Olive Garden Chicken Marsala
Olive Garden Chicken Marsala Copy Cat Recipe is tender pieces of chicken with mushrooms in a creamy Marsala wine sauce that melts in your mouth. This recipe is easy to make and in under an hour you can have restaurant quality right at home.
My weakness is pasta and Italian foods, Making copycat recipes that include my favorite food is one my favorite things to do like my cheesecake factory pasta carbonara, Olive Garden Alfredo Sauce, Or Buffalo Wild Wings Chicken Pasta with homemade Buffalo Wild Wings Garlic Parmesan Sauce.
Ingredients for Chicken Marsala Recipe
- ⅓ Cup All Purpose Flour
- ½ tsp Kosher Salt
- ½ tsp Black Pepper
- 4 Chicken Filets: Pounded Chicken breast.
- 4 Tbsp Butter: We use salted butter must use real butter no margarine.
- 8 oz White Mushrooms: Sliced You can also. use Button, Crimini, Portobello, Shiitake, or Porcini.
- 1 Medium Onion: Sliced.
- 3 Garlic Cloves, Minced best to use fresh minced garlic.
- ½ Cup Dry Marsala Wine: The best marsala wine is a dry wine because it’s fortified in Sicily makes a deep flavor and makes the perfect rich caramelized sauce.
- ½ Cup Chicken Stock: We like better than Boullian but you can use your favorite chicken broth for this recipe.
- ½ Cup Heavy Cream: Half and Half can be used instead of heavy cream.
- 5 Sprigs Fresh Thyme: or (1 Tbsp Dried Thyme)
- Fresh Parsley: For Garnish
Step by Step Directions for Olive Garden Chicken Marsala
Step 1:
- Pound each chicken filet to 1″ thick
- In a small bowl, whisk together the flour, salt, and pepper.
- Dredge each chicken filet into the flour, shake off the excess and set aside.
Step 2:
- Melt 2 Tbsp of the butter in a large skillet over medium-high heat, add the chicken breast (you may have to work in batches), and brown on both sides, about 2-3 minutes per side. (we are just browning the chicken, not cooking it all the way through)
- Once each side is lightly brown, transfer the chicken to a plate and set aside.
Step 3:
- In the same skillet, melt the other 2 Tbsp of butter over medium-high heat and add the sliced mushrooms, saute the mushrooms for 5 minutes.
- Add in the sliced onion and minced garlic and saute for another 5 minutes.
- Pour the marsala wine and continue cooking over medium-high heat until the alcohol has cooked out for about 5 minutes.
Step 3:
- In the same pan, pour in the chicken stock and heavy cream, stir, and add the browned chicken filets along with any juices on the plate.
- Bring the sauce and chicken to a boil, then lower the heat to medium-low and let simmer for 20 minutes.
- At this point, the sauce will reduce and become thick.
- Once thickened, remove from the heat and serve over pasta.
- Garnish with fresh parsley if desired. Enjoy!
Directions for: Instant Pot chicken marsala
Tips and Tricks for Olive Garden Chicken Marsala
- Pound Chicken Filets to 1″ thickness as a result all the chicken cooks evenly.
- Shake off excess flour on chicken pieces so you do not have clumped flour in your sauce.
- Serve over Pasta or Mashed Potatoes for best results.
Frequently Asked Questions
Best served over: Linguine, fettuccine as well as pappardelle pasta. You could also serve it over wild rice, white rice, or mashed potatoes.
Other mushrooms you can use are Button, Crimini, Portobello, Shiitake, and Porcini.
The best marsala wine is a dry wine because it’s fortified in Sicily makes a deep flavor and makes the perfect rich caramelized sauce.
I would not use cooking wine in this recipe because Cooking wine has additives that will affect the taste. If Possible use real wine that you can drink for a better flavor that being said you can use marsala cooking wine if that is all that is available.
Store in an airtight container for up to 3 days in the fridge or in the freezer for up to 6 months.
Defrost in the fridge overnight and heat in the microwave or stovetop in a skillet.
More Recipes
Olive Garden Chicken Marsala
Ingredients
- ⅓ Cup All Purpose Flour
- ½ tsp Kosher Salt
- ½ tsp Black Pepper
- 4 Chicken Filets
- 4 Tbsp Butter
- 8 oz White Mushrooms, Sliced
- 1 Medium Onion, Sliced
- 3 Garlic Cloves, Minced
- ½ Cup Marsala Wine
- ½ Cup Chicken Stock
- ½ Cup Heavy Cream
- 5 Sprigs Fresh Thyme or (1 Tbsp Dried Thyme)
- Fresh Parsley For Garnish
Instructions
- In a small bowl, whisk together the flour, salt and pepper. Dredge each chicken filet into the flour, shake off the excess and set aside.
- Melt 2 Tbsp of the butter into a large skillet over medium high heat, add the chicken breast (you may have to work in batches) and brown on both sides, about 2-3 minutes per side. (we are just browning the chicken, not cooking it all the way though) Once browned, transfer the chicken to a plate and set aside.
- In the same skillet, melt the other 2 Tbsp of butter over medium high heat and add the sliced mushrooms, saute the mushrooms for 5 minutes. Add in the sliced onion and minced garlic and saute for another 5 minutes. Pour in the marsala wine and continue cooking over medium high heat until the alcohol has cooked out, about 5 minutes.
- In the same pan, pour in the chicken stock and heavy cream, stir and add the browned chicken filets along with any juices on the plate. Bring the sauce and chicken to a boil, then lower the heat to medium low and let simmer for 20 minutes. The sauce will reduce and become thick.
- Once thickened, remove from the heat and serve over pasta. Garnish with fresh parsley if desired. Enjoy!
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 459Total Fat: 27gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 148mgSodium: 557mgCarbohydrates: 18gFiber: 2gSugar: 4gProtein: 35g
Thanks for cooking in the instant pot !