Olive Garden Chicken Marsala is made with tender chicken, sautéed mushrooms, and a rich, creamy Marsala wine sauce that’s full of savory flavor. This easy copycat recipe tastes just like the restaurant favorite and comes together in under an hour, making it perfect for a weeknight dinner or a special occasion.
I love making this recipe because it brings one of my favorite Olive Garden meals right into my own kitchen. It’s surprisingly easy to make, and the creamy Marsala sauce is so good you’ll want to serve it over pasta, mashed potatoes, or even rice to soak up every last drop.
Why I Love This Recipe
- It tastes just like the Olive Garden favorite, but I can make it at home whenever the craving hits.
- The creamy Marsala sauce is rich, flavorful, and perfect for spooning over pasta or mashed potatoes.
- It feels like a restaurant-quality meal but is simple enough for a weeknight dinner.
- It’s a great recipe for date nights, family dinners, or when I want to impress guests without spending hours in the kitchen.
- The leftovers are just as delicious the next day, making lunch something to look forward to. 🍄🍗
Ingredients
Ingredient Notes
- Chicken Filets: Pounded chicken breasts cook quickly and evenly while staying tender and juicy.
- All-Purpose Flour: Lightly coating the chicken in seasoned flour helps create a golden crust and thickens the Marsala sauce as it cooks.
- Butter: Use real butter, not margarine, for the richest flavor and the best sauce.
- White Mushrooms: White mushrooms are classic, but button, cremini, portobello, shiitake, or porcini mushrooms all work well in this recipe.
- Onion: Sliced onion adds sweetness and depth of flavor as it cooks with the mushrooms.
- Fresh Garlic: Fresh minced garlic gives the sauce the best flavor. Garlic powder can be used in a pinch, but fresh is worth it.
- Dry Marsala Wine: Dry Marsala wine is the key to the rich, slightly sweet, caramelized flavor that makes Chicken Marsala so delicious. I don’t recommend substituting sweet Marsala for this recipe.
- Chicken Stock: Chicken stock creates the base of the sauce. Better Than Bouillon mixed with water is one of my favorite options, but any good-quality chicken broth works.
- Heavy Cream: Heavy cream makes the sauce rich and creamy. Half-and-half can be substituted for a lighter version, but the sauce won’t be quite as thick.
- Fresh Thyme: Fresh thyme adds wonderful flavor to the sauce, but dried thyme works well if that’s what you have.
- Fresh Parsley: A sprinkle of fresh parsley at the end adds color and a fresh finish to the dish.
Be sure to check out the full recipe and ingredient list below
How To Make Chicken Marsala
- 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!
Be sure to check out the full recipe and ingredient list below
Tips I Found Helpful
- I always pound the chicken to an even thickness so it cooks quickly and stays tender.
- Let the mushrooms brown before adding the onions and garlic. They develop much more flavor this way.
- Fresh minced garlic gives the sauce the best flavor. I only use garlic powder if I’m in a pinch.
- Dry Marsala wine makes all the difference. It creates the rich, slightly sweet sauce that’s so similar to the Olive Garden version.
- Don’t rush the sauce. Let it simmer for a few minutes so the flavors come together and it thickens naturally.
- I add the fresh thyme near the end of cooking to keep its flavor bright and fresh.
- My favorite way to serve this is over fettuccine or mashed potatoes because they soak up every bit of that creamy Marsala sauce.
Frequently Asked Questions
What To Serve With Olive Garden Chicken Marsala
Olive Garden Chicken Marsala
Yield:
6
Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
50 minutes
This Olive Garden Chicken Marsala is an easy copycat recipe made with tender chicken, mushrooms, onions, and a rich, creamy Marsala wine sauce. It's a restaurant-quality dinner that's simple enough for a weeknight but impressive enough for special occasions.
4.5 Stars (6 Reviews)
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 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 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!
Notes
For the best flavor, use dry Marsala wine and fresh minced garlic. Pound the chicken to an even thickness so it cooks evenly and stays tender. Let the mushrooms brown before adding the remaining ingredients to bring out their rich, savory flavor. If the sauce becomes too thick, stir in a splash of chicken broth until it reaches your desired consistency.
Thanks for cooking in the instant pot !