Craving Olive Garden’s Chicken Marsala? You’ll love how easy it is to recreate this iconic dish at home—using one pan, healthier ingredients, and in just 30 minutes! Tender, pan-fried chicken is smothered in a creamy Marsala wine sauce with sautéed mushrooms, delivering that perfect blend of savory and subtly sweet flavors. This simple copycat recipe brings all the restaurant magic straight to your kitchen—no reservations required!
London’s Top Tips: For the best flavor, always opt for dry Marsala wine, as it provides a more authentic and balanced taste. Additionally, pounding the chicken thinly ensures even cooking and creates a beautifully crispy exterior while keeping the meat tender and juicy inside.
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Just about every dish I’ve ever tried at Olive Garden has been an instant hit with my taste buds (thank you Zesty Italian Dressing, Chicken Parmesan, and Zuppa Toscana Soup!), but their Chicken Marsala… *muah!* It’s what weeknight dinner dreams are made of!
This dish has that irresistible combination of melt-in-your-mouth chicken, savory mushrooms, and a rich Marsala wine sauce that will make you want to lick your plate. (And yes, I often do! lol) You could also serve it with a side of mashed potatoes to soak up all of that umami-goodness.
What is Chicken Marsala?
Chicken Marsala features thin, pan-fried chicken breasts simmered in a savory Marsala wine and mushroom sauce. The Marsala wine, a fortified wine from Sicily, adds a rich, fruity flavor that makes this dish truly special.
Why You’ll Love this Recipe
- Restaurant-quality at home. Tastes just like Olive Garden’s, with all the comfort of home cooking.
- Quick and easy. Ready in less than 30 minutes—perfect for any weeknight.
- Healthier option. Still rich and indulgent, but lighter on the calories and carbs.
- Simple yet elegant. Perfect for weeknight dinners or dinner parties alike.
- Easily customizable. Make a few simple swaps to create a gluten-free and/or dairy-free dinner option.
Ingredients You’ll Need
Notes about the ingredients needed for this Olive Garden Chicken Marsala recipe are below. Jump to recipe for the exact measurements.
- Chicken. Thinly pounded boneless, skinless chicken breasts cook evenly and give a crispy exterior. Chicken thighs can also be used for more flavor and tenderness.
- Flour. All-purpose flour helps create a light, crispy coating on the chicken when pan-fried.
- Butter/Oil. Use salted butter along with a high smoke point oil like extra-virgin olive oil or avocado oil to prevent burning while adding richness to the sauce.
- Mushrooms. White button, cremini, or shiitake mushrooms enhance the savory, umami flavors of the sauce, with shiitakes offering a more intense taste.
- Garlic. Freshly minced garlic is ideal, but you can substitute ⅛ teaspoon garlic powder per clove for convenience.
- Marsala Wine. Use dry Marsala wine for an authentic flavor—avoid sweet Marsala, which can overpower the dish.
- Broth. A good quality chicken broth forms the base of the sauce. You can also use vegetable broth for a lighter option.
- Half and half. Half and half adds richness to the sauce for a silky finish. Heavy cream will work for an even richer taste, or regular milk for a lighter dish.
- Herbs. Fresh thyme and parsley provide a bright, aromatic finish. Use dried thyme if necessary, but reduce the amount by half.
Dietary Substitutions
- Gluten-Free: Swap the all-purpose flour for a 1:1 gluten-free flour blend.
- Dairy-Free: Use a plant-based milk like oat or almond milk instead of cream, and substitute a dairy-free butter alternative for the richness in the sauce.
- Less sodium: Go for a reduced sodium or homemade chicken broth for more control.
- Lower-Carb: Replace the flour with almond flour.
How to Make Olive Garden Chicken Marsala
Here’s a quick overview of how to make this Olive Garden Chicken Marsala. Jump to recipe for the full detailed instructions.
- Prep the chicken. Lay a sheet of parchment paper on top of each of the chicken pieces, then use a meat mallet or rolling pin to pound the breasts to a 1-inch thickness.
- Dredge the chicken and sear. Whisk together the flour, salt, and pepper. Dredge each chicken breast in the flour mixture. Cook the chicken breasts in the olive oil and butter in a single layer in a skillet for 3 minutes on each side, or until an internal temperature of 165℉ is reached. Remove the chicken and set it aside.
- Cook the mushrooms and garlic, and deglaze. Add the remaining butter and the sliced mushrooms, then cook until slightly softened. Add the garlic and cook another 1-2 minutes. Pour in the Marsala wine and the broth, bring the liquid up to a boil.
- Reduce and simmer. Reduce the heat to medium-low, and simmer for 10-15 minutes, or until the volume has reduced by half. Add the half and half and thyme, salt to taste, and the pan-fried chicken breasts. Simmer for another 4-5 minutes, or until the chicken is just heated through.
Serve It Up!
Plate the chicken with a generous portion of sauce on top, and garnish with finely chopped fresh parsley. This brings a pop of color and a bright, peppery freshness to the dish.
It can also be served alongside any simple carb of choice to help round out the plate, including:
- Mashed potatoes
- Gnocchi
- Rice
- Your favorite pasta
Storage Instructions
- Storage: Let the Chicken Marsala cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 3 days.
- Freezing: Place the cooled chicken and sauce in a freezer-safe container and freeze for up to 3 months. When ready to use, let it thaw in the fridge overnight.
- Reheating: Warm the Chicken Marsala in a skillet over medium heat, adding a splash of broth to loosen the sauce. Alternatively, reheat it in the oven at 350°F for 15-20 minutes until heated through. Avoid microwaving, as it can dry out the chicken.
FAQs
This dish is most commonly served on its own, or alongside mashed potatoes or pasta. For that authentic Olive Garden experience, I’d recommend serving it alongside fettuccine alfredo.
For the best flavor, opt for a dry Marsala wine, known for its nutty and slightly fruity undertones. Avoid sweet Marsala, which is better suited for desserts, as it can overpower the savory balance of the dish.
If Marsala wine isn’t available, Madeira wine is your next best option, offering a similar depth of flavor since it’s also a fortified wine. For a non-alcoholic alternative, mix 4 parts white grape juice, 2 parts sherry vinegar, and 1 part vanilla extract to mimic the rich and complex taste.
If you prefer a thicker sauce, let it simmer a little longer until it reduces. You can also whisk in a small cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon water) to achieve your desired consistency.
Yes! Chicken thighs offer a richer flavor and stay incredibly tender. They work just as well as chicken breasts in this recipe, giving the dish a heartier, more succulent bite.
What to Serve with Chicken Marsala
This classic dish can pair well with a variety of different sides, to help bring that authentic restaurant experience at home:
- Potatoes: A side of creamy roasted garlic mashed cauliflower or Instant Pot Mashed Potatoes is a must!
- Soup: An accompanying cup of Italian Wedding Soup, Zuppa Toscana Soup, Olive Garden Minestrone, or Olive Garden Chicken Gnocchi Soup.
- Salads: A bright, acidic side salad made with Olive Garden Italian Dressing or Lemon Vinaigrette
- Vegetables: Lemon Garlic Roasted Asparagus, Italian Oven-Roasted Vegetables, Whole Roasted Cauliflower, or Sautéed Spinach.
You can also serve with a side of pasta or a crusty baguette, to soak up all the rest of that savory sauce.
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Olive Garden Chicken Marsala Recipe
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Ingredients
- 1 ½ pounds chicken breasts four 6-ounce portions
- ¼ cup all-purpose flour
- 1 teaspoon salt divided
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons salted butter divided
- 8 ounces baby bella mushrooms sliced
- 4 garlic cloves finely minced
- ¾ cup Marsala wine dry*
- ¾ cup chicken broth
- ½ cup half and half heavy cream or milk*
- 2 teaspoons thyme fresh
- Finely chopped fresh parsley optional
Instructions
- Cut the chicken into four 6-ounce portions. Using a meat mallet, pound the pieces to an even 1-inch thickness.
- In a shallow bowl, whisk together the flour, ¾ teaspoon salt, and ¼ teaspoon pepper. Dredge the chicken in the flour mixture, making sure each piece is evenly coated. Shake off any excess flour.
- Heat the olive oil and 1 tablespoon of the salted butter in a large skillet over medium heat. Once hot, add the chicken in a single layer, making sure the edges don’t touch. Cook for 4-5 minutes per side, or until the chicken is just cooked through.
- Remove the chicken from the skillet and add the remaining 1 tablespoon butter. Add the mushrooms and sauté for 2-3 minutes, then add the garlic and cook for 1-2 minutes more.
- Pour in the Marsala wine and broth. Scrape the bottom of the skillet to release any browned bits. Bring the sauce to a boil, then reduce the heat to medium-low. Simmer for 10-15 minutes, or until the liquid reduces by half.
- Stir in the half and half or milk, thyme, and ¼ teaspoon salt. Add the chicken back to the skillet and simmer for 4-5 minutes, or until the chicken is heated through.
- Serve over mashed potatoes, pasta, or your favorite side dish with freshly chopped parsley, if desired.
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Notes
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a skillet over medium heat, adding a splash of broth to loosen the sauce.
- Marsala Wine: Use dry Marsala for the best flavor. Cooking wine works but lacks the same depth.
- Half and Half: For a creamy but light balance, use half and half. Heavy cream is richer, while regular or plant-based milk works for a lighter option.
- Mushrooms: Baby bellas (cremini) were used during testing for their rich flavor, but white button mushrooms work just as well for a milder taste.
- Gluten-Free: Use a 1:1 gluten-free flour blend for dredging the chicken.
- Dairy-Free: Substitute plant-based milk for half and half, and use a dairy-free butter alternative to keep the sauce rich and flavorful.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
