This Chicken Marsala Ina Garten-inspired recipe is packed with juicy boneless chicken, flavorful mushrooms, onions, and herbs, in a creamy, slightly tangy sauce.
When it comes to comfort food, this creamy chicken in sauce recipe is right up there with the best of them. Even without the wine, it still tastes amazing.
I’d been making this dish for my family for years before I even knew what it was called! It’s my idea of fall on a plate, on a busy weeknight when I need things done quickly, especially the cooking.
More Chicken Recipes To Try
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Indian Butter Chicken
Easy Marry Me Chicken
Korean Fried Chicken (No Gochujang)
Grilled Chicken Kabobs
Crispy Chicken Wings (With Cornstarch)
Table of Contents
Why You’ll Love This Chicken Marsala Ina Garten Recipe
Besides being an easy chicken dinner to make, here are a few more reasons why you’re about to add this recipe to your weeknight dinner schedule:
- Flavorful and nicely balanced, with some richness
- Pairs well with other simple sides like pasta, rice, or mashed potatoes
- Common ingredients, making it ideal for rushed home cooking
- Homemade comfort goodness, with a restaurant-quality taste
You’ll appreciate this recipe for its simplicity, deliciousness, and the confidence it brings to your home cooking. And your family will love it, I’m sure!
Ingredient Notes and Substitutions
Chicken breasts: You can use any cut of chicken you prefer, with or without skin and bone. I do recommend skinless portions though, so that the seasoning and flour crust makes contact with the meat.
Flour: I’ve used all-purpose flour for coating the chicken, but you can use any gluten-free flour you like.
Mushrooms: Cremini or white button mushrooms work well, but you can use other mushroom varieties like shiitake or portobello for added nutty mushroom flavor.
Olive oil: You can use any cooking oil you prefer for shallow frying or sauteing. Or you just could use butter for all the frying in this recipe.
Dried herbs (rosemary, oregano, thyme): Use fresh herbs if available, to give the rich chicken and mushroom gravy a herbaceous lift.
White vinegar: I’ve used white vinegar in this no wine chicken marsala recipe, but you can use marsala if you have it on hand.
Sugar: You can substitute granulated sugar with brown sugar or honey for a slightly different flavor.
Chicken stock: Vegetable broth or even beef broth can be used as substitutes for chicken stock.
Butter: Substitute with ghee or a dairy-free butter alternative if you have dietary restrictions.
Parsley: Fresh parsley can be replaced with fresh basil, chives, or even cilantro for a different herb note.
How to make Chicken Marsala: Step by step
Chicken marsala is straightforward to make, with the most complicated parts being browning the chicken and caramelizing the mushrooms. Easy, right? Here’s how:
Step 1: Prepare Chicken
Season chicken breasts with salt, black pepper, rosemary, oregano, and thyme.
Dredge chicken in flour, shaking off excess.
Step 2: Cook Chicken
Heat olive oil in a pan over medium-high heat.
Cook chicken until golden brown and cooked through (4-5 min per side). Set aside.
Step 3: Sauté Mushrooms and Onions
In the same pan, add the butter and sliced mushrooms and cook until caramelized (about 5 min).
Stir in chopped onion and garlic, and cook until fragrant and translucent (2-3 min).
Step 4: Create Sauce
Pour in white vinegar and sugar. Stir and cook for a few minutes.
Add chicken stock and simmer for 10-15 min until reduced.
Step 5: Finish Dish
Return chicken to the pan, and simmer for 5-8 minutes, or until heated through.
Taste and adjust seasoning, garnish, and serve.
Recipe Tips and Tricks
When I first started making this chicken marsala recipe, I didn’t pay much attention to most of the steps and suggestions, but I’ve since come up with a few simple tips to make things this dish foolproof:
Use thin chicken cutlets: If your chicken breasts are thick, slice them horizontally to create thinner cutlets. This ensures even cooking and quicker preparation.
Properly season the chicken: Don’t skimp on seasoning the chicken with salt and pepper before dredging it in flour.
Shake off excess flour: After dredging the chicken in flour, shake off any excess, or else the coating may become too thick and gummy.
Don’t crowd the pan: When cooking the chicken and mushrooms, avoid overcrowding the pan. If the pan is too full, the mushrooms will steam instead of caramelize, and you’ll miss out on the beautiful brown color that holds all the extra flavor. The same applies to the chicken.
Simmer for flavor: Allow the sauce to simmer after adding the chicken stock and other ingredients. This reduces the liquid and intensifies the heartiness of the sauce.
Garnish with fresh herbs: Fresh parsley adds a burst of color and freshness to the finished dish.
If you incorporate these tips into your cooking process, you’re guaranteed to end up with the most satisfying chicken marsala (without wine) possible!
How to Store and Reheat
To store leftover Chicken Marsala, allow it to cool before transferring it to an airtight container. You can refrigerate it safely for up to 3 days.
For efficient stovetop or microwave reheating, separate the sauce from the chicken, and reheat individually. When you’re ready to serve, give the marsala sauce a good stir, and reintroduce the chicken.
Chicken Marsala Faqs
Yes, you can use boneless, skinless chicken thighs instead of chicken breasts. Thighs will add a slightly different flavor and tenderness to the dish.
Chicken is cooked when it reaches an internal temperature of 165°F (74°C). You can use a meat thermometer to check the temperature.
To thicken the sauce, simmer it longer. To make it thinner, add more chicken stock. You can also adjust the consistency with a cornstarch slurry (cornstarch mixed with water).
Do give this wine-free chicken marsala a try and let me know if you have any questions in the comments below.
Chicken Marsala (Ina Garten-inspired Recipe)
Ingredients
- 4-6 chicken breasts skinless and boneless
- 1 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 3 tbsp olive oil
- 1/2 tsp dried rosemary
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 3 cups mushrooms sliced
- 3 cloves garlic minced
- 1 small onion finely chopped
- 1 tbsp white vinegar
- 1 tsp sugar optional
- 1 cup chicken stock
- 3 tbsp butter
- ½ cup heavy cream
- Fresh parsley for garnish
Instructions
- Season chicken breasts with dried rosemary, dried oregano, dried thyme, salt and pepper. Dredge the chicken in flour, shaking off any excess.
- In a large skillet, heat the olive oil over medium-high heat and cook the chicken breasts for about 4-5 minutes on each side, or until golden brown and cooked through. Remove and set it aside.
- In the same pan, add olive oil and the sliced mushrooms. Cook until they begin to release their moisture and turn golden brown, about 5 minutes.
- Stir in the finely chopped onion and cook for about 2-3 minutes, or until the onion becomes translucent.
- Add the garlic and sauté for 1 minute or until the garlic becomes fragrant.
- Pour in the white vinegar and sugar (optional). Stir well and let it cook for a couple of minutes to reduce and thicken slightly.
- Add the chicken stock and heavy cream to the pan. Simmer for about 10-15 minutes, or until the liquid reduces by about half.
- Return the cooked chicken breasts to the pan and let them simmer in the sauce for another 5 minutes, allowing them to absorb the flavors and heat though.
- Taste the sauce and adjust the seasoning if needed, and serve.
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