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Ina Garten Chicken Marsala with mushrooms is an easy copycat recipe inspired by the Barefoot Contessa. Get the recipe for Ina Garten Marsala chicken and learn about the best non-alcoholic substitute for Marsala wine in chicken marsala. I’ve come up with a recipe hack that will save you money and that you won’t see anywhere else! Serve this creamy tender chicken with potatoes, pasta, bread, or rice and see how quickly it becomes a new family favorite.
There are many Ina Garten chicken recipes around, such as this popular Ina Garten chicken and mushrooms. Though I sometimes see this favorite Food Network chicken marsala recipe attributed to the Ina, I couldn’t find an authentic Barefoot Contessa chicken marsala recipe online.
No worries though, this Ina-inspired chicken marsala is based on the Food Network recipe, and I think you’re going to love it. I’ve come up with an alcohol-free version for a unique spin on this Italian American dish.
🍷 Ina Garten Chicken Marsala Ingredients
What are the ingredients in chicken marsala? You can find everything you need for this recipe in most major supermarkets:
- 1½-2 lbs. boneless skinless chicken breasts (680-907g; 3 large chicken breasts)
- Salt and freshly ground black pepper, to taste
- ¾ cup all purpose flour
- ¼ cup cooking oil (olive oil, canola oil, or vegetable oil)
- 12 ounces baby portobello mushrooms, sliced (340g; AKA cremini mushrooms)
- ¼ cup finely chopped onion (may substitute shallots)
- ¾ cup + 2 tablespoons chicken broth (homemade chicken stock, if possible)
- ½ cup prune juice
- 1 tablespoon balsamic vinegar
- 1 tablespoon light brown sugar, packed
- ½ cup water
- 6 tablespoons butter (unsalted butter or salted is fine)
- 1/3 cup chopped parsley
Get a printable recipe card at the end of the post!
To make this a classic chicken marsala, use 1½ cups dry Marsala wine in place of the broth, prune juice, vinegar, and sugar. I know it sounds strange, but diluted prune juice makes a good non-alcoholic substitute for Marsala wine sauce in recipes. Most non-alcoholic wine still contains a little alcohol, so if you need a recipe that’s truly alcohol-free, this is the way to go.
This Marsala wine alternative will save you money too. Alcohol is expensive!
Don’t use bone in chicken in this recipe; the cooking time is much longer. You may be able to use boneless skinless chicken thighs if they are pounded to the same thickness as the chicken breast in this recipe.
What kind of Marsala wine is best for cooking chicken Marsala?
Is dry or sweet Marsala better for chicken Marsala? Chicken Marsala is typically made with dry Marsala wine. However, some cooks say you can use whatever type of Marsala you have on hand to make a flavorful Marsala wine sauce.
➕ How to Make Ina Garten Chicken Marsala
Here are the step-by-step instructions for this chicken Marsala Ina Garten recipe:
Cut the chicken breasts in half lengthwise and pound each piece into ¼-inch thickness (0.6cm) using a flat 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.
What is good with chicken Marsala?
Some delicious chicken Marsala side dishes include potatoes, egg noodles, pasta (spaghetti, fettuccine, linguine, etc.), brown rice, wild rice, polenta, or a baguette. A big accompaniment salad or a vegetable such as green beans, asparagus, broccoli, or carrots would also be good with this classic Italian dish.
⭐ Chicken Marsala (Barefoot Contessa) Tips
- Be sure to pound each piece of chicken into a uniform thickness. This is an important step to ensure the chicken cooks evenly.
- Sear the chicken cutlets in two batches so they have plenty of room for browning.
- Chicken should reach a minimum safe internal temperature of 165F (74C). Use a meat thermometer to check if you want to be sure the chicken is done.
🌡️ How to Store Chicken Marsala
Store leftover chicken Marsala for up to 3-4 days in the refrigerator in an airtight container. To reheat, place in a microwave-safe bowl and microwave on high for 1-2 minutes. You can also freeze chicken Marsala (in a freezer-safe container) if you need longer-term storage.
Watch How to Make It!
Ina Garten Chicken Marsala with Mushrooms Recipe (Copycat)
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
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
👩🏻🍳 More Chicken Recipes
Here are some more recipes for chicken you may enjoy:
- How Long to Bake Chicken Breast at 400
- Roast Chicken Marinade
- Air Fryer Rotisserie Chicken
- Ninja Foodi Whole Chicken
- Air Fryer BBQ Chicken Breast
You may also be interested in the chicken Marsala recipe by Giada and this classic chicken Marsala by Emeril.
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Hello! I’m Summer, a registered dietitian and home chef who loves to cook, eat, and create recipes for you! Every recipe on this site has been tested by me to help ensure your success in the kitchen. All eaters are welcome here 🙂