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5.0 from 66 votes

Olive Garden Stuffed Chicken Marsala

This Stuffed Chicken Marsala Recipe from Olive Garden is easy to make at home with the exact recipe from the restaurant itself!

Prep Time
25 mins
Cook Time
25 mins
Total Time
1 hr 10 mins
Servings: 4
Calories: 1424 kcal
Course: Main Course
Cuisine: Italian

Ingredients

Chicken
  • 4 boneless skinless chicken breasts
  • 3/4 cup all-purpose flour
  • Salt/Pepper to taste
  • ½ cup olive oil
Stuffing
  • ½ cup smoked shredded cheese provolone or gouda
  • 8 oz. mozzarella cheese shredded
  • ¼ cup Parmesan Cheese grated
  • ½ cup plain breadcrumbs Can sub panko
  • 1 teaspoon fresh garlic minced
  • 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

    Cup of Yum
  1. Combine all stuffing ingredients together in a bowl and set aside.
  2. Preheat the oven to 350 degrees.
  3. Butterfly the chicken by slicing the side of the thickest part of each chicken breast to create 2 lobes.
  4. Lay the chicken down, covering the top with plastic wrap. Pound it gently until it’s thinned to 1/4 - 1/2 inches thick.
  5. 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.
  6. 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.
  7. Remove the chicken and place it in a baking dish. Bake it for 15-20 minutes, or until the inside is cooked through.
  8. 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.
  9. 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.
  10. 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.
  11. Once the sauce is rich and brown, serve it over the chicken and with mashed potatoes!

Notes

  • The original Olive Garden recipe calls for 2 chicken breasts. i increased this to 4 as there is too much sauce and stuffing for just 2. You could even stretch it to make 5 or 6 chicken breasts.
  • Refrigerator
  • Store in an airtight container in the refrigerator for up to 3 days.
  • Freezer
  • Option #1: Prepare a batch of stuffing and freeze it for when you'd like to stuff chicken (or pork chops), in the future. Let it defrost in the fridge overnight or on the defrost setting in the microwave.
  • Option #2: Freeze the cooked/stuffed chicken in an airtight container in the freezer for up to 3 months. Let it defrost in the fridge overnight and bake covered in a 350° oven for 30 minutes.

Nutrition Information

Calories 1424kcal (71%) Carbohydrates 78g (26%) Protein 61g (122%) Fat 69g (106%) Saturated Fat 28g (140%) Cholesterol 215mg (72%) Sodium 1041mg (43%) Potassium 1227mg (35%) Fiber 4g (16%) Sugar 25g (50%) Vitamin A 1725IU (35%) Vitamin C 7.8mg (9%) Calcium 946mg (95%) Iron 4.2mg (23%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 1424

% 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.