Mia Patel
Olive Garden's Stuffed Chicken Marsala is a popular dish that combines Italian-American cuisine with tender chicken breasts stuffed with a savoury mixture of cheeses, garlic, and sun-dried tomatoes, all topped with a rich mushroom Marsala sauce. While the dish is no longer on the restaurant's menu, many copycat recipes are available online, allowing people to recreate the flavours at home. These recipes vary slightly but typically involve stuffing chicken breasts with a combination of cheeses, such as mozzarella and parmesan, and sun-dried tomatoes, then coating them in a Marsala wine and mushroom sauce.
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What You'll Learn
How to make Olive Garden's Stuffed Chicken Marsala at home
Olive Garden's Stuffed Chicken Marsala is a decadent Italian-American dish featuring tender chicken breasts stuffed with a savoury mixture of cheeses, garlic, and sun-dried tomatoes, all topped with a rich mushroom Marsala sauce. Here is a step-by-step guide on how to make this delicious dish at home:
Ingredients:
- Chicken breasts
- Cheese (mozzarella and parmesan)
- Sun-dried tomatoes
- Mushrooms
- Marsala wine (Lambrusco brand recommended)
- Olive oil
- Salt and pepper
- Flour
- Sour cream
- Chicken stock
- Onion
- Shallot
- Garlic powder
Instructions:
- Preheat your oven to 350 degrees Fahrenheit.
- Prepare the chicken breasts by butterflying them: slice through the side of the thickest part of each breast to create two lobes. Lay the chicken down and cover it with plastic wrap. Gently pound the chicken until it's thinned to a thickness of 1/4 to 1/2 inches.
- Mix the stuffing ingredients: combine cheese, sun-dried tomatoes, garlic, and sour cream in a bowl. Add sauteed spinach or more mushrooms for extra flavour and body.
- With the butterflied chicken laying flat, fill one of the flat sides with the stuffing mixture. Be careful not to overstuff, as you may have some leftover.
- Fold the other side of the chicken over the stuffing and secure it closed. You can use toothpicks or kitchen twine to hold it together.
- Season the outside of the chicken with salt and pepper and coat with flour.
- Heat olive oil in a large skillet over medium-high heat.
- Carefully place each stuffed chicken breast into the skillet and cook until both sides are golden brown.
- In a separate pan, cook the mushrooms and onions. Deglaze the pan with Marsala wine, scraping up any browned bits from the bottom.
- Add heavy cream to the mushroom and onion mixture, and simmer the sauce over low heat until it reduces by half.
- Place the cooked stuffed chicken breasts on plates and top with the mushroom Marsala sauce.
- Serve immediately with your favourite mashed potato recipe.
Storage and Freezing Tips:
You can store any leftover cooked chicken in an airtight container in the refrigerator for up to 3 days. Alternatively, prepare the stuffing and freeze it for future use. You can also freeze the cooked/stuffed chicken in an airtight container for up to 3 months. When ready to eat, defrost it in the fridge overnight and bake covered in a 350-degree oven for 30 minutes.
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The best wines to use for the sauce
Chicken Marsala is an Italian-American dish of golden pan-fried chicken cutlets and mushrooms in a rich Marsala wine sauce. The best wines to use for the sauce are bold white wines, such as Chardonnay, or light red wines like Pinot Noir. These wines have complex flavours that can stand up to the sauce without overpowering it.
If you're looking for something beyond the more well-known grape varieties, there are plenty of other options to choose from. For a white wine, a Chenin Blanc or a blend of Chenin Blanc and Sémillon is a great choice thanks to its creamy mouthfeel. Alternatively, a bold-bodied white wine with complex flavours will also work well.
For red wines, a dry Lambrusco, which is a sparkling red wine, is a good option. While Lambrusco does come in sweet varieties, the dry version is the better choice for this dish. If you're unable to find a bottle of Marsala, you could also try a Madeira wine from Portugal or a Sherry from Spain as a substitute.
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How to prepare the chicken for stuffing
To prepare chicken for stuffing, start by rinsing the chicken inside and out with cold running water. Dry the chicken thoroughly with a paper towel. Next, butterfly the chicken by slicing through the thickest part of the breast to create two lobes. Place the chicken down and cover it with plastic wrap. Gently pound the meat until it reaches a thickness of 1/4 to 1/2 inches. With the butterflied chicken laying flat, you can now fill one side with your chosen stuffing. It's important not to over-stuff the chicken, as this can cause it to cook unevenly.
For the Olive Garden Stuffed Chicken Marsala recipe, the recommended stuffing includes mushrooms, onions, and either sour cream or Greek yogurt. You can also add sautéed spinach to make the dish drier and enhance the flavour. Other recipes suggest adding water chestnuts, poultry seasoning, and giblets to the stuffing.
Once the chicken is stuffed, fold the other half of the butterflied breast on top. Sprinkle the outside of the chicken with salt and pepper and coat it in flour. You can now cook the chicken by pan-frying or roasting, depending on your preference.
Remember to cook the stuffed chicken to a safe internal temperature of 165°F. Always use an instant-read thermometer to check the temperature in the centre of the stuffing before serving.
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What to serve with the stuffed chicken
The Olive Garden's Stuffed Chicken Marsala is a popular dish, and while it's not clear if it's still on the menu, it's a fairly straightforward recipe to make at home. The chicken is stuffed with a mixture of ingredients, including mushrooms, onions, spinach, sour cream, tomatoes, and cheese. It is then cooked in a skillet and topped with a sauce made from marsala wine and heavy cream.
Now, what to serve with this delicious-sounding dish? Here are some ideas for side dishes that will complement the flavours of the stuffed chicken:
Mashed potatoes
Mashed potatoes are a classic side dish that goes well with almost any type of chicken. They are comforting, creamy, and can be made in an instant pot for a quick and easy option.
Roasted vegetables
Roasted vegetables are a great way to add some colour and nutrients to your plate. Try roasted butternut squash or a mix of red potatoes, broccoli, and baby carrots. You could also roast some Brussels sprouts, which offer a nice change of pace from the usual steamed variety.
Salads
If you're looking for something lighter, a salad could be a good option. A green bean quinoa salad or an orzo salad with garden vegetables, healthy fats, feta, and arugula would pair well with the chicken. For a low-carb option, try a lemon thyme cauliflower rice salad or a chickpea salad.
Rice
Rice pilaf is a wonderful side dish for chicken, as it soaks up all the flavours of the dish. For a plant-based option, try a butternut squash risotto made with cauliflower rice to reduce the carb count.
Pasta
A simple pasta dish, such as olive oil/Pico Romano pasta tossed with olives and fire-roasted cherry tomatoes, can be a tasty accompaniment to the stuffed chicken.
There are plenty of options to choose from, so you can mix and match to create a delicious and well-rounded meal!
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How to store and reheat leftovers
If you're lucky enough to have leftovers of Olive Garden's stuffed chicken marsala, you'll want to store and reheat them properly to preserve the rich flavour and moisture of the dish.
Storing Leftovers
Firstly, it's important to store your leftovers in an airtight container in the refrigerator within two hours of cooking. This will ensure that the dish remains fresh and that the chicken doesn't absorb any unwanted flavours from the fridge. You can also cover the dish with plastic wrap before sealing it with a lid for extra protection. Leftovers can be stored in the refrigerator for up to three days.
If you're planning to freeze your leftovers, it's recommended to divide them into individual servings and place them in freezer-safe containers, leaving some headspace for expansion. Make sure to cool your leftovers completely in the refrigerator before transferring them to the freezer. Frozen leftovers will keep for up to three months.
Reheating Leftovers
When it comes to reheating, there are a few different methods you can use, each with its own advantages:
- Oven Method: Preheat your oven to 350°F (175°C). Place the dish in an oven-safe container and cover it with foil to retain moisture. Reheat for 15-20 minutes until the dish is heated through.
- Stovetop Method: Use a non-stick skillet or frying pan that can accommodate the portion of stuffed chicken marsala without overcrowding. Add a bit of water, broth, or wine to prevent the sauce from sticking, cover with a lid, and reheat on medium-low heat. Stir occasionally for even heating, and cook for about 5-7 minutes.
- Microwave Method: Place the leftovers in a microwave-safe container and cover with a microwave-safe lid or plastic wrap. Heat on high for 2-3 minutes, stirring occasionally.
Regardless of the method you choose, the key to successful reheating is to ensure that the chicken remains moist and that the sauce doesn't dry out or separate. Adding a splash of chicken broth or a small amount of oil or butter can help enhance the richness of the sauce and keep the chicken tender.
Now you can enjoy your leftovers, tasting just as delicious as the first time!
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Frequently asked questions
No, Olive Garden no longer serves stuffed chicken marsala. However, you can make it at home using their exact recipe.
You will need chicken breasts, olive oil, salt, pepper, flour, mozzarella cheese, parmesan cheese, sun-dried tomatoes, garlic, mushrooms, marsala wine, and heavy cream.
First, butterfly the chicken breasts and fill them with a mixture of mozzarella, parmesan, and sun-dried tomatoes. Then, coat the chicken in flour and fry it in olive oil until golden brown. Finally, create the marsala sauce by sauteing mushrooms and onions in marsala wine and heavy cream.
It should take between 40 minutes and 1 hour to make Olive Garden's stuffed chicken marsala.
There are 720 calories in Olive Garden's stuffed chicken marsala.
