If you’re craving a dish that brings the warmth and rich flavors of Italian comfort food right into your kitchen, the Olive Garden Chicken Marsala Recipe is an absolute must-try. This recipe captures tender, juicy chicken breasts smothered in a luscious Marsala wine and mushroom sauce, creating a harmony of savory, earthy, and slightly sweet notes that will have everyone around your table asking for seconds. It’s a beautiful balance of simple ingredients coming together to make something truly memorable and restaurant-quality at home.
Ingredients You’ll Need
Gathering the right ingredients is like painting the perfect picture; each one adds a unique splash of flavor and texture that makes this dish sing. These fresh and pantry staples are straightforward yet essential to achieve the classic taste of the Olive Garden Chicken Marsala Recipe.
- Chicken breasts: Four 6-ounce portions, pounded to even thickness for uniform cooking and tenderness.
- All-purpose flour: Used to lightly coat the chicken, helping it develop a beautiful golden crust and slightly thicken the sauce.
- Salt and black pepper: Basic seasonings that elevate every component of this dish.
- Olive oil: Adds a fruity richness and helps achieve a lovely sear on the chicken.
- Salted butter: Divided between chicken cooking and mushroom sautéing, it lends a velvety texture and richness.
- Baby bella mushrooms: Sliced, their earthy depth enhances the marsala sauce beautifully.
- Garlic: Finely minced to infuse the dish with a fragrant, savory punch.
- Marsala wine: The star ingredient, lending a sweet and nutty essence that defines this recipe.
- Chicken broth: Adds savory volume and balances the wine’s sweetness in the sauce.
- Half and half (or heavy cream/milk): Makes the sauce lush and creamy without overwhelming the delicate flavors.
- Fresh thyme: Provides a subtle herby brightness that lifts the entire dish.
- Fresh parsley (optional): A sprinkle of freshness and color right before serving.
How to Make Olive Garden Chicken Marsala Recipe
Step 1: Prep the Chicken
Start by slicing your chicken breasts into four equal portions of about six ounces each. Using a meat mallet, gently pound them down to an even thickness of about one inch. This step ensures the chicken cooks evenly and stays juicy, which is crucial for that tender bite we’re aiming for.
Step 2: Dredge the Chicken
In a shallow bowl, combine the all-purpose flour with most of the salt and pepper. Lightly coat each chicken piece in the flour mixture, shaking off any excess to avoid a gummy texture. This dredging creates a subtle crust that makes the chicken beautifully golden when seared.
Step 3: Cook the Chicken
Heat olive oil along with half of your butter in a large skillet over medium heat. Once shimmering, add the chicken pieces in a single layer, making sure they aren’t touching. Cooking them for 4 to 5 minutes on each side gives that perfect sear and cooks them just through, sealing in all the delicious juices.
Step 4: Cook the Mushrooms and Garlic
After removing the chicken, toss in the remaining butter and add your sliced baby bella mushrooms. Sauté for a few minutes until they soften and release their earthy aroma. Then add the minced garlic to the pan for another minute or two, stirring constantly so it doesn’t burn and turns beautifully fragrant.
Step 5: Add Marsala Wine and Chicken Broth
Pour the Marsala wine and chicken broth into the skillet. Use a wooden spoon to scrape up all the browned bits stuck to the pan’s bottom—these carry so much flavor! Let the mixture come to a boil, then lower the heat and let it gently simmer until the sauce reduces by half, intensifying the taste.
Step 6: Finish the Sauce and Return Chicken
Stir in the half and half along with fresh thyme and the remaining salt, which transforms the sauce into a creamy, flavorful coating for the chicken. Nestle the chicken back into the pan and let it simmer for another 4 to 5 minutes, allowing the flavors to meld and the chicken to warm through perfectly.
How to Serve Olive Garden Chicken Marsala Recipe
Garnishes
Freshly chopped parsley is the classic finishing touch for this dish. It adds a pop of vibrant green and a refreshing hint of herbaceousness that brightens every bite. You can also zest a little lemon or sprinkle some Parmesan for an extra layer of flavor if you want to mix things up.
Side Dishes
This chicken marsala shines when served over creamy mashed potatoes, which soak up that amazing sauce like a dream. Alternatively, tender pasta or even garlic roasted vegetables create a complete, satisfying meal. Pick sides that either contrast or complement the richness of the dish for maximum enjoyment.
Creative Ways to Present
For a more elegant table setting, serve each chicken breast arranged over a bed of buttered noodles or polenta with the sauce spooned artfully around it. Garnish with a sprig of thyme or a light drizzle of extra virgin olive oil to elevate the presentation and wow your guests.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from your Olive Garden Chicken Marsala Recipe, store them in an airtight container in the refrigerator. The flavors actually develop more overnight, making the next day’s meal just as delicious.
Freezing
This recipe freezes beautifully. Place cooled portions in a freezer-safe container or zip-top bags, separating layers with parchment paper to avoid sticking. Freeze for up to 3 months for a quick and impressive meal on a busy night.
Reheating
To reheat, gently warm the chicken and sauce in a skillet over medium-low heat, adding a splash of broth or water if needed to loosen the sauce. This method keeps the chicken moist and prevents the sauce from curdling, preserving its creamy goodness.
FAQs
Can I use white wine instead of Marsala wine?
While Marsala wine provides its signature sweet and nutty flavor, a dry white wine can be used in a pinch. Just remember the sauce won’t be quite the same, but it will still be tasty and delicious.
Is it okay to use chicken thighs instead of breasts?
Absolutely! Chicken thighs are juicier and can add a different texture and flavor to the dish. Just be sure to adjust the cooking time accordingly to ensure they’re cooked through.
Can I make the sauce dairy-free?
Yes, you can swap the half and half for coconut milk or a dairy-free cream alternative. This will slightly change the taste and creaminess but keeps it accessible for those with dairy restrictions.
What sides pair best with the Olive Garden Chicken Marsala Recipe?
Mashed potatoes, buttered noodles, garlic roasted veggies, or even a simple salad are perfect companions. The key is choosing sides that soak up or balance the savory, creamy sauce.
How do I know when the chicken is fully cooked?
The chicken should reach an internal temperature of 165°F (75°C). When cooked properly, it’s opaque throughout and juices run clear. The searing steps help lock in moisture for tender bites.
Final Thoughts
There’s something truly special about making the Olive Garden Chicken Marsala Recipe at home—it’s like bringing a beloved restaurant dish to your own dining table, with that comforting feeling of a home-cooked meal. Easy to follow and incredibly flavorful, this recipe is one you’ll want to add to your weekly rotation. So grab those ingredients, and trust me, you’re going to fall in love with this version of Chicken Marsala!
Print
Olive Garden Chicken Marsala Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Description
This Olive Garden Chicken Marsala recipe features tender chicken breasts pan-seared to perfection and simmered in a rich and creamy Marsala wine sauce with earthy baby bella mushrooms and a touch of fresh thyme. Ready in just 30 minutes, this classic Italian-American dish is perfect for a comforting weeknight dinner or a special occasion served over mashed potatoes or pasta.
Ingredients
Chicken
- 1 ½ pounds chicken breasts (four 6-ounce portions)
- ¼ cup all-purpose flour
- 1 teaspoon salt (divided)
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons salted butter (divided)
Marsala Sauce
- 8 ounces baby bella mushrooms (sliced)
- 4 garlic cloves (finely minced)
- ¾ cup Marsala wine (dry)
- ¾ cup chicken broth
- ½ cup half and half (or heavy cream or milk)
- 2 teaspoons thyme (fresh)
Garnish
- Finely chopped fresh parsley (optional)
Instructions
- Prep chicken: Cut the chicken breasts into four 6-ounce portions. Using a meat mallet, gently pound each piece to an even thickness of about 1 inch to ensure uniform cooking.
- Dredge chicken: In a shallow bowl, whisk together the flour, ¾ teaspoon salt, and ¼ teaspoon black pepper. Coat each chicken piece evenly by dredging them in the flour mixture, then shake off any excess flour.
- Cook chicken: Heat the olive oil and 1 tablespoon of butter in a large skillet over medium heat. When the fat is hot, arrange the chicken pieces in a single layer in the skillet, making sure the edges do not overlap. Cook for 4 to 5 minutes on each side until the chicken is just cooked through and golden brown. Remove the chicken from the skillet and set aside.
- Cook mushrooms: To the same skillet, add the remaining tablespoon of butter. Add the sliced mushrooms and sauté for about 2 to 3 minutes until tender. Add the minced garlic and cook for an additional 1 to 2 minutes until fragrant.
- Add wine and broth: Pour in the Marsala wine and chicken broth. Scrape the bottom of the skillet with a wooden spoon to loosen any browned bits, which add flavor. Bring the sauce to a boil, then reduce the heat to medium-low. Let the sauce simmer for 10 to 15 minutes, or until it reduces by about half and thickens slightly.
- Finish chicken marsala: Stir in the half and half (or heavy cream or milk), fresh thyme, and the remaining ¼ teaspoon salt. Return the chicken to the skillet, spoon some sauce over the top, and simmer for another 4 to 5 minutes until the chicken is heated through and the sauce is creamy and flavorful.
- Serve: Plate the chicken marsala over your choice of mashed potatoes, pasta, or another preferred side dish. Garnish with finely chopped fresh parsley if desired, and enjoy!
Notes
- Use dry Marsala wine for the authentic flavor; sweet Marsala will alter the taste.
- Half and half can be substituted with heavy cream for a richer sauce or milk for a lighter version.
- Carefully pounding the chicken ensures even cooking and tender meat.
- This dish pairs beautifully with mashed potatoes, fettuccine, or crusty bread to soak up the sauce.
- For a gluten-free version, substitute all-purpose flour with gluten-free flour or almond flour for dredging.
