Ina Garten’s Chicken with Morels is an elegant yet simple dish, combining tender chicken with a luxurious morel mushroom sauce. The earthy flavors of the morels pair beautifully with the richness of the cream and the delicate taste of chicken, creating a restaurant-quality meal perfect for special occasions or a fancy dinner at home. With Ina’s straightforward approach, this dish is easy to make while still delivering impressive results.
What is Ina Garten Chicken With Morels?
Chicken with Morels is a classic French-inspired dish where succulent chicken is paired with morel mushrooms and cooked in a creamy, wine-based sauce. The morels, known for their unique texture and earthy flavor, elevate the dish, making it both flavorful and refined. The chicken is gently simmered in the rich sauce, absorbing all the wonderful flavors of the morels, wine, and cream.
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Why You Should Try This Recipe
- Elegant yet simple: Despite its sophisticated flavors, this dish is easy to prepare and perfect for both dinner parties and weeknight meals.
- Unique flavor: Morel mushrooms add a distinct, earthy flavor that transforms a simple chicken dish into something extraordinary.
- Impressive presentation: The creamy sauce and mushrooms create a stunning presentation that looks like it came from a high-end restaurant.
- Customizable: You can easily swap out the chicken for other proteins or use different types of mushrooms if morels are unavailable.
Ingredients Needed to Make Ina Garten Chicken With Morels
- 4 boneless, skinless chicken breasts
- 1 ounce dried morel mushrooms
- 1 tablespoon unsalted butter
- 2 tablespoons olive oil
- 1 large shallot, minced
- 2 cloves garlic, minced
- 1/2 cup dry white wine (such as Sauvignon Blanc)
- 1 cup heavy cream
- 1 cup chicken broth
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions to Make Ina Garten Chicken With Morels
Step 1: Prepare the Morels
- Soak the morels: Place the dried morel mushrooms in a bowl and cover them with warm water. Let them soak for about 30 minutes until rehydrated. Once soft, remove the morels and gently squeeze out any excess water. Reserve the soaking liquid for later.
- Rinse and trim the morels: Rinse the morels under cold water to remove any dirt or grit. Trim off any tough stems and set the mushrooms aside.
Step 2: Cook the Chicken
- Season and sear the chicken: Pat the chicken breasts dry with paper towels and season both sides with salt and pepper. Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Sear the chicken breasts for 3-4 minutes on each side, until golden brown. Remove the chicken from the skillet and set aside.
Step 3: Sauté the Shallots and Garlic
- Cook the shallots and garlic: In the same skillet, add the remaining olive oil and reduce the heat to medium. Add the minced shallot and garlic, cooking for 2-3 minutes until softened and fragrant.
Step 4: Deglaze the Pan
- Add wine and broth: Pour the white wine into the skillet to deglaze the pan, scraping up any browned bits from the bottom. Let the wine simmer for 2-3 minutes until slightly reduced.
- Add the reserved morel soaking liquid: Strain the morel soaking liquid to remove any grit and slowly pour it into the skillet along with the chicken broth. Simmer for another 5 minutes to allow the flavors to meld.
Step 5: Make the Creamy Sauce
- Add cream and mustard: Stir in the heavy cream, Dijon mustard, and thyme. Let the sauce simmer for 5-7 minutes until it begins to thicken slightly.
- Add the morels: Add the rehydrated morel mushrooms to the sauce, stirring to coat them in the creamy mixture.
Step 6: Simmer the chicken
- Return the chicken to the skillet: Place the seared chicken breasts back into the skillet, nestling them into the sauce. Reduce the heat to low and cover the skillet. Simmer the chicken for 10-15 minutes, or until the chicken is cooked through and the sauce has thickened to your liking.
Step 7: Serve and Garnish
- Garnish and serve: Remove the chicken from the heat and garnish with fresh parsley. Serve the chicken with morels over mashed potatoes, rice, or crusty bread to soak up the creamy sauce.
What Goes Well with Ina Garten Chicken With Morels
- Mashed Potatoes: The creamy mashed potatoes complement the rich mushroom sauce perfectly.
- Buttery Egg Noodles: Serve the chicken over egg noodles for a comforting and hearty meal.
- Steamed Asparagus: A fresh, green vegetable like asparagus balances the richness of the dish.
- Crusty Bread: Use crusty French bread to soak up the extra sauce for a satisfying side.
- Simple Green Salad: A light salad with vinaigrette provides a refreshing contrast to the rich flavors.
Essential Tips for Perfecting Ina Garten Chicken With Morels
- Use fresh or dried morels: If fresh morels are unavailable, dried morels work perfectly, and the soaking liquid adds even more flavor to the dish.
- Don’t rush the sauce: Allow the sauce to simmer and reduce slowly to achieve the right consistency and depth of flavor.
- Season the chicken well: Generously season the chicken with salt and pepper to enhance the flavors of the entire dish.
- Use a good-quality wine: Since the wine is a key component of the sauce, opt for a dry white wine you enjoy drinking for the best flavor.
Variations of Ina Garten Chicken With Morels
- Chicken Thighs: Swap chicken breasts for bone-in, skin-on chicken thighs for a juicier result.
- Mushroom Variety: If morels are unavailable, you can use a mix of wild mushrooms like chanterelles, porcini, or cremini.
- Herb Variations: Try adding rosemary or tarragon for a different herbal flavor in the sauce.
- Vegetarian Version: Replace the chicken with large portobello mushrooms for a vegetarian-friendly dish, keeping the same creamy sauce and morels.
Storing Ina Garten Chicken With Morels: Best Practices
- Refrigerate leftovers: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze the sauce separately: You can freeze the morel sauce on its own for up to 2 months. Thaw in the refrigerator before reheating and serving with freshly cooked chicken.
- Label and date: Always label and date your frozen sauce for easy tracking of freshness.
Reheating Ina Garten Chicken With Morels: Best Practices
- Oven method: Reheat the chicken and sauce in a 350°F (175°C) oven for 10-15 minutes until warmed through.
- Stovetop method: Gently reheat the chicken and sauce on the stovetop over medium-low heat, adding a splash of cream or broth if the sauce thickens too much.
- Microwave option: For individual portions, microwave on medium power for 1-2 minutes, stirring halfway through.
How Can I Make Ina Garten Chicken With Morels Healthier?
To make Ina Garten’s Chicken with Morels healthier, try these modifications:
- Use light cream: Substitute heavy cream with half-and-half or light cream to reduce fat content.
- Reduce the butter: Use less butter or substitute with olive oil for a healthier fat source.
- Add vegetables: Incorporate additional vegetables like spinach, kale, or carrots to boost the fiber and nutrients in the dish.
- Use boneless, skinless chicken thighs: Opt for leaner cuts like skinless chicken thighs instead of skin-on or bone-in pieces.
Nutrition Value (Per Serving)
- Calories: 450
- Protein: 36g
- Carbohydrates: 8g
- Fat: 28g
- Saturated Fat: 16g
- Cholesterol: 130mg
- Sodium: 480mg
- Fiber: 2g
- Sugar: 2g
Final Words
Ina Garten’s Chicken with Morels is an indulgent yet easy-to-make dish that brings the luxury of morel mushrooms and creamy sauce to your dinner table.
Other Yummy Recipes:
- Ina Garten Brunch Egg Casserole
- Ina Garten Chicken Marsala
- Ina Garten Beef Stroganoff
- Ina Garten Green Bean Casserole
- Ina Garten Chicken Enchiladas
Ina Garten Chicken With Morels Recipe
- Prep Time: 2
- Cook Time: 40
- Total Time: 42 minutes
- Yield: 4 1x
- Category: Main Course
- Method: Sautéing and simmering
- Cuisine: French
Description
Chicken with Morels is a classic French-inspired dish where succulent chicken is paired with morel mushrooms and cooked in a creamy, wine-based sauce. The morels, known for their unique texture and earthy flavor, elevate the dish, making it both flavorful and refined. The chicken is gently simmered in the rich sauce, absorbing all the wonderful flavors of the morels, wine, and cream.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 ounce dried morel mushrooms
- 1 tablespoon unsalted butter
- 2 tablespoons olive oil
- 1 large shallot, minced
- 2 cloves garlic, minced
- 1/2 cup dry white wine (such as Sauvignon Blanc)
- 1 cup heavy cream
- 1 cup chicken broth
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
Step 1: Prepare the Morels
- Soak the morels: Place the dried morel mushrooms in a bowl and cover them with warm water. Let them soak for about 30 minutes until rehydrated. Once soft, remove the morels and gently squeeze out any excess water. Reserve the soaking liquid for later.
- Rinse and trim the morels: Rinse the morels under cold water to remove any dirt or grit. Trim off any tough stems and set the mushrooms aside.
Step 2: Cook the Chicken
- Season and sear the chicken: Pat the chicken breasts dry with paper towels and season both sides with salt and pepper. Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Sear the chicken breasts for 3-4 minutes on each side, until golden brown. Remove the chicken from the skillet and set aside.
Step 3: Sauté the Shallots and Garlic
- Cook the shallots and garlic: In the same skillet, add the remaining olive oil and reduce the heat to medium. Add the minced shallot and garlic, cooking for 2-3 minutes until softened and fragrant.
Step 4: Deglaze the Pan
- Add wine and broth: Pour the white wine into the skillet to deglaze the pan, scraping up any browned bits from the bottom. Let the wine simmer for 2-3 minutes until slightly reduced.
- Add the reserved morel soaking liquid: Strain the morel soaking liquid to remove any grit and slowly pour it into the skillet along with the chicken broth. Simmer for another 5 minutes to allow the flavors to meld.
Step 5: Make the Creamy Sauce
- Add cream and mustard: Stir in the heavy cream, Dijon mustard, and thyme. Let the sauce simmer for 5-7 minutes until it begins to thicken slightly.
- Add the morels: Add the rehydrated morel mushrooms to the sauce, stirring to coat them in the creamy mixture.
Step 6: Simmer the Chicken
- Return the chicken to the skillet: Place the seared chicken breasts back into the skillet, nestling them into the sauce. Reduce the heat to low and cover the skillet. Simmer the chicken for 10-15 minutes, or until the chicken is cooked through and the sauce has thickened to your liking.
Step 7: Serve and Garnish
- Garnish and serve: Remove the chicken from the heat and garnish with fresh parsley. Serve the chicken with morels over mashed potatoes, rice, or crusty bread to soak up the creamy sauce.
