Stuffed Chicken Marsala – Easy Olive Garden Copycat

This Olive Garden Stuffed Chicken Marsala is a cozy weeknight dinner that tastes way fancier than it is. Juicy chicken, a cheesy breadcrumb filling, and that rich Marsala mushroom sauce — all done in under an hour. Great if you’re tired, hungry, and just want something real.

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Quick Summary

• Prep time: 15 mins
• Cook time: 25 mins
• Flavor: savory, cheesy, earthy
• Great for: low-energy resets, date-night at home, fridge clean-outs

Why I Like This Recipe

I wasn’t aiming to cook anything “nice.” But then I saw the Marsala in the back of the cabinet and just… went for it. Stuffed the chicken, made the sauce, and forgot I was stressed for like, 40 minutes straight. I’ve made it three times since.

Ingredients

For the Chicken:

• 4 chicken breasts
• 1 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper

For the Cheese Filling:

• ½ cup grated Parmesan
• ½ cup mozzarella cheese
• ¾ cup breadcrumbs
• 2 tbsp melted butter
• 2 tsp minced parsley
• 2 tsp sundried tomatoes, minced

For the Marsala Sauce:

• 3 tbsp butter
• 2 tbsp flour
• 1 cup dry Marsala wine
• ¼ cup heavy cream
• Salt + pepper to taste

For the Mushrooms:

• 1 cup sliced mushrooms
• 1 tbsp butter
• ½ tsp salt
• ¼ tsp black pepper
• 1 tsp garlic (optional)

How To Make Stuffed Chicken Marsala

1. Butterfly the chicken: Slice each breast horizontally but not all the way through. Season with salt and pepper.
2. Sear it: Heat oil, cook chicken 4–6 mins per side until golden. Set aside on a tray and pop into a low oven to stay warm.
3. Make the filling: Mix cheeses, breadcrumbs, butter, parsley, and sundried tomatoes. Stuff into chicken. Fold shut.
4. Sauce time: In the same pan, melt butter. Whisk in flour. Add Marsala wine slowly, scraping the pan. Stir in cream, salt, and pepper. Simmer ’til thick.
5. Sauté mushrooms: Cook mushrooms with butter, salt, pepper, and garlic until browned. Stir into sauce.
6. Assemble and serve: Put stuffed chicken on a plate, pour mushroom Marsala sauce over top, and serve hot.

Tips for Success

• Use dry Marsala — sweet throws everything off
• Don’t skip searing the chicken — flavor boost + texture
• Let the sauce reduce. It thickens more than you think
• Feel free to add spinach or swap cheese blends — flexible filling
• Reheat gently on the stove with a splash of broth or cream

Storage and Reheating

• Fridge: Store in an airtight container for up to 3 days.
• Freezer: Wrap portions individually. Freeze up to 2 months.
• Reheat: Stovetop with a little broth or cream = best. Microwave if you must, but it’ll get mushy.

Frequently Asked Questions

• Can I use chicken thighs instead?
  You can. Just pound them flat and roll instead of stuffing. Works fine.
• Do I have to use Marsala wine?
  You kinda do. But if you’re stuck, try a dry sherry or even white wine + a splash of brandy.
• Can I prep this ahead?
  Yep. Stuff the chicken earlier in the day and chill. Just sear + sauce when you’re ready.
• Does this taste like the real Olive Garden version?
  Honestly? Pretty close. You can even double the sauce if you’re a “more is more” person.
• What sides go with it?
  Mashed potatoes, garlicky green beans, or something carby to soak up sauce. Even plain rice works.

Common Mistakes and How to Dodge Them

• Overstuffing the chicken: The filling sounds amazing, I know. But too much and it’ll bust open mid-cook. Be chill.
• Using sweet Marsala wine: Big mistake. Save the sweet stuff for dessert. Dry Marsala or bust.
• Not searing the chicken first: This locks in flavor and gives you those good browned bits for the sauce. Skipping it = bland.
• Rushing the sauce: Let it simmer. Thicken. Develop flavor. It’s worth it, I promise.
• Skimping on the cheese blend: Parmesan + mozzarella is the vibe. Don’t swap both unless you really have to.

Nutrition Facts (Per Serving)

• Calories: 720 kcal
• Total Fat: 38g
• Saturated Fat: 17g
• Cholesterol: 180mg
• Sodium: 690mg
• Potassium: 710mg
• Total Carbohydrate: 18g
• Dietary Fiber: 1g
• Sugars: 2g
• Protein: 56g

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