Olive Garden Stuffed Chicken Marsala Copycat Recipe

If you’re hooked on the rich, savory flavors from your favorite Italian restaurant, this Olive Garden Stuffed Chicken Marsala Copycat Recipe will absolutely thrill your tastebuds. Juicy, golden-seared chicken breasts are filled with melty cheeses and sun-dried tomatoes, then nestled on a bed of pasta and smothered in an impossibly creamy Marsala mushroom sauce. Whether you’re aiming to impress guests or just want a totally unforgettable homemade dinner, this restaurant-worthy, soul-warming meal is easier than you think to recreate in your own kitchen!

Ingredients You’ll Need

This recipe calls for simple but carefully chosen ingredients that bring every bite to life. Don’t be tempted to swap or skip—each component plays an important role in building the decadent textures and earthy, bold flavors of this Olive Garden Stuffed Chicken Marsala Copycat Recipe.

• Chicken Breasts: Choose plump, boneless breasts to make slicing and stuffing easy, and for juicy, tender results.
• Salt and Black Pepper: Essential for seasoning the chicken and waking up all the savory notes throughout the dish.
• Olive Oil: Just a tablespoon gives the chicken that enticingly golden sear and adds richness.
• Parmesan Cheese: Freshly grated adds salty tang and melts beautifully inside the chicken.
• Mozzarella Cheese: For gooey, stretchy, creamy goodness in every bite of filling.
• Italian Style Bread Crumbs: These add body and a light crunch to the cheese stuffing.
• Melted Butter: Helps bind the filling and keeps it luscious.
• Sun-dried Tomatoes: Give a punch of bold, sweet-tart flavor that makes the filling burst with personality.
• Fresh Italian Parsley: For herbaceous color and a bright, fresh flavor in the stuffing and garnish.
• Butter (for sauce): Sautéing in butter builds a rich foundation for the creamy Marsala sauce.
• Baby Bella Mushrooms: They soak up the Marsala and create that signature umami taste in the sauce.
• Garlic: Mellowed in butter, garlic infuses the sauce and filling with irresistible aroma.
• All-purpose Flour: Just a bit thickens the sauce to luscious perfection.
• Dry Marsala Wine: The soul of the sauce—look for dry (not sweet!) Marsala for balanced flavor.
• Heavy Cream: Adds velvety texture, turning the Marsala sauce into pure luxury.
• Spaghetti or Linguine: The classic bed for this dish—choose your favorite shape for a restaurant presentation.
• Extra Parsley for Garnish: Fresh, green, and a perfect finish for the plate.

How to Make Olive Garden Stuffed Chicken Marsala Copycat Recipe

Step 1: Prepare the Chicken Breasts

Start by preheating your oven to 275°F (135°C). Carefully slice each chicken breast horizontally through the thickest part, creating six thin cutlets. Season them generously on both sides with salt and black pepper to set the stage for savory, well-balanced flavor in every bite.

Step 2: Sear the Chicken

Heat a tablespoon of olive oil in a large non-stick skillet over medium-high heat. Sear the chicken breast halves in batches, 5-6 minutes per side, until they’re golden and cooked through. This searing locks in juiciness and gives you that irresistible restaurant-style flavor. Place the cooked pieces on a sheet tray and set aside.

Step 3: Make the Cheese Filling

In a small mixing bowl, stir together the Parmesan cheese, mozzarella, Italian bread crumbs, melted butter, sundried tomatoes, and chopped fresh parsley. This stuffing is your flavor bomb! It should be thick and just moist enough to mound in the center of each cutlet.

Step 4: Stuff and Assemble

Take three of the chicken breast halves and divide the cheese filling evenly among them, pressing it into the center and spreading it out. Top each with the remaining chicken halves, sandwiching the filling inside. Place the assembled stuffed chicken on your sheet tray and put them in the warm oven while you get the Marsala sauce going. This will gently melt the filling and keep everything hot.

Step 5: Prepare the Marsala Sauce

In the same skillet (no need to wash—those browned bits are packed with flavor), melt three tablespoons of butter over medium heat. Toss in the sliced baby bella mushrooms and cook for about 5-6 minutes, letting them soften and brown. Stir in the minced garlic and a sprinkle of salt; sauté for another minute to release their aroma.

Step 6: Thicken the Sauce

Sprinkle in the flour and mix well, letting it cook for about 2 minutes. This helps thicken the sauce and smooth out any lumps, so your finished sauce is creamy, not runny.

Step 7: Add Wine and Cream

Slowly pour in the dry Marsala wine, stirring constantly and scraping up any browned bits. Let the sauce come to a gentle boil, then reduce the heat to a simmer for about 5 minutes, until it thickens and gets glossy. Finish by stirring in the heavy cream, simmering a few more minutes until the sauce is beautifully rich and coats the back of a spoon.

Step 8: Assemble and Serve

To plate, ladle a mound of hot pasta onto each plate, nestle a stuffed chicken breast on top, and pour the warm Marsala sauce all over. Brighten everything with a sprinkle of fresh parsley—and dig in!

How to Serve Olive Garden Stuffed Chicken Marsala Copycat Recipe

Garnishes

Nothing adds that showstopper finish to your Olive Garden Stuffed Chicken Marsala Copycat Recipe quite like a cascade of freshly chopped Italian parsley and maybe a little extra shaved Parmesan over top. If you want to get fancy, add a twist of cracked black pepper or a drizzle of good olive oil just before serving. The herbs and cheese make the colors pop and brighten up each bite.

Side Dishes

For that perfect restaurant feel, serve this rich chicken marsala with a simple green salad dressed with vinaigrette and a basket of warm, crusty bread to mop up any extra sauce. A side of garlicky roasted asparagus or broccolini makes the meal even more memorable and highlights the earthy flavors of the mushrooms and wine sauce.

Creative Ways to Present

Try serving individual portions in shallow pasta bowls for a true Italian trattoria vibe. For dinner parties, platter the chicken over spaghetti on a big rustic serving dish, pouring the sauce over the whole lot and letting everyone help themselves. A sprig of parsley or basil on each plate gives it a beautiful, inviting look that’s ready for your finest dinner guests—or even just a cozy night in.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers from your Olive Garden Stuffed Chicken Marsala Copycat Recipe, allow the chicken and sauce to cool fully before storing. Keep the chicken and Marsala sauce together in an airtight container in the fridge for up to 3 days. The flavors only get better as they mingle!

Freezing

This dish can absolutely be frozen—just a little planning is needed. For best quality, wrap each stuffed chicken breast individually in plastic wrap and foil, and freeze the Marsala sauce separately in a freezer-friendly container. They’ll keep well for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheating

When you’re ready to enjoy your Olive Garden Stuffed Chicken Marsala Copycat Recipe again, reheat the chicken and sauce gently in a covered skillet over medium-low heat, adding a splash of extra cream or chicken broth to refresh the sauce if needed. You can also microwave in short bursts, just be careful not to overheat and dry out the chicken. Serve with freshly cooked pasta for that just-made flavor.

FAQs

Can I make this recipe gluten-free?

Absolutely! To make your Olive Garden Stuffed Chicken Marsala Copycat Recipe gluten-free, use gluten-free bread crumbs and a 1:1 gluten-free flour blend for thickening the sauce. Pair it with gluten-free pasta and you’re all set.

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs can be used if you prefer, though they may be harder to slice and stuff. They’ll add an extra level of juiciness and be equally delicious, just adjust the searing and baking times if needed.

Which Marsala wine should I use?

Look for dry Marsala wine, which is perfect for savory dishes like this. Avoid the sweet style, which can make the sauce too sugary. Most liquor stores carry both versions—just ask if you’re not sure.

What pasta is best for this dish?

Classic spaghetti or linguine both work beautifully and soak up the Marsala mushroom sauce perfectly. Feel free to try it with fettuccine, penne, or even a gluten-free noodle of your choice.

How do I avoid my chicken drying out?

Don’t skip the searing step—it seals in the juices! Also, keeping the stuffed chicken warm in the oven while you prep the sauce ensures everything stays moist and melty until serving.

Final Thoughts

There’s nothing quite as comforting as recreating a restaurant favorite at home, and this Olive Garden Stuffed Chicken Marsala Copycat Recipe brings every bit of warmth, flavor, and Italian flair right to your table. Give it a try—you’ll love sharing this showstopping meal with your friends and family, and you just might find it earns a permanent spot in your dinner rotation!

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