Chicken Marsala is just one of many copycat recipes from Olive Garden that are incredibly easy to recreate at home! Tender pan-fried chicken breasts are smothered in a creamy sauce packed with the complex flavors of Marsala wine and earthy mushrooms. By learning how to make it, you can bring a deceptively healthy Italian restaurant experience straight to the dinner table in under 30 minutes.

Mushroom Chicken Marsala is served on a plate for a copycat Olive Garden recipe.

Eating out is always a treat, but too frequently, high prices and even higher calorie counts at restaurants give good reason for pause.

For this reason, I LOVE to recreate some of our favorite Olive Garden recipes at home – including their Zesty Italian Dressing, their Chicken Parmesan, and their Zuppa Toscana Soup.

My challenge this week was to recreate a healthy alternative to Olive Garden’s Chicken Marsala, WITHOUT sacrificing that restaurant-quality flavor! Able to be thrown together in less than 30 minutes, this dish is perfect for everything from a weeknight meal with the family to an elegant dinner party with friends.

Skillet-fried chicken breasts and a hearty serving of mushrooms serve as the perfect low-carb base to soak up the fruity, savory flavors of this Marsala wine sauce.

To make it healthier, we’ve replaced the usual heavy cream with a full-fat, plant-based milk and added in more mushrooms to really bump up the vegetables and umami flavors of the sauce.

What is Chicken Marsala?

Chicken Marsala consists of thinly pounded chicken breast, covered in flour and pan fried, then simmered in a savory, creamy sauce of mushrooms and Marsala wine. It is often served alongside mashed potatoes or pasta.

But to fully appreciate this dish, we should first know the origin of the wine from which it gets both its name and its characteristically complex, fruity flavor.

Marsala is a fortified wine – wine supplemented with another spirit, usually brandy – which originates from the city of Marsala in Sicily, Italy. Marsala sauce is believed to have been invented with the arrival of French chefs to Sicily in the 1800s, in an attempt to elevate the local cuisine.

Chicken breasts, mushrooms, milk, broth, flour, marsala wine, salt, garlic, butter, and seasonings are the ingredients for this recipe.

Ingredients

The simple ingredients you need to make this Olive Garden Chicken Marsala recipe include:

  • Chicken. Boneless, skinless chicken breasts, pounded thin, are the best cut for this recipe for their versatility and ease of preparation. Chicken thighs may also be used as an alternative with more flavor and tenderness.
  • Flour. All-purpose flour or a 1-to-1 gluten-free flour blend is used to dredge the chicken and ensures an even, crispy coating while frying.
  • Butter/Oil. Use a good quality salted butter and extra-virgin olive oil or avocado oil where possible, to bring flavor and richness to the sauce in lieu of heavy cream. An oil with a high smoke point prevents burning while the butter adds flavor.
  • Mushrooms. Most small mushrooms commonly available at any grocery store can be used for this recipe. White button mushrooms are the most mild and versatile, creminis have a slightly deeper flavor, and shiitakes bring a strong umami element.
  • Garlic. Freshly crushed garlic clove amps up the Italian flavors of this dish while incorporating fully into the sauce in a way minced or sliced garlic can’t. For each clove, ⅛ teaspoon of garlic powder may be substituted.
  • Marsala wine. Take care while choosing which Marsala wine to use for this dish. They can vary greatly from one kind to the next, so opt for a dry Marsala rather than a sweet one.
  • Broth. A good quality chicken broth is used as the base of this sauce, and to scrape up all the crispy bits at the bottom of the pan after frying the chicken. As a healthier alternative, vegetable or reduced-sodium broth can be used.
  • Milk. Traditionally, heavy cream is used to make this dish, but for a healthier, dairy-free alternative, a plant-based option like oat milk is recommended. Almond or cashew milk can also be used, to help bring out the nutty undertones of the sauce.
  • Herbs. Fresh or dried thyme is used to bring an aromatic note to the sauce as it cooks. If using dried, be sure to reduce the amount used by at least half. Using fresh, chopped parsley for the final garnish is recommended, as it adds a bright, peppery note without being overpowering, like the dried kind.

How to Make Chicken Marsala

Despite the complexity of flavor that this recipe brings, it’s deceptively simple to make at home if you have made any other kind of pan-fried chicken or simmer sauce before. 

The basic steps for making Olive Garden Chicken Marsala are as follows:

Prep the Chicken

Cut the chicken into four equal 6-ounce portions, to make for even servings and to allow them to cook at a similar rate.

Lay a sheet of parchment paper on top of each of the chicken pieces to keep their juices and mess contained. Then use a meat mallet or rolling pin to pound the breasts to a 1-inch thickness. This also allows for even cooking throughout.

Coat and Sear

Whisk together the flour, salt, and pepper. Dredge each chicken breast generously on all sides in the flour mixture, gently shaking off the excess.

Add the olive oil and butter to a large skillet, and bring up to medium heat for a few minutes.

Cook the chicken breasts in a single layer for 3 minutes on each side, or until an internal temperature of 165 degree Fahrenheit is reached. Remove the chicken and set it aside, covered with foil to retain heat while making the sauce.

Saute and Deglaze

Add the remaining butter and the sliced mushrooms, and sauté for 2-3 minutes until slightly softened. Add the garlic, and sauté another 1-2 minutes, or until the garlic is fragrant.

Pour in the Marsala wine and the broth, using a whisk to scrape the flavor-packed crispy bits from the bottom of the pan, incorporating them into the sauce. 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. This allows the sauce to thicken, and the flavors to meld together.

Add the milk 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. This prevents the chicken becoming tough and overcooked.

Chicken is added back to the pan.

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, pasta, or rice.

30-Minute Chicken Marsala is made in a pan on the stove.

Meal Prep and Storage

  • To Prep-Ahead: Portioning and pounding the chicken ahead will help save time and mess while cooking. The mushrooms and thyme can also be washed and chopped ahead.to save on prep time.
  • To Store: Store leftovers in an airtight container in the fridge for up to 3-4 days.
  • To Freeze: Store leftovers in an airtight, freezer-safe container in the freezer for up to 3-4 months.
  • To Reheat: Thaw leftovers in the fridge overnight if frozen, then remove from the fridge an hour before reheating, to start coming to room temperature. This keeps the chicken from getting tough with excessive reheating. Reheat the chicken in a skillet over medium-low heat, just long enough to warm it through. Keep it covered with a lid to help the dish retain heat and moisture. A few tablespoons of water or broth may need to be added to the sauce to bring it to the right consistency.

Dietary Modifications

The recipe you’ll find below is already low-carb as written. Here are some adjustments and substitutions you can make to help it fit your other dietary requirements:

  • Gluten-Free: Replace the dredging flour with a gluten-free variety.
  • Dairy-Free: Replace the milk and butter with plant-based alternatives.
  • Keto: Replace the dredging flour with almond flour, which is low in carbs and brings a nice boost of protein.
  • Less Sodium: Use a reduced-sodium or homemade chicken broth, for more control.
  • Extra Nutrition: Add more mushrooms for extra protein and a hearty serving of vitamins B and D, as well as potassium.

FAQs

What should I serve with Chicken Marsala?

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.

What kind of Marsala wine should I use for Chicken Marsala?

Marsala wine can vary greatly in taste from one kind to the next, but seeking out a dry Marsala with nutty and fruity undertones would be your best bet for this dish. Save the sweet Marsala for drinking straight, or for use in a dessert.

What can I substitute for Marsala wine?

If you are unable to use Marsala, then Madeira wine would be your best secondary option as it’s also a fortified wine that is nearly identical in flavor to Marsala. For a non-alcoholic option, it is recommended to use 4 parts white grape juice, 2 parts of sherry vinegar, and 1 part of vanilla extract.

Creamy Marsala sauce is served with the Chicken Marsala.

Expert Tips and Tricks

  • Weigh it out. Ensuring that each chicken breast is the same weight and thickness will guarantee each piece cooks throughout at the same rate.
  • Let it crisp. Leave the chicken undisturbed as it fries to ensure a crusty sear on each side – this will lock in the moisture and add a nice coating that will soak up the sauce later.
  • Scrape it up. Using a flat whisk can help to ensure every bit of that delicious, flavor-packed crust gets scraped up from the bottom of the pan while deglazing.
  • Give it time. Allow the sauce as long as it needs to thicken up while reducing, especially before adding in your milk, which will thin it back out a bit.
  • Watch the salt. Take care with how much salt is added at each stage – homemade or low-sodium broth may be preferable so you can control the level of sodium going into the dish.

Make it a Meal

This classic dish can pair well with a variety of different sides, to help bring that authentic restaurant experience at home:

An accompanying cup of Italian Wedding Soup or Zuppa Toscana Soup

A bright, acidic side salad made with Olive Garden Italian Dressing or Lemon Vinaigrette

Lemon Garlic Roasted Asparagus, Italian Oven-Roasted Vegetables, Whole Roasted Cauliflower, or Southern Collard Greens.

Or a crusty baguette, to soak up all the rest of that savory sauce.

More Chicken Recipes

Make the most of the poultry aisle at the grocery store with these delicious recipes:

Chick-fil-a Nuggets Recipe

P.F. Chang’s Chicken Lettuce Wraps

Homemade Chicken Pot Pie

Easy Lemon Chicken Piccata

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5 from 5 votes

Olive Garden Chicken Marsala Recipe

Olive Garden Chicken Marsala is just one of many copycat recipes from Olive Garden that’s incredibly easy to recreate at home! Tender pan-fried chicken breasts are smothered in a creamy plant-milk based sauce, packed with the complex flavors of Marsala wine and earthy mushrooms.
The best copycat Chicken Marsala is shown in a pan on the counter.
Yield 4 servings
Prep 5 minutes
Cook 25 minutes
Total 30 minutes
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Ingredients 

  • 1 ½ lbs. chicken breasts cut into four 6-ounce portions
  • ¼ cup flour all purpose or a gluten-free 1-to-1 blend
  • 1 tsp. salt to taste
  • ¼ tsp. black pepper
  • 2 Tbsp. oil avocado or olive
  • 2 Tbsp. butter divided
  • 8 oz. mushrooms sliced
  • 4 cloves garlic crushed
  • ¾ cup Marsala wine
  • ¾ cup chicken broth regular sodium
  • ½ cup milk or a plant-based alternative
  • 2 tsp. thyme fresh
  • Parsley finely chopped

Instructions 

  • Cut chicken into four 6-ounce pieces. Using a meat mallet, pound chicken breasts until they are 1 inch thick.
    1 ½ lbs. chicken breasts
  • In a shallow mixing bowl, whisk together the flour, ¾ teaspoon salt, and ¼ teaspoon pepper. Dredge the chicken breasts in the flour, being sure to coat all sides.
    ¼ cup flour, 1 tsp. salt, ¼ tsp. black pepper
  • Add 2 tablespoons of oil and 1 tablespoon of butter to a stainless steel skillet over medium heat. Wait a few minutes for it to heat up and then add the chicken breasts in a single layer, trying not to let any of the edges touch. Cook for 3 minutes per side, or until just cooked through.
    2 Tbsp. oil, 2 Tbsp. butter
  • Remove the chicken from the skillet and add the remaining tablespoon of butter along with the sliced mushrooms. Sauté for 2-3 minutes. Add garlic and continue sautéing for another 1-2 minutes.
    2 Tbsp. butter, 8 oz. mushrooms, 4 cloves garlic
  • Pour in the Marsala wine and broth. Scrape the bottom of the pot to release any bits or pieces that might be stuck. Bring the liquid to a boil and then reduce to medium-low. Simmer for 10-15 minutes or until it reduces by half.
    ¾ cup Marsala wine, ¾ cup chicken broth
  • Pour in milk and add in thyme, ¼ teaspoon of salt, to taste, and the chicken breasts. Simmer for 4-5 minutes, or until the chicken is heated through.
    ½ cup milk, 2 tsp. thyme
  • Serve with finely chopped fresh parsley and enjoy!
    Parsley
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5 from 5 votes

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Notes

Meal Prep and Storage

Since time is valuable, you can feel good about this preparing this 30 minute dish. Also, consider a few steps you can do beforehand to save even more time.
  • To Prep-Ahead: Buy equally sized or pre-weighed chicken breasts ahead, to save you some of the time and effort of making sure each piece is equal. Buy pre-washed and sliced mushrooms as well, to cut down on prep time.
  • To Store: Store leftovers in an airtight container in the fridge for up to 3-4 days.
  • To Freeze: Store leftovers in an airtight freezer-safe container in the freezer for up to 3-4 months.
  • To Reheat: Allow to thaw in the fridge overnight, then remove from the fridge an hour before reheating. This will prevent the chicken getting tough with excessive reheating. Reheat the chicken in a skillet over medium-low heat just long enough to warm through, covered with a lid to retain moisture. A few tablespoons of water or broth may need to be added to the sauce to bring it to the right consistency.

Expert Tips and Tricks

  • Weigh it out. Ensuring that each chicken breast is the same weight and thickness will guarantee each piece cooks throughout at the same rate.
  • Let it crisp. Leave the chicken undisturbed as it fries to ensure a crusty sear on each side – this will lock in the moisture and add a nice coating that will soak up the sauce later.
  • Scrape it up. Using a sauce whisk can help to ensure every bit of that delicious, flavor-packed fond gets scraped up from the bottom of the pot while deglazing.
  • Give it time. Give the sauce as long as it needs to thicken up while reducing, especially before adding in your milk, which will thin it back out a bit.
  • Watch the salt. Take care with how much salt is added to the sauce at each stage – homemade or low-sodium broth may be preferable so you can control the level of sodium going into the dish.
  •  

Nutrition

Calories: 435kcal, Carbohydrates: 16g, Protein: 39g, Fat: 19g, Saturated Fat: 5g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 125mg, Sodium: 917mg, Potassium: 919mg, Fiber: 2g, Sugar: 5g, Vitamin A: 356IU, Vitamin C: 11mg, Calcium: 40mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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