Olive Garden Stuffed Chicken Marsala Recipe

Name: Olive Garden Stuffed Chicken Marsala
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cheese Stuffing; 1/2 cup smoked provolone cheese; 1 (8 ounce) shredded mozzarella cheese; 1/4 cup parmesan cheese, grated; 1/2 cup breadcrumbs; 1 teaspoon fresh garlic, minced; 1/4 teaspoon crushed red pepper flakes; 2 tablespoons sun-dried tomatoes, flakes if in oil drain first; 1/3 cup sour cream; 1/2 teaspoon salt and pepper; Chicken; 2 lbs boneless skinless chicken breasts; 4 ounces cooking oil; 2 cups flour; salt and pepper, to taste; Sauce; 1 small onion, chopped; 6 cups button mushrooms, thinly sliced; 24 ounces marsala wine or 24 ounces beef broth; 8 ounces heavy cream

Servings: persons

Cheese Stuffing
1/2 cup smoked provolone cheese
1 (8 ounce) shredded mozzarella cheese
1/4 cup parmesan cheese, grated
1/2 cup breadcrumbs
1 teaspoon fresh garlic, minced
1/4 teaspoon crushed red pepper flakes
2 tablespoons sun-dried tomatoes, flakes if in oil drain first
1/3 cup sour cream
1/2 teaspoon salt and pepper
Chicken
2 lbs boneless skinless chicken breasts
4 ounces cooking oil
2 cups flour
salt and pepper, to taste
Sauce
1 small onion, chopped
6 cups button mushrooms, thinly sliced
24 ounces marsala wine or 24 ounces beef broth
8 ounces heavy cream

1
Preheat oven to 350u00b0F.
2
Stuffing:Combine all cheese stuffing ingredients in a bowl.
3
Chicken:Butterfly thickest section to create two lobes.Place pounded chicken breasts on a plate and place desired amount of stuffing on one half of chicken breast.
4
Gently press stuffing down and fold over other side of chicken breast. Preheat a large saute pan on stove top. Add 4 oz. oil; heat oil until shimmering.
5
Place approximately 2 cups flour in a pan and season it to taste with salt and pepper. Dredge chicken in flour and shake off excess flour. Place stuffed chicken breasts in saute pan with the preheated oil.
6
Cook each side until golden. When chicken is seared on both sides remove them from saute pan and place them in a baking pan and into the oven for 10-20 minutes.
7
Bake until juices run clear and stuffing and center reach a temperature of at least 165u00b0.
8
Sauce: Add the onions to the saute pan. Stir with spatula. After 2 minutes add the mushrooms; saute mixture until onions are translucent. Deglaze saute pan with the marsala wine (make sure to incorporate particles from bottom of pan). Bring wine to a simmer and add heavy cream. Simmer sauce on low heat until reduced by half.
9
Place cooked chicken breast on a plate and top with onions, mushrooms and sauce.

1375

kcal

Calories

Fat

Carbs

105

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Cheese Stuffing, 1/2 cup smoked provolone cheese, 1 (8 ounce) shredded mozzarella cheese, 1/4 cup parmesan cheese, grated, and more.

Yes, Olive Garden Stuffed Chicken Marsala falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Olive Garden Stuffed Chicken Marsala

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions