Chicken Copycat Recipes

Ina Garten Chicken Marsala Recipe

A sweet and savory chicken dish that will please any palate!

Claire Onidi By
Claire Onidi
Passionate about food and pastries since always, Claire spends most of her time in the kitchen to develop new recipes. She is French but lived many years abroad.
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Updated September 18, 2022

Ina Garten Chicken Marsala is a new take on this traditional Italian-American dish. It features juicy chicken escalope served in a wonderful umami-filled mushroom wine sauce.
Ina Garten Chicken Marsala

Marsala wine provides a hint of sweetness, while ingredients like thyme give this dish its signature earthiness.

The combination of sweet and savory flavors is a part of what makes chicken marsala so exquisite. Just add in a side of pasta or potatoes, and you have a truly gourmet meal.

This Ina Garten chicken marsala recipe is easy to make, but the complex flavors will make guests think you spent hours cooking! It’s the perfect dish for celebrations, a weekday dinner, or your next date night.

All About the Ina Garten Chicken Marsala Ingredients


Chicken escalope is boneless chicken that has been sliced and flattened. Chicken breasts are the most common cuts of meat to use, but chicken thighs work as well. As long as you can butterfly or halve the meat.

To pound out the meat, you can use a flat meat mallet or the end of the knife. A rolling pin also works well!

Marsala Wine

Marsala wine comes from the city of Marsala in Sicily. It’s a rich wine, with notes of dark fruit like raisin and plum. It makes a delicious cooking and drinking wine.

In chicken marsala, a splash of wine is used to deglaze the pan. You can use either dry or sweet Marsala wine, but the dry variety has a more complex flavor. When it gets reduced, the wine becomes caramelized, and those dark fruit flavors really intensify.

There are dozens of varieties of Marsala wine to choose from, depending on your flavor preference. Just don’t use Marsala cooking wine, as the flavor is much lower quality. Check to make sure your Marsala wine is produced in Sicily—if not, it’s not real Marsala wine!

Dry Sherry

Sherry wine is a fragrant and nutty Spanish wine that is fortified with brandy. Its vinegary and slightly salty flavor adds complexity to the sauce of this chicken marsala recipe. Add a portion to the pan to deglaze, then let it simmer to thicken up.

If you can’t get your hands on dry sherry, you can substitute it for sherry vinegar, cognac or even apple cider vinegar.


Flour is used to coat or “dredge” the chicken. This flour coating gives the chicken a crispy brown crust once it’s fried. The crispy coating soaks up all the flavor in the sauce and makes the chicken more juicy.

The flour also helps thicken up the marsala sauce. If you’re looking for a gluten-free option, you can use brown rice flour or almond flour.


Mushrooms give the sauce a savory earthy flavor, also known as “umami”. Ina Garten uses wild mushrooms like crimini and porcini in her recipe. Porcini mushrooms are favored in Italian dishes due to their intense nutty flavor.

I find that cremini mushrooms are more readily available at most grocery stores. They’re similar to white mushrooms, but they taste more earthy. If you can only find white mushrooms, they will still provide good flavor for this classic or traditional dish.

Chicken Stock

Wine and chicken stock are the base for the chicken marsala sauce. You can buy pre-made stock in cartons, or make stock from bouillon cubes. But creating your own chicken stock is even better.

To make stock, I simmer chicken bones, celery, carrots, onions and herbs for several hours on low heat. Make sure to add kosher salt and pepper, and strain the liquid through a fine mesh strainer before using.

Easy Tips for the Best Chicken Marsala Ina Garten

  • Use unsalted chicken broth for the best chicken marsala. Since you’ll be reducing the sauce, you don’t want it to end up too salty.

  • Simmer the sauce for long enough to cook off the alcohol. When wine cooks, the alcohol evaporates and leaves behind just the delicious flavor. If you don’t cook the sauce long enough, you’ll end up with a strong off putting alcohol flavor.

  • Brown chicken on medium-high heat. Since the chicken is so thin, it can overcook quickly. Medium-high heat will let each side get brown without drying out the inside.

  • Cook the chicken until golden brown. This will give the chicken a nice crispy texture, and add flavor to the sauce. When you deglaze the pan, all those browned bits dissolve into the sauce and taste amazing!

Chicken Marsala

Ina Garten Chicken Marsala Recipe

  • Prep Time20 min
  • Cook Time30 min
  • Total Time50 min
  • Servings4
  • Yield4

Level: Intermediate.





  1. Preheat the Oven

    Heat your oven to 325°F.

  2. Coat Chicken with Flour

    Tender each chicken breast with a flat meat hammer (optional).

    Add flour to a shallow bowl or plate. Season the flour with a good amount of salt and pepper. Mix with a fork. Dip your chicken meat in the seasoned flour and coat both sides evenly.

    Alternatively, sprinkle salt and pepper on each side of the chicken breasts. Then dip in the flour.

  3. Brown the Chicken

    Heat 2 tbsp butter and olive oil in a pan over medium-high heat. Cook the chicken breasts for 3 to 5 minutes on each side, or until nicely browned. I suggest cooking in batches to avoid crowding the pan.

    Set the browned chicken cutlets aside.

  4. Cook the Mushrooms, Garlic and Thyme

    Leave the pan on the heat. Add thyme sprigs, whole garlic cloves and sliced mushrooms. Sauté over medium heat until mushrooms are soft and garlic is fragrant, approximately 5 minutes.

  5. Add Wine and Stock

    Add the sherry to deglaze. While the sherry simmers, scrape the bottom of the pan to mix in the browned bits. Add 3 cloves of chopped garlic and cook until fragrant.

    Add chicken stock, Marsala wine, and salt and pepper to taste. Let the sauce simmer until it thickens.

  6. Add Chicken and Bake

    Return the chicken breasts to the pan and place a lid on top. Bake in the oven for about 30 minutes, or until the chicken is fully cooked.

  7. Finish the Sauce and Serve

    Once the pan is out of the oven, remove the chicken breasts and thyme sprigs from the sauce.

    Add 1/4 cup of flour to butter and mix together. Incorporate this mixture into the sauce. Allow the sauce to simmer for 5 minutes over medium heat until it thickens more.

    Return the chicken to the pan and coat in the sauce. Serve with a garnish of chopped parsley and thyme

What to Serve With Ina Garten Marsala Recipe?

  • Ina Garten prefers to serve her chicken marsala recipe with a side of couscous. It absorbs the flavors of the creamy marsala sauce while still being nice and light.

  • My favorite way to serve this classic chicken marsala recipe is with mashed potatoes. The sweet and buttery flavors go so well with the creamy potatoes. Other popular options include pasta, rice, or a side of steamed vegetables.

  • Some of the best vegetables to go with the chicken marsala are steamed asparagus, broccoli or green beans.

  • Check these chicken marsala sides

Ina Garten Chicken Marsala Recipe Pinterest

Nutrition Facts (per serving)
  • 580Calories
  • 36.7g Fat
  • 21.9g Carbs
  • 18.6gProtein
Show Full Nutrition Label
Nutrition Facts
Servings: 4
Amount per serving
% Daily Value*
Total Fat36.7g 47%
Saturated Fat9.8g 49%
Cholesterol62mg 21%
Sodium609mg 26%
Total Carbohydrate 21.9g 8%
Dietary Fiber2.3g 8%
Total Sugars2.7G
Vitamin C16mcg 82%
Calcium44mg 3%
Iron3mg 18%
Potassium597mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
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