Ina Garten Chicken With Morels

I first made this on a rainy Saturday when I wanted something special—but not showy. The kind of dish that makes your kitchen smell like a restaurant. Ina’s Chicken with Morels delivered all of that and more: velvety sauce, tender chicken, and those earthy, almost mysterious morels that soak up every drop of flavor.

Here’s how I got the texture and taste just right, without overcomplicating a single step.

The Game-Changer Step

Soaking the dried morels might seem like a throwaway prep step—but it’s not. The key is to rinse them well, multiple times. Ina’s careful about this, and for good reason: morels hold grit like nothing else. Once clean, they bring deep, woodsy flavor that transforms the sauce into something truly luxurious.

And that sauce? It’s not just cream-heavy. The Madeira wine adds depth, and the lemon juice balances every bite.

My Ingredient Notes

• Dried morels (1 oz) – Earthy, aromatic, and deeply savory. I rinsed mine three times before using.
• Chicken breasts (6, boneless/skinless) – I pound them slightly to even thickness for consistent browning.
• Madeira wine (1 cup) – Adds sweet, nutty complexity. Don’t skip it—sherry or white wine won’t do the same thing.
• Crème fraîche + heavy cream – This duo creates a stable, rich sauce. I’ve tried using just cream—too thin, and it split.
• Clarified butter – Gives a golden crust and resists burning. I’ve subbed ghee with good results.
• Lemon juice (2 Tbsp) – Balances the richness and keeps the whole dish from feeling heavy.

Custom Tweaks I Tested

• Chicken thighs – They work beautifully. Just cook a few extra minutes to ensure tenderness.
• Mushroom mix – I tried adding fresh cremini to stretch the morels. It worked, but they didn’t absorb the sauce the same way.
• Make-ahead – I assembled this the night before a dinner party. Reheated gently on the stove—still perfect.

Fixes That Mattered

What Went Wrong	Why It Happens	How to Fix It
Gritty mushrooms	Only soaked once	Soak, swish, and rinse several times
Sauce split	Heat was too high after adding dairy	Lower heat and stir gently
Chicken overcooked	Too thin or uneven	Pound to even thickness; bake just 12 min

How to Make Ina Garten’s Chicken with Morels

1. Preheat oven to 375°F.
2. Soak morels in hot water for 30 minutes. Lift out carefully, rinse several times, and pat dry.
3. Season chicken breasts with salt and pepper. Dredge lightly in flour.
4. Sear chicken in clarified butter until golden on both sides. Work in batches; don’t overcrowd. Transfer to oven-safe dish.
5. Sauté shallots, morels, and garlic in remaining butter ~2 minutes.
6. Deglaze with Madeira; reduce by half.
7. Add crème fraîche, cream, lemon juice, salt, and pepper. Simmer until slightly thickened (5–10 minutes).
8. Nestle chicken into sauce. Bake 12 minutes, uncovered, until just heated through.
9. Serve warm with extra sauce spooned over.

Tips I Always Use

• I pour the Madeira in off heat, then bring it back up—it helps control the reduction.
• Use a fine-mesh strainer when removing morels from soaking liquid. You’ll see what you almost ate.
• Let the chicken rest in the sauce for 5 minutes before serving—it softens the crust slightly and melds the flavors.

Leftover Notes

• Fridge: Store up to 3 days in an airtight container.
• Freezer: Freeze in sauce for up to 3 months. Thaw slowly in fridge.
• Reheat: Gently on stovetop with a splash of broth. Avoid microwave—can curdle the sauce.

Reader Qs Answered

Q: Can I use fresh morels instead of dried?
A: Yes—but you’ll need more volume (about 3 cups sliced), and you’ll lose that soaking liquid benefit. Still delicious, though.

Q: What if I can’t find crème fraîche?
A: Sour cream with a splash of heavy cream works. But crème fraîche is thicker and more stable under heat.

Q: Is this good for a dinner party?
A: Absolutely. Make it ahead, reheat slowly. It feels luxurious but cooks like a weeknight dish.

Try More Recipes:

• Ina Garten Pastitsio
• Ina Garten Scallop Gratin
• Ina Garten Vegetable Pot Pie