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
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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 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!