Olive Garden Stuffed Chicken Marsala

Recreate Olive Garden’s iconic Stuffed Chicken Marsala at home with this easy recipe! Juicy chicken breasts filled with cheesy stuffing and topped with a rich Marsala wine sauce. Perfect for family dinners, special occasions, or a restaurant-quality meal at home. Discover tips, substitutions, and serving ideas to make this your new favorite dish!

Ingredients

Chicken:

• 4 boneless skinless chicken breasts
• 3/4 cup all-purpose flour
• Salt and 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 (or substitute with 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
• ¾ cup sour cream

Sauce:

• 1 yellow onion, sliced into thin strings
• 4 cups dry Marsala wine
• 8 oz. heavy cream
• 12 oz. button mushrooms, thinly sliced

---

Instructions

1. Prepare the Stuffing:
   • Combine all stuffing ingredients in a bowl and set aside.
2. Prepare the Chicken:
   • Preheat the oven to 350°F.
   • Butterfly each chicken breast by slicing through the thickest side to create two lobes.
   • Cover the chicken with plastic wrap and gently pound until the thickness is ¼ to ½ inch.
3. Stuff the Chicken:
   • Lay the butterflied chicken flat and fill one side with the prepared stuffing. Fold the other side over to seal. Avoid overstuffing; any leftover stuffing can be set aside.
   • Season the outside of the chicken with salt and pepper and coat it in flour.
4. Sear the Chicken:
   • Heat olive oil in a large skillet over medium-high heat. Add the chicken and sear each side until golden brown.
   • Transfer the chicken to a baking dish and bake for 15-20 minutes, or until the internal temperature reaches 165°F.
5. Make the Sauce:
   • In the same skillet used for the chicken, add the sliced onions and cook in the chicken drippings for about 2 minutes.
   • Add the mushrooms and sauté until the onions are translucent, approximately 5 minutes.
   • Deglaze the pan by adding the Marsala wine. Bring it to a light simmer and reduce the wine by half. The sauce will deepen in color as the onions caramelize.
   • Temper the heavy cream by warming it in the microwave for 20 seconds. Slowly pour it into the skillet, stirring continuously.
   • Reduce the heat to low and let the sauce simmer for another 5 minutes before removing it from the heat.
6. Serve:
   • Pour the rich Marsala sauce over the stuffed chicken and serve with mashed potatoes or your favorite side dish. Enjoy!

---

Why You’ll Love This Recipe

• Restaurant-Quality Flavor: Recreate the iconic Olive Garden dish at home.
• Rich and Creamy Sauce: The Marsala wine and heavy cream blend perfectly with caramelized onions and mushrooms.
• Versatile Dish: Great for family dinners, date nights, or special occasions.
• Customizable Stuffing: Adjust the cheese and seasonings to suit your taste.

---

Tips

• Pound Evenly: Ensure the chicken is an even thickness to cook uniformly.
• Seal the Chicken: Use toothpicks if necessary to keep the stuffing in place during cooking.
• Reduce the Wine: Take your time to let the wine reduce for a deeper flavor.
• Temper the Cream: Heating the cream prevents it from curdling when added to the hot pan.

---

Variations and Substitutions

• Cheese Options: Swap provolone for gruyere or gouda for sharp cheddar.
• Vegetarian Twist: Use large portobello mushrooms instead of chicken and fill them with the stuffing.
• Non-Alcoholic: Replace Marsala wine with a mixture of grape juice and balsamic vinegar.
• Low-Carb: Substitute breadcrumbs with almond flour for a keto-friendly option.

---

FAQs

Can I make this dish ahead of time? Yes! Assemble the stuffed chicken and store it in the refrigerator for up to 24 hours before cooking.

Can I freeze stuffed chicken Marsala? Absolutely. Freeze the stuffed, uncooked chicken in an airtight container. Thaw before cooking and follow the recipe instructions.

What can I use instead of Marsala wine? Try sherry, white wine, or a mix of chicken broth and balsamic vinegar.

How do I know the chicken is done? Use a meat thermometer to ensure the internal temperature reaches 165°F.

---

Serving and Suggestions

• Serve with creamy mashed potatoes, roasted vegetables, or a fresh garden salad.
• Pair with crusty bread to soak up the rich Marsala sauce.
• Complement the meal with a glass of dry white or red wine.
• Add steamed asparagus or green beans for a complete and elegant dinner.

---