Olive Garden Chicken Marsala Recipe
User Reviews
5.0
15 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
30 mins
-
Servings
4 servings
-
Calories
464 kcal
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Course
Main Course, Dinner
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Cuisine
Italian
Olive Garden Chicken Marsala Recipe
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Craving Olive Garden's Chicken Marsala? You’ll love how easy it is to recreate this iconic dish at home—using just one pan, healthier ingredients, and in just 30 minutes! Tender, pan-fried chicken is smothered in a creamy Marsala wine sauce with sautéed mushrooms, delivering that perfect blend of savory and subtly sweet flavors.
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Ingredients
- 1 ½ pounds chicken breasts four 6-ounce portions
- ¼ cup all-purpose flour
- 1 teaspoon salt divided
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons salted butter divided
- 8 ounces baby bella mushrooms sliced
- 4 garlic cloves finely minced
- ¾ cup marsala wine dry*
- ¾ cup chicken broth
- ½ cup half and half heavy cream or milk*
- 2 teaspoons thyme fresh
- finely chopped fresh parsley optional
Instructions
- Cut the chicken into four 6-ounce portions. Using a meat mallet, pound the pieces to an even 1-inch thickness.
- In a shallow bowl, whisk together the flour, ¾ teaspoon salt, and ¼ teaspoon pepper. Dredge the chicken in the flour mixture, making sure each piece is evenly coated. Shake off any excess flour.
- Heat the olive oil and 1 tablespoon of the salted butter in a large skillet over medium heat. Once hot, add the chicken in a single layer, making sure the edges don’t touch. Cook for 4-5 minutes per side, or until the chicken is just cooked through.
- Remove the chicken from the skillet and add the remaining 1 tablespoon butter. Add the mushrooms and sauté for 2-3 minutes, then add the garlic and cook for 1-2 minutes more.
- Pour in the Marsala wine and broth. Scrape the bottom of the skillet to release any browned bits. Bring the sauce to a boil, then reduce the heat to medium-low. Simmer for 10-15 minutes, or until the liquid reduces by half.
- Stir in the half and half or milk, thyme, and ¼ teaspoon salt. Add the chicken back to the skillet and simmer for 4-5 minutes, or until the chicken is heated through.
- Serve over mashed potatoes, pasta, or your favorite side dish with freshly chopped parsley, if desired.
Notes
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a skillet over medium heat, adding a splash of broth to loosen the sauce.
- Marsala Wine: Use dry Marsala for the best flavor. Cooking wine works but lacks the same depth.
- Half and Half: For a creamy but light balance, use half and half. Heavy cream is richer, while regular or plant-based milk works for a lighter option.
- Mushrooms: Baby bellas (cremini) were used during testing for their rich flavor, but white button mushrooms work just as well for a milder taste.
- Gluten-Free: Use a 1:1 gluten-free flour blend for dredging the chicken.
- Dairy-Free: Substitute plant-based milk for half and half, and use a dairy-free butter alternative to keep the sauce rich and flavorful.
Nutrition Information
Show Details
Calories
464kcal
(23%)
Carbohydrates
17g
(6%)
Protein
40g
(80%)
Fat
21g
(32%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Trans Fat
0.3g
Cholesterol
135mg
(45%)
Sodium
1014mg
(42%)
Potassium
994mg
(28%)
Fiber
1g
(4%)
Sugar
6g
(12%)
Vitamin A
382IU
(8%)
Vitamin C
5mg
(6%)
Calcium
74mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 464 kcal
% Daily Value*
| Calories | 464kcal | 23% |
| Carbohydrates | 17g | 6% |
| Protein | 40g | 80% |
| Fat | 21g | 32% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 135mg | 45% |
| Sodium | 1014mg | 42% |
| Potassium | 994mg | 21% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 382IU | 8% |
| Vitamin C | 5mg | 6% |
| Calcium | 74mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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