Chicken Marsala Ala Olive Garden
Recreate the magic of Olive Garden at home with this irresistibly creamy Chicken Marsala recipe! Perfectly pan-seared chicken breasts are coated in a savory Marsala wine sauce, enriched with earthy mushrooms, fragrant garlic, and a touch of heavy cream for added decadence. The dish’s vibrant flavor profile is complemented by a sprinkle of fresh parsley, making it as visually appealing as it is delicious. Ready in just 45 minutes, this restaurant-quality meal is ideal for weeknight dinners or special occasions. Pair it with pasta, fluffy mashed potatoes, or roasted vegetables for a hearty, comforting feast. This easy Chicken Marsala recipe is your ticket to a gourmet Italian experience from the comfort of your kitchen!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 0.5 cups all-purpose flour
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 0.5 teaspoons garlic powder
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 cups cremini or white button mushrooms, sliced
- 2 teaspoons Minced garlic
- 0.75 cups dry Marsala wine
- 0.5 cups chicken stock
- 0.25 cups heavy cream
- 2 tablespoons fresh parsley, chopped
Instructions
Place each chicken breast between two sheets of plastic wrap or parchment paper. Pound the chicken to 1/4-inch thickness using a meat mallet or rolling pin.
In a shallow bowl, combine the flour, salt, black pepper, and garlic powder. Dredge each chicken breast in the seasoned flour mixture, shaking off any excess.
Heat 2 tablespoons of butter and 2 tablespoons of olive oil in a large skillet over medium-high heat.
Add the chicken breasts to the skillet and cook for 3-4 minutes on each side until golden brown and cooked through. Remove the chicken and set aside on a plate.
In the same skillet, add the remaining 2 tablespoons of butter. Once melted, add the mushrooms and cook for 5-6 minutes, stirring occasionally, until they are browned and tender.
Stir in the minced garlic and cook for 1 minute until fragrant.
Pour in the Marsala wine and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Let the wine simmer for 2-3 minutes to reduce slightly.
Add the chicken stock and bring the mixture to a simmer. Let it cook for 3-4 minutes to thicken slightly.
Stir in the heavy cream and allow the sauce to simmer for an additional 2 minutes, until it becomes rich and creamy.
Return the cooked chicken breasts to the skillet, spooning the sauce over each piece. Simmer for 2-3 minutes to heat the chicken through.
Garnish with freshly chopped parsley and serve hot with your choice of pasta, mashed potatoes, or steamed vegetables.
Nutrition Facts
Calories |
647 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.2 g | 39% | |
| Saturated Fat | 12.9 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 196 mg | 65% | |
| Sodium | 670 mg | 29% | |
| Total Carbohydrate | 20.5 g | 7% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 4.7 g | ||
| Protein | 58.5 g | 117% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 39 mg | 3% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 662 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
