I can’t get over how this copycat Olive Garden Stuffed Chicken Marsala turns out so rich, creamy, and restaurant-worthy right at home. The cheesy stuffed chicken and savory Marsala sauce make this one impossible to scroll past.
I’m obsessed with Olive Garden Stuffed Chicken Marsala because it hits that rich, saucy, restaurant-dinner craving without feeling fussy. I love the juicy chicken breasts tucked with melty cheese, then covered in that deep, slightly sweet Marsala wine sauce that makes every bite taste like I ordered the best thing on the menu.
And yes, I want extra sauce. Always.
The whole thing feels bold, creamy, savory, and a little fancy in the best way. But not precious.
Just seriously good chicken with a sauce I could drag bread through until the plate looks embarrassingly clean. No regrets at all.
Ingredients
- Chicken breasts are the hearty base, and they soak up that saucy Marsala goodness.
- Salt and pepper keep it simple, but they make every bite pop.
- Flour gives the chicken a light crust, so the sauce clings better.
- Olive oil helps everything brown without feeling too heavy or greasy.
- Butter brings that rich, cozy restaurant taste we all secretly want.
- Prosciutto adds salty, savory bite, kind of like fancy bacon’s calmer cousin.
- Provolone or mozzarella melts into the chicken, making it extra creamy inside.
- Mushrooms make the sauce earthy, meaty, and honestly way more satisfying.
- Garlic adds the “something smells amazing” moment right away.
- Marsala wine gives the sauce its sweet, deep, grown-up flavor.
- Chicken broth keeps the sauce savory without making it too intense.
- Heavy cream makes it silky, rich, and totally spoon-worthy.
- Plus, parsley and lemon wake everything up so it doesn’t taste too heavy.
- Basically, it’s comfort food with a little steakhouse energy.
Ingredient Quantities
- 4 boneless skinless chicken breasts, about 6 to 8 ounces each, butterflied
- Salt and freshly ground black pepper, to taste
- 1 cup all purpose flour, for dredging
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 8 thin slices prosciutto
- 8 ounces provolone or mozzarella cheese, sliced
- 8 ounces cremini or button mushrooms, sliced
- 3 cloves garlic, minced
- 3/4 cup Marsala wine
- 1 cup low sodium chicken broth
- 1/2 cup heavy cream
- 2 tablespoons chopped fresh parsley
- 1 tablespoon fresh lemon juice
How to Make this
1. Pat chicken breasts dry, butterfly each by slicing horizontally almost through and opening like a book, then season both sides with salt and freshly ground black pepper.
2. Place two thin prosciutto slices and two slices of provolone or mozzarella inside each butterflied breast, fold or roll to enclose the filling and secure with toothpicks if needed.
3. Pour the all purpose flour into a shallow dish and dredge each stuffed breast lightly on all sides, shaking off excess.
4. Heat 2 tablespoons olive oil and 2 tablespoons unsalted butter in a large skillet over medium high heat until the butter foams and begins to brown slightly.
5. Add the stuffed chicken to the skillet and brown 3 to 4 minutes per side until golden; transfer chicken to a plate and tent loosely with foil.
6. In the same skillet, add the sliced mushrooms and cook 4 to 5 minutes until they release their moisture and begin to brown, then add the minced garlic and cook 30 seconds until fragrant.
7. Pour in 3/4 cup Marsala wine to deglaze the pan, scraping up browned bits, and simmer 1 to 2 minutes to reduce slightly.
8. Add 1 cup low sodium chicken broth and 1/2 cup heavy cream, stirring to combine, then return the browned chicken to the skillet.
9. Reduce heat to medium low, simmer uncovered 8 to 10 minutes until chicken is cooked through and sauce thickens; adjust seasoning with salt and freshly ground black pepper to taste.
10. Stir in 1 tablespoon fresh lemon juice and 2 tablespoons chopped fresh parsley, spoon sauce over the chicken, remove toothpicks, and serve immediately.
Equipment Needed
1. Cutting board
2. Sharp chef knife
3. Shallow dish or plate for dredging
4. Large heavy skillet (10 to 12 inches)
5. Tongs
6. Spatula or wooden spoon
7. Measuring cups and spoons
8. Plate and aluminum foil plus toothpicks for securing stuffed breasts
FAQ
Olive Garden Stuffed Chicken Marsala Recipe Substitutions and Variations
- Prosciutto: thinly sliced smoked ham, pancetta (cook until crisp to render fat), or turkey prosciutto for a lower fat option.
- Provolone or mozzarella: fontina, Monterey Jack, or Gruyere for a similar melt and mild flavor.
- Marsala wine: dry sherry, Madeira, or a mix of 3/4 cup low sodium chicken broth plus 1 tablespoon brandy or cognac if you prefer no fortified wine.
- Heavy cream: 3/4 cup half and half plus 1 tablespoon melted butter, or 3/4 cup evaporated milk, or plain Greek yogurt thinned with a little milk for a tangier, lower fat finish.
Pro Tips
– Patience with the sear matters. Get the pan very hot and let the chicken develop a good golden crust before flipping. That crust locks in juices and gives the finished dish better texture. If the pan is overcrowded, cook in batches so the pieces brown rather than steam.
– Keep the filling compact and secure. Press the prosciutto and cheese snugly inside, use toothpicks or kitchen twine, and dust off excess flour so the coating does not puff up. This helps the cheese melt without leaking out all over the pan.
– Cook the mushrooms over medium-high heat until their liquid is mostly gone before adding garlic or wine. That concentrated browning gives the sauce deep umami flavor. Use a splash of Marsala first to scrape up browned bits, then let it reduce so the alcohol cooks off and the flavor concentrates.
– Finish the sauce gently and taste as you go. Simmering will thicken the cream, but if you need a quicker lift, whisk a teaspoon of cornstarch with a little cold broth and stir it in. Add the lemon juice at the end for brightness so it does not flatten the cream.
Olive Garden Stuffed Chicken Marsala Recipe
I can’t get over how this copycat Olive Garden Stuffed Chicken Marsala turns out so rich, creamy, and restaurant-worthy right at home. The cheesy stuffed chicken and savory Marsala sauce make this one impossible to scroll past.
4
servings
1258
kcal
Equipment: 1. Cutting board
2. Sharp chef knife
3. Shallow dish or plate for dredging
4. Large heavy skillet (10 to 12 inches)
5. Tongs
6. Spatula or wooden spoon
7. Measuring cups and spoons
8. Plate and aluminum foil plus toothpicks for securing stuffed breasts
Ingredients
4 boneless skinless chicken breasts, about 6 to 8 ounces each, butterflied
Salt and freshly ground black pepper, to taste
1 cup all purpose flour, for dredging
2 tablespoons olive oil
2 tablespoons unsalted butter
8 thin slices prosciutto
8 ounces provolone or mozzarella cheese, sliced
8 ounces cremini or button mushrooms, sliced
3 cloves garlic, minced
3/4 cup Marsala wine
1 cup low sodium chicken broth
1/2 cup heavy cream
2 tablespoons chopped fresh parsley
1 tablespoon fresh lemon juice
Directions
- Pat chicken breasts dry, butterfly each by slicing horizontally almost through and opening like a book, then season both sides with salt and freshly ground black pepper.
- Place two thin prosciutto slices and two slices of provolone or mozzarella inside each butterflied breast, fold or roll to enclose the filling and secure with toothpicks if needed.
- Pour the all purpose flour into a shallow dish and dredge each stuffed breast lightly on all sides, shaking off excess.
- Heat 2 tablespoons olive oil and 2 tablespoons unsalted butter in a large skillet over medium high heat until the butter foams and begins to brown slightly.
- Add the stuffed chicken to the skillet and brown 3 to 4 minutes per side until golden; transfer chicken to a plate and tent loosely with foil.
- In the same skillet, add the sliced mushrooms and cook 4 to 5 minutes until they release their moisture and begin to brown, then add the minced garlic and cook 30 seconds until fragrant.
- Pour in 3/4 cup Marsala wine to deglaze the pan, scraping up browned bits, and simmer 1 to 2 minutes to reduce slightly.
- Add 1 cup low sodium chicken broth and 1/2 cup heavy cream, stirring to combine, then return the browned chicken to the skillet.
- Reduce heat to medium low, simmer uncovered 8 to 10 minutes until chicken is cooked through and sauce thickens; adjust seasoning with salt and freshly ground black pepper to taste.
- Stir in 1 tablespoon fresh lemon juice and 2 tablespoons chopped fresh parsley, spoon sauce over the chicken, remove toothpicks, and serve immediately.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 513g
- Total number of serves: 4
- Calories: 1258kcal
- Fat: 47.85g
- Saturated Fat: 21.1g
- Trans Fat: 0.5g
- Polyunsaturated: 5g
- Monounsaturated: 20g
- Cholesterol: 289mg
- Sodium: 861mg
- Potassium: 745mg
- Carbohydrates: 29g
- Fiber: 1.8g
- Sugar: 2.5g
- Protein: 84g
- Vitamin A: 1000IU
- Vitamin C: 3.8mg
- Calcium: 500mg
- Iron: 2.6mg
