Olive Garden Stuffed Chicken Marsala
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This Olive Garden Stuffed Chicken Marsala is even tastier than the original! Tangy, nutty cheeses are melted with tomatoes and herbs for a heavenly filling that’s nestled between succulent chicken breasts and covered in a mushroom wine sauce. One bite of this stuffed chicken marsala, and you won’t be able to put your fork down!
Olive Garden Stuffed Chicken Marsala
See, we’re not really stuffing the breasts — we’re using two halves to make more of a cheesy sandwich.
It’s a really simple, easy, and quick method for making and enjoying a restaurant-quality dish at home!
It’s hard to beat versatile, juicy chicken breasts. You can even stuff ‘em with pizza!
You can use them to make a few other Olive Garden copycats too: alfredo and gnocchi are two more of my favorites!
Ingredient Notes & Substitutions
- Chicken – You have to go with a boneless cut for Olive Garden stuffed chicken marsala.
Otherwise, you won’t be able to stuff it with bones in the way! Boneless breasts are best. - Bread Crumbs – Italian bread crumbs come already seasoned and ready to go — they’re my easy go-to!
But you could always add Italian seasoning to any other type of breadcrumb of your choosing. - Mushrooms – I love using soft, tender baby bellas!
However, there are white button and shiitake mushrooms out there as well — both of which are totally tasty options! - Heavy Cream – The best substitute for cream, if your goal is to keep the wine sauce nice and thick, is sour cream.
- Marsala Wine – You can’t have Olive Garden stuffed chicken marsala without marsala!
Well, actually, you can — madeira or dry sherry are both good alternatives if you need to make a swap.
Tips for Making Stuffed Chicken Marsala Olive Garden Copycat
- The real secret? Perfect, melty cheese!
We cheese lovers know that sometimes you don’t want to settle for just one or two varieties — and sometimes you want to throw in something new!
Luckily, there are a few other options that are great for making stuffed chicken marsala from Olive Garden: gruyere, provolone, and fontina among them.
Use your favorites, play with different combinations, and make this dish your own!
The cheese you use just has to melt well so that the filling smoothly and seamlessly comes together.
- Sauce too thick?
Sometimes we let the wine reduce a bit too much and the cream adds too much body once stirred into the mix. But no worries, that’s an easy fix!
All you need to do is add a tablespoon of poultry broth or stock until it’s thinned out appropriately.
You could even use water, but I think using broth helps to maintain the taste best.
- A substitute for those who don’t want to use alcohol.
If you’d prefer to prepare this Olive Garden stuffed chicken marsala recipe without any alcohol, try out this flavorful substitute!
Use the same amount of chicken stock as you would wine (1 cup) and add 1 or 2 tablespoons of balsamic vinegar. This’ll add a similarly rich, acidic flavor to the sauce.
Storing and Reheating Stuffed Chicken Marsala
Cooked poultry should be eaten within 4 days, and this Olive Garden stuffed chicken marsala recipe is really the most delicious right out of the skillet!
The stovetop is the best place to reheat your leftovers. Warm the meat and sauce separately, as they heat up at different rates, until warmed through.
Serve again with fresh pasta or reheat the original noodles by boiling for just 60 seconds — it’ll be good as new!
Kitchen Tools You Will Need
- Cast Iron Skillet – There are a ton of brands out there, but this is my trusty inexpensive go-to.
- A Sharp Knife – The best way to slice meat is with a good, sharp knife.
- Baking Sheets lined with parchment paper – Used for anything from cookies to roasting, a good baking pan will last for years.
Olive Garden Stuffed Chicken Marsala Recipe FAQ
The biggest difference is that piccata is super tangy and bright. Instead of cream, piccata features a lemon butter sauce that keeps your mouth watering from start to finish!
Marsala, on the other hand, is rich, heavy, and savory. They definitely satisfy two separate cravings!
Well, Olive Garden stuffed chicken marsala is pretty thick already! Be sure to give the wine a good 5 minutes or longer to really reduce, and then the cream even more time after that to settle in and thicken.
Continue letting it simmer until it’s as thick as you like!
Generally speaking, it’s best to go with white wine. Something dry and fruity!
If you only have sweet marsala then that’ll still do, but the rich, full-bodied flavor of dry wine is number one for this recipe and most savory poultry recipes in general. Especially to get the same taste as the original stuffed chicken marsala from Olive Garden!
Enjoy!
With love, from our simple kitchen to yours.
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Other Olive Garden Copycat Recipes
Olive Garden Stuffed Chicken Marsala
Equipment
Ingredients
For the chicken:
- 3 boneless chicken breasts
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon olive oil
For the cheese filling:
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded Mozzarella cheese
- 3/4 cup Italian style bread crumbs
- 2 tablespoons melted butter
- 1 tablespoon roughly chopped sundried tomatoes
- 1 tablespoon chopped fresh Italian parsley
For the sauce:
- 3 tablespoons butter
- 8 ounces sliced baby bella mushrooms
- 3 cloves garlic, minced
- 1 teaspoon salt
- 2 tablespoons all-purpose flour
- 1 cup dry Marsala wine
- 1/4 cup heavy cream
For Serving:
- 8 ounces spaghetti or linguine cooked according to package instructions
- fresh Italian parsley for garnish
Instructions
For the chicken:
- Preheat your oven to 275°F (135°C).
- Slice the chicken breasts in half by slicing them horizontally through the thickest part. Season the chicken breast halves on both sides with salt and pepper.
- Heat the 1 tablespoon of olive oil in a large non-stick skillet. Sear the chicken breast halves on both sides for 5-6 minutes or until cooked through. You may have to work in batches of 2 or 3 chicken breast halves at a time.
- Transfer the cooked chicken breast halves on a sheet tray and set aside.
For the cheese filling:
- In a small bowl, combine the parmesan cheese, mozzarella cheese, bread crumbs, melted butter, sun-dried tomatoes, and italian parsley. Mix well to create the cheese filling.
- Divide the cheese filling evenly among 3 of the chicken breast halves, placing it in the center of each breast and spreading evenly. Place the other chicken breast halves on top of the cheese filling.
- Place the baking sheet with the stuffed chicken in the preheated 275°F (135°C) while you make the sauce. This will keep the chicken warm and melt the cheese filling.
For the sauce:
- In the same skillet you seared the chicken in, melt the 3 tablespoons of butter over medium heat. Add the sliced mushrooms and cook for 5-6 minutes, or until tender and browned.
- Stir in the minced garlic and salt, cooking for an additional 1 minute.
- Stir in the 2 tablespoons of flour, mix until well combined, cooking for an additional 2 minutes.
- Pour in the marsala wine, stir to combine with flour and bring the mixture to a boil. Reduce the heat and simmer for 5 minutes or until the sauce has thickened and reduced slightly.
- Stir in the heavy cream and cook for an additional 2-3 minutes, or until the sauce has thickened.
- To serve, place the cooked pasta on a plate, top with a stuffed chicken breast, and spoon the marsala sauce over top. Garnish with fresh italian parsley, enjoy!
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published October 2023
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This Olive Garden Stuffed Chicken Marsala recipe from Donna and Chad’s The Slow Roasted Italian website is an absolute delight! Super easy to make and incredibly delicious.
Hi Kiara!
We’re so glad you enjoyed the recipe!
TSRI Team Member,
Devlyn
Donna’s Olive Garden Stuffed Chicken Marsala recipe is a game-changer! So easy to make, and I added a little extra garlic for some extra flavor. Tasted just like the restaurant version!
Hi Emily!
We’re so glad you enjoyed the recipe!!
TSRI Team Member,
Devlyn