Name: Olive Garden Chicken Marsala Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Italian-American
Ingredients: ⅓ Cup All Purpose Flour; ½ tsp Kosher Salt; ½ tsp Black Pepper; 4 Chicken Filets; 4 Tbsp Butter; 8 oz White Mushrooms, Sliced; 1 Medium Onion, Sliced; 3 Garlic Cloves, Minced; ½ Cup Marsala Wine; ½ Cup Chicken Stock; ½ Cup Heavy Cream; 5 Sprigs Fresh Thyme or 1 Tbsp Dried Thyme; Fresh Parsley For Garnish

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Introduction

Olive Garden Chicken Marsala is a rich and flavorful dish featuring tender chicken breasts in a creamy mushroom and Marsala wine sauce. This Italian-American classic is perfect for a cozy dinner that feels special without complicated preparation.

A black round plate holds a bed of yellow spaghetti noodles twisted and spread evenly across the plate. On top sits a thick creamy sauce with sliced mushrooms and pieces of chicken, covered in a light brown color with visible pepper specks. Fresh green parsley leaves are scattered on the sauce and noodles for garnish. The plate is on a dark wooden surface with a striped white and black cloth and parsley leaves to the left, with pale uncooked pasta ribbons near the bottom right corner. Three light-colored forks are to the right of the plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

⅓ Cup All Purpose Flour
½ tsp Kosher Salt
½ tsp Black Pepper
4 Chicken Filets
4 Tbsp Butter
8 oz White Mushrooms, Sliced
1 Medium Onion, Sliced
3 Garlic Cloves, Minced
½ Cup Marsala Wine
½ Cup Chicken Stock
½ Cup Heavy Cream
5 Sprigs Fresh Thyme or 1 Tbsp Dried Thyme
Fresh Parsley For Garnish

Instructions

Step 1: In a small bowl, whisk together the flour, salt, and pepper. Dredge each chicken filet in the flour mixture, shaking off any excess, and set aside.
Step 2: Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the chicken breasts (working in batches if needed) and brown on both sides for about 2-3 minutes per side. The chicken should be browned but not cooked through. Transfer to a plate and set aside.
Step 3: In the same skillet, melt the remaining 2 tablespoons of butter over medium-high heat. Add the sliced mushrooms and sauté for 5 minutes. Then add the sliced onion and minced garlic and cook for another 5 minutes.
Step 4: Pour in the Marsala wine and cook over medium-high heat until the alcohol has cooked off, about 5 minutes.
Step 5: Add the chicken stock and heavy cream to the skillet, stirring to combine. Return the browned chicken filets along with any juices on the plate to the pan. Bring to a boil, then reduce heat to medium-low and simmer gently for 20 minutes until the sauce thickens.
Step 6: Remove from heat and garnish with fresh parsley before serving. This chicken marsala pairs beautifully with pasta or mashed potatoes.

Tips & Variations

For added freshness, stir in the fresh thyme leaves after cooking instead of using dried thyme.
Use cremini or baby bella mushrooms for a deeper flavor.
To make it lighter, swap out heavy cream for half-and-half, though the sauce will be less rich.
Chicken thighs can be used instead of filets for a juicier result; adjust cooking time accordingly.

Storage

Store leftover chicken marsala in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent the sauce from curdling. Avoid microwaving at high heat to maintain texture and flavor.

How to Serve

A close-up view of cooked spaghetti pasta coated lightly in a creamy sauce, mixed with pieces of cooked chicken and sliced mushrooms. The spaghetti strands are golden-yellow and intertwined, with chunks of white and brown chicken and pale brown mushrooms scattered evenly throughout. The dish sits on a white marbled textured surface, and there is no visible bowl or plate rim. The textures are soft and slightly glossy, showing the creamy, smooth sauce that binds the ingredients together. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different wine instead of Marsala?

Yes, dry sherry or Madeira wine can be good substitutes if you don’t have Marsala, but the flavor may vary slightly from the traditional taste.

How do I know when the chicken is fully cooked?

The chicken should be cooked through during the simmering step. To ensure doneness, the internal temperature should reach 165°F (75°C). The sauce’s simmering helps finish the cooking process gently.