Chicken Marsala from Olive Garden features tender chicken breasts sauteed to golden perfection, simmered in a savory Marsala wine and mushroom sauce, garnished with fresh herbs, delivering a rich and comforting Italian classic.
Equipments
- Cutting board
- Chef’s knife
- Meat mallet (or rolling pin)
- Shallow dish or plate
- Large skillet or sauté pan
- Tongs
- Measuring cups
- Measuring spoons
- Wooden spoon or spatula
- Small bowl (for dredging flour)
- Serving platter
Ingredients
- 2 large boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 tablespoons olive oil
- 4 tablespoons unsalted butter
- 8 ounces cremini or white mushrooms
- 3/4 cup Marsala wine
- 3/4 cup low-sodium chicken broth
- 2 tablespoons chopped fresh parsley
Using boneless, skinless chicken breasts ensures even cooking and tender texture for Chicken Marsala. Cremini or white mushrooms add authentic earthiness, while Marsala wine is essential for that signature rich, slightly sweet flavor. Low-sodium chicken broth balances the sauce without overpowering the Marsala's depth. Season the flour with salt and black pepper for a perfect coating that enhances both flavor and texture. Your Chicken Marsala from Olive Garden copycat menu will shine with fresh parsley sprinkled on top, adding a fresh, vibrant finish.
Instructions
- Instructions:
- Place chicken breasts on cutting board; slice each in half horizontally to create 4 thinner cutlets.
- Lay plastic wrap over chicken; use meat mallet to gently pound to about 1/2-inch thickness.
- Mix flour, salt, and black pepper in shallow dish.
- Dredge each chicken cutlet in flour mixture; shake off excess.
- Heat 2 tablespoons olive oil and 2 tablespoons butter in large skillet over medium-high heat.
- Add chicken cutlets; cook 3–4 minutes per side or until golden and cooked through.
- Transfer chicken to plate; set aside.
- Add remaining 2 tablespoons olive oil and 2 tablespoons butter to skillet.
- Add sliced mushrooms; sauté 5–6 minutes until browned and tender.
- Pour in Marsala wine; scrape bottom of pan to deglaze and simmer 2 minutes.
- Add chicken broth; simmer 3–4 minutes to slightly reduce sauce.
- Return cooked chicken to skillet; spoon sauce over chicken.
- Simmer 2–3 minutes until chicken is heated through and sauce thickens slightly.
- Sprinkle with chopped parsley.
- Transfer chicken and sauce to serving platter. Serve immediately.
Substitution
Chicken Marsala from Olive Garden is a beloved copycat recipe featuring tender chicken breasts sauteed to a golden crust and simmered in a flavorful Marsala wine and mushroom sauce. You can substitute Marsala wine with dry sherry or a mix of white wine and grape juice if Marsala is unavailable in your area. When using chicken breasts, pounding them evenly ensures uniform cooking and a tender texture. If cremini mushrooms are not at hand, white button mushrooms offer a similar earthy flavor and texture. Always dredge the chicken in flour just before cooking to maintain a crispy exterior without absorbing excess oil.
Tips
Make sure to pound the chicken breasts evenly to ensure uniform cooking and tender texture. When dredging, shake off excess flour to avoid a gummy coating and to achieve a crispy exterior. Use fresh Marsala wine rather than cooking wine for a richer, authentic flavor in the sauce. You should keep an eye on the sauce consistency, simmering gently until it thickens slightly to coat the chicken perfectly without becoming too thick or watery.
Nutritions
Chicken Marsala combines lean protein from chicken breasts with the antioxidants found in cremini mushrooms, making it a balanced choice for your meal. The sauce, made with Marsala wine and low-sodium chicken broth, adds rich flavor while keeping sodium levels moderate. Cooking with olive oil and butter provides healthy fats, supporting heart health. This dish delivers a nutritious option that complements your dietary goals without sacrificing taste.
Storage
Store leftover Chicken Marsala in an airtight container and refrigerate within two hours of cooking to maintain freshness and prevent bacterial growth. Keep the dish at or below 40degF (4degC) and consume within 3 to 4 days for optimal flavor and food safety. To reheat, gently warm the chicken and sauce in a skillet on low heat, stirring occasionally to retain the rich Marsala wine flavor and tender texture.
Variation or Alternatives
For variation, you can substitute Marsala wine with dry sherry or Madeira wine if Marsala is unavailable, altering the sauce's depth and aroma. Using baby bella mushrooms instead of cremini or white mushrooms adds an earthier flavor, enhancing the richness of your dish. You might also try coating the chicken cutlets with a mixture of flour and grated Parmesan cheese before cooking for a savory twist. Consider finishing the sauce with a splash of heavy cream for a creamier texture that complements your tender chicken perfectly.
Allergies
Chicken Marsala contains common allergens such as butter, which includes dairy, and flour, which contains gluten, posing risks for those with lactose intolerance or celiac disease. The chicken broth and mushrooms rarely cause allergies but should be considered by individuals with specific sensitivities. Be mindful of these ingredients when planning your meal to avoid adverse reactions.
Why this recipe?
Chicken Marsala from Olive Garden impresses with its tender chicken breasts simmered in a rich Marsala wine sauce, balancing savory mushrooms and a hint of sweetness. The restaurant's use of high-quality ingredients ensures authentic Italian flavors that satisfy diverse palates. Your taste buds will appreciate the perfect harmony of textures and flavors that make this dish a standout choice. Trying to create a copycat version allows you to enjoy this classic Italian favorite at home, replicating the comforting and delicious experience.