This tender, earthy Ina Garten Chicken Marsala is made with chicken cutlets, cremini mushrooms, and dry Marsala wine, and ready in 40 minutes. The pan hisses as the sweet wine deglazes the brown bits, melting into a rich pan sauce. I love how quickly this impressive dinner comes together on a busy weeknight.
Try More Recipes:
Jump to Recipe
Why This Classic Works
Traditional chicken Marsala relies heavily on butter, but getting the right balance of wine and chicken stock keeps it from feeling heavy. I used to struggle with tough chicken until I learned to pound the cutlets to an even thickness.
The real trick here is letting the mushrooms brown undisturbed before adding the liquids. It builds a deep, savory base that makes the pan sauce glossy and completely irresistible.
Ina Garten Chicken Marsala Ingredients
- 2 large boneless skinless chicken breasts, halved horizontally
- 1/2 cup all-purpose flour
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 8 oz cremini mushrooms, sliced
- 1 medium shallot, minced
- 1/2 cup dry Marsala wine
- 1/2 cup chicken stock
- 1/4 cup heavy cream
- 2 tbsp fresh parsley, chopped
How To Make Ina Garten Chicken Marsala
- Prep The Chicken: Halve the chicken breasts horizontally to make four cutlets. Pound them gently to an even quarter-inch thickness.
- Dredge: In a shallow bowl, whisk the flour, salt, and pepper. Coat each cutlet in the flour mixture, shaking off any excess.
- Sear The Meat: Heat the olive oil and butter in a large skillet over medium-high heat. Cook the chicken for 3 to 4 minutes per side until golden brown, then transfer to a plate.
- Cook The Mushrooms: Add the sliced mushrooms to the empty skillet. Cook undisturbed for 5 minutes until deeply browned, then stir in the minced shallot for 1 minute.
- Build The Sauce: Pour in the Marsala wine to deglaze the pan, scraping up the browned bits. Add the chicken stock and simmer for 5 minutes until reduced by half.
- Finish The Dish: Stir in the heavy cream and return the chicken to the pan. Simmer for 2 more minutes to heat through, then garnish with parsley.
Recipe Tips
- Use dry Marsala: Sweet Marsala is strictly for desserts and will make your dinner taste like syrup.
- Do not crowd the pan: Sear the chicken in batches if necessary so it browns instead of steaming.
- Let the mushrooms sit: Resist the urge to stir the mushrooms immediately so they develop a dark, flavorful crust.
What To Serve With Chicken Marsala
This rich sauce begs for a starchy side like buttered egg noodles, mashed potatoes, or creamy polenta. A simple side of roasted asparagus or steamed green beans adds a fresh crunch to balance the meal.
How To Store
Store leftover chicken and sauce in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, adding a splash of chicken stock if the sauce has thickened too much. Freezing is not recommended as the cream sauce may separate.
FAQs
Can I use white wine instead of Marsala?
Marsala gives this dish its signature flavor, so substituting it changes the recipe entirely. If you must, a dry white wine mixed with a splash of brandy works in a pinch.
Why is my chicken tough?
Chicken breasts cook incredibly fast, especially when pounded thin. Remove them from the pan as soon as they reach 165 F to avoid drying them out.
Do I have to use heavy cream?
The heavy cream adds richness and helps thicken the pan sauce. You can omit it or use a tablespoon of butter to finish the sauce instead.
Nutrition
- Calories: 420 kcal
- Total Fat: 22 g
- Saturated Fat: 9 g
- Cholesterol: 105 mg
- Sodium: 650 mg
- Total Carbohydrate: 18 g
- Protein: 32 g
Try More Recipes:
Ina Garten Chicken Marsala
4
servings15
minutes25
minutes40
minutesIna Garten Chicken Marsala features tender, creamy chicken cutlets pan-fried with cremini mushrooms and dry Marsala wine in just 40 minutes. This rich, quick skillet dinner feels special but easily fits into a regular weeknight routine.
Ingredients
2 large boneless skinless chicken breasts, halved horizontally
1/2 cup all-purpose flour
1 tsp kosher salt
1/2 tsp black pepper
2 tbsp olive oil
2 tbsp unsalted butter
8 oz cremini mushrooms, sliced
1 medium shallot, minced
1/2 cup dry Marsala wine
1/2 cup chicken stock
1/4 cup heavy cream
2 tbsp fresh parsley, chopped
Directions
- 1. Prep The Chicken: Halve the chicken breasts horizontally to make four cutlets. Pound them gently to an even quarter-inch thickness.
- 2. Dredge: In a shallow bowl, whisk the flour, salt, and pepper. Coat each cutlet in the flour mixture, shaking off any excess.
- 3. Sear The Meat: Heat the olive oil and butter in a large skillet over medium-high heat. Cook the chicken for 3 to 4 minutes per side until golden brown, then transfer to a plate.
- 4. Cook The Mushrooms: Add the sliced mushrooms to the empty skillet. Cook undisturbed for 5 minutes until deeply browned, then stir in the minced shallot for 1 minute.
- 5. Build The Sauce: Pour in the Marsala wine to deglaze the pan, scraping up the browned bits. Add the chicken stock and simmer for 5 minutes until reduced by half.
- 6. Finish The Dish: Stir in the heavy cream and return the chicken to the pan. Simmer for 2 more minutes to heat through, then garnish with parsley.
