Description
This Olive Garden Stuffed Chicken Marsala is a delightful family favorite that combines tender, cheese-stuffed chicken breasts with a rich, savory Marsala wine and mushroom sauce. The chicken is first browned in a skillet and then baked to perfection, resulting in a dish full of flavor and comfort. Perfect served with mashed potatoes or your favorite side, this recipe offers a wonderful balance of creamy, tangy, and earthy tastes that will impress your whole family.
Ingredients
Scale
Chicken and Coating
- 4 boneless skinless chicken breasts
- 3/4 cup all-purpose flour
- Salt and pepper, to taste
- 1/2 cup olive oil
Stuffing
- 1/2 cup smoked shredded cheese (provolone or gouda)
- 8 oz. mozzarella cheese, shredded
- 1/4 cup Parmesan cheese, grated
- 1/2 cup plain breadcrumbs (can substitute with panko)
- 1 teaspoon fresh garlic, minced
- 1 teaspoon red pepper flakes
- 2 tablespoons sun-dried tomatoes, patted dry and roughly chopped
- 3 green onions, thinly sliced
- 3/4 cup sour cream
Sauce
- 1 yellow onion, sliced into strings
- 4 cups dry Marsala wine
- 8 oz. heavy cream
- 12 oz. button mushrooms
Instructions
- Prepare the stuffing: Combine all stuffing ingredients—including smoked shredded cheese, mozzarella, Parmesan, breadcrumbs, garlic, red pepper flakes, sun-dried tomatoes, green onions, and sour cream—in a bowl and mix well. Set aside.
- Preheat the oven: Heat the oven to 350°F (175°C) to get ready for baking the chicken after searing.
- Butterfly the chicken: Slice the thickest side of each chicken breast horizontally to create two lobes, open like a book.
- Pound the chicken: Place the butterflied chicken under plastic wrap and gently pound until the thickness is between 1/4 to 1/2 inch to ensure even cooking.
- Stuff the chicken: Spoon an appropriate amount of the prepared stuffing onto one side of each butterflied breast, then fold the other side over to enclose the filling. Avoid over-stuffing to prevent bursting during cooking.
- Season and flour: Sprinkle both sides of the stuffed chicken breasts with salt and pepper, then coat them evenly with all-purpose flour.
- Sear the chicken: Heat olive oil in a large skillet over medium-high heat. Cook each stuffed chicken breast until golden brown on both sides, about 3-4 minutes per side.
- Bake the chicken: Transfer the seared breasts to a baking dish and bake in the preheated oven for 15-20 minutes, or until the chicken is fully cooked through (internal temperature should reach 165°F or 74°C).
- Sauté onions: Using the same skillet with chicken drippings, add the sliced yellow onions and cook for about 2 minutes, scraping up any browned bits from the pan for extra flavor.
- Add mushrooms: Add the button mushrooms to the skillet and sauté with the onions until the onions become translucent and the mushrooms are tender, approximately 5 minutes.
- Deglaze with Marsala wine: Pour in the Marsala wine, bring the mixture to a gentle boil, and reduce it by half to concentrate the flavors.
- Add heavy cream: Warm the heavy cream in the microwave for about 20 seconds, then slowly add it to the skillet. Bring the sauce back to a light bubble, then reduce the heat and let it simmer gently for 5 minutes until slightly thickened.
- Serve: Spoon the rich Marsala sauce over the stuffed chicken breasts and serve hot. This dish pairs beautifully with creamy mashed potatoes or your preferred side dish.
Notes
- Avoid over-stuffing the chicken to prevent bursting during cooking.
- Use either provolone or gouda for the smoked cheese, whichever you prefer for a smoky flavor.
- Pounding the chicken evenly ensures it cooks uniformly and stays tender.
- Make sure to reduce the Marsala wine by half to intensify the sauce’s flavor.
- Warm the heavy cream before adding to prevent curdling in the sauce.
- This dish is best served immediately to enjoy the full flavor of the sauce and melted cheese.
