Olive Garden Stuffed Chicken Marsala: A Delicious Italian Classic at Home

I still remember first tasting Olive Garden’s Stuffed Chicken Marsala. It was my Mom’s birthday dinner, and after a long debate about where to eat, we settled on Olive Garden. Always one to try something new, I skipped my usual Fettuccine Alfredo and ordered their stuffed chicken. I was instantly hooked by one bite of that tender chicken filled with melted cheese and sun-dried tomatoes, all smothered in that rich mushroom Marsala sauce.

That was many years ago, and I’ve spent countless hours perfecting this copycat recipe since then. Today, I’m thrilled to share how to create this restaurant favorite in your kitchen without waiting for a table or paying restaurant prices!

What Makes This Dish Special

Olive Garden’s Stuffed Chicken Marsala combines the best of Italian-American cuisine: tender chicken breasts stuffed with a savory mixture of cheeses, garlic, and sun-dried tomatoes, all topped with a rich mushroom Marsala sauce. This Sicilian-inspired dish delivers incredible flavor in every bite and looks impressive enough for special occasions while being simple enough for a weeknight dinner.

Ingredients You’ll Need

For the Stuffed Chicken:

• Chicken breasts – Provide the protein base and serve as the vessel for the delicious stuffing
• Mozzarella cheese – Creates a melty, stretchy texture inside the chicken
• Parmesan cheese – Adds a sharp, salty flavor to the stuffing mixture
• Fontina cheese – Contributes a creamy, buttery richness to the filling
• Sun-dried tomatoes – They offer bright, concentrated tomato flavor and a chewy texture
• Garlic – Provides aromatic depth to the stuffing
• Basil – Adds fresh herbal notes that complement the tomatoes
• Green onions – They give a mild onion flavor without overpowering the other ingredients
• Salt – Enhances all the flavors in the stuffing
• Black pepper – Adds subtle heat and depth

For the Marsala Sauce:

• Fresh parsley – Brightens the finished dish and adds color
• Butter – Creates the base for the sauce and adds richness
• Mushrooms – provide earthy flavor and meaty texture
• Marsala wine – Gives the sauce its signature caramelized, nutty flavor
• Heavy cream – Creates a silky, luxurious texture
• Chicken broth – Adds savory depth while thinning the sauce to the right consistency
• Corn starch – Helps thicken the sauce to the perfect coating consistency

What is Marsala?

Marsala is a fortified wine from Sicily. It is perfect for creating rich caramelized sauces with a nutty flavor. There are two basic kinds: dry and sweet.

• Dry Marsala is used for savory entrées, where it adds its distinctive nutty flavor and caramelization to meat dishes. (I recommend the dry Marsala for this recipe.)
• Sweet Marsala is suited to make very sweet and viscous sauces. It’s used for desserts like zabaglione and some chicken and pork dishes that require a sweet sauce.

You can substitute the dry variety for sweet Marsala, but it’s best not to do the other way around. Read more about Marsala.

Marsala Substitutes

If you don’t want to buy a bottle of Marsala and have these other ingredients on hand, you can substitute the Marsala for the following:

• Dry sherry.
• 1/2 dry sherry and 1/2 sweet vermouth.
• 1/4 cup dry white wine mixed with one teaspoon of brandy.
• If you don’t want to use alcohol, try the following: 1/4 cup of white grape juice plus 1 tablespoon of vanilla extract plus 2 tablespoons of sherry vinegar.

Step-by-Step Instructions

Preparing the Chicken

1. Preheat your oven to 200°F (to keep chicken warm during assembly).
2. Split the chicken breasts in half horizontally.
3. Season chicken with salt and pepper.
4. Add olive oil to a skillet and sauté chicken over medium heat for about 4-6 minutes on each side until almost cooked through.
5. Set chicken aside and match up the pieces for assembly.

Making the Cheese Filling

6. In a small bowl, combine mozzarella, Parmesan, and Fontina cheeses, chopped sun-dried tomatoes, minced garlic, chopped basil, and sliced green onions.
7. Stir the mixture well until fully combined.
8. Place a couple of tablespoons of the cheese mixture between two matched pieces of cooked chicken.
9. Place the stuffed chicken onto a baking pan.
10. Brush a little olive oil on the top piece of chicken to prevent it from drying out.
11. Place the pan in the preheated oven to keep warm while you prepare the sauce.

Making the Mushrooms

12. In a separate skillet, add butter and allow it to melt.
13. Add the mushrooms to the melted butter.
14. Season mushrooms with a small pinch of salt and black pepper.
15. Sauté mushrooms until they begin to brown.

Making the Marsala Sauce

16. Use the same pan the chicken was cooked in – do not wipe out the pan.
17. Add flour and butter to the skillet and cook for about 1 minute on medium heat.
18. Add Lambrusco brand dry Marsala wine and stir until the sauce thickens.
19. Add heavy cream and allow the sauce to reduce.
20. Season with salt and pepper to taste.
21. Add the sautéed mushrooms to the wine sauce and stir to combine.

Final Assembly and Serving

22. Place a stuffed chicken breast onto a plate.
23. Spoon the Marsala mushroom sauce over the chicken.
24. Serve immediately.

Storage & Reheating Instructions

Refrigerating

Store leftover chicken and sauce separately in airtight containers for up to 3 days.

Freezing

Freeze cooked chicken (without sauce) for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheating

For best results, reheat chicken in a 325°F oven covered with foil until warmed through (about 15-20 minutes). Reheat sauce in a saucepan over low heat, adding a splash of cream or broth if needed to restore consistency.

Love Olive Garden? Be sure to check out these copycat recipes

• Pasta and Shrimp Alfredo
• Olive Garden Lemon Chicken
• Olive Garden Italian Dressing
• Spicy Alfredo Sauce
• Olive Garden Pasta Recipes

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