This Olive Garden chicken Marsala recipe is made with flour-dusted chicken breasts, butter, fresh mushrooms, and dry Marsala wine. The chicken sears golden in a hot skillet, then simmers in a rich wine sauce for about 10 minutes. It serves four and comes together in under 30 minutes.
The restaurant version uses a flat top and commercial heat, but you can get the same golden crust at home by using a wide, heavy skillet and not crowding the pan. We cook the chicken in a mix of oil and butter so the butter adds flavor without burning. The mushrooms go in right after the flip so they pick up all the browned bits from the bottom of the pan before the wine hits.
We use cake flour instead of all-purpose because it coats thinner and gives the chicken a lighter, more delicate crust, closer to what Olive Garden actually serves. If the sauce looks too thin after simmering, pull the chicken out and let the liquid reduce for another two minutes on its own. A squeeze of fresh lemon right before plating brightens everything up and cuts through the richness of the butter.
Olive Garden Chicken Marsala Recipe
Course: Olive Garden RecipesCuisine: AmericanDifficulty: Easy6
servings10
minutes20
minutes475
kcalThis Olive Garden chicken Marsala is pan-seared in butter with fresh mushrooms and simmered in Marsala wine for a rich, restaurant-style dinner at home.
Ingredients
2½ pounds boneless skinless chicken breasts
¼ cup cake flour
½ teaspoon salt
½ teaspoon freshly ground black pepper
½ teaspoon dried oregano
¼ cup oil
4 ounces (1 stick) butter
1 cup sliced fresh mushrooms
1 medium onion, sliced (optional)
½ cup dry Marsala wine
Directions
- Combine the cake flour, salt, pepper, and oregano in a shallow dish and mix well.
- Heat the oil and butter together in a large skillet over medium heat until the butter is lightly bubbling.
- Dredge each chicken breast in the seasoned flour mixture and shake off the excess.
- Place the chicken in the skillet and cook for about 2 minutes on the first side until lightly browned.
- Flip the breasts and add the sliced mushrooms and onions around the chicken. Cook for another 2 minutes until the second side is golden.
- Pour in the Marsala wine and stir the vegetables gently. Cover the skillet and simmer on low heat for about 10 minutes, until the chicken is fully cooked through and the sauce has reduced slightly.
- Serve the chicken with the mushrooms and pan sauce spooned over the top.
FAQs
What should I serve with chicken Marsala?
Angel hair pasta or mashed potatoes are the go-to sides because they soak up the wine sauce. AGarden Salad Recipe or Parmesan Roasted Asparagus on the side rounds it out. At Olive Garden they serve it over pasta, so that’s the most authentic pairing if you want the full restaurant feel.
I can’t find Marsala wine at my store. What else works?
Dry sherry is the closest swap. It won’t taste identical but it gives you that same warm, nutty depth. In a pinch, a mix of dry white wine with a splash of brandy gets you close. Cooking wine from the grocery aisle works too, but cut back on the salt in the flour if you go that route.
My chicken always comes out dry. What am I doing wrong?
You’re probably cooking it too long or the breasts are too thick. Pound them to an even half-inch thickness before dredging. That way the inside cooks through in the same time it takes the outside to brown. Thin, even pieces are the whole trick.
Why cake flour instead of regular flour?
Cake flour has less protein, so it makes a thinner, lighter coating that crisps up without getting thick or bready. All-purpose works fine if that’s what you have, but the texture won’t be quite as close to the restaurant version.
Can I use chicken thighs instead of breasts?
Thighs work great and they’re harder to overcook, so they’re actually more forgiving. Boneless skinless thighs are the best swap. They take a couple extra minutes to cook through but the flavor is richer and they stay juicy even if you lose track of time.
