Servings
Font
Back
5.0 from 15 votes

Olive Garden Chicken Marsala Recipe

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.

Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 4 servings
Calories: 464 kcal
Course: Main Course , Dinner
Cuisine: Italian

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

    Cup of Yum
  1. Cut the chicken into four 6-ounce portions. Using a meat mallet, pound the pieces to an even 1-inch thickness.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

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

% 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.