Olive Garden Stuffed Chicken Marsala
Bring the taste of your favorite Italian-American restaurant to your table with this irresistible Olive Garden Stuffed Chicken Marsala. Tender, juicy chicken breasts are generously stuffed with a savory blend of shredded mozzarella, Parmesan cheese, sun-dried tomatoes, and fresh spinach, then perfectly seared for a golden, crispy exterior. The dish is elevated with a rich, velvety Marsala wine sauce made from a creamy roux, adding depth and sophistication to every bite. Perfect for family dinners or special occasions, this hearty, flavor-packed recipe pairs beautifully with sides like buttery mashed potatoes, pasta, or steamed vegetables. Ready in just over an hour, this restaurant-quality meal is sure to impress and satisfy.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 cup Shredded mozzarella cheese
- 0.5 cup Shredded Parmesan cheese
- 0.25 cup Sun-dried tomatoes (chopped)
- 1 cup Fresh spinach (chopped)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 0.5 teaspoon Garlic powder
- 2 tablespoons Olive oil
- 2 tablespoons Butter
- 0.25 cup All-purpose flour
- 1 cup Marsala wine
- 0.5 cup Chicken broth
- 0.5 cup Heavy cream
Instructions
Preheat the oven to 400°F (200°C).
Place the chicken breasts on a cutting board and use a sharp knife to slice each breast horizontally to create a pocket. Be careful not to cut all the way through.
In a mixing bowl, combine the mozzarella cheese, Parmesan cheese, chopped sun-dried tomatoes, and chopped spinach. Mix well.
Stuff each chicken breast with the cheese and tomato mixture, securing the edges with toothpicks to prevent the filling from spilling out.
Season the outside of the chicken breasts with salt, black pepper, paprika, and garlic powder.
Heat the olive oil and butter in a large oven-safe skillet over medium-high heat. Once hot, sear the chicken on both sides until golden brown, about 3-4 minutes per side. Do not cook the chicken through at this stage.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
While the chicken bakes, prepare the Marsala sauce. In the same skillet, add the flour to the remaining oil and butter over medium heat, whisking until it forms a smooth roux.
Gradually add the Marsala wine to the roux, whisking constantly to avoid lumps. Then add the chicken broth and heavy cream. Stir well.
Simmer the sauce for 7-10 minutes, or until it thickens slightly. Taste and adjust seasoning with additional salt and pepper, if necessary.
Once the chicken is fully cooked, remove it from the oven and discard the toothpicks. Pour the Marsala sauce over the chicken before serving.
Serve hot with your choice of sides, such as mashed potatoes, pasta, or steamed vegetables. Enjoy!
Nutrition Facts
Calories |
760 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.1 g | 49% | |
| Saturated Fat | 17.9 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 223 mg | 74% | |
| Sodium | 1141 mg | 50% | |
| Total Carbohydrate | 17.1 g | 6% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 7.2 g | ||
| Protein | 67.4 g | 135% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 376 mg | 29% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 756 mg | 16% | |
*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.
