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.
- 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 *
Store in an airtight container in the refrigerator for up to 3 days.
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
Try These Next!
Get my Free Meal Plan!
I’ve got a Free Meal Plan with 7 of my super popular recipes (complete with grocery list)! Sign up for my email list and I’ll send it over now along with weekly dinner recipes!
And follow me on Facebook, Instagram, and Pinterest!
Olive Garden Stuffed Chicken Marsala
- 4 boneless skinless chicken breasts
- 3/4 cup all-purpose flour
- Salt/Pepper to taste
- ½ cup olive oil
- 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
- 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 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.
- 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!
StorageRefrigerator 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.
Source: Olive Garden & Wine.Lovetoknow.Com
This is awesome. I will be making it again.
I’m so happy you enjoyed it Kim! Thanks so much for the great review!💕
I make a roux and that’ll thick it up
Your instructions say to butterfly the breasts. This will open up the breast so it’s flat. If each chicken side is flat, are we to put the stuffing on top of the flattened chicken or are we supposed to cut a pocket in the side?
You’ll put the flat sides facing up, put the stuffing on one of the flat sides, and fold the other flat side on top.
I love this recipe but every time I make it the sauce is always so runny. Is there anything I can do to fix this? I’ve tried cornstarch and I’ve also let it sit for awhile. I even tried using less wine. HELP! Lol
Hi Tristen! This isn’t really meant to be a thick sauce, but if you would like to thicken it, I think a cornstarch slurry is the way to go, it’s a little tricky to start it with a roux, given what’s already going on in the skillet. I would take 4 tbsp. cornstarch and 4 tbsp. COLD water and add them to a container with a lid. Cover and shake to combine completely. When you are done adding in the cream and you bring it to a gently bubble, gradually increase it to more of a boil. Slowly stir in the cornstarch slurry, mixing continuously, until desired thickness is obtained. You may not need to add it all. Decrease heat back to low and proceed with serving! 🙂
Better than Olive Garden! For 4 breasts, I added 1 measuring cup of sauteed spinach to the stuffing. That made it a bit drier, so I and increased the sour cream to 1 cup to compensate. I love spinach and found that it really enhanced the flavor.
Yayyy! I’m so happy to hear that Robert, thanks so much for taking the time to leave such a great review!❤️
Thanks for the kind response on my recent Stuffed Chicken Marsala review.
I just wanted to mention that from my past experience with pounding meats/poultry, wax paper is not the ideal covering to use. It tears easily and the raw juices tend to roll around, rather than adhere to the waxed paper. Instead of using wax paper, I pull off a large sheet of plastic wrap and lay it flat on a solid counter, lay the meat on the wrap, just off center, and fold the other half over the meat. I find plastic wrap to be more durable for pounding, especially with a mallet. It also tends to keep the raw juices a bit more confined. I’m not an expert cook, but I do enjoy sharing my “tips from experience” with a state-of-the-art culinary expert!
– Best regards, and thanks for the great recipes.
Hi Robert!! WOW, that is funny, I always use plastic wrap and never wax paper! This is an older post and I wonder if I used to use wax paper or if that was something I typed in error. Either way, I updated it, thank you so much!!
In the ingredient list, it calls for 4 cups of Dry Marsala wine, but your link to the brand you always use, is for Sweet Marsala wine. Do you use dry or sweet in this recipe?
This recipe looks awesome and I can’t wait to try it! And I’ve already got both dry and sweet Marsala wine on hand. All I gotta do is defrost the chicken!
Hi Lesley! I would use dry, although you’re right, my link goes to sweet, and I have used that before and it’s turned out well! But I’d go with dry! ☺️