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
About the Ingredients ⭐
- Chicken: Pound evenly so it cooks quickly and stays tender.
- Flour: Creates a light coating and helps thicken the sauce.
- Butter: Adds richness and helps brown the chicken.
- Mushrooms: Add savory flavor to the Marsala sauce.
- Onion: Adds sweetness as it cooks.
- Garlic: Adds fresh, savory flavor.
- Dry Marsala Wine: Gives the sauce its signature flavor.
- Chicken Stock: Creates the base of the sauce.
- Heavy Cream: Makes the sauce rich and creamy.
- Thyme: Adds fresh herb flavor.
- Parsley: Adds a fresh finish.
Be sure to check out the full recipe and ingredient list below
How to Make Chicken Marsala
1. Prepare the chicken. Coat the chicken in seasoned flour, then brown it in butter.
2. Cook the vegetables. Sauté the mushrooms, onion, and garlic until softened and flavorful.
3. Make the Marsala sauce. Add the Marsala wine, chicken stock, and heavy cream.
4. Finish the chicken. Return the chicken to the skillet and simmer until cooked through and the sauce has thickened.
Tips I Found Helpful 💙
- Pound the chicken evenly: This helps it cook quickly and evenly.
- Let the mushrooms brown: Browning adds much more flavor.
- Use dry Marsala: It gives the sauce its classic rich flavor.
- Don’t rush the sauce: Give it time to simmer and thicken.
- Don’t overcook the chicken: Cook just until it reaches 165°F.
Frequently Asked Questions
What To Serve With Olive Garden Chicken Marsala
Olive Garden Chicken Marsala
This Olive Garden Chicken Marsala is an easy copycat recipe made with tender chicken, mushrooms, onions, and a rich, creamy Marsala wine sauce.
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.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 356Total Fat: 23gSaturated Fat: 12gUnsaturated Fat: 11gCholesterol: 96mgSodium: 453mgCarbohydrates: 18gFiber: 2gSugar: 3gProtein: 17g
Thanks for cooking in the instant pot !