Barefoot Contessa Chicken Marsala Recipe

I am a huge fan of Ina Garten’s signature dish, Barefoot Contessa Chicken Marsala Recipe, it’s one of my favorites, so today, I wanted to make it for my family! It’s truly amazing!

This recipe starts off with chicken breasts, which are always a favorite in our house. And I served the flavorful chicken over pasta, but you can also serve it over mashed potatoes, depending on what you and your family like!

Serve with my copycat Olive Garden Olive Bread Recipe, or Olive Garden Homemade Breadsticks! Both are great for soaking up the sauce!

Why You’ll Love This Recipe

• Delicious: Features a rich, savory sauce full of deep, bold flavor!
• Budge Friendly: Made with simple, wholesome, easy-to-find ingredients
• Classic Comfort Food: Comfort food classic with a gourmet Barefoot twist
• Versatile: Perfectly pairs with pasta, potatoes, or crusty bread

Ingredients in Barefoot Contessa Chicken Marsala Recipe

• Boneless, skinless chicken breasts – Lean, tender chicken breast perfect for pan searing
• Salt – Enhances flavor and balances the savory elements

• Freshly ground black pepper – Adds a mild heat and depth of flavor
• All-purpose flour – Light coating for crisp, golden chicken exterior

• Rosemary – Earthy herb for a touch of piney aroma

• Olive oil – Rich base oil for browning and sautéing

• Thyme – Fragrant herb to infuse sauce with warmth

• Mushrooms – Meaty mushrooms that soak up savory sauce

• Chicken stock or broth – Builds body and enhances rich umami flavor

• Garlic – Aromatic base with bold, punchy garlic notes
• Marsala wine – Sweet, nutty wine that defines the dish

• Butter – Adds richness and glossy finish to sauce

How To Make Ina Garten Marsala Chicken

Step 1: Slice the chicken breasts in half horizontally to create thinner cutlets. Season both sides of each cutlet with salt and freshly ground black pepper. In a shallow dish, combine flour and dried rosemary. Lightly dredge each cutlet in the flour mixture, shaking off any excess.

Step 2: Heat the olive oil in a large skillet over medium-high heat. Add the chicken cutlets to the skillet and cook for 3–4 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.

Step 3: In the same skillet, add a little more oil if needed. Add the sliced mushrooms and sauté for 5–7 minutes, until they are browned and tender. Add the minced garlic and cook for an additional 30 seconds, stirring frequently.

Step 4: Pour the Marsala wine into the skillet and scrape up any browned bits from the bottom. Add 1 cup of chicken stock and the sprigs of fresh thyme. Bring the mixture to a simmer and let it reduce for 10–12 minutes, or until the sauce is rich and flavorful.

Step 5: In a small bowl, whisk together the cornstarch with the remaining ¼ cup of chicken stock to form a slurry. Stir the slurry into the sauce and simmer for a few minutes, until it thickens to your liking.

Step 6: Return the cooked chicken to the skillet, spooning the sauce over the top.
Stir in the butter for a silky finish. Garnish with chopped fresh parsley and serve warm.

Tips for Making Ina Garten’s Chicken Marsala Recipe

• Use Thin Chicken Cutlets: For the best texture, slice the chicken breasts in half horizontally to create thinner cutlets. This allows for quicker cooking and ensures they stay juicy.
• Don’t Overcrowd the Skillet: When searing the chicken, make sure not to overcrowd the pan. Cook the chicken in batches if necessary, so it gets a nice golden-brown crust.
• Choose a Quality Marsala Wine: The wine is the star of the sauce, so use a good quality dry Marsala wine. It will give the dish its signature depth of flavor.
• Mushrooms Make the Dish: Baby bella or cremini mushrooms are ideal for this recipe. Their meaty texture and earthy flavor pair perfectly with the sauce.
• Optional Cornstarch Slurry: If you prefer a thicker sauce, make a cornstarch slurry by mixing cornstarch with a little chicken broth and stir it into the sauce for a silky texture.
• Butter for Richness: For a richer sauce, don’t skip the final step of adding butter. It gives the sauce a glossy finish and adds depth of flavor.
• Fresh Parsley for Brightness: Garnish with freshly chopped parsley right before serving. It adds a pop of color and a fresh, herbal note that balances the rich flavors.

Storing

To store leftover Chicken Marsala, place it in an airtight container and refrigerate for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of chicken broth or Marsala wine to keep the sauce moist.

What To Serve With Barefoot Contessa Chicken Marsala Recipe

Barefoot Contessa Chicken Marsala pairs beautifully with a variety of side dishes that complement its rich, savory flavors. For a classic choice, serve it alongside buttery mashed potatoes or creamy Parmesan risotto, which soak up the delicious Marsala sauce.

If you’re looking for a lighter option, sautéed green beans or roasted asparagus with a squeeze of lemon offer a fresh, vibrant contrast. For a heartier option, garlic bread or crusty artisan bread is perfect for mopping up any extra sauce. Whatever you choose, these sides enhance the dish and make for a satisfying meal!

More Easy Recipes

• Air Fryer KFC Fried Chicken
• KFC Copycat Potato Wedges (Air Fryer)
• KFC Honey BBQ Wings
• Air Fryer Copycat KFC Popcorn Chicken
• Air Fryer Copycat KFC Spicy Chicken Sandwich
• Air Fryer Copycat KFC Biscuits
• KFC Original Recipe Chicken (Copycat)
• Copycat KFC Honey Mustard Sauce
• Air Fryer Mashed Potatoes

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