Stuffed Chicken Marsala (Olive Garden Copycat)

Stuffed Chicken Marsala Video

How To Make Stuffed Chicken Marsala

Perhaps you’ve tried Olive Garden’s stuffed chicken marsala and want to recreate it at home. We’ve got you covered! With only 15 minutes of prep time and 20 minutes to cook — it’s actually faster than eating out!

• Make the filling: Pat the sun-dried tomatoes dry, then chop them finely. Add them to a mixing bowl along with the rest of the stuffing ingredients. Divide the filling evenly amongst the chicken breasts.
• Create the chicken pockets: Carefully slice horizontally into the thickest part of the chicken breast to create a pocket. Then, cover the raw chicken with plastic wrap and gently pound it with this tenderizer to soften the meat and make the patties the same size.
• Season the chicken: Season the chicken breast on all sides with garlic parsley salt and paprika.
• Stuff the pockets: Scoop out a portion of the filling and push it into the pocket of each chicken breast.
• Sauté the chicken: Heat olive oil on a skillet set over medium-high heat. Place the stuffed chicken breasts on the hot pan and sear them on each side for 3-4 minutes, or until they turn golden brown.
• Bake the chicken: Bake in the oven for about 10-20 minutes (until the chicken reaches 165°F.).
• Sauté the veggies: In a separate skillet as before, sauté the onions, followed by the mushrooms. Cook until the onions are translucent and the mushrooms are soft.
• Make the sauce: Add flour to the veggies and stir until the flour is fully incorporated. Then, slowly whisk the cooking wine in and scrape the bottom of the pan to deglaze any cooked bits. Add the chicken broth and heavy cream and bring everything to a simmer.
• Pour the sauce on top: Season the Marsala sauce to taste with salt and pepper, then pour it over the chicken and serve with your favorite sides.

Variations To Stuffed Marsala Chicken

Are you looking to substitute ingredients in this recipe? Check out this list for substitution ideas and variations specially tailored for your taste.

• Marsala wine: Instead of Marsala cooking wine, opt for real Marsala wine. Choose a dry Marsala wine instead of sweet for the best taste.
• Veggies: Instead of green onions, feel free to use chives or parsley. Likewise, use shallots instead of onions for the sauce.
• Cheese: Use any combination of your favorite cheeses for the sauce (Parmesan, Gouda, provolone, Italian blend, or mozzarella cheese). Only remember to have a total 1 ¼ cup of cheese in the end.
• Garnish: Garnish the dish with fresh parsley for a pop of color and herby flavor.

3 Tips & Tricks for a Delicious Stuffed Chicken Marsala

How do you make a mouthwatering stuffed chicken Marsala? It’s as easy as 1-2-3 tips.

• Cut with a small knife: The easiest way to create a pocket in the chicken breast is by using a small knife. Slice through the thickest part of the breast, making sure not to go completely to the edges (avoid butterflying the chicken breast).
• Seal with a toothpick: To keep the pocket “closed” while the chicken cooks, stick 1-2 toothpicks through the breast to seal the stuffing inside.
• Use a thermometer: Depending on the size and thickness of the chicken breasts, cooking time may vary. To ensure your chicken is cooked through but stays juicy, use a thermometer to check the internal temperature. Chicken is done once it reaches 165°F.

Serving Stuffed Chicken Marsala

If you’re looking to continue the Olive Garden copycat theme, serve this dish with copycat breadsticks and a Caesar salad. For a soup side, there’s no going wrong with zuppa Toscana. For a simpler veggie side, opt for buttery garlic green beans or crispy baked Parmesan asparagus. If you like carbs, make homemade noodles, creamy mashed potatoes, or rice to serve on the side.

Storing & Reheating

This recipe makes about four servings. If you double it, you’re guaranteed a lunch (and maybe dinner) for the next day. Plus, good news — the leftovers taste great and reheat wonderfully.

• Refrigerator: Store leftover cooked chicken in the refrigerator for up to three days. Wait until the chicken cools fully, then transfer to an airtight container.
• Freezer: Freeze leftover chicken for up to three months. For best results, freeze only after the chicken has fully cooled and place it in an airtight container or bag.
• Reheating: For the quickest, easiest reheat, zap the chicken for a minute or two in the microwave. For larger portions, place the chicken in a skillet, cover with a lid, and reheat on medium heat until warmed through.

More Chicken Breast Recipes

• Air Fryer Chicken Parmesan — Hands-off and ready in 15 minutes
• Creamy Pan-Seared Chicken Breast — Served with a creamy mushroom-spinach sauce
• Spinach Stuffed Chicken Breast — Includes pockets of creamy, cheesy chopped spinach
• Bacon Wrapped Chicken Breast — Double the protein, fun, and flavor!

Recipe

Stuffed Chicken Marsala (Olive Garden Copycat)

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Servings

4 servings

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Recipe contributed by: Natalya Drozhzhin

This stuffed chicken marsala recipe brings you the best of two worlds. Combine the sweet, nutty flavor of chicken Marsala with a tomato and cheese stuffing. It's crazy easy!

Ingredients

• 2 lbs chicken breast 4 chicken breasts
• 1 tbsp garlic parsley salt
• 1 tsp paprika

Filling

• 3 tbsp sun dried tomatoes finely chopped
• 2 garlic cloves minced
• 1 cup mozzarella cheese freshly grated
• 1/4 cup parmesan freshly grated
• 1/3 cup sour cream
• 1/4 cup bread crumbs

Marsala Sauce

• 2 tbsp olive oil
• 1 medium onion quartered and sliced
• 8 oz bella mushrooms sliced
• 1 tbsp all purpose flour
• 1/2 cup marsala cooking wine
• 1 cup chicken broth
• 1/4 cup heavy cream
• 1/2 tsp salt adjust to preference

US Units – Metric

Instructions

• Prepare the filling ingredients. Pat the sun dried tomatoes dry with paper towels and chop finely. Mince the garlic. Freshly grate the cheeses and add all the remaining filling ingredients into a medium bowl.
  
• Mix the filling ingredients together until well combined. Divide the filling evenly into four pieces.
  
• Carefully slice horizontally into the middle of each chicken breast to create a pocket. Cover the breast with plastic wrap, then gently pound the chicken to tenderize and create evenly thick breasts.
  
• Season the chicken breast with garlic parsley salt and paprika on all sides. Take one divided portion of the filling mixture, and gently push it into the pocket of each chicken breast.
  
• Heat up one tablespoons of olive oil on a skillet over medium-high heat. Add the stuffed chicken breasts and sear on each side for 3-4 minutes, or until they are golden brown in color.
  
• Move the chicken to the oven. Bake at 350°F for about 10-20 minutes, or until the juices run clear and the internal temperature of the chicken reaches 165°F. The cooking time depends on the size and thickness of the chicken breasts.
  
• Meanwhile in a new pan, sauté the onions for a few minutes. Add the mushrooms and continue cooking until the onions are translucent and the mushrooms are soft, about 6-8 minutes.
  
• Sprinkle in one tablespoons of flour and stir together, cooking until no more white flour remains.
  
• Slowly whisk in the cooking wine and scrape the bottom of the pan to deglaze. Add the broth and heavy cream. Bring it to a light boil and cook until the sauce thickens, about 8 minutes. Season the sauce to taste with salt.
  
• Once the chicken has baked, pour the sauce over it and serve with your favorite side!
  

Nutrition Facts

Stuffed Chicken Marsala (Olive Garden Copycat)

Amount Per Serving

Calories 591 Calories from Fat 279

% Daily Value*

Fat 31g48%

Saturated Fat 12g60%

Trans Fat 0.03g

Polyunsaturated Fat 3g

Monounsaturated Fat 11g

Cholesterol 201mg67%

Sodium 2860mg119%

Potassium 1371mg39%

Carbohydrates 17g6%

Fiber 2g8%

Sugar 6g7%

Protein 61g122%

Vitamin A 925IU19%

Vitamin C 7mg8%

Calcium 297mg30%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.