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olive garden chicken marsala recipe
Chicken Marsala is just one of many copycat recipes from Olive Garden that are incredibly easy to recreate at home! Tender pan-fried chicken breasts are smothered in a creamy sauce packed with the complex flavors of Marsala wine and earthy mushrooms. By learning how to make it, you can bring a deceptively healthy Italian restaurant experience straight to the dinner table in under 30 minutes.
Eating out is always a treat, but too frequently, high prices and even higher calorie counts at restaurants give good reason for pause.
For this reason, I LOVE to recreate some of our favorite Olive Garden recipes at home – including their Zesty Italian Dressing, their Chicken Parmesan, and their Zuppa Toscana Soup.
Here’s what you need:
- Cake flour
- Freshly ground black pepper
- Dried oregano
- Cooking oil (vegetable or canola)
- Chicken breasts
- Dry Marsala wine
I love Chicken Marsala with onions, you can add the onions if you desire, they are optional.
How to Make Olive Garden Chicken Marsala?
- Combine the flour, salt, pepper, and oregano and blend well.
- Heat oil and butter in a large skillet over medium heat until bubbling lightly.
- Dredge the chicken in the flour mixture and shake off the excess.
- Cook the chicken for about 2 minutes on the first side, until lightly brown.
- Turn over the chicken and add the mushrooms and onion around the chicken pieces.
- Cook for about 2 minutes more, until the chicken is lightly browned on the second side.
- Stir the mushrooms.
- Add the Marsala wine, cover the pan, and simmer for about 10 minutes, or until the chicken is cooked through.
Copycat Olive Garden Chicken Marsala
4 skinless, boneless chicken breast halves
1/4 cup Wondra flour
1/2 teaspoon salt
1/4 teaspoon black pepper or to taste
1/2 teaspoon dried oregano
4 tablespoons oil
4 tablespoons butter or margarine
1 cup sliced fresh mushrooms, stems removed
1/2 cup Marsala wine
Pound the chicken to an 1/4-inch even thickness. Combine the flour, salt, pepper, and oregano in a shallow dish.
Heat the oil and butter in a skillet over medium heat. Dredge the chicken in the flour mixture, shaking off any excess. Add to the skillet and cook for 2 minutes or until lightly browned. Turn the chicken over. Add the mushrooms to the skillet and let cook for 2 more minutes or until the chicken is browned on the other side.
Carefully pour the wine around the chicken pieces and gently stir the mushrooms. Cover the pan and let cook for 10 minutes or until the chicken is cooked through.
Serve the chicken with mushrooms and sauce over your favorite pasta.
what is Chicken Marsala?
Chicken Marsala consists of thinly pounded chicken breast, covered in flour and pan fried, then simmered in a savory, creamy sauce of mushrooms and Marsala wine. It is often served alongside mashed potatoes or pasta.
But to fully appreciate this dish, we should first know the origin of the wine from which it gets both its name and its characteristically complex, fruity flavor.
Marsala is a fortified wine – wine supplemented with another spirit, usually brandy – which originates from the city of Marsala in Sicily, Italy. Marsala sauce is believed to have been invented with the arrival of French chefs to Sicily in the 1800s, in an attempt to elevate the local cuisine.
How to Store Chicken Marsala?
Chicken Marsala may be stored in the refrigerator for up to 3 days. To reheat, warm in the microwave until steaming. You may add a few tablespoons of milk to the fettuccine to rehydrate the sauce and pasta before warming. Don’t miss our best pasta reheating tips.
HOW TO MAKE CHICKEN MARSALA?
This classic dish is so easy to make and ready in under 30 minutes.
- CHICKEN– Cut each chicken breast in half lengthwise.
- BREADING– Add all of the ingredients for the breading into a bowl and coat the chicken in the breading.
- COOK– In a deep skillet, heat oil until hot on medium-high heat. Once hot, add the chicken and cook until fully cooked and crispy. Remove from the skillet and cover to keep warm.
- MUSHROOMS– Using the same skillet, saute the mushrooms with oil until fully cooked.
- CREAMY SAUCE– Add in the butter and garlic to the skillet and cook until fragrant. Pour in the wine, broth, salt, and pepper and mix to combine. Simmer on medium heat for about 2 minutes or until the sauce thickens. Whisk in the heavy cream and simmer for another minute.
- ADD CHICKEN– Add the cooked chicken back to the skillet and cover with mushrooms and the sauce. Cook until chicken is reheated and sauce thickens completely.
- SERVE– Top with fresh herbs and serve.
Ideas For Serving this Recipe
This Olive Garden copycat chicken marsala is so good all by itself but there are also so many ways to serve this yummy stuffed chicken.
- I love serving this creamy chicken marsala over white or brown rice. Or use riced cauliflower if you want a low-carb option. Place one stuffed chicken breast on a scoop of rice and then cover in more of that delicious marsala sauce.
- This stuffed chicken is also really good over pasta — wide egg noodles are my favorite choice, but any kind of pasta will do.
- This chicken is great with a side of mashed potatoes. Add extra marsala sauce on top of the mashed potatoes, you won’t regret it.
- Serve the chicken in a bowl with lots of sauce, a side salad, and rolls or crusty French bread for dipping up all that yummy sauce.
How to make chicken marsala in a slow cooker?
- Boneless skinless chicken breasts – about 3-4 boneless, skinless chicken breasts
- Seasonings – sea salt, pepper, garlic and oregano
- Vegetables – shallot, white onion, mushrooms
- Bacon – diced and cooked until crisp
- Marsala wine – Only need a 1/2 cup, serve the rest as the beverage for your meal.
- Beef broth – I use beef broth for it makes a heartier sauce, though you can use chicken if you prefer.
- Heavy whipping cream – make sure to buy heavy cream not regular whipping cream.
- Chopped parsley – optional garnish
- 2 lbs. boneless skinless chicken breasts about 3-4 chicken breasts
- 1 1/2 tsp. sea salt
- 1/2 tsp. ground black pepper
- 1 tsp. oregano
- 3 cloves garlic minced
- 1/4 cup shallot minced
- 1 white onion sliced
- 2 cups mushrooms sliced
- 6 slices bacon sliced, cooked and drained
- 1/2 cup Marsala wine
- 1 1/4 cup beef broth
Wait to add:
- 2/3 cup heavy whipping cream
- 2 tbsp chopped parsley for garnish (optional)
- Add the chicken breasts to the slow cooker.
- Sprinkle over the salt, pepper, and oregano.
- Add the garlic, shallot, onion and mushrooms over the chicken.
- Sprinkle over the bacon.
- Pour over the Marsala wine and beef broth.
- Place the lid on the slow cooker. Cook on HIGH for 4 hours or LOW for 6-8.
- When the cooking time is done. Add the heavy cream and mix it into the broth.
- Turn the slow cooker to HIGH for 30 minutes more and leave the LID OFF. To help thicken the sauce a bit.
- Serve and enjoy! I serve half of a chicken breast for a serving. Alternately you can shred the chicken before serving.
Crockpot Chicken Marsala
- 4 Boneless Skinless Chicken Breasts
- 1 Cup Flour or Gluten Free flour mix
- 3 tablespoon Olive oIl
- 2 oz prosciutto or bacon
- 8 oz sliced mushrooms
- ⅓ cup dry marsala wine or chicken broth
- ⅓ cup Chicken Broth
- ¼ cup chopped fresh parsley
- Place flour in shallow bowl and season with salt & pepper.
- Coat the chicken evenly with the flour, shaking off the excess.
- Heat the olive oil in a large skillet over medium heat. Brown the chicken on both sides. Working in batches so you don’t over crowd the pan.Transfer to crock pot once browned.
- In the same skillet place another 1 tablespoon of olive oil and the prosciutto until it becomes crisp. Remove prosciutto onto paper towels.
- Add mushrooms to skillet and cook until they begin to brown. Once brown stir in wine and broth, scraping up the browned bits of prosciutto stuck to the pan.
- Pour the mushroom and wine sauce over the chicken in the crockpot.
- Cover and cook on low for about 4 hours
- Top with the cooked crumbled prosciutto and chopped parsley.
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
- 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 wax paper. Pound it gently until it’s thinned to 1/4 – 1/2 inches thick.
- Fill each of the chicken breasts with the stuffing, try not to over-stuff, you may have some leftover stuffing. Coat the outside of each chicken breast with salt, pepper, and then the 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!