If you have never cooked with Marsala wine, you are in for a treat. This slightly sweet cooking wine makes sauces taste amazing. It is no wonder this is an Olive Garden signature dish! Chicken Marsala is topped with sliced onions and mushrooms and bathed in the most exquisite sauce!
What Goes Into Olive Garden Chicken Marsala?
To make this iconic dish, you will need:
- Boneless, skinless chicken breasts
- All-purpose flour
- Italian seasoning
- Dry parsley (you can use fresh)
- Olive oil
- Butter
- Mushrooms
- Yellow onion
- Marsala wine
- Salt and pepper
How Can I Recreate Olive Garden’s Chicken Marsala?
Gather and prepare all ingredients, then follow these simple steps:
- Pound the chicken breasts thin using a meat mallet and placing them between two pieces of plastic wrap. Pat them dry using paper towels.
- Prepare the flour for dredging by mixing it in a shallow dish with the Italian seasoning, dry parsley, salt, and pepper.
- Place the chicken breasts one by one into the seasoned flour (cover them on both sides), and remove the excess.
- Melt the butter with the olive oil in a large skillet over medium-high heat and brown the chicken breasts for about 2 minutes on each side.
- Place the sliced onions and mushrooms over the chicken breasts, pour in the wine, put the lid on, and simmer for 15 minutes. Add salt and pepper to taste.
Does Chicken Marsala Freeze Well?
Yes it does. Wait for the chicken breasts to cool down completely, place them in an airtight container and in the freezer for up to 4 months. To reheat, let them thaw and then reheat in the microwave or on the stove top.
Other Chicken Entree Recipes For You:
- Easy Butter Chicken Recipe
- Lemon Butter Chicken
- Creamy Herb Chicken Recipe
- Creamy Tuscan Garlic Chicken
- French Onion Chicken Recipe
Chicken Marsala (Olive Garden)
If you have never cooked with Marsala wine, you are in for a treat. This slightly sweet cooking wine makes sauces taste amazing!
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Servings: 4
Calories: 443kcal
Ingredients
- 4 boneless, skinless chicken breasts
- ½ all-purpose flour
- 1 tsp Italian seasoning
- 1 tsp dried parsley
- 1 tsp salt
- ½ tsp freshly ground pepper
- 2 tbsp olive oil
- 3 tbsp butter
- 2 cups sliced mushrooms
- ½ yellow onion, sliced
- 1 cup Marsala wine
- More salt and pepper to taste
Instructions
- Pound the chicken breasts thin using a meat mallet and placing them between two pieces of plastic wrap. Pat them dry using paper towels.
- Prepare the flour for dredging by mixing it in a shallow dish with the Italian seasoning, dry parsley, salt, and pepper.
- Place the chicken breasts one by one into the seasoned flour (cover them on both sides), and remove the excess.
- Melt the butter with the olive oil in a large skillet over medium-high heat and brown the chicken breasts for about 2 minutes on each side.
- Place the sliced onions and mushrooms over the chicken breasts, pour in the wine, put the lid on, and simmer for 15 minutes. Add salt and pepper to taste.
Notes
- Shake the excess flour off the chicken breasts before browning them to prevent excess bits and pieces of flour from burning and stick to the bottom of the skillet.
- Make sure the skillet is hot before adding the olive oil and the butter, and make sure they are hot before placing the chicken breasts in the skillet.
- For proper browning, do not move the chicken breasts for the first 2 minutes.
Nutrition
Calories: 443kcal | Carbohydrates: 17g | Protein: 40g | Fat: 20g
