Olive Garden Chicken Marsala Recipe

Original Post: https://www.evolvingtable.com/?p=39245

The best copycat Chicken Marsala is shown in a pan on the counter.

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.

Prep Time5

Cook Time25

Total Time30

Course: Dinner, main dish

Cuisine: Italian

Servings: servings

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

Video

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