What 30-minute dinner dreams are made of!
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 this one… chef’s kiss! Chicken Marsala is what weeknight dinner dreams are made of.
It’s got tender, pan-fried chicken, sautéed mushrooms, and this rich, slightly sweet Marsala wine sauce that makes you want to lick the plate clean. (No shame, I’ve totally done it.) Bonus points if you serve it with mashed potatoes to soak up every last drop.
Why You’ll Love It:
- Restaurant vibes, but made at home in your comfies
- Ready in under 30 minutes
- Cozy and comforting, but not heavy
- Fancy enough for date night, easy enough for a random Tuesday
Ingredients and Substitutions
For the exact measurements and detailed instructions, you can see the recipe card below.
- 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.
- 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.
Step-by-step Instructions
See the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Prep and dredge 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.
Whisk together the flour, salt, and pepper. Dredge each chicken breast in the flour mixture.
Pro Tip: To ensure even cooking, make sure each chicken breast is of similar weight and pounded to the same thickness.
Sear chicken in a skillet.
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.
Pro Tip: For a crispy exterior, let the chicken fry undisturbed. This helps lock in moisture and creates a crust that soaks up the sauce perfectly.
Cook mushrooms, 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 wine and the broth, bring the liquid up to a boil.
Pro Tip: Use a flat whisk or wooden spoon to scrape up all those flavorful browned bits from the bottom of the pan while deglazing—they’re the key to a rich, flavorful sauce!
Reduce, simmer, and serve!
Reduce heat to medium-low, and simmer for 10-15 minutes, or until the liquid has reduced by half. Add the half and half, thyme, salt to taste, and the chicken. Simmer for another 4-5 minutes, or until the chicken is just heated through.
Plate the chicken with a generous portion of sauce on top, and garnish with finely chopped fresh parsley for a pop of color!
What to Serve with Chicken Marsala
This classic dish can pair well with a variety of different sides. Here are some of my favorites!
- 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 it up with a side of pasta or a crusty baguette, to soak up all the rest of that savory sauce.
FAQs
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.
Let it cool completely, then store in an airtight container in the fridge for up to 3 days. To freeze, place the chicken and sauce in a freezer-safe container for up to 3 months. Reheat gently in a skillet with a splash of broth or in the oven at 350°F for 15–20 minutes. (Skip the microwave—it can dry out the chicken!)
Tap stars to rate!
Olive Garden Chicken Marsala Recipe
email this recipe!
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.1 ½ pounds chicken breasts
- 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.¼ cup all-purpose flour, 1 teaspoon salt, ¼ teaspoon black pepper
- 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.2 tablespoons olive oil, 2 tablespoons salted butter
- 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.2 tablespoons salted butter, 8 ounces baby bella mushrooms, 4 garlic cloves
- 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.¾ cup Marsala wine, ¾ cup chicken broth
- 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.½ cup half and half, 2 teaspoons thyme
- Serve over mashed potatoes, pasta, or your favorite side dish with freshly chopped parsley, if desired.Finely chopped fresh parsley
Tap stars to rate!
Video
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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Growing up eating at Olive Garden was always such a treat! It wasn’t until I was older that I fell in love with their Chicken Marsala, and now we make it on the weekly! I cannot wait to hear what you think if you make it. I hope you love it as much as we do 🙂
XOXO
-London