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Olive Garden Stuffed Chicken Marsala: A Family Favorite


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  • Author: khaoula belabess
  • Total Time: 45 minutes
  • Yield: 4 Serving 1x

Description

This Olive Garden-inspired Stuffed Chicken Marsala features tender chicken breasts filled with a rich blend of cheeses and sun-dried tomatoes, all topped with a savory mushroom Marsala sauce. Perfect for a special dinner or a family gathering, this dish is sure to impress.


Ingredients

Scale

Chicken:

  • 4 boneless skinless chicken breasts
  • 3/4 cup all-purpose flour
  • Salt and pepper, to taste
  • 1/2 cup olive oil

Stuffing:

  • 1/2 cup smoked shredded cheese (provolone or gouda)
  • 8 oz. mozzarella cheese, shredded
  • 1/4 cup Parmesan cheese, grated
  • 1/2 cup plain breadcrumbs (can substitute with panko)
  • 1 teaspoon fresh garlic, minced
  • 1 teaspoon 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

Instructions

  • Combine all stuffing ingredients in a bowl and set aside.
  • Preheat the oven to 350°F (175°C).
  • Butterfly the chicken by slicing the side of the thickest part of each breast to create two lobes.
  • Cover the chicken with plastic wrap and pound gently until thinned to 1/4 – 1/2 inch thick.
  • Fill one side of the butterflied chicken with stuffing and fold the other side over. Avoid over-stuffing.
  • Sprinkle the outside with salt and pepper, then coat in flour.
  • Heat olive oil in a large skillet over medium-high heat. Cook each chicken piece until golden brown on both sides.
  • Transfer the chicken to a baking dish and bake for 15-20 minutes, or until cooked through.
  • In the same skillet, add the sliced onions and scrape up chicken drippings. Cook for about 2 minutes.
  • Add mushrooms and sauté until onions are translucent, about 5 minutes.
  • Deglaze the pan with Marsala wine, bringing it to a light bubble, and reduce by half.
  • Temper the heavy cream in the microwave for 20 seconds. Slowly pour it into the pan, bringing it to a light bubble, then reduce heat and simmer for 5 more minutes.
  • Serve the rich sauce over the stuffed chicken, ideally with mashed potatoes.

Notes

  • Make sure to pound the chicken evenly for consistent cooking.
  • Adjust the spice level by increasing or decreasing red pepper flakes.
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: main course
  • Method: Baking
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 stuffed chicken breast with sauce
  • Calories: 550
  • Sugar: 2g
  • Sodium: 600mg
  • Fat: 30g
  • Saturated Fat: 10g
  • Unsaturated Fat: 15g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 2g
  • Protein: 35g
  • Cholesterol: 120mg