Have you ever wished you could get restaurant-quality chicken marsala without the restaurant-quality price? With this recipe for Olive Garden-style chicken marsala, you can! You don’t even have to be the head cook at an Italian restaurant to make it.
This copycat Olive Garden Chicken Marsala recipe shows you exactly how to get juicy chicken and a silky, flavor-packed sauce in under 40 minutes. With a few simple techniques, you’ll avoid dry chicken and thin sauce and end up with a dish that tastes just as indulgent as the original.
Table of Contents
Why This Recipe for Olive Garden Chicken Marsala?
I’ll admit, I was skeptical at first, too! It also took me a few tries to get it exactly right. The trick is to find the right balance between “too dry” and “too watery,” which usually means getting the sauce right!
Now that I’ve gotten it down, though, it has become one of my favorite dishes to make on a random Saturday night or whenever I have company over. Some of my guests even thought I cheated and got the chicken from an actual Italian restaurant!
Equipment Needed
It’s likely that you already have most of these needed items in your kitchen. Never hurts to double-check, though. There have been times when I had to add aluminum foil to my shopping list before I got started.
- Large skillet
- Tongs
- Meat tenderizer or rolling pin
- Whisk
- Mixing bowls
- Measuring cups and spoons
- Plate for dredging
- Aluminum foil (to keep chicken warm)
Ingredients for Olive Garden Chicken Marsala
These are the ingredients you’ll likely want to add to your shopping list before you make chicken marsala. (Besides the wine, I have to pick up the flour at the grocery store most often because I also like to bake a lot!) It won’t surprise me if you already have most of them, though.
- chicken breasts, pounded to even thickness
- all-purpose flour
- olive oil
- unsalted butter
- onion
- fresh mushrooms
- dried thyme
- freshly ground black pepper
- dry Marsala wine
- chicken stock
- heavy cream
- Chopped fresh parsley for garnish.
Key Ingredient Roles in Olive Garden Chicken Marsala
Why these ingredients in particular? Well, each of them brings something unique to the recipe.
Chicken Breasts
4 chicken breasts
The chicken is probably obvious. No chicken, no chicken marsala. What you want to do is use the rolling pin or meat tenderizer to pound them into an even thickness. (I usually like to aim for about 1/2 to 3/4 inch to keep it from becoming too thin.)
All-Purpose Flour
1 cup all-purpose flour
Some people may be surprised that chicken marsala actually uses flour. However, this helps absorb the marsala sauce while the chicken marsala is cooking and transfers some of the flavor to the chicken.
Olive Oil
2 tablespoons olive oil
Olive oil replaces some of the butter when I’m browning the chicken. Olive oil has less unhealthy fat and more healthy fat.
Unsalted Butter
2 tablespoons unsalted butter
I use butter for browning the chicken and sautéing the mushrooms and onion to add a bit of a buttery flavor.
White Onion
1 medium white onion, sliced
The mild flavor of white onion perfectly complements the meaty flavor of the chicken and the more complex flavor of the marsala sauce.
Mushrooms
1 cup fresh mushrooms, sliced
Mushrooms have a mild, earthy flavor that goes well with a savory dish like chicken marsala. I usually go for button or baby Bella mushrooms. I have used enoki mushrooms for an especially fancy touch, too.
Dried Thyme
1/2 teaspoon dried thyme
Thyme can supplement a savory flavor with its earthy herbal flavor, with hints of lemon and wood. You can also use 1 1/2 teaspoons of fresh thyme if you want.
Freshly Ground Black Pepper
1/2 teaspoon freshly ground black pepper
Black pepper adds a little woody spiciness to any recipe. Of course, grinding enough of it for a recipe by hand can get a little tiring, so I like to have an automatic black pepper grinder on hand.
Marsala Wine
1 cup Marsala wine
This wine forms the base of the sauce for chicken Marsala. The thing to remember is that it does come in multiple varieties, including dry and sweet. I like to get a dry marsala wine for this recipe.
Chicken Stock
1 cup chicken stock
Chicken stock helps supplement the chicken flavor in this recipe, along with adding additional liquid to the sauce.
Heavy Cream
1/2 cup heavy cream
Heavy cream adds a creamy flavor and texture to the sauce.
Chopped Fresh Parsley
Fresh parsley makes an optional garnish that helps make chicken marsala visually appealing when you’re entertaining guests.
Printable Olive Garden Chicken Marsala Recipe Card
Equipment
- Large skillet
- Tongs
- Meat tenderizer or rolling pin
- Whisk
- Mixing bowls
- Measuring cups and spoons
- Plate for dredging
- Aluminum foil (to keep chicken warm)
Ingredients
- 4 chicken breasts, pounded to even thickness
- 1 cup of all-purpose flour for dredging
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1 medium onion, sliced
- 1 cup sliced fresh mushrooms
- ½ tsp dried thyme
- ½ tsp freshly ground black pepper
- 1 cup dry Marsala wine
- 1 cup chicken stock
- ½ cup heavy cream
- Chopped fresh parsley for garnish.
Instructions
- Begin by combining the flour, dried thyme, and freshly ground black pepper in a shallow dish. Dredge each chicken breast in the flour mixture, shaking off any excess flour.
- Heat the olive oil and 1 tbsp of unsalted butter in a large skillet over medium-high heat. Use the tongs to add the pieces of chicken. Cook until the chicken is lightly browned on each side, about 2-3 minutes per side. Use the tongs to flip them.Transfer the cooked chicken to a plate and cover to keep warm.
- Don’t clean the skillet quite yet! You’ll want those brown bits on the bottom. Melt the remaining butter in the same skillet. Add mushrooms and onions and sauté until golden brown and soft, about 2-4 minutes.
- Lower heat to medium-low. Pour in the Marsala wine. Let it simmer for about 10 minutes, scraping up the brown bits on the bottom of the skillet. This gets rid of the alcohol in the wine.
- Stir in the chicken stock and heavy cream, bring the mixture to a gentle simmer, and cook until the sauce thickens.
- Return the chicken to the skillet, spooning the sauce over the chicken, and cook until the chicken is cooked through. Occasionally spoon a little more sauce over the pieces to help with flavoring and to keep the chicken from drying out. When it’s done, an internal thermometer inserted into one of the chicken pieces should read 165 degrees Fahrenheit (74 Celsius).
- Arrange on plates with your favorite sides and parsley for garnish. Serve hot.
Step-by-Step Instructions for This Olive Garden Chicken Marsala Recipe
Now that we’ve got everything, let’s jump right into making it before we get any hungrier!
Step One: Dredge Chicken
Begin by combining the flour, dried thyme, and freshly ground black pepper in a shallow dish. Dredge each chicken breast in the flour mixture, shaking off any excess flour.
Step Two: Lightly Brown Chicken
Heat the olive oil and 1 tbsp of unsalted butter in a large skillet over medium-high heat. Use the tongs to add the pieces of chicken. Cook until the chicken is lightly browned on each side, about 2-3 minutes per side. Use the tongs to flip them.
I like to use tongs instead of a spatula to minimize surface contact with the meat whenever I do anything with dredged meat. That way, I don’t lose too much of the dredging to the utensil I use for it.
Transfer the cooked chicken to a plate and cover to keep warm.
Step Three: Sauté Mushrooms and Onions
Don’t clean the skillet quite yet! You’ll want those brown bits on the bottom. Melt the remaining butter in the same skillet. Add mushrooms and onions and sauté until golden brown and soft, about 2-4 minutes.
Step Four: Add Marsala Wine
Lower the heat to medium-low. Pour in the Marsala wine. Let it simmer for about 10 minutes, scraping up the brown bits on the bottom of the skillet.
What to know about cooking with wine: It is true that wine loses alcohol when cooked. However, it probably won’t lose all of it.
Step Five: Add Chicken Stock and Heavy Cream
Stir in the chicken stock and heavy cream, bring the mixture to a gentle simmer, and cook until the sauce thickens.
Step Six: Return Chicken to Skillet
Return the chicken to the skillet, spooning the sauce over the chicken, and cook until the chicken is cooked through. Occasionally, spoon a little more sauce over the pieces to help with flavoring and to keep the chicken from drying out. When it’s done, an internal thermometer inserted into one of the chicken pieces should read 165 degrees Fahrenheit (74 Celsius).
The USDA recommends that all poultry be cooked to at least 165 degrees for food safety reasons. The same is true for reheating leftovers!
Step Seven: Serve Hot
Arrange on plates with your favorite sides and parsley for garnish. Serve hot.
Nutritional Information for This Chicken Marsala Recipe
This approximate nutritional information is based on the recipe as shown. Exact amounts can vary depending on the amounts of each ingredient and substitutions. If you would like to explore the nutritional information of each ingredient, please visit the USDA’s FoodData Central database.
- Calories: 450 kcal per serving
- Total Fat: 18g
- Saturated Fat: 8g
- Cholesterol: 120mg
- Sodium: 390mg
- Total Carbohydrates: 22g
- Dietary Fiber: 1g
- Sugars: 5g
- Protein: 38g
Substitutions for Chicken Marsala
For a gluten-free version, use a gluten-free flour blend instead of all-purpose flour. I often like to go with the King Arthur brand gluten-free flour when I buy certified gluten-free flour because it’s easiest to estimate the amount of flour I need.
If you’re avoiding dairy, substitute the heavy cream with a plant-based cream alternative. I like to go with full-fat coconut milk or cream when I use a plant-based alternative to heavy cream. Yes, it may add a mild coconut flavor to your chicken marsala!
For those who do not consume alcohol, use a combination of white grape juice and a splash of sherry vinegar as a Marsala wine substitute.
Vegetarians might enjoy the Marsala sauce over a grilled portobello mushroom as an alternative to chicken. While it won’t taste quite the same as chicken Marsala, a portobello mushroom is the closest I’ve ever gotten to a hearty meat dish while still remaining vegetarian.
How to Store and Reheat
- Place any leftover Chicken Marsala in an airtight container and refrigerate for up to 3-4 days.
- For longer storage, freeze the dish in a covered airtight container for up to 3 months.
- To reheat, thaw in the refrigerator if frozen, then warm gently on the stove over low heat to maintain the quality of the sauce and chicken.
- If using a microwave, cover the dish and reheat on medium power to avoid drying out the chicken.
Frequently Asked Questions for This Chicken Marsala Recipe
This recipe sounds pretty straightforward, right? Of course, we do get questions about it, and we did our best to answer the most frequently asked questions here. If you think of one we haven’t answered yet, please ask in our comments section.
What type of Marsala wine is best for Chicken Marsala?
For Chicken Marsala, it’s best to use dry Marsala wine. Dry Marsala lends the dish its signature rich flavor without adding excessive sweetness, creating a balance that complements the savory elements of the chicken and mushrooms.
This fortified wine is key in achieving authentic taste in recipes like the Olive Garden Chicken Marsala and other classic chicken recipes.
What’s the difference between chicken piccata and Chicken Marsala?
The primary difference between Chicken Piccata and Chicken Marsala is their sauces and cooking methods. Chicken Piccata is typically made with a sauce of lemon, butter, and capers, while Chicken Marsala features a rich Marsala wine sauce with mushrooms.
Chicken Piccata often has a lighter, tangier flavor, whereas Chicken Marsala offers a deeper, umami-packed taste due to the Marsala wine and mushrooms. Both dishes use tender chicken, but their flavors reflect their unique sauce ingredients.
What is traditionally served with Chicken Marsala?
Traditionally, Chicken Marsala is served with starchy sides like fettuccine Alfredo, garlic mashed potatoes, or simple steamed vegetables to complement the rich flavors of the Marsala sauce.
These sides absorb the creamy Marsala wine sauce beautifully, making every bite a delightful combination of textures and flavors. Fresh parsley is often sprinkled on top as a garnish, adding a burst of color and freshness to the dish.
What is a substitute for Marsala sauce?
A good substitute for Marsala sauce combines chicken stock, a splash of sherry or a similar fortified wine, and a bit of cream to mimic the creamy texture. This mixture can be seasoned with sautéed mushrooms and garlic for depth.
While not identical, this alternative aims to effectively replicate the savory, slightly sweet profile of Marsala sauce, complementing dishes like pan-fried or breaded chicken cutlets.
Why did the chicken come out too dry?
The most common reason is that it got overcooked! I like to make sure it stays more or less covered with the sauce near the end of the cooking process, but it’s best to pull it off as soon as it reaches an internal temperature of 165 degrees Fahrenheit. They should be thin enough that it won’t take long!
Why is it important to make sure the chicken breasts are an even thickness before starting?
I’ll use the meat tenderizer on them for two reasons. First, the thickness should be even enough that they’ll cook evenly. Second, it helps tenderize the meat to make it more like the Olive Garden Chicken Marsala version.
More Olive Garden Copycat Recipes
With this Chicken Marsala in your rotation, building an entire Olive Garden-inspired meal becomes easy. Try pairing it with one of these restaurant favorites.
Olive Garden Italian Margarita Recipe
Olive Garden Meatball Recipe
Olive Garden Stuffed Mushrooms Recipe
Olive Garden’s Classic Lasagna Recipe
Olive Garden Shrimp Scampi Recipe
Mastering Chicken Marsala goes beyond following a recipe; it’s about embracing Italian cooking traditions and experimenting until the sauce and chicken harmonize. Employing devices like an Instant Pot can offer convenience, but the real art lies in balancing the Marsala wine and seasonings to achieve that authentic Italian flavor.
Tell Us How It Turned Out
Do you have any questions or feedback? Did you love this recipe, or did you come up with your own variation? Feel free to let us know in the comments!
