Chicken Marsala Olive Garden Official Recipe
Recreate the iconic flavors of the Chicken Marsala from Olive Garden in your own kitchen with this official recipe that’s perfect for any occasion. Tender, golden-browned chicken breasts are paired with a luscious, velvety sauce made from Marsala wine, creamy butter, and savory mushrooms. This restaurant-style dish brings together the comforting warmth of Italian cuisine with its rich, earthy flavors and an irresistible hint of sweetness. Ready in just under an hour, it’s a crowd-pleaser that's simple enough for a weeknight dinner yet elegant enough for entertaining. Serve it with pasta, mashed potatoes, or a side of steamed vegetables to soak up every drop of the delectable sauce. Perfect for fans of Olive Garden and lovers of Italian-inspired recipes, this Chicken Marsala will quickly become a household favorite!
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Recipe Information
Ingredients
- 4 pieces boneless skinless chicken breasts
- 1 cup all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 8 ounces cremini or white mushrooms, thinly sliced
- 0.75 cup Marsala wine
- 0.5 cup chicken stock
- 0.25 cup heavy cream
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
Place the chicken breasts between two sheets of plastic wrap or parchment paper and pound them to an even 1/2-inch thickness.
In a shallow dish, combine the flour, salt, and black pepper. Dredge each chicken breast in the flour mixture, shaking off any excess.
Heat 1 tablespoon of olive oil and 2 tablespoons of butter in a large skillet over medium-high heat.
Add the chicken breasts to the skillet and cook for 4-5 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining olive oil and butter. Add the sliced mushrooms and sauté for 5-7 minutes, or until they release their moisture and turn golden brown.
Pour in the Marsala wine and scrape the bottom of the skillet to deglaze, picking up any browned bits. Let the wine simmer for 2-3 minutes to reduce slightly.
Add the chicken stock and heavy cream to the skillet. Stir well and simmer for another 3-4 minutes, or until the sauce thickens slightly.
Return the chicken breasts to the skillet, spoon the sauce over them, and let them heat through for 2-3 minutes.
Garnish with chopped fresh parsley, if desired, and serve immediately with your choice of pasta, mashed potatoes, or steamed vegetables.
Nutrition Facts
Calories |
2312 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.2 g | 143% | |
| Saturated Fat | 49.4 g | 247% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 535 mg | 178% | |
| Sodium | 2361 mg | 103% | |
| Total Carbohydrate | 124.9 g | 45% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 23.3 g | ||
| Protein | 151.2 g | 302% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 155 mg | 12% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 2111 mg | 45% | |
*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.
