This copycat Olive Garden Stuffed Chicken Marsala is unbelievably good and tastes exactly like Olive Gardens! Impressive for guests and family alike.
Even if you haven’t tried the chicken Marsala at Olive Garden this recipe is to DIE for!
Serve with these Ranch Mashed Potatoes or your favorite mashed potato recipe.
You’ll be blown away with how fantastic this is!!! The cheese stuffing is the most delicious I’ve ever had!
Be sure to Follow Foodgasm Recipes on Pinterest for more great recipes!
This is a great copycat recipe for Olive Garden Stuffed Chicken Marsala.
- 1/2 cup smoked provolone cheese
- 1 8 ounce pkg shredded mozzarella cheese
- 1/4 cup Parmesan cheese grated
- 1/2 cup breadcrumbs
- 1 teaspoon fresh garlic minced
- 1/4 teaspoon crushed red pepper flakes
- 2 tablespoons sun-dried tomatoes flakes if in oil drain first
- 1/3 cup sour cream
- 1/2 teaspoon salt and pepper
- 2 lbs boneless skinless chicken breasts
- 4 ounces cooking oil
- 2 cups flour
- salt and pepper to taste
- 1 small onion chopped
- 6 cups button mushrooms thinly sliced
- 24 ounces Marsala wine or 24 ounces beef broth
- 8 ounces heavy cream
- Preheat oven to 350°F.
- Stuffing: Combine all the cheese stuffing ingredients in a bowl.
- Chicken: Butterfly the thickest section to create two lobes. Place the pounded chicken breasts on a plate and place the desired amount of stuffing on one half of the chicken breast. Gently press the stuffing down and fold over the other side of chicken breast.
- Preheat a large sauté pan on the stovetop. Add 4 oz. oil; heat oil until shimmering.
- Place approximately 2 cups of flour in a pan and season it to taste with salt and pepper. Dredge the chicken in the flour and shake off excess flour. Place the stuffed chicken breasts in the sauté pan with the preheated oil. Cook each side until golden. When chicken is seared on both sides remove them from sauté pan and place them in a baking pan and into the oven for 10-20 minutes.
- Bake until the juices run clear and the stuffing and center reach a temperature of at least 165°.
- Sauce: Add the onions to the sauté pan. Stir with a spatula. After 2 minutes add the mushrooms; sauté mixture until onions are translucent. Deglaze the sauté pan with the marsala wine (make sure to incorporate particles from the bottom of the pan). Bring the wine to a simmer and add the heavy cream. Simmer the sauce on low heat until reduced by half.
- Place cooked chicken breast on a plate and top with onions, mushrooms, and sauce.
Enjoy!
Up Next:
Copycat Olive Garden Parmesan Crusted Chicken
Be sure to Follow Foodgasm Recipes on Pinterest for more great recipes!
Recipe based on one by #1 Baker
Photo by Lavender Lynn