Olive Garden Chicken Marsala Recipe
A classic Olive Garden Chicken Marsala recipe featuring tender chicken breasts sautéed with mushrooms and onions in a rich Marsala wine sauce, perfect for an elegant yet easy dinner.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Ingredients
Scale
Chicken and Coating
- 4 skinless boneless chicken breasts
- ½ cup all-purpose flour
- 1 teaspoon Italian seasoning
- 1 teaspoon dried parsley
- 1 teaspoon salt
- ½ teaspoon pepper
Cooking and Sauce
- 2 tablespoons olive oil
- 3 tablespoons butter
- 2 cups mushrooms, sliced
- ½ yellow onion, sliced
- 1 cup Marsala wine
- Salt and pepper to taste
Instructions
- Prepare the Chicken: Place the chicken breasts between two pieces of plastic wrap and pound them thin to ensure even cooking. Then, pat the chicken dry thoroughly using paper towels to help the coating stick better.
- Mix the Flour and Seasoning: In a shallow dish, combine the all-purpose flour, Italian seasoning, dried parsley, salt, and pepper. This seasoned flour mixture will coat the chicken, infusing it with vibrant flavors.
- Coat the Chicken: Lightly coat each chicken breast on both sides with the seasoned flour mixture, shaking off any excess flour to prevent clumping and burning during cooking.
- Brown the Chicken: In a large skillet, heat the olive oil and butter over medium heat. Add the chicken breasts and brown them for about 2 minutes on each side until they develop a nice golden crust.
- Add Mushrooms and Onions: To the skillet with the browned chicken, add the sliced mushrooms and yellow onions, distributing them evenly around the chicken pieces.
- Simmer with Marsala Wine: Pour the Marsala wine into the skillet. Cover the pan and simmer everything together for 15 minutes, allowing the flavors to meld and the chicken to cook through.
- Season and Serve: After simmering, taste the sauce and add salt and pepper to your preference. Serve hot with the luscious mushroom and wine sauce spooned over the chicken.
Notes
- For extra tenderness and flavor, pound the chicken evenly to about ½ inch thickness.
- If you prefer, boneless skinless thighs can be used as a substitute for chicken breasts.
- Be sure to use dry Marsala wine intended for cooking, available at most grocery stores.
- This dish pairs beautifully with mashed potatoes, pasta, or steamed vegetables.
- Leftovers can be refrigerated for up to 3 days and reheated gently on stovetop.
Keywords: Chicken Marsala, Olive Garden recipe, Italian chicken dish, mushroom sauce, Marsala wine chicken
