Olive Garden Chicken Marsala Recipe

Introduction

Chicken Marsala is a classic Italian-American dish featuring tender chicken breasts simmered in a rich mushroom and Marsala wine sauce. This version inspired by Olive Garden is comforting and perfect for a weeknight dinner or special occasion.

Ingredients

• ⅓ cup all-purpose flour
• ½ tsp kosher salt
• ½ tsp black pepper
• 4 chicken filets
• 4 tbsp butter
• 8 oz white mushrooms, sliced
• 1 medium onion, sliced
• 3 garlic cloves, minced
• ½ cup Marsala wine
• ½ cup chicken stock
• ½ cup heavy cream
• 5 sprigs fresh thyme or 1 tbsp dried thyme
• Fresh parsley for garnish

Instructions

1. Step 1: In a small bowl, whisk together the flour, salt, and black pepper. Dredge each chicken filet in the flour mixture, shaking off any excess, then set aside.
2. Step 2: Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the chicken breasts (work in batches if needed) and brown on both sides, about 2-3 minutes per side. The chicken should be browned but not fully cooked. Transfer to a plate and set aside.
3. Step 3: In the same skillet, melt the remaining 2 tablespoons of butter over medium-high heat. Add the sliced mushrooms and sauté for 5 minutes. Then add the sliced onion and minced garlic, cooking for another 5 minutes until softened.
4. Step 4: Pour in the Marsala wine and cook over medium-high heat for about 5 minutes, allowing the alcohol to cook out and the sauce to reduce slightly.
5. Step 5: Add the chicken stock, heavy cream, and thyme to the skillet. Return the browned chicken filets along with any juices on the plate to the pan. Bring the mixture to a boil, then reduce heat to medium-low and simmer for 20 minutes, until the sauce thickens and the chicken is cooked through.
6. Step 6: Remove from heat and serve the chicken with the sauce over pasta or your favorite side. Garnish with fresh parsley if desired. Enjoy!

Tips & Variations

• For a lighter sauce, substitute half of the heavy cream with whole milk or half-and-half.
• Use cremini or baby bella mushrooms for a deeper flavor.
• If you prefer a thicker sauce, let it simmer a few minutes longer until it reaches your desired consistency.
• Add a splash of lemon juice at the end to brighten the flavors.
• Serve with fettuccine or mashed potatoes for a hearty meal.

Storage

Store leftover Chicken Marsala in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave, stirring occasionally to maintain sauce consistency. Avoid overheating to prevent the cream from curdling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of wine instead of Marsala?

Yes, you can substitute dry sherry or a dry white wine if Marsala is unavailable, but the flavor will be slightly different. Avoid sweet wines as they can change the dish’s balance.

Is it necessary to brown the chicken before making the sauce?

Browning the chicken adds flavor and texture. It also helps seal in juices and gives the sauce a deeper, richer taste. Skipping this step may result in a less flavorful dish.

Olive Garden Chicken Marsala Recipe

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★★★★★

4.6 from 141 reviews

This Olive Garden Chicken Marsala recipe features tender chicken filets dredged in seasoned flour, browned to perfection, and simmered in a rich Marsala wine sauce with mushrooms, onions, garlic, and cream. The sauce reduces into a luscious, flavorful finish, perfect served over pasta and garnished with fresh parsley for a restaurant-quality Italian-American dish you can recreate at home.

• Author: Jeannette
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Chicken and Coating

• ⅓ Cup All Purpose Flour
• ½ tsp Kosher Salt
• ½ tsp Black Pepper
• 4 Chicken Filets

Sauce

• 4 Tbsp Butter
• 8 oz White Mushrooms, Sliced
• 1 Medium Onion, Sliced
• 3 Garlic Cloves, Minced
• ½ Cup Marsala Wine
• ½ Cup Chicken Stock
• ½ Cup Heavy Cream
• 5 Sprigs Fresh Thyme or 1 Tbsp Dried Thyme

Garnish

• Fresh Parsley For Garnish

Instructions

1. Prepare the Chicken: In a small bowl, whisk together the flour, kosher salt, and black pepper. Dredge each chicken filet into the flour mixture, shaking off any excess flour. Set the coated chicken aside.
2. Brown the Chicken: Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the chicken filets (in batches if necessary) and brown them on each side for 2 to 3 minutes. The chicken does not need to be fully cooked here, just nicely browned. Transfer the chicken to a plate and set aside.
3. Sauté Vegetables: In the same skillet, melt the remaining 2 tablespoons of butter over medium-high heat. Add the sliced mushrooms and sauté for about 5 minutes until softened. Then add the sliced onion and minced garlic, cooking for an additional 5 minutes until fragrant and translucent.
4. Deglaze with Marsala: Pour the Marsala wine into the skillet with the mushrooms, onions, and garlic. Cook over medium-high heat for about 5 minutes, allowing the alcohol to cook off while the sauce reduces slightly.
5. Add Stock and Cream: Stir in the chicken stock and heavy cream. Add the browned chicken filets back into the skillet along with any juices accumulated on the plate. Bring the mixture to a boil, then reduce the heat to medium-low.
6. Simmer: Let the chicken and sauce simmer gently for 20 minutes, allowing the sauce to thicken and the flavors to meld beautifully.
7. Finish and Serve: Once the sauce is thickened and the chicken is cooked through, remove from heat. Garnish with fresh parsley and serve immediately over your choice of pasta or side dish. Enjoy your authentic-tasting Chicken Marsala!

Notes

• For best results, use fresh mushrooms such as cremini or white button mushrooms.
• You can substitute dried thyme if fresh thyme is not available; just reduce the amount accordingly.
• Be careful not to overcook the chicken during browning – just brown it enough to develop color.
• This dish pairs wonderfully with fettuccine, linguine, or mashed potatoes.
• To make this dish gluten free, substitute all-purpose flour with a gluten-free flour blend for dredging.
• Leftovers keep well refrigerated for up to 2 days and can be gently reheated on the stovetop.

Keywords: Chicken Marsala, Olive Garden Chicken Marsala, Italian Chicken Recipe, Marsala Sauce, Chicken with Mushrooms, Creamy Chicken Marsala