Olive Garden Stuffed Chicken Marsala
User Reviews
5
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Prep Time
25 mins
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Cook Time
45 mins
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Total Time
1 hr 10 mins
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Servings
4
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Calories
1424 kcal
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Course
Main Course
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Cuisine
Italian
Olive Garden Stuffed Chicken Marsala
Description
Olive Garden Stuffed Chicken Marsala features tender, flattened chicken breasts filled with a creamy, cheesy mixture including smoked cheese, mozzarella, Parmesan, sun-dried tomatoes, and green onion. After seasoning and coating in flour, the chicken is pan-seared in olive oil until golden. Baking in the oven finishes cooking the stuffing and meat through.
The sauce combines sautéed onions and mushrooms deglazed with dry Marsala wine and heavy cream. This creates a slightly sweet and creamy sauce that complements the savory stuffing and mild chicken. The use of sour cream in the stuffing adds moisture and tanginess balancing the rich cheeses and red pepper flakes provide subtle heat.
This dish is suitable for a sit-down dinner where its creamy textures and layered flavors are central. Serving alongside simple sides like mashed potatoes or steamed vegetables complements the richness. The recipe can be scaled up to make more portions, with leftover stuffing freezing well.
The instructions recommend careful pounding to thin the chicken for even cooking and warn against over-stuffing. Leftovers should be stored in airtight containers refrigerated up to three days or frozen for longer storage, with reheating instructions provided to maintain moisture.
Ingredients
Chicken
- 4 chicken breast boneless skinless
- 3/4 cup all-purpose flour
- salt to taste
- black pepper to taste
- ½ cup olive oil
Stuffing
- ½ cup smoked cheese provolone or gouda, shredded
- 8 oz. mozzarella cheese shredded
- ¼ cup Parmesan Cheese grated
- ½ cup plain breadcrumbs Can sub panko
- 1 teaspoon garlic minced, fresh
- 1 tsp red pepper flakes
- 2 Tablespoons sun-dried tomatoes patted dry and roughly chopped
- 3 green onions thinly sliced
- 3/4 cup sour cream
Sauce
- 1 yellow onion sliced into strings
- 4 cups dry Marsala wine
- 8 oz. heavy cream
- 12 oz. button mushrooms thinly sliced
Instructions
- Combine all stuffing ingredients together in a bowl and set aside.
- Preheat the oven to 350 degrees.
- Butterfly the chicken by slicing the side of the thickest part of each chicken breast to create 2 lobes.
- Lay the chicken down, covering the top with plastic wrap. Pound it gently until it’s thinned to 1/4 - 1/2 inches thick.
- With the butterflied chicken laying flat, fill one of the flat sides with stuffing and fold the other side on top of it. Try not to over-stuff, you may have some leftover stuffing. Sprinkle the outside of the chicken with salt and pepper and coat in flour.
- Heat the olive oil in a large skillet over medium high heat. Place each chicken inside of the skillet and cook until each side is a nice golden-brown color.
- Remove the chicken and place it in a baking dish. Bake it for 15-20 minutes, or until the inside is cooked through.
- Within the skillet where the chicken cooked, add the onions and scrape up the chicken drippings, letting the onions cook in them for about 2 minutes. Add the mushrooms and continue to Sautee until the onions are translucent, about 5 minutes.
- Deglaze the pan by adding the wine and bringing it to a light bubble. You’ll want the wine to reduce by half. As you continue to cook the sauce and as the onions caramelize, the sauce will continue to get more and more brown and delicious.
- Temper the heavy cream by heating it in the microwave for 20 seconds. Slowly pour it into the pan and bring it to a light bubble, reduce the heat to low and heat for 5 more minutes, then remove it from heat.
- Once the sauce is rich and brown, serve it over the chicken and with mashed potatoes!
Notes
- This recipe scales well; increase chicken breasts to match stuffing and sauce quantities to avoid excess.
- Freeze the prepared stuffing separately for future use with chicken or pork chops; thaw overnight.
- Cooked stuffed chicken can be frozen for up to three months and reheated in a covered 350°F oven for about 30 minutes after thawing.
- Store leftovers in an airtight container in the refrigerator for up to three days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 1424 kcal
% Daily Value*
| Calories | 1424kcal | 71% |
| Carbohydrates | 78g | 26% |
| Protein | 61g | 122% |
| Fat | 69g | 106% |
| Saturated Fat | 28g | 140% |
| Cholesterol | 215mg | 72% |
| Sodium | 1041mg | 43% |
| Potassium | 1227mg | 26% |
| Fiber | 4g | 16% |
| Sugar | 25g | 50% |
| Vitamin A | 1725IU | 35% |
| Vitamin C | 7.8mg | 9% |
| Calcium | 946mg | 95% |
| Iron | 4.2mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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