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Savory Copycat Olive Garden Stuffed Chicken Marsala Recipe Easy and Delicious

Olive Garden Stuffed Chicken Marsala - featured image
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A comforting and impressive stuffed chicken recipe inspired by Olive Garden, featuring a creamy mushroom and cheese filling with a rich Marsala wine sauce. Ready in about 40 minutes, perfect for cozy dinners.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 6 oz / 170 g each), pounded thin
  • 4 oz (115 g) mozzarella cheese, shredded
  • 4 oz (115 g) cream cheese, softened
  • 1 cup (70 g) mushrooms, finely chopped (button or cremini)
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil (for sautéing)
  • Salt and pepper, to taste
  • 1 cup (240 ml) Marsala wine (dry Marsala preferred)
  • 1 cup (240 ml) chicken broth (low sodium preferred)
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil (for sauce)
  • 2 cloves garlic, minced (for sauce)
  • 1/2 cup (70 g) mushrooms, sliced thin (for sauce)
  • Salt and pepper, to taste

Instructions

  1. Place each chicken breast between two sheets of parchment or plastic wrap and gently pound with a meat mallet or rolling pin until about 1/4 inch (6 mm) thick and even. Set aside.
  2. Heat 1 tablespoon olive oil in a skillet over medium heat. Add finely chopped mushrooms and minced garlic, sauté until mushrooms are soft and moisture evaporates, about 5 minutes. Let cool slightly.
  3. In a bowl, combine sautéed mushrooms with shredded mozzarella and softened cream cheese. Mix well and season lightly with salt and pepper.
  4. Divide the cheese and mushroom mixture evenly among the chicken breasts on one side. Roll the chicken starting from the stuffed side and secure with toothpicks or kitchen twine.
  5. Heat 1 tablespoon olive oil and 2 tablespoons butter in the skillet over medium-high heat. Add stuffed chicken rolls seam-side down first and sear for 3-4 minutes per side until golden brown. Remove and set aside.
  6. In the same skillet, add minced garlic and sliced mushrooms for the sauce. Sauté for 2-3 minutes until mushrooms soften.
  7. Pour in 1 cup Marsala wine, scraping the pan to release browned bits. Simmer for about 5 minutes to reduce slightly.
  8. Add 1 cup chicken broth and continue simmering until sauce thickens slightly, about 5-7 minutes. Season with salt and pepper.
  9. Return stuffed chicken to skillet, spoon sauce over each piece, cover, and cook for 8-10 minutes or until chicken reaches 165°F (74°C). Sauce should be glossy and coat the chicken.
  10. Remove toothpicks or twine carefully before serving. Spoon extra sauce over plated chicken.

Notes

If sauce is too thin, mix 1 teaspoon cornstarch with 1 tablespoon cold water and stir into simmering sauce to thicken. For dairy-free, substitute cream cheese and mozzarella with plant-based alternatives. Chicken can be baked after searing at 375°F (190°C) for 20-25 minutes covered with foil. Toothpicks or twine are important to keep stuffing secure during cooking.

Nutrition

Keywords: Stuffed Chicken Marsala, Olive Garden Copycat, Chicken Marsala, Stuffed Chicken, Marsala Sauce, Comfort Food, Easy Dinner

Find it online: https://prismtaste.com/savory-copycat-olive-garden-stuffed-chicken-marsala-recipe-easy-and-delicious/