Effortless Ina Garten Chicken Marsala with Mushrooms: A Non-Alcoholic Delight
Transform your dinner routine with this incredibly easy and delicious **Ina Garten Chicken Marsala with mushrooms** copycat recipe, inspired by the culinary genius of the Barefoot Contessa. This rendition offers all the rich, savory flavors of the classic Italian-American dish, but with a unique twist: a brilliant non-alcoholic substitute for Marsala wine that you won’t find anywhere else. Prepare to impress your family and friends with tender, succulent chicken bathed in a creamy, deeply flavored mushroom sauce. This versatile meal pairs perfectly with a variety of sides, from fluffy potatoes and hearty pasta to simple bread or rice, and is destined to become a cherished family favorite in no time.
The Quest for the Perfect Ina Garten Chicken Marsala Recipe
While **Ina Garten chicken recipes** are renowned for their simplicity and elegance, and many feature her signature approach to comforting classics, an authentic **Barefoot Contessa chicken Marsala** recipe has proven elusive online. You might encounter popular variations, like her well-loved chicken and mushrooms, or even see Food Network’s best chicken Marsala recipe sometimes attributed to her. However, my aim was to craft an Ina-inspired version that captures the essence of this beloved dish while offering a unique, alcohol-free alternative for those who prefer it.
Fear not, because this adaptation, drawing inspiration from top-rated recipes, delivers all the rich, savory goodness you expect from a classic chicken Marsala. My special alcohol-free version offers a delightful spin on this Italian-American staple, ensuring everyone can enjoy its comforting flavors without compromise. It’s a testament to how simple ingredient swaps can unlock new culinary possibilities.
🍷 Essential Ingredients for Your Ina Garten-Inspired Chicken Marsala
Wondering **what are the ingredients in chicken Marsala**? This recipe calls for readily available items that you can find in most major supermarkets, making it accessible for any home cook:
- 1½-2 lbs. boneless skinless chicken breasts (680-907g; typically 3 large chicken breasts). Using boneless, skinless chicken ensures a quicker cooking time and a tender result.
- Salt and freshly ground black pepper, to taste. Seasoning is key to enhancing the chicken’s natural flavors.
- ¾ cup all-purpose flour. This helps create a beautiful golden crust on the chicken and thickens the sauce.
- ¼ cup cooking oil (olive oil, canola oil, or vegetable oil). Choose your preferred neutral oil for searing.
- 12 ounces baby portobello mushrooms, sliced (340g; also known as cremini mushrooms). These mushrooms add an earthy depth and classic texture to the Marsala sauce.
- ¼ cup finely chopped onion (shallots can be substituted for a milder, more delicate flavor). Onions form the aromatic base of the sauce.
- ¾ cup + 2 tablespoons chicken broth (preferably homemade chicken stock for richer flavor). This liquid is fundamental to the sauce’s body.
- ½ cup prune juice. This might sound unconventional, but it’s the secret ingredient for our non-alcoholic Marsala wine substitute, providing a subtle sweetness and depth.
- 1 tablespoon balsamic vinegar. Adds a touch of tang and complex fruitiness, mimicking notes found in Marsala wine.
- 1 tablespoon light brown sugar, packed. Balances the vinegar and prune juice, contributing to the “Marsala-like” flavor profile.
- ½ cup water. Helps to achieve the desired consistency for the sauce.
- 6 tablespoons butter (unsalted or salted is fine; adjust added salt accordingly). Finishing the sauce with butter adds luxurious creaminess and shine.
- ⅓ cup chopped fresh parsley. A vibrant garnish that adds freshness and color.
A printable recipe card with all these details can be found at the end of this post!
The Innovative Non-Alcoholic Marsala Wine Substitute
For those who prefer a classic chicken Marsala, simply use 1½ cups of dry Marsala wine in place of the chicken broth, prune juice, balsamic vinegar, and brown sugar. However, my special recipe features a unique, alcohol-free alternative. I know, diluted prune juice sounds unconventional, but it genuinely creates a fantastic non-alcoholic substitute for Marsala wine sauce in recipes, replicating its sweet, nutty, and slightly acidic notes.
Most commercially available non-alcoholic wines still contain trace amounts of alcohol, which may not be suitable for everyone. This recipe ensures a truly alcohol-free experience, perfect for all dietary needs. Plus, opting for this ingenious Marsala wine alternative can significantly **save you money** – alcohol can be quite expensive, especially when used in cooking!
Pro Tip for Chicken Selection: It’s crucial to use boneless, skinless chicken breasts for this recipe, as bone-in chicken would drastically alter the cooking time. If you prefer, boneless, skinless chicken thighs can be used, but ensure they are pounded to a similar thickness as the chicken breasts to guarantee even cooking.
What kind of Marsala wine is best for cooking chicken Marsala?
Is dry or sweet Marsala better for chicken Marsala? Traditionally, chicken Marsala is prepared with dry Marsala wine. However, some culinary experts suggest that you can use either dry or sweet Marsala, depending on your preference and what you have on hand, to create a flavorful Marsala wine sauce. The dry version tends to lend a more savory and robust character, while sweet Marsala can add a richer, slightly caramelized note to the sauce.
➕ How to Make Ina Garten Chicken Marsala: A Step-by-Step Guide
Follow these detailed step-by-step instructions to create this delightful **chicken Marsala Ina Garten recipe** in your own kitchen:
Begin by preparing your chicken breasts. Slice each chicken breast in half lengthwise to create thinner cutlets. Then, using a flat meat mallet, pound each piece to an even ¼-inch (0.6cm) thickness. This crucial step ensures that the chicken cooks quickly and uniformly, resulting in a wonderfully tender texture.
Generously season both sides of the pounded chicken pieces with salt and freshly ground black pepper. Next, lightly dredge each piece in all-purpose flour, ensuring it’s evenly coated on all sides. Gently shake off any excess flour. In a large cast iron skillet or heavy-bottomed pan, heat half of the cooking oil over medium heat. A cast iron skillet is excellent for achieving a beautiful sear.
Once the oil is shimmering, carefully add three chicken cutlets to the hot pan (avoid overcrowding, as this can steam the chicken instead of searing it). Sear until they turn a beautiful golden brown, approximately 3-4 minutes per side. Transfer the seared chicken to a plate and set it aside. Add the remaining oil to the skillet and repeat the searing process with the other three cutlets. Remove them and set aside with the first batch. The chicken will finish cooking later in the sauce.
Return the pan to the heat and add the sliced baby portobello mushrooms. Cook them for about 3-4 minutes until they soften and release their moisture. Next, add the finely chopped onion (or shallots) and continue cooking for another 3-4 minutes, until the onions are translucent and fragrant. As the vegetables cook, use a wooden spoon to scrape up any “fond” – the browned bits stuck to the bottom of the pan – as these are packed with flavor and will enrich your sauce.
Remove the pan from the heat momentarily and carefully pour in the chicken broth, prune juice, balsamic vinegar, brown sugar, and ½ cup of water. Return the pan to medium-high heat and bring the mixture to a gentle simmer. Allow it to simmer for 6-7 minutes, stirring occasionally, until the liquid reduces by about one-third and begins to thicken. Finally, whisk in the butter until it completely melts and is incorporated into the luscious sauce. This should take an additional 1-2 minutes, resulting in a rich, glossy sauce.
Return the seared chicken cutlets and any accumulated chicken juices to the pan with the simmering sauce. Allow the chicken to finish cooking through, flipping the pieces halfway, for approximately 2-4 more minutes. The sauce will continue to thicken beautifully as it cooks. Once the chicken is thoroughly cooked and the sauce has reached your desired consistency, remove from heat. Sprinkle generously with fresh parsley just before serving for a burst of fresh flavor and color. Serve immediately and enjoy!
What is good with chicken Marsala? Serving Suggestions
Chicken Marsala is a wonderfully versatile dish that pairs beautifully with a variety of sides. Some delicious and classic chicken Marsala side dishes include:
- Potatoes: Creamy mashed potatoes, roasted new potatoes, or even simple boiled potatoes are excellent for soaking up the rich sauce.
- Pasta: Egg noodles, spaghetti, fettuccine, or linguine are classic choices. The sauce clings perfectly to pasta, creating a complete and satisfying meal.
- Rice: Brown rice or wild rice can offer a healthier, nutty complement to the dish.
- Polenta: Creamy polenta provides a comforting, slightly coarse texture that contrasts beautifully with the tender chicken.
- Bread: A crusty baguette or ciabatta is perfect for dipping into the flavorful Marsala sauce.
For a lighter or more balanced meal, consider adding a big accompaniment salad with a light vinaigrette, or a simple vegetable side. Green beans, asparagus, steamed broccoli, or glazed carrots would all be fantastic additions to this classic Italian dish, adding freshness and nutrients.
⭐ Barefoot Contessa-Inspired Chicken Marsala Tips for Success
Achieving a restaurant-quality **Barefoot Contessa-style Chicken Marsala** at home is entirely possible with these expert tips:
- Uniform Thickness is Key: Always ensure you pound each chicken cutlet into a uniform thickness. This is a crucial step for even cooking, preventing some pieces from drying out while others are still undercooked. Aim for about ¼-inch for quick and consistent results.
- Don’t Overcrowd the Pan: When searing the chicken, work in two batches. Overcrowding the pan lowers the temperature, leading to steamed chicken rather than beautifully seared, golden-brown cutlets. Giving each piece enough space allows for proper caramelization and flavor development.
- Monitor Internal Temperature: For food safety and optimal texture, chicken should reach a minimum safe internal temperature of 165°F (74°C). While the chicken will finish cooking in the sauce, using a reliable meat thermometer is the best way to be absolutely sure your chicken is perfectly done and juicy, not overcooked.
- Deglaze for Maximum Flavor: Don’t forget to scrape up the “fond” (the browned bits) from the bottom of the pan after searing the chicken and cooking the mushrooms and onions. These flavorful remnants are essential for a rich, complex sauce. When you add your liquids (broth, juice, etc.), these bits will release, infusing the sauce with incredible depth.
- Mushroom Choice Matters: While baby portobello (cremini) mushrooms are specified, you can also use white button mushrooms for a milder flavor or a mix of wild mushrooms for a more gourmet touch. Ensure they are sliced to a consistent thickness for even cooking.
- Adjust Sauce Consistency: The sauce should be thick enough to cling to the chicken but not overly gloopy. If it’s too thin, simmer it a bit longer to reduce. If it becomes too thick, you can thin it out with a splash of extra chicken broth or water.
🌡️ How to Store and Reheat Chicken Marsala
Proper storage is essential to enjoy your delicious chicken Marsala leftovers:
- Refrigeration: Store leftover chicken Marsala in an airtight container in the refrigerator for up to 3-4 days. Ensure it cools completely before placing it in the fridge to prevent bacterial growth.
- Reheating: To reheat, simply place the desired portion in a microwave-safe bowl or plate and microwave on high for 1-2 minutes, or until thoroughly heated through. Alternatively, you can gently reheat it in a skillet over medium-low heat on the stovetop, adding a splash of chicken broth if the sauce has thickened too much.
- Freezing: For longer-term storage, chicken Marsala freezes exceptionally well. Transfer the cooled chicken and sauce to a freezer-safe container. It can be stored in the freezer for up to 2-3 months. Thaw overnight in the refrigerator before reheating as described above.
Watch How to Make It!
Ina Garten Chicken Marsala with Mushrooms Recipe (Copycat)
Summer Yule
Print Recipe
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Ingredients
- 1½-2 lbs. boneless skinless chicken breasts (680-907g; 3 large chicken breasts)
- salt and pepper, to taste
- ¾ cup all-purpose flour
- ¼ cup cooking oil
- 12 ounces baby portobello mushrooms, sliced (340g; AKA cremini mushrooms)
- ¼ cup onion, finely chopped (may substitute shallots)
- ⅞ cup chicken broth (equals ¾ cup + 2 tablespoons)
- ½ cup prune juice (Classic version: Substitute 1½ cups dry Marsala wine for the broth, juice, vinegar, and sugar)
- 1 tablespoon balsamic vinegar
- 1 tablespoon packed light brown sugar
- ½ cup water
- 6 tablespoons butter
- ⅓ cup fresh parsley, chopped
Instructions
- Cut the chicken breasts in half lengthwise and pound each piece into ¼-inch thickness (0.6cm) using a meat mallet.
- Sprinkle the chicken pieces with salt and pepper and dredge each in flour. Make sure the chicken is dusted on all sides with flour, and shake off the excess. Heat half of the oil in a cast iron pan over medium heat.
- When the oil is heated, sear three chicken cutlets until golden brown. (This took me about 3-4 minutes per side.) Set this chicken aside, then add the rest of the oil to the large skillet and sear the remaining three cutlets. Set this chicken aside as well. You’ll finish cooking the chicken in a bit.
- Add the mushrooms to the hot pan and cook to soften for about 3-4 minutes. Add in the finely chopped onion and cook an additional 3-4 minutes. Scrape up the fond (the browned bits) while the mushrooms and onions cook.
- Remove the pan from the heat and pour in the broth, juice, vinegar, brown sugar, and ½ cup water. Put the pan over medium-high heat and simmer for 6-7 minutes to thicken the mixture. The liquid should reduce by about one-third. Whisk in the butter and let it melt. (It should take 1-2 minutes more.)
- Add the chicken and chicken juices to the pan and let it finish cooking through, flipping the pieces halfway through cooking time. The sauce will thicken more as it cooks. This should take about 2-4 more minutes. Sprinkle with fresh parsley and serve.
Equipment
- Meat Mallet
- Cast Iron Skillet (Large)
- Spatula (Heat-Resistant)
Notes
💭 Expert Tips from Dietitian Summer Yule
This is a level 2 recipe (transition or weight maintenance). This chicken Marsala is a moderate calorie entree. Make it lighter if desired by cutting back on the butter in the classic dish and serving it over cauliflower rice. Alternatively, add a little heavy cream to the sauce to make this Ina Garten chicken Marsala recipe extra rich.
For additional depth of flavor, consider adding fresh herbs to the delicious sauce. Stir in fresh rosemary, thyme, or add in a little minced garlic. Finish with a sprinkle of grated Parmesan cheese for a meal that works as well for an easy weeknight dinner as it does for a special occasion.
Nutrition information is for one serving of the recipe. Only half the flour was used in calculating the nutrition info, since that’s how much I used.
nutrition info disclaimer
All recipes on this website may or may not be appropriate for you, depending on your medical needs and personal preferences. Consult with a registered dietitian or your physician if you need help determining the dietary pattern that may be best for you.
The nutrition information is an estimate provided as a courtesy. It will differ depending on the specific brands and ingredients that you use. Calorie information on food labels may be inaccurate, so please don’t sweat the numbers too much.
“To taste” means to your preferences, which may have to be visual to follow food safety rules. Please don’t eat undercooked food x
Nutrition
Frequently Asked Questions About Chicken Marsala
- Can I use chicken thighs instead of breasts? Yes, you can! Boneless, skinless chicken thighs work well in this recipe. Just make sure to pound them to an even ¼-inch thickness, similar to the breasts, to ensure they cook through at the same rate and remain tender.
- What if I don’t have prune juice? The prune juice is crucial for the non-alcoholic Marsala substitute. If you don’t have it, you can revert to the classic version and use dry Marsala wine, as mentioned in the ingredients section. Other non-alcoholic options might include grape juice with a splash of balsamic, but prune juice offers the closest flavor profile.
- Can I add more vegetables? Absolutely! Feel free to add other quick-cooking vegetables like spinach (stirred in at the very end), bell peppers, or even asparagus spears alongside the mushrooms and onions for added nutrition and flavor.
- How can I make the sauce thicker or thinner? For a thicker sauce, simmer it longer to reduce more liquid, or create a quick slurry with a teaspoon of cornstarch mixed with cold water and whisk it into the simmering sauce. To thin the sauce, add a tablespoon or two of extra chicken broth or water until it reaches your desired consistency.
- Is this recipe suitable for meal prep? Yes, chicken Marsala is an excellent dish for meal prepping. It reheats beautifully, making it perfect for lunches or dinners throughout the week. Store individual portions in airtight containers.
👩🏻🍳 More Irresistible Chicken Recipes to Explore
If you loved this Ina Garten-inspired chicken Marsala, you’ll be delighted to discover more fantastic chicken recipes for your culinary adventures. Whether you’re looking for quick weeknight meals or impressive dishes for entertaining, chicken is always a versatile choice:
- How Long to Bake Chicken Breast at 400: Master the art of perfectly baked chicken breasts every time.
- Roast Chicken Marinade: Elevate your Sunday roast with a flavorful marinade that guarantees tender, juicy results.
- Air Fryer Rotisserie Chicken: Enjoy the convenience and deliciousness of rotisserie-style chicken made right in your air fryer.
- Ninja Foodi Whole Chicken: Discover how to cook a succulent whole chicken using your Ninja Foodi.
- Air Fryer BBQ Chicken Breast: Quick, easy, and bursting with smoky barbecue flavor, perfect for any occasion.
For more classic Italian-American chicken Marsala variations, you might also be interested in the recipes by culinary icons such as Giada De Laurentiis’s Dairy-Free One-Pan Chicken Marsala and Emeril Lagasse’s classic chicken Marsala. These provide excellent insights into different techniques and flavor profiles for this beloved dish.
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