Olive Garden Stuffed Chicken Marsala
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
Try These Next!
- Tomato Chicken Pasta
- Stuffed Bell Peppers
- Olive Garden Alfredo Sauce
- Pink Sauce Pasta
- Caprese Pasta
- Shrimp Fra Diavolo
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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!
We made this byt had to substitute white onion instead of green and yellow and used baby and big portabellas instead of button I love the flavor of Bella’s. I ordered the Marsala wine, I couldn’t find it in the store. This was absolutely amazing! We had it with mash potatoes and asparagus! Perfect! Thankyou so much for sharing your recipe!
Sounds like such an amazing dinner Bergandy, nice work!🙌 Thanks so much for taking the time to comment!
Really good recipe! I think I would use a bit less Marsala as I too found the gravy thin. I also would brown the chicken breasts in butter next time. I used smoked Gouda and the stuffing was amazing!
Happy to hear you enjoyed this one Alayna, thanks so much for taking the time to leave a review!💗
Spot on, no changes although I was tempted to
To add salt to the stuffing. Don’t do it! The cheese is salty enough. This is the best copycat recipe everrrrr! Thank you
Thanks so much for the great comments, I’m so happy you enjoyed it😃! I love this one too. My husband thinks it’s pretty spot on and he’s a tough critic!
The flavor of this dish is great! The only question/issue I have is that the sauce is too thin. Before I put the leftovers in the fridge, I’m going to mix up some cornstarch and water and try to thicken the sauce without impacting the flavor. Next time, I’ll probably use 2-3 cups of Marsala Cooking Wine as opposed to 4. Any other thoughts?
Hey Laurie! I would combine 3 Tbsp. cornstarch with 1/4 cup cold water. Bring the sauce to a bubble, and stir in the cornstarch mixture until incorporated, then reduce to a simmer and continue to heat until your desired consistency is obtained! 🙂 You’ll be good to go after that!
My family loves this recipe! Thank you!!!!
I’m so happy to hear that Christy!! Thank you so much for taking the time to leave a review, I really appreciate it!! -Stephanie
Made this tonight and it was absolutely delicious!!! Chicken Marsala is one of my favorite chicken dishes and this did not disappoint!! I will definitely be making this again!!
I’m so happy to hear that Melissa!😍 There was about a 5 year stretch where this is the only thing I’d order from Olive Garden! Thanks so much for taking the time to leave a review!
This recipe is unbelievable. It tasted just like the restaurant version. Thank you so much!
So happy to hear that Catherine!!! Woooo!!
I love this recipe. It is a great replica of one of my favorite Olive Garden dishes. I don’t care for marsala wine so I use chicken broth. Also, the first time I made this I butterflied the chicken and then pounded it, but it fell apart a bit (which is my fault and not the fault of the recipe!). The second time I made it, I did not butterfly the chicken. Rather, I pounded it out, stuffed the chicken, then just folded it over. Still stuffed and it turned out great.
I’m so happy you’re enjoying this Kelly! This is one of my favorite Olive Garden dishes too 😋. I love pounding the chicken extra thin. Thanks so much for taking the time to leave a comment and review!
Only use a Marsala that’s name ends with an “O”; Colombo, Lombardo, Florio, Mellilo. Trust me, NO California imitations!
Made this dish tonight and it was amazing! My 16 year old said, mom this is the best thing you’ve ever made! i just used the cheese I had at home which was mozzarella, and Italian blend shredded and I threw in some grated parm, like the canister kind. I over stuffed the breast but still had some stuffing left over too. I might try to cut the stuffing part by half next time. Thanks for this delicious recipe!
Hey Megan! That is such fantastic news, I’m so happy that you liked this recipe and that your son appreciated your efforts so much! That’s so rewarding 🙂 Thank you so much for taking the time to leave a review, you’re the best! Take care! -Stephanie