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.
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.
Ina Garten Chicken Marsala Recipe
- Prep Time20 min
- Cook Time30 min
- Total Time50 min
- Preheat the Oven
Heat your oven to 325°F.
- 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.
- 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.
Set the browned chicken cutlets aside.
- 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.
- 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.
- 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.
- 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
Easy Tips for the Best Chicken Marsala Ina Garten
- 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
- 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:
- 36.7g Fat
- 21.9g Carbs