Chicken Marsala – Easy Olive Garden Copycat

This Olive Garden Chicken Marsala recipe is one of those cozy meals that feels kinda fancy, but is actually super chill to make. It’s buttery, mushroomy, and comes together in like 30 mins. Great for weeknights when you want something warm and solid but… not stressful.

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Quick Summary

• Prep time: 10 mins
• Cook time: 20 mins
• Flavor: savory, buttery, lightly herby
• Great for: lazy nights, quiet resets, leftovers that still slap

Why I Like This Recipe

Didn’t even plan on cooking tbh. Just wanted something warm and real. I had chicken and a half-used bottle of Marsala, so… this happened. And now it’s my go-to when I’m too tired to think but still wanna eat like I’ve got my life together. It’s solid. It hits.

Ingredients

• ¼ cup cake flour (or just AP, no stress)
• ½ tsp salt
• ½ tsp black pepper
• ½ tsp dried oregano
• ¼ cup oil
• 4 oz butter
• 2½ lbs boneless, skinless chicken breasts
• 1 cup sliced mushrooms (baby bella or white work)
• 1 medium onion, sliced thin (optional but yum)
• ½ cup dry Marsala wine

How To Make Chicken Marsala 

1. Mix your coating: Combine flour, salt, pepper, and oregano in a bowl. Done.
2. Heat the pan: Add oil + butter to a skillet on medium heat. Let it melt. Don’t let it burn.
3. Coat + cook the chicken: Dredge each chicken breast in the flour mix. Shake off extra. Sear them 2 mins per side until golden. Set aside.
4. Add the veg: Toss mushrooms (and onions if using) into the pan. Let them cook with the leftover butter until soft and glossy. A little caramelized? Even better.
5. Add the wine: Pour in the Marsala. Stir. Scrape up the brown bits (they’re flavor). Let it simmer with the mushrooms for 10 mins, covered.
6. Finish it off: Add the chicken back in. Simmer for a few more mins to coat everything in that sauce. That’s it. You’re done.

Tips for Success

• Pound chicken a bit — helps it cook evenly
• Dry Marsala > sweet. Always.
• Let it simmer gently — don’t boil the wine out too fast
• Add another little knob of butter at the end for that glossy finish
• If the sauce looks too thick, add a splash of broth

Storage and Reheating

• Fridge: Store leftovers in an airtight container. Good for 3 days.
• Freezer: Yeah you can. Just cool it first and pack it tight.
• Reheat: Use a skillet with a bit of water or broth. Low heat. Lid on. It’ll come back to life.

Frequently Asked Questions

• Can I use chicken thighs instead?
  Yup. Just trim them a bit — they work great.
• Do I need Marsala wine?
  Honestly… yeah. Other wines don’t taste the same. It’s worth grabbing a bottle.
• Can I skip the onions?
  For sure. But they add a bit of sweetness that balances the wine.
• What’s good to serve it with?
  Mashed potatoes, pasta, crusty bread. Something to soak up the sauce.
• Is this meal freezer-friendly?
  Totally. Just freeze it in sauce, and reheat gently so it stays tender.

Common Mistakes and How to Dodge Them

• Using sweet Marsala: Makes it taste like dessert. Use dry. Please.
• Not letting it simmer: The wine needs time to chill out and mellow. Don’t rush this part.
• Overcooking the chicken: Pound it evenly and take it out as soon as it’s done. Dry chicken is a crime.
• Too thick sauce: Add broth if needed. It should coat, not clump.
• Trying to “lighten it up”: No. Butter is the soul here. Don’t fight it.

Nutrition Facts (Per Serving)

• Calories: 720 kcal
• Total Fat: 41g
• Saturated Fat: 16g
• Cholesterol: 185mg
• Sodium: 380mg
• Potassium: 670mg
• Total Carbohydrate: 12g
• Dietary Fiber: 1g
• Sugars: 2g
• Protein: 58g

You Might Also Like:

• Chicken Formaggio Pizza – Easy Olive Garden Copycat
• Venetian Apricot Chicken – Easy Olive Garden Copycat
• Parmesan Crusted Chicken – Easy Olive Garden Copycat
• Grilled Chicken Flatbread – Easy Olive Garden Copycat