Description
This Olive Garden Stuffed Chicken Marsala is a rich and comforting dish inspired by the famous restaurant favorite. Juicy chicken breasts are stuffed with a creamy cheese filling, then pan-seared and smothered in a savory mushroom Marsala sauce that’s packed with flavor.
Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts
- 1/2 cup shredded mozzarella cheese
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1/2 teaspoon Italian seasoning
- 1/2 cup all-purpose flour (for dredging)
- 2 tablespoons olive oil
For the Marsala Sauce:
- 2 cups mushrooms, sliced
- 3/4 cup Marsala wine (or non-alcoholic substitute)
- 1 cup chicken broth
- 1/2 cup heavy cream
- 2 tablespoons butter
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
Butterfly each chicken breast and create a pocket for stuffing.
In a bowl, mix mozzarella, ricotta, Parmesan, garlic, salt, pepper, and Italian seasoning.
Stuff the cheese mixture into each chicken breast and secure with toothpicks.
Lightly dredge the stuffed chicken in flour.
Heat olive oil in a skillet over medium heat.
Sear chicken on both sides until golden brown (about 4–5 minutes per side).
Remove chicken and set aside.
In the same pan, add butter and sauté mushrooms until tender.
Add garlic and cook briefly until fragrant.
Pour in Marsala wine and chicken broth, simmer for 5–7 minutes.
Stir in heavy cream and season to taste.
Return chicken to the pan and simmer until fully cooked (internal temp 165°F / 74°C).
Notes
Make sure not to overcook the chicken to keep it juicy. Simmer gently in the sauce to allow flavors to blend.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 520 kcal
- Sodium: 480mg
- Protein: 40g