Olive Garden Chicken Marsala
Tender, golden-brown chicken breasts in a rich, savory Marsala wine and mushroom sauce — this restaurant favorite comes together in one pan in under an hour with simple ingredients.
Equipment
- Large stainless steel or cast iron skillet - 12-inch / 30cm recommended
- Meat mallet or rolling pin
- Plastic wrap or gallon zip-lock bag - for pounding chicken
- Shallow dish or plate - for dredging
- Measuring cups and spoons
- Sharp chef's knife
- Cutting board
- Tongs or spatula
- Wooden spoon or heat-safe silicone spatula
- Ladle or large spoon - for serving
Ingredients
- 4 boneless, skinless chicken breasts - about 2 lbs or 900g, pounded to 1/4-inch thickness
- 1/2 cup all-purpose flour - 65g
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 2 tablespoons olive oil - 30ml
- 3 tablespoons unsalted butter - 42g, divided
- 8 ounces cremini or baby bella mushrooms - 225g, sliced
- 1 small shallot - finely minced
- 3 cloves garlic - minced
- 3/4 cup dry Marsala wine - 180ml
- 1/2 cup chicken broth - 120ml
- 1/2 cup heavy cream - 120ml
- 1 teaspoon brown sugar - optional, replicates Olive Garden's slight sweetness
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 2 tablespoons fresh flat-leaf parsley - chopped, for garnish
- Freshly grated Parmesan cheese - for serving
For Serving
- Pasta - fettuccine, angel hair, or spaghetti, cooked al dente (optional)
- Garlic mashed potatoes - or regular mashed potatoes (optional)
- Crusty Italian bread - for mopping up sauce (optional)
Instructions
- Place each chicken breast between plastic wrap or in a zip-lock bag and pound to 1/4-inch thickness. Pat dry with paper towels.
- In a shallow bowl, combine flour, salt, pepper, and oregano. Dredge each chicken breast in the flour mixture, shaking off excess.
- Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Sear chicken 3-4 minutes per side until golden, then transfer to a plate.
- Reduce heat to medium. Melt remaining butter, add mushrooms in a single layer, and cook 4-5 minutes until golden. Add shallot and cook 2 minutes, then add garlic and cook 30 seconds.
- Pour in Marsala wine and scrape up browned bits from the pan. Simmer vigorously for 3-4 minutes until reduced by half.
- Stir in chicken broth, heavy cream, brown sugar, Dijon mustard, and Worcestershire sauce. Bring to a gentle simmer and season with salt and pepper to taste.
- Nestle the chicken back into the skillet, spoon sauce over the top, and cover. Simmer on medium-low for 10-15 minutes until chicken reaches 165°F and sauce has thickened.
- Garnish with fresh parsley and freshly grated Parmesan. Serve immediately over pasta, mashed potatoes, or rice.
Notes
- Pound evenly: This is the single most important step. Unevenly thick chicken will cook unevenly, with overcooked edges and undercooked centers.
- Use real Marsala wine: Marsala cooking wine contains added salt and preservatives that muddy the flavor. A genuine dry Marsala wine produces a far more complex, balanced sauce.
- Pat chicken dry: Moisture is the enemy of a good sear. Take 30 seconds to pat the chicken dry with paper towels before dredging.
- Don't crowd the pan: Cook chicken in batches if your skillet isn't large enough. Crowding traps steam and prevents browning.
- Don't stir the chicken while searing: Let it sit undisturbed to develop a deep golden crust.
- Adjust the sauce: Taste and adjust before serving. Add a pinch more sugar if it tastes too sharp, or a squeeze of lemon juice if it tastes flat.
- Make it without cream: For a lighter version, skip the heavy cream and use extra chicken broth instead. Add a cornstarch slurry if a thicker sauce is desired.
- Storage: Store in an airtight container in the refrigerator for up to 3-4 days, or freeze for up to 2-3 months. Reheat gently on the stovetop with a splash of broth or cream.
- Substitute chicken thighs: Boneless, skinless chicken thighs work beautifully and are more forgiving. Pound them to an even thickness just like the breasts.
- Non-alcoholic version: Replace Marsala wine with 1/2 cup white grape juice, 1 tablespoon sherry vinegar, and a splash of vanilla extract.