Ina Garten Chicken With Mushrooms


Ina Garten’s chicken with mushrooms recipe is a family favorite, and now I’m sharing it with you. This recipe is perfect for weeknights when you have little time to cook. Make the sauce on Sunday and store in the fridge so it can sit overnight, then in the morning, all you need to do is cook the chicken and serve.

Barefoot Contessa: Ina Garten’s Chicken With Wild Mushrooms Is an Easy 1-Pot Dinner

Even though Ina Garten’s Chicken with Wild Mushrooms isn’t as well-known as her Perfect Roast Chicken, it is still a well-liked Barefoot Contessa chicken meal. A tasty one-pot recipe made by the celebrity chef from basic ingredients is ideal for any day of the week.

Ina Garten’s Chicken with Wild Mushrooms is ready in 2 hours

It takes longer than 20, let alone 30 minutes to prepare Garten’s Chicken with Wild Mushrooms. This particular Barefoot Contessa chicken dish takes roughly two hours to prepare, according the recipe directions. But it doesn’t mean being in the kitchen the entire time, as Garten aficionados may probably already anticipate. In contrast, it doesn’t take long for the dish to begin. The preparation for the chicken with wild mushrooms takes 30 minutes. What should I do with the time that is left then? Not much because it is cooking at that time. How simple is that, as Garten frequently exclaims on her cooking show?

Make the Barefoot Contessa chicken dish using Ina Garten’s ‘really easy’ steps

Garten’s Chicken with Wild Mushrooms is a fairly simple meal with clear instructions, in the style of the Barefoot Contessa. Additionally, the dish is put together utilizing a number of “very easy” stages, as the Food Network celebrity once stated on her culinary show. Garten first seasonings the chicken. She then dusts it with flour to “keep the inside incredibly wet and dry the outside.” After that, she carefully browns the chicken while avoiding crowding them.

Without a Garten cooking hint, the recipe wouldn’t be a Barefoot Contessa recipe. Garten opts for the how-easy-is-that method rather than adding thyme sprigs and afterwards picking them out of the pot.

“Now, here’s a quick trick. You can avoid picking off all of those little thyme sprigs by tying them together. Simply pick up the string, and everything will come together, she said. The thyme’s tiny leaves will actually just fall off during cooking, according to the author.

Ina Garten’s Chicken with Wild Mushrooms is a 5-star Barefoot Contessa chicken recipe

The Chicken with Wild Mushrooms recipe from the author of Modern Comfort Food, Ina Garten, is well-liked by people who have tried it at home even if it is not one of her best-rated dishes on Food Network. The Barefoot Contessa recipe currently has an average rating of five stars. Additionally, it has received more than 80 reviews.

What were people’s opinions on the Barefoot Contessa’s chicken recipe? Simply said, they adored it. It was even hailed as “one of the best” Barefoot Contessa dishes that they had ever attempted by one reviewer. Others praised the dish’s one-pot simplicity.

Many reviewers praised the sauce at the same time. According to one reviewer, the sauce is “to die for” and “makes such a delicious gravy and has such a deep rich flavor you don’t want to stop eating.”

Others who praised the meal said things like “It tasted like eating in Paris” and “Even if it were hard, it would be worth every bit of hard effort.”

Ina Garten Chicken Marsala Recipe

Delicious Italian food called chicken marsala is from Naples, Italy. It is a dish that combines American, French, and Italian flavors. This dish’s seasonings are imported from Italy. This dish is so well-liked that practically every Italian restaurant must provide it on the menu. The recipe can be served as the main course or as a simple and satisfying side dish with some sausages or roasted potatoes.

I’m going to share a great Ina Garten recipe for chicken marsala with you today. This recipe is very excellent, and my family like it a lot because it isn’t very filling. On a chilly day when you’re craving something warm and cozy, it’s perfect to serve. It’s ideal for an anniversary party or potluck. It’s simple to make and sure to impress everyone! It can be served with either a side of veggies or pasta. This meal will be a hit with the whole family.

This chicken dish dates back to my early years. Sauteed mushrooms and thick marinara sauce are used in its preparation. Additionally, it’s one of the greatest methods for utilizing leftover chicken. This is one of the finest methods to use up a lot of chicken despite the fact that I frequently make sandwiches with leftover chicken. For this meal, I used leftover chicken, but you could use any high-quality meat.

How To Make Ina Garten Chicken Marsala

I’ve made Ina Garten’s Chicken Marsala a lot over the years; it’s a pretty easy, straightforward recipe that my family likes. It is a classic dish made with chicken breasts and mushrooms, and the savory chicken, gravy, and other delectable components wonderfully accentuate the dish’s delicious flavor. This is a terrific recipe to utilize because it will quickly transform you into a competent cook and teach you how to use fresh ingredients. Try it out right now!


  • Chicken breasts (skinless and boneless ), 1 1/2 pounds
  • All-purpose flour (for dredging)
  • Kosher salt (to taste)
  • Freshly ground black pepper (to taste)
  • Extra-virgin olive oil, 1/4 cup
  • Prosciutto (thinly sliced), 4 oz
  • Crimini or porcini mushrooms (stemmed and halved), 8 oz
  • Sweet Marsala wine, 1/2 cup
  • Chicken stock, 1/2 cup
  • Unsalted butter, 2 tablespoon 
  • Flat-leaf parsley (chopped), 1/4 cup

Step By Step Instructions To Make Ina Garten Chicken Marsala

Step 1

Place the chicken breasts side by side on a cutting board, wrap them in plastic wrap, and pound them with a flat meat mallet until they are 1/4 inch thick.

Step 2

Sprinkle some flour on a shallow serving dish, season with salt and pepper, and combine thoroughly with a fork.

Step 3

Heat the oil to medium-high heat in a big skillet. Dredge the chicken cutlets in the seasoned flour and shake off extra once the oil is hot.

Step 4

The cutlets should be fried till golden for five minutes on each side. If the pieces do not fit into the pan comfortably, cook in batches.

Step 5

On keep the chicken warm, transfer it in a single layer to a big dish.

Step 6

In order to render some fat, sauté the prosciutto in the pan drippings for 1 minute. Then, reduce the heat to medium.

Step 7

The mushrooms should be sautéed for about 5 minutes, or until well browned and the moisture has disappeared. Add salt and pepper to taste.

Step 8

Marsala should be poured into the pan and heated briefly to cook the alcohol off.

Step 9

For a modest reduction of the sauce, add the chicken stock and let it boil for a minute.

Step 10

Add the butter and place the chicken back in the pan. Heat it completely by gently simmering it for one minute.

Step 11

Before serving, add some salt and pepper and parsley to the garnish. Enjoy!

In Closing

We sincerely hope you enjoyed our Ina Garten chicken marsala dish. The chicken is still the dish’s major attraction, and the marsala sauce’s flavor is outstanding. Although this recipe is not difficult, it does take some time to prepare, so plan ahead if you want to serve it for dinner. Because it is so good, you’ll want to cook it repeatedly. We sincerely hope you savor this recipe for Chicken Marsala as much as we do. Please leave a remark below if you have any queries. Gratitude for reading!


You’ve found the proper place if you’re looking for the best chicken cacciatore recipe. It is not surprising that Ina Garten’s chicken cacciatore dish is one of the greatest given how well-regarded she is as a chef. Here are instructions for making chicken cacciatore step-by-step, as well as details on how to store and reheat it.

Ina Garten Chicken Cacciatore


Chicken is essentially cooked in a sauce that includes mushrooms, onions, red and yellow peppers, and other vegetables in Ina Garten’s chicken cacciatore recipe. With dried herbs, thyme, bay leaves, salt, and black pepper, the sauce is flavorfully seasoned.

With rice or pasta, chicken cacciatore is a fantastic dish to serve and will make a wonderful dinner.


In Italian, cacciatore means hunter. The term “Alla cacciatora” refers to a meal prepared “hunter-style” with onions, herbs, tomatoes, bell peppers, and wine.

Ina Garten Chicken Cacciatore
Ina Garten’s Chicken Cacciatore


Chicken parmesan and chicken cacciatore are unrelated dishes. Chicken cacciatore is a stew cooked using chicken thighs and/or drumsticks, unlike chicken parmesan, which is often a baked dish made with boneless, skinless breasts. In contrast to chicken parmesan, chicken cacciatore does not require the use of cheese or Parmesan, and the sauce is spicy.


Chicken thighs, flour, olive oil, onions, red bell peppers, plum tomatoes, green olives, capers, red/white wine, chicken stock, thyme, oregano, and fresh basil leaves are the main ingredients in traditional cacciatore sauce. Instead of using wine, you may substitute vinegar, and you could also add herbs like rosemary for taste.

Chicken Cacciatore
Chicken Cacciatore


  • Extra virgin olive oil
  • 1 chicken (about 5 Ib), cut into 8 to 10 pieces
  • Kosher salt
  • Ground black pepper
  • 2 large onions, sliced
  • 1 pinch of crushed red pepper flakes
  • 4 garlic cloves, smashed and finely chopped
  • 1 red pepper, cut into ½-inch pieces
  • 1 yellow pepper, cut into ½-inch pieces
  • 1 Ib cremini mushrooms, cleaned and sliced
  • 2 cups white vinegar
  • 2 (28-ounce) cans of Italian plum tomatoes
  • 1 bunch of thyme
  • 3 bay leaves


  1. A deep pot should be filled with olive oil and heated over medium-high heat.
  2. The chicken should be salted and peppered before being browned in the heated oil, maybe in batches.
  3. Once all of the chicken has been browned, transfer it to a platter and drain the majority of the fat.
  4. If required, add 1 tablespoon of olive oil to the bottom of the saucepan.
  5. Over low heat, saute the onions and crushed red pepper for 8 to 10 minutes before adding salt.
  6. The garlic should be added and cooked for about a minute.
  7. The peppers should simmer for a few minutes until they soften after being stirred in.
  8. Add the mushrooms and salt to taste after stirring.
  9. When it has reduced by half, stir in the white vinegar.
  10. Add the tomatoes and add the chicken back to the pot.
  11. Put the bay leaves and thyme bundles in the pot.
  12. The mixture should first be brought to a boil before being simmered.
  13. Cover the saucepan only partially, then simmer it for 20 to 30 minutes.
  14. Throughout the cooking process, frequently check the sauce’s level and add water as necessary to keep the liquid at roughly the same level as the chicken.
  15. After being taken out of the saucepan, arrange the chicken on a nice presentation tray.
  16. Verify the seasoning of the sauce and make any required adjustments.
  17. You can skim the fat off the sauce if it seems overly greasy.
  18. Over the chicken, pour the sauce.
  19. Dispense and savor!


In the fridge, properly preserved chicken cacciatore can keep for about 4 to 5 days. To keep it correctly, allow the chicken cacciatore to cool until it reaches room temperature. To keep it fresh, divide it amongst airtight containers. If you plan to serve chicken cacciatore with rice or pasta, it should be prepared in a separate container from the side dish.

Chicken Cacciatore
Chicken Cacciatore


For three to four months, chicken cacciatore can be frozen. As per normal, let the chicken cacciatore cool before dividing it into portions and freezing it in freezer bags. To give the sauce room to expand, make sure to leave about a 14 inch space in each bag. The freezing date should be noted on the bags as well.

There are two procedures that are advised for defrosting chicken cacciatore. The first approach is in the refrigerator. Using this procedure, the chicken cacciatore will take around 24 hours to fully defrost. Utilizing warm water is the second method. This can be accomplished by placing the frozen chicken cacciatore bags in a basin of warm water (not boiling) and letting them sit for two to three hours to defrost.

Don’t thaw in the microwave or the oven.


The best way to reheat chicken cacciatore is in the oven. To do so, simply preheat the oven to 350 F and place the chicken cacciatore in a baking dish covered with foil. Then, reheat it for 20 to 25 minutes until it reaches 160 F. Alternatively, you reheat chicken cacciatore in the microwave or in the air fryer.

Reheat in the Air Fryer: 

  1. Set the air fryer to 350 F.
  2. Place the chicken cacciatore in a bowl covered with foil.
  3. Place it in the air fryer and reheat it for 7 to 8 minutes.
  4. Remove the foil and reheat the cacciatore for another 3 minutes, or until the temperature reaches 160 F.

Reheat in the Microwave: Place a chicken cacciatore serving on a microwave-safe plate and heat it for 2 minutes or until heated through.

How Do You Reheat Chicken Cacciatore from Frozen? You should not reheat chicken cacciatore directly from frozen. Instead, you should thaw it first before reheating it in the oven, air fryer, or microwave.


Rice or pasta that has been prepared is the ideal accompaniment for chicken cacciatore. Simply put some cooked rice or pasta on a platter and ladle the cacciatore on top to serve. However, you might serve the chicken cacciatore with some roasted vegetables, mashed potatoes, or couscous if you don’t want prepared rice or pasta.

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