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
Scale
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.
