Were you a fan of Olive Garden’s Chicken Marsala? If so, you’re in good company. Many lament the discontinuation of this decadent, stuffed chicken breast dinner. Though the chain still offers a simpler version in its Chicken Marsala Fettuccine, diners still petition that the original recipe make a comeback. While we can’t guarantee that will happen, we can give you the tools to resurrect this dish in your home with our Olive Garden Chicken Marsala Recipe.
This dish features thick chicken breasts filled with delicately seasoned stuffing. The chicken is coated in flour and spices and fried until golden brown before baking in the oven. While the chicken cooks, you’ll simmer a pot of Marsala sauce, which includes the earthy flavor of mushrooms and onions. The end result? Heaven on a plate! Serve it over mashed potatoes, and you’ll swear you’ve gone back in time.
All About Chicken Marsala
Chicken Marsala finds its roots in Italy, most likely in Sicily. This recipe is a fun twist on other Italian dishes, which usually use white or red wine. In Europe, Chicken Marsala is a quick and easy meal that can be served over pasta, potatoes, rice, or even bread. This decadent dish spread to the United States in the 19th century and was a staple in Italian restaurants. It wasn’t long before chains like Olive Garden picked up on this trend, marketing it as an elegant meal without the work of home cooking.
This recipe is often marked with a home chef’s signature touch, such as using coconut milk instead of cream or adding a hint of herbes de Provence. Be sure to taste your sauce and season with your heart. Then, let us know how you made the recipe your own.
Cost to Make Our Olive Garden Chicken Marsala Recipe
Since Olive Garden’s Chicken Marsala is discontinued, it’s hard to say how much it would cost. It’s safe to say a plate would cost at least $15, possibly more. You can make at least 4 servings of our Olive Garden Chicken Marsala Recipe for just $28.64. That’s like getting two servings for free!
Keep in mind that this total may vary based on where you’re located and ingredient availability. Here’s how that breaks down:
- Smoked gouda: $2.00
- Mozzarella: $1.25
- Italian-style bread crumbs: $0.20
- Garlic powder: $0.05
- Red pepper flakes: $0.05
- Sundried tomatoes: $0.25
- Sour cream: $1.50
- Olive oil (total): $1.20 + $0.60 + $0.30 = $2.10
- Boneless skinless chicken breasts: $10.00
- Salt: $0.02
- Pepper: $0.05
- Onion powder: $0.05
- Flour (total): $0.30 + $0.05 = $0.35
- Onion: $0.50
- Mushrooms: $3.00
- Marsala wine: $2.00
- Chicken broth: $1.00
- Heavy whipping cream: $2.00
- Parsley: $0.25
Grand Total: $28.64
That’s how you do gourmet on a budget! This recipe also freezes well, giving you a foolproof way to save leftovers.
How to Make Olive Garden Chicken Marsala
Keep reading to discover how to make our mouthwatering Olive Garden Chicken Marsala Recipe.
Step One: Make the Stuffing
Combine the smoked gouda, mozzarella, breadcrumbs, garlic powder, red pepper flakes, sundried tomatoes, sour cream, and olive oil in a large bowl. Set aside.
Step Two: Butterfly the Chicken Breast
Preheat the oven to 350℉. Lay the chicken breast down and cut length-wise until the meat lays open like a book. Be careful not to cut the chicken breast totally in half. If your chicken breast is thick, lay it between two pieces of saran wrap and use a mallet to pound until the meat is about ½ inches thick.
Step Three: Stuff the Chicken
Lay the chicken breasts flat and add a heaping spoonful of the stuffing mixture. Be careful not to overstuff the chicken, as that will make plating the Chicken Marsala difficult. Mix the salt, pepper, garlic powder, and onion powder in a bowl. Sprinkle over the chicken breasts, then coat them in flour.
Step Four: Sear the Chicken Breast
Heat the olive oil in a large skillet set over medium-high heat. Once the oil is hot, add the stuffed chicken breasts and sear for 2-3 minutes on each side, until golden brown. Remove the chicken from the pan and place in a 9 x 13-inch baking dish. Bake for 20-25 minutes, or until cooked through.
Step Five: Start the Marsala Sauce
In the same pan you seared the chicken, add the tablespoon of olive oil and sliced onions. Cook until translucent, stirring constantly. Add the mushrooms, cook until soft, then coat the veggies with flour.
Stir to combine, then add the Marsala wine and chicken broth. Bring to a boil, then simmer on low for 15-20 minutes or until the mixture is reduced by half.
Step Six: Add Cream and Let Thicken
Add the cream and simmer for 10 minutes, stirring constantly until thick. Remove from heat and serve over the stuffed chicken. Garnish with parsley, if desired. Enjoy!
What to Serve With Our Olive Garden Chicken Marsala Recipe
You can serve our Olive Garden Chicken Marsala Recipe with mashed potatoes and a side salad, as the recipe is traditionally served, or buck the system and serve it with pasta.
If you want a simpler dish, like Olive Garden’s Chicken Marsala Fettuccine, you can skip the stuffing steps and serve your chicken and Marsala sauce over fettuccine noodles.
Storing Leftover Olive Garden Chicken Marsala
Leftover Olive Garden Chicken Marsala can be stored in the refrigerator for up to four days or frozen for up to four months. Because this sauce contains dairy, the texture may be different when reheated.
Olive Garden Chicken Marsala Recipe
Take a trip down memory lane by making our Olive Garden Chicken Marsala Recipe. The stuffed chicken breast is smothered with a silky-smooth Marsala sauce featuring onions and mushrooms. This gourmet dish is bound to impress friends or foes and will certainly test your cooking skills.
- Large skillet
- 9×13 Baking Dish
- Whisk
- Chef Knife
- Meat Tenderizer
Stuffing
- ½ cup smoked gouda (shredded)
- 1 cup mozzarella (shredded)
- ½ cup Italian breadcrumbs
- ½ teaspoon garlic powder
- ½ teaspoon red pepper flakes
- 3 tablespoons sundried tomatoes (chopped)
- 1 cup sour cream
- 2 tablespoons olive oil
Chicken
- 4 count boneless skinless chicken breasts
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 cup all purpose flour
- 2 tablespoons olive oil
Marsala Sauce
- 1 tablespoon olive oil
- 1 count onion (sliced)
- 1 cup mushrooms (chopped)
- 3 tablespoons all purpose flour
- 2 cups Marsala wine
- 2 cups chicken broth
- 2 cups heavy whipping cream
- 1 count parsley (garnish)
Combine the smoked gouda, mozzarella, breadcrumbs, garlic powder, red pepper flakes, sundried tomatoes, sour cream, and olive oil in a large bowl. Set aside.
Preheat the oven to 350℉. Lay the chicken breast down and cut length-wise until the meat lays open like a book. Be careful not to cut the chicken breast totally in half. If your chicken breast is thick, lay it between two pieces of saran wrap and use a mallet to pound until the meat is about ½ inch thick.
Lay the chicken breasts flat and add a heaping spoonful of the stuffing mixture. Be careful not to overstuff the chicken, as that will make plating the Chicken Marsala difficult. Mix the salt, pepper, garlic powder, and onion powder in a bowl. Sprinkle over the chicken breasts, then coat them in flour.
Heat the olive oil in a large skillet set over medium-high heat. Once the oil is hot, add the stuffed chicken breasts and sear for 2-3 minutes on each side, until golden brown. Remove the chicken from the pan and place in a 9 x 13-inch baking dish. Bake for 20-25 minutes, or until cooked through.
Add the tablespoon of olive oil and sliced onions to the same pan you seared the chicken in. Cook until translucent, stirring constantly. Add the mushrooms, cook until soft, then coat the veggies with flour.
Stir to combine, then add the Marsala wine and chicken broth. Bring to a boil, then simmer on low for 15-20 minutes, or until the mixture is reduced by half.
Add the cream and simmer for 10 minutes, stirring constantly until thick. Remove from heat and serve over the stuffed chicken. Garnish with parsley, if desired. Enjoy!