A quick and easy copycat recipe for Olive Garden Chicken Marsala Recipe. Crispy breaded chicken cutlets in a rich and creamy mushroom marsala wine sauce.
Serve the chicken marsala with homemade breadsticks for a complete meal.
If you like Olive Garden then you need to try our other copycat recipes like our Chicken Scampi or the classic Pasta fa*gioli soup.
OLIVE GARDEN CHICKEN MARSALA-
This SIMPLE 30-minute Italian dish is our favorite! From the tender crispy chicken to the creamy marsala wine sauce and mushrooms, this recipe is absolutely delicious!
SERVING IDEAS-
There are several dishes that pair great with this simple yet hearty dish. Here are some of our favorite sides to serve with this dish:
- PASTA– This chicken marsala is GREAT when serving over tender and buttery noodles.
- RICE– You can serve the chicken with our classic rice.
- POTATO– Mashed potatoes are the classic way to enjoy chicken marsala.
HOW TO MAKE CHICKEN MARSALA-
This classic dish is so easy to make and ready in under 30 minutes.
- CHICKEN– Cut each chicken breast in half lengthwise.
- BREADING– Add all of the ingredients for the breading into a bowl and coat the chicken in the breading.
- COOK– In a deep skillet, heat oil until hot on medium-high heat. Once hot, add the chicken and cook until fully cooked and crispy. Remove from the skillet and cover to keep warm.
- MUSHROOMS– Using the same skillet, saute the mushrooms with oil until fully cooked.
- CREAMY SAUCE– Add in the butter and garlic to the skillet and cook until fragrant. Pour in the wine, broth, salt, and pepper and mix to combine. Simmer on medium heat for about 2 minutes or until the sauce thickens. Whisk in the heavy cream and simmer for another minute.
- ADD CHICKEN– Add the cooked chicken back to the skillet and cover with mushrooms and the sauce. Cook until chicken is reheated and sauce thickens completely.
- SERVE– Top with fresh herbs and serve.
Chef’s Tip: The flour from the chicken will thicken the sauce once the chicken is added back into the mushroom sauce.
FREQUENTLY ASKED QUESTIONS-
What kind of chicken can I use?
We like chicken breast for the marsala recipe. You can purchase tenderloins or even use chicken thighs if that is all you have left.
What wine can I use?
Any marsala wine will be for this recipe. It doesn’t have to be an expensive brand.
Can I prepare this dish ahead of time?
Yes! Just cook the chicken according to instructions. Cook the marsala mushroom sauce and keep it separate. Once ready to serve, add the chicken to the sauce and cook until both are reheated.
How to reheat the chicken marsala?
Reheat over low heat until reheated.
Can I substitute the heavy whipping cream?
You can substitute for milk or half and a half but you’ll need to add flour as a thickener or the sauce will be runny.
How to store this chicken marsala?
Keep chicken marsala refrigerated if there are any leftovers.
More Chicken Recipes-
Chicken is by far our favorite protein to cook with. Here are some of our favorite recipes with chicken:
- Lemon Chicken Recipe
- Crispy Parmesan Crusted Chicken
- Juicy Air Fryer Chicken
- Classic Chicken Parmesan
- Creamy Poppyseed Chicken
Chicken Marsala Recipe
Author: Valentina
5 from 13 votes
An easy and quick classic Chicken Marsala recipe. Breaded and pan-fried chicken cutlets in a creamy and rich Marsala wine sauce and loaded with mushrooms.
Prep Time: 10 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 25 minutes minutes
Servings: 4 servings
Ingredients
- 2 large chicken breasts, boneless skinless
- 3 Tbsp oil
Chicken Breading-
- 1/4 cup all-purpose flour
- 1 tsp garlic powder
- ½ tsp salt
Marsala Wine Sauce-
- 12 oz white mushrooms, sliced
- 1 tsp oil
- 2 Tbsp unsalted butter
- 4 garlic cloves, minced
- 1 cup marsala wine
- 1 cup chicken broth
- ½ tsp salt
- ¼ tsp ground black pepper
- 1/2 cup heavy whipping cream
- fresh herbs, optional
US Customary – Metric
Instructions
Make Breaded Chicken-
Cut the chicken breasts in half lengthwise. Lightly beat chicken until even in thickness.
In a bowl, combine the flour, garlic powder and salt. Generously coat the chicken cutlets in the chicken breading.
In a skillet, heat 3 Tbsp oil over medium high. Once hot, cook the chicken flipping halfway, cook 2-3 minutes per side. Remove from the skillet and set aside and cover to keep warm.
Make Marsala Wine Sauce-
Using the same pan, saute the mushrooms with 1 tsp oil in until browned.
Add 2 Tbsp butter and garlic and saute for another minute.
Add the wine, broth, salt, pepper and simmer about 2 minutes, on medium heat until sauce starts to thickens.
Add in the heavy whipping cream, simmer for another minute over medium heat.
Add the chicken back into the pan and cover with the mushrooms marsala wine. Cook until chicken is reheated.
Garnish with fresh herbs.
Enjoy, friends.
Nutrition
545kcal Calories21g Carbs28g Protein31g Fat12g Saturated Fat128mg Cholesterol903mg Sodium834mg Potassium1g Fiber6g Sugar650IU Vitamin A8.2mg Vitamin C41mg Calcium1.6mg Iron
- Full Nutrition Label
Nutrition Facts
Chicken Marsala Recipe
Amount Per Serving
Calories 545Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 12g75%
Cholesterol 128mg43%
Sodium 903mg39%
Potassium 834mg24%
Carbohydrates 21g7%
Fiber 1g4%
Sugar 6g7%
Protein 28g56%
Vitamin A 650IU13%
Vitamin C 8.2mg10%
Calcium 41mg4%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.
(The nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
Course: Dinner
Cuisine: Italian
Did you make this recipe?
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Leave a comment
30 comments
- Sarah
The flavor is perfection.. made last night! New favorite recipe for sure.
My sauce wouldn’t thicken so I whisked in a pinch of cornstarch to the wine sauce and let it simmer some more and it did the trick!- Reply
- Valentina’s Corner
Thank you, Sarah. I’m so glad you enjoyed the chicken marsala recipe. Thank you so much for trying our recipe.
- Reply
- Julie
I was disappointed with this recipe. The sauce was watery, the taste was bland. The recipe states to put mushrooms back in but never says to remove the mushrooms.
- Reply
- Valentina’s Corner
Julie, I’m so sorry you didn’t enjoy the flavor, what a bummer. The recipe states to add the chicken back into the mushroom sauce. 🙂
- Reply
- Wendy
Thank you so much for this amazing recipe! It’s delicious! Will definitely be making again!
- Reply
- Valentina’s Corner
I’m so glad you enjoyed the chicken marsala recipe, Wendy. That’s just wonderful.
- Reply
- Nancy
Any suggestions on how to make this lower fat? can Greek yogurt be used instead of heavy cream?
- Reply
- Valentina’s Corner
Nancy, I’ve not tried Greek yogurt and am not sure how it will change the flavor. If you give it a try, we’d love the feedback.
- Reply
- Carrie Anne
Hi 🙂
Your son Nathaniel (spelling?) is adorable and I’m sure quite the helper!!
Love a good joke. Is the answer couchulus? (Calculus) 😊
Also I make a mean chicken marsala! Will definitely have to try your version. My favorite recipe of yours are the stuffed mini pepers! If you haven’t tried them you really should!! Thank you for all the delicious recipes😉- Reply
- Valentina’s Corner
Carrie, I hope you give the chicken marsala a try. (We love those stuffed mini peppers, actually just made them for a party yesterday.) We are so happy you are a part of our online family.
- Reply
- Wendy
I’m making this for my husband’s birthday but I would like to know if it can be prepared ahead of time?
- Reply
- Valentina’s Corner
Wendy, you sure may. Cook the chicken and prepare the sauce (basically do every up to step 9), then just combine the chicken and sauce to reheat and serve. Happy Birthday to him, I hope you have a special celebration. <3
- Reply
- Marika
Hi Valentina
Your recipe says to add the mushrooms over the chicken, so that would mean that at some point the mushrooms have to be removed from the pan. I guess I’m assuming that you remove them right after they are cooked? Anyway I plan on trying this tonight.- Reply
- Valentina’s Corner
I apologize for the confusion, Marika. Once you add the chicken back into the mushroom sauce, just pour the mushrooms and sauce over the chicken to cover them is what I meant. I’ll fix the wording. I hope you love the marsala as much as we do.
- Reply
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