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Olive Garden Stuffed Chicken Marsala
5 from 33 votes

Olive Garden Stuffed Chicken Marsala

Olive Garden Stuffed Chicken Marsala features pan-seared chicken breasts stuffed with a rich blend of Parmesan, mozzarella, breadcrumbs, butter, parsley, and sundried tomatoes. The chicken is finished in the oven and served with a creamy Marsala mushroom sauce made from dry Marsala wine, butter, and flour. The mushrooms offer additional savory depth, while the cheese filling adds a tender, flavorful interior to the chicken.

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 4
Calories: 720 kcal
Course: Main Course
Cuisine: Italian

Ingredients

Pan-seared chicken breasts
  • 4 chicken breast
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper ground
Chicken Marsala Sauce
  • 3 tablespoons butter
  • 2 tablespoons flour
  • 1 cup dry Marsala
  • 1/4 cup heavy cream
Mushrooms
  • 1 cup mushroom sliced
  • 1 tablspoon butter
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper ground
  • 1 teaspoon garlic optional
Cheese filling for stuffed chicken
  • 1/2 cup Parmesan Cheese grated
  • 1/2 cup mozzarella cheese
  • 3/4 cup breadcrumbs
  • 2 tablespoons butter melted
  • 2 teaspoons parsley minced
  • 2 teaspoons sundried tomatoes minced

Instructions

    Cup of Yum
  1. Preheat oven to 200 degrees. 
Pan-seared chicken
  1. Split the chicken breasts in half horizontally. Season with salt and pepper add olive oil to a skillet and saute chicken over medium heat. The chicken should be almost cooked through; this should take about 4 to 6 minutes on each side.  Set the chicken aside.  It's best to match up the chicken pieces for assembly.  
Cheese filling
  1. Combine all ingredients in a small bowl. Stir well.   
  2. Match the chicken pieces and place a couple of tablespoons between the two pieces of cooked chicken.   Keep the chicken warm by placing it into the oven.  You may want to brush a little olive oil on the top piece of chicken so it does not dry out. 
  3. Place the chicken onto a pan and place it into the oven.  
Chicken Marsala Sauce
  1. Use the same pan the chicken was cooked in.  Do not wipe out the pan. 
  2. Add flour and butter to a skillet, cook for about 1 minute on medium heat. Add Lambrusco brand dry marsala wine, stir until the sauce thickens. Add in heavy cream, and allow the sauce to reduce — season with salt and pepper. 
Mushrooms
  1. In a skillet add butter, when the butter melts, add the mushrooms. Season mushrooms with a small pinch of salt, and a small pinch of black pepper as they cook.  Saute mushroom until they begin to brown, add them to the wine sauce. 
Chicken Assembly
  1. Place a stuffed chicken breast onto a plate, and place marsala sauce over the chicken.  Serve immediately. 

Notes

  • Cook mushrooms separately or in parallel with the chicken to save time.
  • Match chicken halves carefully for even stuffing and cooking.
  • Brush olive oil on chicken before baking to keep it moist.
  • Lambrusco dry Marsala wine is recommended but substitute with other dry Marsala brands if unavailable.

Nutrition Information

Calories 720kcal (36%) Carbohydrates 22g (7%) Protein 60g (120%) Fat 37g (57%) Saturated Fat 18g (90%) Cholesterol 225mg (75%) Sodium 1704mg (71%) Potassium 1133mg (24%) Fiber 1g (4%) Sugar 3g (6%) Vitamin A 950IU (19%) Vitamin C 4.4mg (5%) Calcium 277mg (28%) Iron 2.7mg (15%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 720

% Daily Value*

Calories 720kcal 36%
Carbohydrates 22g 7%
Protein 60g 120%
Fat 37g 57%
Saturated Fat 18g 90%
Cholesterol 225mg 75%
Sodium 1704mg 71%
Potassium 1133mg 24%
Fiber 1g 4%
Sugar 3g 6%
Vitamin A 950IU 19%
Vitamin C 4.4mg 5%
Calcium 277mg 28%
Iron 2.7mg 15%

* Percent Daily Values are based on a 2,000 calorie diet.