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