Chicken Marsala Olive Garden Recipe

Olive Garden Stuffed Chicken Marsala

Written By: Stephanie February 7, 2017 (Updated June 14, 2021) 53 *This post may contain affiliate links. Read more »

This Stuffed Chicken Marsala Recipe from Olive Garden is easy to make at home with the exact recipe from the restaurant itself!

close up view of stuffed chicken marsala topped with a marsala mushroom sauce and fresh parsley.

Guys, get ready to bring the Olive Garden restaurant right to your kitchen. This recipe tastes a bit of time, but the taste isspot onto the restaurant version.

Not to mention, this makes a great freezer food. -See below for my recommendations on that.

Best Marsala Wine To Use

Dry Marsala is best when making savory dishes such as this one. This is the variety that I always use when I cook.

Marsala Substitutes

Madeira Wine
Dry Sherry (not cooking sherry.)or,1/2 Dry Sherry 1/2 Sweet Vermouth
1/4 cup dry white wine + 1 teaspoon Brandy *

Storage

Refrigerator

Store in an airtight container in the refrigerator for up to3 days.

Freezer

Option #1:Prepare a batch of stuffing and freeze it for when you'd like to stuff chicken (or pork chops), in the future. Let it defrost in the fridge overnight or on the defrost setting in the microwave.

Option #2:Freeze the cooked/stuffed chicken in an airtight container in the freezer for up to3 months.Let it defrost in the fridge overnight and bake covered in a 350° oven for 30 minutes.

What to Serve it with

Instant Pot Roasted Potatoes
Instant Pot Mashed Potatoes
Smashed Red Potatoes
Salad with Copycat Olive Garden Salad Dressing
Roasted Carrots, Green Beans, or Broccoli

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This Stuffed Chicken Marsala Recipe from Olive Garden is easy to make at home with the exact recipe from the restaurant itself!

Chicken

▢ 4 boneless skinless chicken breasts
▢ 3/4 cup all-purpose flour
▢ Salt/Pepper to taste
▢ ½ cup olive oil

Stuffing

▢ ½ cup smoked shredded cheese, provolone or gouda
▢ 8 oz. mozzarella cheese, shredded
▢ ¼ cup Parmesan cheese, grated
▢ ½ cup Plain breadcrumbs, Can sub panko
▢ 1 teaspoon fresh garlic, minced
▢ 1 tsp red pepper flakes
▢ 2 Tablespoons sun-dried tomatoes, patted dry and roughly chopped
▢ 3 green onions, thinly sliced
▢ 3/4 cup sour cream

Sauce

▢ 1 yellow onion, sliced into strings
▢ 4 cups Dry Marsala Wine
▢ 8 oz. heavy cream
▢ 12 oz. button mushrooms, thinly sliced

Combine all stuffing ingredients together in a bowl and set aside.
Preheat the oven to 350 degrees.
Butterfly the chicken by slicing the side of the thickest part of each chicken breast to create 2 lobes.
Lay the chicken down, covering the top with wax paper. Pound it gently until it's thinned to 1/4 - 1/2 inches thick.
Fill each of the chicken breasts with the stuffing, try not to over-stuff, you may have some leftover stuffing. Coat the outside of each chicken breast with salt, pepper, and then the flour.
Heat the olive oil in a large skillet over medium high heat. Place each chicken inside of the skillet and cook until each side is a nice golden-brown color.
Remove the chicken and place it in a baking dish. Bake it for 15-20 minutes, or until the inside is cooked through.
Within the skillet where the chicken cooked, add the onions and scrape up the chicken drippings, letting the onions cook in them for about 2 minutes. Add the mushrooms and continue to Sautee until the onions are translucent, about 5 minutes.
Deglaze the pan by adding the wine and bringing it to a light bubble. You'll want the wine to reduce by half. As you continue to cook the sauce and as the onions caramelize, the sauce will continue to get more and more brown and delicious.
Temper the heavy cream by heating it in the microwave for 20 seconds. Slowly pour it into the pan and bring it to a light bubble, reduce the heat to low and heat for 5 more minutes, then remove it from heat.
Once the sauce is rich and brown, serve it over the chicken and with mashed potatoes!

The original Olive Garden recipe calls for 2 chicken breasts. i increased this to 4 as there is too much sauce and stuffing for just 2. You could even stretch it to make 5 or 6 chicken breasts.

Storage

Refrigerator

Store in an airtight container in the refrigerator for up to3 days.

Freezer

Calories: 1424 kcal , Carbohydrates: 78 g , Protein: 61 g , Fat: 69 g , Saturated Fat: 28 g , Cholesterol: 215 mg , Sodium: 1041 mg , Potassium: 1227 mg , Fiber: 4 g , Sugar: 25 g , Vitamin A: 1725 IU , Vitamin C: 7.8 mg , Calcium: 946 mg , Iron: 4.2 mg

Course: Main Course

Cuisine: Italian

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