Olive Garden Chicken Marsala Recipe
User Reviews
5
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
464 kcal
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Course
Main Course, Dinner
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Cuisine
Italian
Olive Garden Chicken Marsala Recipe
Description
The recipe begins by evenly pounding chicken breasts to 1-inch thickness and coating them in a lightly salted and peppered flour mixture. Cooking the chicken in olive oil and butter yields a crisp exterior while maintaining juicy meat. The sauce develops through sautéing baby bella mushrooms and garlic in butter, then deglazing the pan with dry Marsala wine and chicken broth to capture flavorful browned bits.
Simmering the sauce until reduced concentrates its flavors, and finishing with half and half adds a light creaminess without heaviness. Fresh thyme contributes an herbal aroma and slight earthiness to complement the mushrooms. This dish balances savory, sweet, and creamy components for a nuanced flavor profile.
Chicken Marsala pairs well with pasta, rice, or vegetables, making it a versatile entrée. For best results, use dry Marsala wine and fresh mushrooms. Leftovers keep well refrigerated for up to three days and reheat gently with added broth to refresh the sauce. Gluten-free and dairy-free substitutions can be made as outlined in the notes.
Ingredients
- 1 ½ pounds chicken breast four 6-ounce portions
- ¼ cup all-purpose flour
- 1 teaspoon salt divided
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons butter divided, salted
- 8 ounces baby bella mushroom sliced
- 4 garlic finely minced, cloves
- ¾ cup marsala wine dry*
- ¾ cup chicken broth
- ½ cup half and half heavy cream or milk*
- 2 teaspoons thyme fresh
- parsley optional, finely chopped, fresh
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
- Store leftovers in an airtight container refrigerated up to 3 days; reheat gently with broth to refresh sauce.
- Use dry Marsala wine for balanced flavor; cooking wine is less flavorful.
- Half and half gives a creamy but lighter sauce; heavy cream or milk alternatives can be used for richer or lighter options.
- Baby bella mushrooms are preferred for richer taste; white mushrooms may be used for a milder flavor.
- For gluten-free, substitute flour with a 1:1 gluten-free blend; for dairy-free, use plant-based milk and dairy-free butter alternatives.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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