Olive Garden Stuffed Chicken Marsala
Olive Garden Stuffed Chicken Marsala is a rich Italian-American dish featuring tender chicken breasts stuffed with creamy cheeses and sun-dried tomatoes, pan-seared to golden perfection, and finished with a savory mushroom Marsala wine sauce.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Pan-Seared
- Cuisine: Italian-American
- Diet: Low Salt
Ingredients
- 4 boneless, skinless chicken breasts
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1/2 cup all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons butter
- For the filling:
- 4 ounces cream cheese, softened
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/3 cup sun-dried tomatoes, chopped
- 2 cloves garlic, minced
- For the Marsala sauce:
- 8 ounces mushrooms, sliced
- 3/4 cup Marsala wine
- 3/4 cup chicken broth
- 1/2 cup heavy cream
- 1 tablespoon cornstarch (optional)
- 1 tablespoon fresh parsley, chopped
Instructions
- Carefully slice each chicken breast horizontally to create a pocket without cutting all the way through.
- In a bowl, mix cream cheese, mozzarella, Parmesan, sun-dried tomatoes, and minced garlic until well combined.
- Stuff each chicken breast with the cheese mixture and secure with toothpicks if necessary.
- Season the outside with salt, pepper, and Italian seasoning. Lightly dredge in flour, shaking off excess.
- Heat olive oil and butter in a large skillet over medium heat. Sear chicken on both sides until golden brown and cooked through (internal temperature 165°F). Remove and set aside.
- In the same skillet, sauté mushrooms until tender and browned.
- Add Marsala wine and chicken broth, scraping up browned bits. Simmer for 5–7 minutes to reduce slightly.
- Stir in heavy cream and simmer until thickened. If needed, mix cornstarch with 1 tablespoon water and add to sauce.
- Return chicken to skillet and simmer for 3–5 minutes, spooning sauce over the top.
- Garnish with fresh parsley and serve hot.
Notes
- Use a meat thermometer to avoid overcooking the chicken.
- Substitute half-and-half for a lighter sauce option.
- A blend of cremini and shiitake mushrooms enhances flavor.
- For gluten-free, use a gluten-free flour blend.
- Store leftovers refrigerated for up to 3 days.
- Reheat gently with extra broth or cream to maintain sauce texture.
Nutrition
- Serving Size: 1 stuffed chicken breast with sauce
- Calories: 620 kcal
- Sugar: 5 g
- Sodium: 620 mg
- Fat: 38 g
- Saturated Fat: 18 g
- Unsaturated Fat: 17 g
- Trans Fat: 0.5 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 48 g
- Cholesterol: 165 mg
