If you’re craving a delicious, restaurant-quality dish right at home, look no further than Olive Garden’s famous Stuffed Chicken Marsala! This savory dish features tender chicken breasts stuffed with creamy cheese and fresh herbs, then smothered in a rich Marsala wine sauce. Perfect for a date night or a family dinner, this recipe will impress anyone at your dinner table!
Ingredients
- 4 boneless, skinless chicken breasts
- 8 oz cream cheese, softened
- 1/4 cup fresh spinach, chopped
- 1/2 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- Salt and pepper, to taste
- 2 tbsp olive oil
- 1/2 cup flour (for dredging)
- 1 cup Marsala wine
- 1 cup chicken broth
- 2 tbsp butter
- 1/2 cup mushrooms, sliced
- Fresh parsley, for garnish
How To Make Olive Garden Stuffed Chicken Marsala
Instructions
- Prepare the Chicken:
- Preheat the oven to 375°F (190°C).
- Slice a pocket into each chicken breast, careful not to cut all the way through.
- Make the Stuffing:
- In a small bowl, mix the cream cheese, spinach, mozzarella, and Parmesan cheese. Add a pinch of salt and pepper for seasoning.
- Stuff the Chicken:
- Stuff each chicken breast with the cheese mixture and secure with toothpicks to keep it in place.
- Dredge the Chicken:
- Lightly dredge each stuffed chicken breast in flour, shaking off any excess.
- Cook the Chicken:
- Heat olive oil in a large skillet over medium-high heat. Brown the chicken on both sides until golden, about 4-5 minutes per side. Transfer to a baking dish.
- Prepare the Marsala Sauce:
- In the same skillet, melt the butter and sauté the mushrooms for 2-3 minutes. Add the Marsala wine and chicken broth, scraping up any brown bits from the pan. Let the sauce simmer for about 5 minutes to reduce slightly.
- Bake:
- Pour the Marsala sauce over the chicken breasts and bake in the oven for 20-25 minutes or until the chicken is fully cooked (internal temperature of 165°F).
- Serve:
- Remove the toothpicks from the chicken, garnish with fresh parsley, and serve hot with a side of pasta or vegetables.
Notes
- Substitutions
- Use spinach or arugula for a different flavor in the stuffing.
- If you don’t have Marsala wine, you can substitute with a dry white wine or a combination of red wine and a splash of brandy.
- Variations:
- Add sautéed onions to the Marsala sauce for extra depth of flavor.
- For a lighter version, use low-fat cream cheese and skip the flour dredging step.
Tips for Perfecting This Recipe
- Ensure the chicken is pounded to an even thickness before stuffing for more even cooking.
- Let the chicken rest for a few minutes after baking to keep it juicy.
- For extra flavor, use fresh herbs in the stuffing like thyme or basil.
FAQ
Q: Can I make this dish ahead of time?
A: Yes, you can stuff the chicken and prepare the sauce a day in advance. Store both in the fridge and bake them fresh when ready to serve.
Q: What sides go well with Stuffed Chicken Marsala?
A: Serve this dish with pasta, roasted vegetables, or a simple salad for a balanced meal.
Q: Can I freeze Stuffed Chicken Marsala?
A: Yes, freeze the stuffed chicken breasts before cooking. When ready to cook, bake directly from the freezer, but increase the cooking time by about 10 minutes.
Nutrition Facts (per serving)
- Calories: 400
- Protein: 40g
- Carbs: 10g
- Fat: 25g
- Fiber: 2g
- Sugar: 3g
Conclusion
Olive Garden Stuffed Chicken Marsala brings the rich, savory flavors of the restaurant into your own kitchen. With its creamy cheese filling and bold Marsala wine sauce, this dish is sure to impress. Ready to try it? Share your thoughts in the comments below and let us know how it turned out! Don’t forget to share this recipe with friends and family who love a good chicken dish
