Description
Make a homemade version of the popular Olive Garden Stuffed Chicken Marsala, featuring cheese-stuffed chicken breasts topped with a rich mushroom Marsala sauce.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 4 ounces cream cheese, softened
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- Salt and black pepper to taste
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup Italian seasoned breadcrumbs
- 1/4 cup olive oil for frying
- 1 tablespoon butter
- 8 ounces sliced cremini mushrooms
- 1/2 cup dry Marsala wine
- 1 cup chicken broth
- 1/4 cup heavy cream
- 1 teaspoon cornstarch mixed with 1 tablespoon cold water (slurry)
Instructions
- Preheat your oven to 375 degrees Fahrenheit.
- Butterfly each chicken breast by slicing horizontally almost all the way through, creating a pocket.
- In a small bowl, mix the cream cheese, mozzarella cheese, Parmesan cheese, and parsley. Season with salt and pepper.
- Spoon the cheese mixture evenly into the pocket of each chicken breast and close the opening. Secure with toothpicks if necessary.
- Set up a breading station: place flour on one plate, beaten eggs on a second, and breadcrumbs on a third.
- Dredge each stuffed chicken breast first in flour, shaking off excess. Dip into the egg, letting excess drip off. Finally, press firmly into the breadcrumbs to coat completely.
- Heat the olive oil in a large oven-safe skillet over medium-high heat. Sear the breaded chicken breasts for 3-4 minutes per side until golden brown.
- Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the internal temperature reaches 165 degrees Fahrenheit. Remove chicken and set aside.
- Prepare the sauce: Add butter to the same skillet. Add the sliced mushrooms and cook until they release their moisture and brown slightly, about 5 minutes.
- Pour in the Marsala wine and let it reduce by half, scraping up any browned bits from the bottom of the pan.
- Add the chicken broth and bring to a simmer. Cook for 5 minutes.
- Stir in the heavy cream and the cornstarch slurry. Cook, stirring constantly, until the sauce thickens enough to coat the back of a spoon. Season the sauce with salt and pepper.
- Remove toothpicks from the chicken. Slice the chicken breasts diagonally or serve whole. Spoon the Marsala sauce generously over the chicken.
Notes
- Serve this dish over cooked fettuccine pasta or creamy risotto for a complete meal, similar to the restaurant presentation.
- You can substitute ricotta cheese for cream cheese in the stuffing for a slightly different texture.
- Use fresh, good quality Marsala wine for the best sauce flavor.
- Prep Time: 20 min
- Cook Time: 40 min
- Category: Dinner
- Method: Baking and Pan-Frying
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 stuffed chicken breast with sauce
- Calories: 550
- Sugar: 5
- Sodium: 650
- Fat: 30
- Saturated Fat: 14
- Unsaturated Fat: 16
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 2
- Protein: 55
- Cholesterol: 180