This Stuffed Chicken Marsala Recipe from Olive Garden is easy to make at home with the exact recipe from the restaurant itself!
Guys, get ready to bring the Olive Garden restaurant right to your kitchen. This recipe tastes a bit of time, but the taste is spot on to the restaurant version.
Not to mention, this makes a great freezer food. -See below for my recommendations on that.
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 to 3 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 to 3 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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Olive Garden Stuffed Chicken Marsala
Ingredients
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
Instructions
- 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 plastic wrap. Pound it gently until it’s thinned to 1/4 - 1/2 inches thick.
- With the butterflied chicken laying flat, fill one of the flat sides with stuffing and fold the other side on top of it. Try not to over-stuff, you may have some leftover stuffing. Sprinkle the outside of the chicken with salt and pepper and coat in 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!
Can I use chicken broth instead of the wine
You could, but it won’t taste like chicken marsala.
For a non-alcoholic Substitute: You could try 1/4 cup of white grape juice + 1 Tablespoon vanilla extract + 2 Tablespoons Sherry vinegar.
That looks great I have got to try that looks good & simple.
110 present rating
Hey Greg! I hope you have a chance to try this soon, it’s sooo good! Have a great weekend! -Stephanie
4 cups of Masala? … thats nearly a bottleful ….. I think 1 cup will be enough ?
Hi Alan. I’ve always followed the instructions as written but if you’re going to use less, I might use two cups instead of using a fourth of what it calls for, just in case! 🙂 -Stephanie
This was good and I’ll make it again. Wondering what I can do with leftover stuffing. I have quite a bit left.
Hi Lin! I would freeze it and use it for next time! Just let it thaw in the fridge overnight and use it then next day! 😁
Are the breadcrumbs the unseasoned packaged kind, or fresh?
Hi Marty! I use packaged Plain Breadcrumbs! 🙂 -Stephanie
So good made it for my husband for our anniversary. Chicken Marsala is is favorite dish he proposed all over again lol.
Awwwww this totally made my day!!!! Hahaha thank you so much!!!!! I’m so happy it worked out! -Stephanie
How do you make the sauce have less of a wine flavor?
I messed up on my previous question.
Hey Luz! I would consider using slightly less Marsala and I would also try cooking it longer to allow the wine flavor to cook off. You could also try one of the non-alcoholic wine substitutes outlined in the post! 🙂 I hope that helps! -Stephanie
I am most definitely going to make this because like u Olive Garden is my favorite place for dinner but was wondering since it makes so much stuffing how would it be with the double chicken breast?
Hi Diane, the original Olive Garden recipe calls for 2 chicken breasts. I increased this to 4 in the recipe card, so it’s already being doubled:)
Hi!
Can you substitute the provolone cheese with Swiss.
Sure! It won’t be exactly the same and I haven’t tried it myself but I don’t see why not! Enjoy!
Great recipe and tasted delicious…one question though…u say to take 1/4 of the stuffing and fill chicken breast…but fail to say what to do with the other 3/4 of stuffing you have left…For that reason I actually took the majority of the stuffing and put it in chicken and used the rest in the sauce…
Hi Mike! The instructions say to take 1/4 of the stuffing to fill “each” of the chicken breasts, so 25% of the stuffing for each one until you’ve used it all. I just modified the verbiage to try to avoid confusion.
Moron