Lucas Delgado
Olive Garden's Stuffed Chicken Marsala is a popular dish that combines Italian-American flavors. The dish features chicken breasts stuffed with a mixture of cheeses, garlic, and sun-dried tomatoes, all smothered in a rich mushroom Marsala sauce. While the dish is no longer on the menu at Olive Garden, it has gained a cult following, with many people attempting to recreate the recipe at home. The dish is renowned for its elegant and sophisticated presentation, as well as its combination of tangy, nutty cheeses melted with tomatoes and herbs.
| Characteristics | Values |
|---|---|
| Recipe | Available online |
| Preparation time | 40-45 minutes |
| Calories | 720-1424 kcal |
| Carbohydrates | 22-78 g |
| Protein | 60-61 g |
| Fat | 37-69 g |
| Saturated Fat | 18-28 g |
| Cholesterol | 225-215 mg |
| Sodium | 1704-1041 mg |
| Potassium | 1133-1227 mg |
| Fiber | 1-4 g |
| Sugar | 3-25 g |
| Vitamin A | 950-1725 IU |
| Vitamin C | 4.4-7.8 mg |
| Calcium | 277-946 mg |
| Iron | 2.7-4.2 mg |
| Storage | Refrigerate in an airtight container for up to 3 days or freeze cooked chicken for up to 2-3 months |
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What You'll Learn
The recipe for Olive Garden's Stuffed Chicken Marsala
Olive Garden's Stuffed Chicken Marsala is a popular dish that combines Italian-American cuisine: 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 recipe to make this dish at home.
Ingredients
- Chicken breasts
- Olive oil
- Salt
- Pepper
- Flour
- Mushrooms
- Butter
- Marsala wine (Lambrusco brand is recommended)
- Heavy cream or half-and-half
- Mozzarella cheese
- Parmesan cheese
- Fontina cheese
- Sun-dried tomatoes
- Garlic
- Basil
- Green onions
Optional Ingredients
- Spinach
- Sour cream or Greek yogurt
- Shallots
- Onions
- Chicken stock
- Cornstarch
Instructions
Butterfly the chicken breasts by slicing through the thickest part to create two lobes. Lay the chicken down, cover with plastic wrap, and gently pound until thinned to 1/4 - 1/2 inches thick. Prepare the stuffing by combining mozzarella, Parmesan, Fontina cheeses, sun-dried tomatoes, garlic, basil, and green onions in a bowl. Optionally, add sauteed spinach and sour cream or Greek yogurt. Fill the butterflied chicken with the stuffing and fold the other side on top. Sprinkle the outside of the chicken with salt and pepper and coat in flour. Heat olive oil in a skillet over medium-high heat and cook the chicken until golden brown.
To make the Marsala sauce, saute mushrooms in butter with a pinch of salt and pepper in a separate skillet. Add flour and cook for about 1 minute. Pour in Marsala wine and stir until the sauce thickens. Optionally, add cornstarch to thicken the sauce. Add heavy cream or half-and-half and allow the sauce to reduce. Place the cooked chicken breast on a plate and top with onions, mushrooms, and sauce. Serve immediately.
Storage and Reheating
Stuffed Chicken Marsala can be stored in an airtight container in the refrigerator for up to 3 days. It can also be frozen for up to 2-3 months. To reheat, thaw overnight in the refrigerator and bake covered in a 350°F oven for 30 minutes.
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How to make a copycat version at home
To make a copycat version of Olive Garden's Stuffed Chicken Marsala at home, you'll need boneless chicken breasts, mozzarella cheese, parmesan cheese, sun-dried tomatoes, olive oil, salt, pepper, Italian seasoning, butter, mushrooms, marsala wine, and heavy cream.
Start by preheating your oven to 200°F to keep the chicken warm during assembly. Then, prepare the chicken by cutting a horizontal slit along one side of each chicken breast, being careful not to cut all the way through, creating a "'pocket'" to be stuffed. In a small bowl, combine the stuffing ingredients including mozzarella, parmesan, and sun-dried tomatoes, and any additional ingredients of your choice (such as garlic, basil, or spinach) to make the stuffing. Stuff each chicken breast with the filling and secure the openings with toothpicks. Drizzle the chicken with olive oil and season with salt and pepper. Add Italian seasoning to taste.
Heat a large skillet over medium-high heat and add olive oil. Sear the stuffed chicken breasts for about 4-6 minutes on each side until golden brown. Set the chicken aside and keep it warm in the preheated oven.
In the same skillet, melt butter and add mushrooms. Season the mushrooms with salt and pepper and sauté until they start to brown. Add flour to the skillet and cook for about 1 minute. Pour in the marsala wine and stir until the sauce thickens. Finally, add heavy cream, allowing the sauce to reduce.
Place the stuffed chicken breast on a plate and spoon the marsala mushroom sauce over it. Serve immediately with your choice of sides, such as mashed potatoes, rice, or pasta.
You can also prepare this dish ahead of time by freezing the uncooked stuffed chicken or cooking it and freezing it for up to 3 months. When ready to serve, let it defrost in the fridge overnight and bake covered in a 350°F oven for 30 minutes.
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The best wines to use in the recipe
To make the Olive Garden's Stuffed Chicken Marsala, the recipe calls for an entire bottle of wine. The best wine to use in the recipe is Marsala wine, a type of Italian fortified wine from Sicily. It is categorized by colour (oro, ambra, and the rarer rubino), sweetness (secco, semisecco, and dolce), and aging time (ranging from one to 10 years). For a savoury dish like Chicken Marsala, it is recommended to use secco (dry), fine (aged one year) ambra or oro Marsala.
If you are unable to find Marsala wine, you can substitute it with dry sherry, port, or dry white wine. When choosing a white wine, it is best to go for a bold, big-bodied wine such as Chenin blanc or a mix of sémillon and Chenin blanc. For a cheaper option, you can opt for a 60% sémillon and 40% Chenin blanc mix.
If you do not want to use alcohol, a combination of white grape juice, vanilla extract, and sherry vinegar can be used as a substitute.
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What to serve the dish with
The Olive Garden's Stuffed Chicken Marsala is a rich and cheesy dish, featuring chicken breasts stuffed with a mixture of mozzarella, parmesan, and sun-dried tomatoes, all smothered in a creamy marsala mushroom sauce.
While this dish is tasty enough to enjoy on its own, there are several sides that complement it well. Here are some ideas for what to serve with Stuffed Chicken Marsala:
Mashed Potatoes
Creamy mashed potatoes make a great side for this dish, especially when topped with some extra marsala sauce. The smooth, soft texture of the potatoes balances out the rich and tangy flavours of the chicken.
Rice
Serving the stuffed chicken over a bed of white or brown rice is another option. Riced cauliflower is a good low-carb alternative that won't detract from the flavours of the dish.
Pasta
This chicken dish also goes well with pasta. Wide egg noodles are a particularly good choice, but any type of pasta will do.
Salad
For a lighter option, serve the chicken with a side salad, such as a strawberry spinach salad. This can help to balance out the richness of the dish.
Bread
Crusty French bread or rolls are perfect for dipping into the marsala sauce, ensuring that none of it goes to waste.
Vegetables
In addition to the suggestions above, you could also serve the Stuffed Chicken Marsala with roasted or steamed vegetables of your choice.
With any of these sides, don't forget to spoon that delicious marsala sauce over the chicken!
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$10.86
How to store and reheat leftovers
While the microwave offers a convenient method for warming up food, it can make your delicious Olive Garden leftovers soggy. It is best to use your oven, stovetop, or air fryer to reheat your leftovers.
If you have leftover pasta, such as fettuccine alfredo, heat up a skillet on low heat and add the pasta along with a little milk. You can also add extra seasoning and parmesan cheese for more flavor. Keep an eye on the stovetop to prevent the pasta from burning. It should take about 2-3 minutes to reach the correct temperature.
For dishes like lasagna, you can place them in the oven on a baking sheet, along with any leftover breadsticks. Brush some melted butter on top of the breadsticks to make them crispy again. Set the oven to 350 degrees Fahrenheit, and put a little butter into an oven-safe bowl. Place the bowl on a baking sheet and set it inside the preheating oven to melt the butter.
If you have leftovers like chicken parmesan and toasted ravioli, you can use an air fryer. Set the air fryer to 370 degrees Fahrenheit, and make sure the items aren't crowded in the basket, as this will impact even heating. It should take about 10 minutes for the food to reheat, but use your best judgment depending on the device.
If you have leftovers of the Stuffed Chicken Marsala, store the chicken and sauce separately in airtight containers in the refrigerator for up to 3 days. You can also freeze the cooked chicken (without sauce) for up to 2-3 months. To reheat, let it defrost overnight in the refrigerator, and then bake covered in an oven at 350 degrees Fahrenheit for 30 minutes.
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Frequently asked questions
The recipe calls for boneless chicken breasts, stuffed with a mixture of mozzarella, parmesan, and fontina cheeses, along with sun-dried tomatoes, garlic, and basil. The chicken is seasoned with salt and pepper, coated in flour, and cooked in olive oil until golden brown. The Marsala sauce is made by sautéing mushrooms in butter, adding Marsala wine and heavy cream, and seasoning with salt and pepper. The sauce is then poured over the stuffed chicken before serving.
It is unclear whether Olive Garden has discontinued Stuffed Chicken Marsala or if it is still available at their restaurants. However, many people have recreated the dish at home, and some claim that their copycat recipes taste even better than the original.
To make a copycat version of Olive Garden's Stuffed Chicken Marsala, you can follow the recipe and preparation instructions provided in the sources below. The recipe involves stuffing chicken breasts with a mixture of cheeses and sun-dried tomatoes, cooking the chicken, and preparing a Marsala sauce with mushrooms, wine, and cream. You can also add your own twist to the recipe by including additional ingredients such as spinach, Greek yogurt, or chicken stock.
