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Recreate Olive Garden’s stuffed chicken Marsala at home with this easy recipe featuring tender chicken breasts filled with a cheesy, flavorful stuffing and topped with a rich Marsala wine sauce. Perfect for dinner parties or weeknight meals, this dish combines the savory flavors of mushrooms, onions, and creamy sauce with a restaurant-quality finish. Serve it with mashed potatoes or roasted vegetables for a complete and satisfying meal everyone will love.

Ingredients

For the Chicken

4 boneless, skinless chicken breasts
¾ cup all-purpose flour
Salt and pepper to taste
½ cup olive oil

For the Stuffing

½ cup smoked shredded cheese (provolone or gouda)
8 oz mozzarella cheese, shredded
¼ cup Parmesan cheese, grated
½ cup plain breadcrumbs (or panko as a substitute)
1 teaspoon fresh garlic, minced
1 teaspoon red pepper flakes
2 tablespoons sun-dried tomatoes, patted dry and chopped
3 green onions, thinly sliced
¾ cup sour cream

For the 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 the stuffing ingredients in a bowl and set aside.

2. Prepare the Chicken

Preheat your oven to 350°F (175°C).
Butterfly the chicken breasts by slicing horizontally into the thickest part to create a pocket. Flatten each breast to ¼–½ inch thickness with a meat mallet, covering with plastic wrap to avoid tearing.
Place a generous amount of stuffing on one side of the chicken, fold the other side over to seal. Avoid overstuffing; leftover stuffing can be saved for another use.
Season the outside of the chicken with salt and pepper, then coat each piece in flour.

3. Cook the Chicken

Heat olive oil in a large skillet over medium-high heat. Sear the stuffed chicken breasts until golden brown on both sides.
Transfer the chicken to a baking dish and bake for 15–20 minutes, or until fully cooked (internal temperature reaches 165°F).

4. Make the Sauce

Using the same skillet, sauté the onions in the chicken drippings for 2 minutes. Add the mushrooms and cook until onions are translucent and mushrooms are softened, about 5 minutes.
Deglaze the pan by adding the Marsala wine, scraping up any browned bits. Simmer until the wine reduces by half and the sauce deepens in color.
Temper the heavy cream by warming it in the microwave for 20 seconds. Slowly stir it into the sauce, reduce heat to low, and simmer for 5 minutes.

5. Assemble and Serve

Plate the baked chicken and generously ladle the rich Marsala sauce over the top.
Serve alongside creamy mashed potatoes or your favorite side dish.

Why You’ll Love This Recipe

Restaurant-Quality Dish: Recreate a classic Olive Garden favorite in the comfort of your own kitchen.
Rich and Creamy Sauce: The Marsala wine and heavy cream blend together for an indulgent and flavorful sauce.
Versatile and Customizable: This dish pairs perfectly with mashed potatoes, pasta, or roasted vegetables.

Tips

Use a meat mallet to evenly flatten the chicken for easier stuffing and even cooking.
Don’t skip tempering the heavy cream to prevent it from curdling when added to the sauce.
Allow the Marsala wine to reduce fully for a deep, concentrated flavor.

Variations and Substitutions

Cheese Options: Swap smoked gouda or provolone for other favorites like cheddar or Swiss.
Low-Carb Version: Skip the breadcrumbs in the stuffing and opt for grated Parmesan instead.
Vegetarian Alternative: Replace chicken with large portobello mushrooms and use vegetable broth in the sauce.

FAQs

Can I make this ahead of time?
Yes, you can prepare and stuff the chicken a day ahead. Store it in an airtight container in the refrigerator and cook when ready.

What can I use instead of Marsala wine?
A combination of dry sherry and a splash of grape juice can mimic the flavor of Marsala wine.

How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid drying out the chicken.

Serving

Pair with creamy mashed potatoes, garlic bread, or roasted vegetables for a complete meal.
Garnish with fresh parsley or grated Parmesan for added flavor and presentation.

Suggestions

Serve with a side salad for a lighter option.
Use leftover Marsala sauce as a topping for pasta or rice the next day.

This Olive Garden-inspired stuffed chicken Marsala is a hearty, satisfying dish that’s sure to impress!