• 1/4 cup Flat-Leaf Parsley
• 1/2 cup All-purpose Flour
• 1/2 cup Marsala Wine
• 1/2 cup Chicken Stock
• 4 tbsp Olive Oil
• 2 tbsp Butter
• 1 tsp Salt
• 1/2 tsp Black Pepper

Step-by-Step Instructions

Step 1:

Mix the flour, salt, and pepper in a shallow dish.

Dredge the chicken breasts in the flour mixture, ensuring they are evenly coated.

Step 2:

Heat 2 tablespoons of olive oil in a large skillet over medium heat.

Add the chicken breasts and cook until they are golden brown on each side, about 3-4 minutes per side.

Remove the chicken and set it aside.

Step 3:

Add the remaining olive oil and butter to the skillet.

Sauté the mushrooms and prosciutto until the mushrooms are browned and the prosciutto is crispy.

Step 4:

Pour in the Marsala wine and chicken stock, and let it simmer until reduced by half.

Return the chicken breasts to the pan and cover with the sauce.

Step 5:

Cook the chicken in the sauce for an additional 5 to 7 minutes, or until fully cooked through.

Sprinkle with chopped parsley before serving.

Tips and Tricks for Making This Recipe

Use Fresh Mushrooms

Always choose fresh mushrooms for the best texture and flavor in this recipe.

Cutting them to the right size ensures they cook evenly throughout.

Picking the Right Marsala Wine

Selecting a dry Marsala wine helps balance the dish’s flavors beautifully without adding excess sweetness.

Go for a quality bottle to maximize taste.

Resting the Chicken

Allow the chicken breasts to rest before serving to ensure the juices redistribute throughout.

This technique helps keep them moist and tender when you cut into them.

Substituting Ingredients

You can use pancetta instead of prosciutto for a slightly different flavor profile.

Adapting the dish to your preferences can yield equally delicious results.

What to Serve with Ina Garten Chicken Marsala

Buttered Noodles

One of the classics that pairs beautifully with this dish is buttered noodles.

The simple flavors of butter and noodles create a comforting base which lets the rich flavors of the chicken marsala shine.

It’s easy to prepare and feels like a warm hug on a plate.

Mashed Potatoes

Mashed potatoes with a creamy texture offer a perfect complement to chicken marsala.

Add a touch of garlic or a sprinkle of chives to the mash for an extra layer of flavor that moves beautifully with the marsala sauce.

The fluffy consistency is unbeatable and holds up well under the hearty sauce.

Roasted Brussels Sprouts

Looking for something a bit different?

Roasted brussels sprouts add a pleasant crunch and slight sweetness that pairs well with the dish.

By roasting them to a crisp in the oven, you enhance their natural flavors to bring something unique to your meal.

Caprese Salad

A caprese salad can be a refreshing contrast to the savory elements of chicken marsala.

The mix of fresh tomatoes, mozzarella, and basil is vibrant and adds a fresh burst of flavor that pairs wonderfully with rich and creamy dishes.

The light and fresh ingredients provide a contrast that makes everything pop!

Roasted Cauliflower

For something unconventional, try serving roasted cauliflower as a side.

Lightly season with garlic and a squeeze of lemon to bring out flavors that don’t often accompany chicken marsala.

The tender yet hearty nature of cauliflower makes it a surprising yet superb match!

Variations and Substitutions

Chicken Marsala can be adapted for those seeking dairy-free options!

Replace butter with olive oil, maintaining a rich flavor profile while accommodating dietary needs.

A simple swap can keep the dish delicious and accessible.

Wine Alternatives

Marsala wine is the star, but a dry white wine or a mix of dry white wine and sherry can substitute in a pinch!

These alternatives provide a unique twist on the original without losing the essence of the dish.

Pasta Pairings

Pasta pairs beautifully with Chicken Marsala.

Consider trying different types like fettuccine or linguine for a playful change.

Make It Keto

For a keto-friendly touch, ditch the flour for thickening and enjoy the richness of the sauce as it is!

This keeps the carbs low while maintaining the savory profile you love.

Experimenting with different variations can breathe new life into a classic favorite. Enjoy your cooking journey!

How to Store Leftover Ina Garten Chicken Marsala

Room Temperature Cooling

First things first, you want to cool your Chicken Marsala to room temperature before packing it away.

This helps prevent condensation in the container, which can make your leftovers soggy.

Give it about 15 to 30 minutes to cool down.

Refrigeration Tips

After cooling, transfer your dish into an airtight container and pop it in the fridge.

You should store it within two hours of cooking, ensuring it lasts up to three days.

It’s best to keep it on a shelf rather than the door, which has temperature fluctuations.

Freezing Instructions

If you plan to enjoy your Chicken Marsala later, consider freezing it.

Place portions in freezer-safe containers or sturdy freezer bags, leaving a little space for expansion.

Label the containers with the date for easy tracking, and you can freeze it for up to three months.

Common Mistakes to Avoid

Overcrowding the Pan

When cooking chicken marsala, make sure not to overcrowd the pan.

Overcrowding prevents the chicken from browning properly and can lead to steaming instead of searing.

Cook your chicken in batches if needed to get that beautiful golden-brown crust.

Using Thick Chicken Breasts

Another thing to watch out for is using chicken breasts that are too thick.

Thicker pieces take longer to cook and may not cook evenly.

Consider slicing them thinner or pounding them for even thickness to ensure they cook quickly and uniformly.

Skipping the Dredge

Don’t skip dredging the chicken in flour before cooking.

This step adds a beautiful crust and helps the sauce cling to the chicken.

Dredging also adds to the dish’s overall texture, so make sure to give it a go!