Olive Garden Stuffed Chicken Marsala

This delicious stuffed chicken marsala is a restaurant-style dish you can make at home! Juicy chicken breasts are stuffed with a cheesy filling, pan-seared until golden, and topped with a rich Marsala mushroom sauce. It’s easy to make and perfect for a cozy dinner.

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Ingredients Needed:

Pan-seared chicken breasts:

• 4 chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper

Chicken Marsala Sauce:

• 3 tablespoons butter
• 2 tablespoons flour
• 1 cup dry Marsala
• 1/4 cup heavy cream

Mushrooms:

• 1 cup sliced mushrooms
• 1 tablespoon butter
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 teaspoon garlic optional

Cheese filling for stuffed chicken:

• 1/2 cup grated Parmesan cheese
• 1/2 cup Mozzarella cheese
• 3/4 cup breadcrumbs
• 2 tablespoons melted butter
• 2 teaspoons minced parsley
• 2 teaspoons minced sundried tomatoes

How To Make Stuffed Chicken Marsala?

1. Preheat the oven: Set oven to 93°C to keep the chicken warm.
2. Prepare the chicken: Slice each chicken breast in half horizontally, but don’t cut all the way through. Open them up like a book. Season with salt and pepper.
3. Cook the chicken: Heat olive oil in a skillet over medium heat. Sear the chicken for 4-6 minutes per side until almost cooked through. Remove from the pan and set aside.
4. Make the cheese filling: In a bowl, mix Parmesan, mozzarella, breadcrumbs, melted butter, parsley, and sun-dried tomatoes.
5. Stuff the chicken: Place a few tablespoons of the filling between two pieces of cooked chicken. Place the stuffed chicken on a baking tray and keep warm in the oven.
6. Make the Marsala sauce: In the same pan, melt butter over medium heat. Stir in flour and cook for 1 minute until lightly golden. Slowly add Marsala wine while stirring, and let it thicken. Pour in heavy cream, salt, and pepper, then let it simmer for a few minutes.
7. Cook the mushrooms: In another pan, melt butter over medium heat. Add mushrooms, salt, and pepper. Cook until golden brown, about 5 minutes. Add garlic (if using) and cook for 30 seconds. Stir mushrooms into the Marsala sauce.
8. Assemble and serve: Place the stuffed chicken on a plate. Spoon the Marsala sauce and mushrooms over the top. Serve warm with mashed potatoes or veggies.

Recipe Tips:

• Use Thin Chicken Breasts: If your chicken breasts are too thick, they won’t cook evenly. Slice them in half horizontally or pound them slightly so they cook through properly and hold the stuffing well.
• Don’t Skip Searing the Chicken: Browning the chicken in a hot pan before baking locks in moisture and gives the dish a rich, restaurant-quality flavor. If you skip this step, the chicken may turn out dry.
• Let the Sauce Thicken Slowly: After adding Marsala wine and heavy cream, let the sauce simmer for a few minutes. Rushing this step will make the sauce too thin, and it won’t coat the chicken properly.
• Don’t Overfill the Chicken: Too much filling can cause the chicken to burst open while cooking. Use just enough filling to create a balanced bite without overflowing.
• Use the Right Marsala Wine: Always use dry Marsala wine for the best flavor. Sweet Marsala will make the sauce too sugary and change the taste of the dish.

How To Store & Reheat Leftovers?

• Refrigerate: Let the Stuffed Chicken Marsala cool down first. Then, put it in a sealed container and store it in the fridge for up to 3 days.
• Freeze: Wrap the cooled chicken tightly and put it in a freezer bag. Freeze for up to 2 months.
• Reheat: Heat a pan over low heat, add a splash of water or broth, and warm the chicken slowly, turning occasionally, until hot.

Nutrition Facts:

• Calories: 720 kcal
• Total Fat: 37g
• Saturated Fat: 18g
• Cholesterol: 225mg
• Sodium: 1704mg
• Potassium: 1133mg
• Total Carbohydrate: 22g
• Dietary Fiber: 1g
• Sugars: 3g
• Protein: 60g