Original Post: https://www.evolvingtable.com/chicken-marsala/
Olive Garden Chicken Marsala Recipe
Craving Olive Garden's Chicken Marsala? You’ll love how easy it is to recreate this iconic dish at home—using just one pan and in under 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.
Servings: 4 servings
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
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
