Chicken Copycat Recipes

I Finally Tried Ina Garten’s Famous 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.
Learn more about me
Updated January 31, 2023
Tested 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.
Learn more about me
main-Ina Garten Chicken Marsala Recipe-1-min
Jugo Feed / Claire Onidi

I love Ina Garten’s take on Chicken Marsala. It’s a twist on the traditional Italian-American dish that never fails to impress.

The juicy chicken escalope is paired with a rich and flavorful marsala sauce made with mushrooms, wine, and thyme.

The sweetness from the Marsala wine and the earthy flavors of thyme balance each other perfectly. The combination of sweet and savory flavors is a part of what makes chicken marsala so exquisite.

For me, a classic Chicken Marsala is best served with a side of creamy mashed potatoes. The sweet and buttery flavor of the potatoes really complements the flavors of the sauce.

But you can also try it with pasta, french fries, roasted potatoes or a side of veggies like steamed asparagus, fresh coleslaw, or creamy spinach.

If you’re looking for something light, Ina Garten serves her recipe with a side of couscous, which soaks up the flavors of the sauce beautifully. But why not trying a hearty cauliflower soup instead?

For more ideas, I’ve made a list of the best chicken marsala sides.

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Jugo Feed / Claire Onidi

Ina Garten Chicken Marsala Recipe

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

Level: Intermediate.

Ingredients

the-ingredients-Ina Garten Chicken Marsala Recipe












Materials



Method


  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. ina-garten-chicken-marsala-Step01-Coat-Chicken-with-Flour
    Jugo Feed / Claire Onidi

  4. 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 they get golden brown. I suggest cooking in batches to avoid crowding the pan.

    ina-garten-chicken-marsala-Step01-Brown-the-chicken-min
    Jugo Feed / Claire Onidi

    Set the browned chicken cutlets aside.

    ina-garten-chicken-marsala-Step02-Brown-the-chicken-min
    Jugo Feed / Claire Onidi

  5. Cook the Mushrooms, Garlic and Thyme

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

    ina-garten-chicken-marsala-Step01-the-mushrooms-garlic-and-thyme-min
    Jugo Feed / Claire Onidi

  6. 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.

    ina-garten-chicken-marsala-Step01-add-wine-and-stock-min
    Jugo Feed / Claire Onidi

  7. 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.

    ina-garten-chicken-marsala-Step01-add-chicken-and-bake-min
    Jugo Feed / Claire Onidi

  8. 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

    ina-garten-chicken-marsala-Step01-finish-the-sauce-and-serve-min (1)
    Jugo Feed / Claire Onidi


Easy Tips for the Best Chicken Marsala Ina Garten

Ina Garten Chicken Marsala Main Image 4
Jugo Feed / Claire Onidi

  • 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.

  • Choose Any Cuts of Meat You Like. 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!

  • Use The Right 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. 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!

  • Make Your Own Chicken Stock. You can buy pre-made chicken stock in cartons, or make stock from chicken 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.

Ina Garten’s Chicken Marsala Recipe Variations

Ina Garten Chicken Marsala Main Image 2
Jugo Feed / Claire Onidi

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

  • Use White Mushrooms. Ina Garten uses wild mushrooms like crimini and porcini mushrooms in this classic dish. However, 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.

  • Make It Gluten Free Or Dairy Free. If you’re looking for a gluten-free option, you can use brown rice flour or almond flour. To make this recipe dairy-free, simply replace the butter with olive oil or coconut oil.

  • Add Heavy Cream. To make the dish more creamy and decadent, add 1/4 cup of heavy cream to the sauce. Make sure to stir constantly until well combined.

Discover More Of My Ina Garten Recipes

I have tried other recipes from Ina Garten. To discover them, you can consult them here:

Ina Garten Chicken Marsala Recipe - Pinterest

Nutrition Facts (per serving)
  • 580Calories
  • 36.7g Fat
  • 21.9g Carbs
  • 18.6gProtein
Show Full Nutrition Label
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Nutrition Facts
Servings: 4
Amount per serving
Calories580
% 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
Protein18.6g
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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