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Copycat Olive Garden Stuffed Chicken Marsala

Cross section of Copycat Olive Garden Stuffed Chicken Marsala showing melted cheese and mushroom stuffing, topped with mushroom gravy.
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Make a close approximation of Olive Garden’s signature Stuffed Chicken Marsala at home, featuring chicken breasts stuffed with a creamy ricotta mixture and topped with a rich mushroom Marsala sauce.

Ingredients

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  • 4 boneless, skinless chicken breasts
  • 1 cup whole milk ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley
  • 1 large egg yolk
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 8 ounces cremini mushrooms, sliced
  • 1/2 cup dry Marsala wine
  • 1 cup chicken broth
  • 1/4 cup heavy cream
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit.
  2. In a small bowl, mix the ricotta cheese, Parmesan cheese, parsley, egg yolk, salt, and pepper to create the stuffing.
  3. Place each chicken breast between two sheets of plastic wrap. Pound the chicken to an even 1/4-inch thickness.
  4. Spoon about 1/4 of the cheese mixture onto the center of each pounded chicken breast. Fold the sides of the chicken over the filling, then roll tightly to seal the stuffing inside. Secure with toothpicks if necessary.
  5. In a shallow dish, mix the flour, salt, and pepper. Dredge each stuffed chicken breast lightly in the flour mixture, shaking off any excess.
  6. Heat the olive oil and butter in a large, oven-safe skillet over medium-high heat. Sear the stuffed chicken breasts for 3 to 4 minutes per side until golden brown.
  7. Transfer the skillet to the preheated oven. Bake for 15 to 20 minutes, or until the internal temperature reaches 165 degrees Fahrenheit. Remove chicken and set aside, keeping it warm.
  8. Place the skillet back on the stovetop over medium heat. Add the sliced mushrooms to the skillet and cook until they release their moisture and brown, about 5 minutes.
  9. Pour in the Marsala wine, scraping up any browned bits from the bottom of the pan. Let the wine reduce by half.
  10. Add the chicken broth and bring to a simmer. Cook for 5 minutes.
  11. Stir in the heavy cream. Whisk in the cornstarch slurry and cook until the sauce thickens slightly, about 1 minute. Taste and adjust seasoning.
  12. Remove the toothpicks from the chicken. Slice the chicken breasts diagonally and serve immediately topped generously with the mushroom Marsala sauce.

Notes

  • To prevent the stuffing from leaking during cooking, make sure you roll the chicken tightly and secure the seam well with toothpicks.
  • Use good quality, dry Marsala wine for the best sauce flavor. Do not substitute with sweet Marsala.
  • For extra flavor in the sauce, sauté 1 minced shallot with the mushrooms.

Nutrition

Find it online: https://whiskdaily.com/copycat-olive-garden-stuffed-chicken-marsala/