Olive Gardens Stuffed Chicken Marsala Recreated

Olive Garden Stuffed Chicken Marsala My Easy Copycat

By Lucas BennettSeptember 13, 2025

Table of Contents

Craving Comfort? Try Our Olive Garden Stuffed Chicken Marsala !

Fancy a bit of Italian comfort food without leaving the house? Let's talk about Olive Garden Stuffed Chicken Marsala . Honestly, who doesn't love that creamy, dreamy dish? It's rich.

It's cheesy. It's pure joy on a plate, innit?

Your Ticket to Homemade Olive Garden Happiness

This isn't just another stuffed chicken breast recipe . This one’s inspired by that iconic Olive Garden copycat recipe . We're talking tender chicken stuffed with creamy goodness.

Then it's smothered in a luscious Marsala wine sauce . Think of it as a hug from Italy, delivered straight from your kitchen.

A Taste of Italy, Made Easy

The Olive Garden Stuffed Chicken Marsala might sound fancy, but trust me, it's totally doable at home. This easy chicken recipe takes about an hour, start to finish.

It’s perfect for four hungry bellies. Plus, you get to control the ingredients and make it exactly to your liking.

Why You'll Absolutely Love This Recipe

The best part? Beyond tasting like a gourmet chicken dinner , it's packed with protein. That chicken will keep you feeling full and satisfied.

Serve it up for a special occasion or just a cozy night in. What really makes this Chicken Marsala recipe special is that it brings people together.

Honestly, it's the perfect way to recreate the Olive Garden experience with your friends and family at home. It's like bringing the restaurant to you! Now, let's get to those ingredients!

Ingredients & Equipment: Your Olive Garden Stuffed Chicken Marsala Adventure Starts Here!

Olive Gardens Stuffed Chicken Marsala Recreated presentation

Okay, so you're ready to dive into making this Olive Garden copycat recipe ? Fantastic! Honestly, the ingredients are pretty straightforward.

I always say good ingredients equals a yummy result. Let's break it down, yeah?

Main Ingredients: The Stars of the Show!

Chicken: You'll need 4 boneless, skinless chicken breasts (about 6-8 oz/1.1 to 1.7 kgs each). Look for chicken that's pink and plump, not pale or slimy. Quality matters!
Cream Cheese: Gotta have 4 ounces (115 grams), softened. This is key for that creamy filling. Let it sit out for a bit so it mixes easily.
Ricotta Cheese: 1/2 cup (115 grams) of the good stuff.
Parmesan Cheese: 1/4 cup (25 grams), grated. Freshly grated is always better.
Spinach: 1/4 cup (7 grams), chopped. Fresh spinach adds a lovely color and a bit of healthy oomph !.
Garlic: Just 1 clove , minced. Don't be shy with the garlic!
Oregano & Basil: 1/4 teaspoon each, dried. These classic Italian herbs bring it all together.
Flour: 2 tablespoons (20 grams), all-purpose.
Butter: 2 tablespoons (30 grams), unsalted.
Mushrooms: 8 ounces (225 grams) cremini, sliced. I love mushrooms.
Marsala Wine: 1/2 cup (120 ml), dry. Don't skip this! It's the soul of the Marsala wine sauce .
Chicken Broth: 1/2 cup (120 ml). Low sodium is best, so you can control the salt.
Heavy Cream: 1/4 cup (60 ml). This makes it super creamy.
Olive Oil: 2 tablespoons (30 ml).
Parsley: 1 tablespoon , chopped fresh. For garnish, because presentation is everything!.
Seasoning: Salt and pepper, to taste.

Seasoning Notes: Spice It Up!

Essential for this Stuffed chicken breast recipe ? Oregano, Basil and Garlic and Salt & Pepper. This combination is classic Italian.

These are essential for that Olive Garden flavor. No other spice can substitute it as much. Need a quick sub? A dash of Italian seasoning mix works in a pinch.

Equipment Needed: Keep It Simple

Large skillet: I use my cast iron skillet. It gets screaming hot.
Small bowl: For mixing the filling.
Meat mallet: Or a rolling pin. To flatten the chicken.
Plastic wrap: This helps to flatten chicken without making a mess!
Instant read thermometer: Crucial for making sure the chicken is cooked to 165° F ( 74° C) . This is really important.

That's it! Remember this isn't just some Easy chicken recipe this is a journey to Italian comfort food ! Once you have all the ingredients, you're set to create your very own gourmet chicken dinner ! This Chicken marsala recipe is simpler than you think.

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**Unleash Your Inner Chef: Cooking Olive Garden Stuffed Chicken Marsala at Home!**

Let's be honest. Who hasn't craved that Italian comfort food sensation from Olive Garden ? Specifically, their Stuffed Chicken Marsala ? I know I have! This Olive Garden copycat recipe brings that restaurant favourite to your kitchen.

It's easier than you think, and even more delicious when it's homemade Olive Garden .

Prep Like a Pro

Essential Mise en Place: First, soften that 115 grams of cream cheese. Chop 7 grams of spinach, mince the garlic, and slice 225 grams of mushrooms. Get organized!

Time Saving Organization Tips: Butterfly the 1.1-1.7 kgs chicken breasts before anything else. Trust me on this! It avoids the dreaded "now where did I put the knife?" moment.

Safety Reminders: Always wash your hands before prepping food. Avoid cross contamination by cleaning surfaces. Chicken must reach 165° F ( 74° C) to be safe.

The Easy Chicken Recipe step-by-step

Butterfly the chicken breasts and pound them to roughly 1/4 inch thick.
Mix the filling ingredients: 115 grams cream cheese, 115 grams ricotta, 25 grams Parmesan, spinach, garlic, oregano, and basil.
Spread the filling on the flattened chicken. Roll them up and secure with toothpicks.
Sear the chicken in 30 ml of olive oil in a large skillet until golden brown. Set aside.
Melt 30 grams of butter in the same skillet. Add 225 grams of mushrooms and saute. Sprinkle in 20 grams flour and cook for 1 minute.
Pour in 120 ml of Marsala wine and 120 ml chicken broth. Stir until thickened. Mix in 60 ml of heavy cream.
Add chicken back to the skillet. Cover and simmer for 15- 20 minutes , until 165° F ( 74° C) .
Remove toothpicks and garnish with parsley. Serve hot!

Gourmet Chicken Dinner Pro Tips

Expert Technique: To avoid the creamy stuffed chicken leaking, refrigerate filled chicken rolls for 15 minutes before searing. This helps them hold their shape.

Common Mistake: Overcooking the chicken! Nobody wants dry chicken. Use a thermometer, people! Also, don't let the Marsala sauce boil; simmer gently to thicken.

make-ahead Option: You can prepare the Stuffed chicken breast recipe filling a day in advance. Just store it in the fridge!

I hope you give this Chicken marsala recipe a whirl. It is a guaranteed crowd pleaser! Don't forget the crusty bread for dipping into that glorious Marsala sauce.

Enjoy! Maybe this dish can be your next favourite Copycat Olive Garden recipes .

Recipe Notes for Your Olive Garden Stuffed Chicken Marsala Adventure

Alright, so you're diving into making your own Homemade Olive Garden goodness with this Stuffed Chicken Breast Recipe ? Ace! Here are a few extra bits of wisdom to make sure it goes swimmingly.

I'm basically your sous chef from afar.

Serving It Up Right

Presentation matters, even if it's just for you! Slice that Creamy Stuffed Chicken on a bias. Fan it out on the plate.

Drizzle extra Marsala wine sauce over it. Boom. Restaurant vibes at home.

Think about sides. Steamed asparagus? Perfect. A light salad? Classy. For drinks, I'm partial to a crisp Italian white wine, like a Pinot Grigio.

It cuts through the richness beautifully. This is Italian comfort food at its finest.

Storing Like a Pro

Got leftovers? No sweat! Pop that Olive Garden Stuffed Chicken Marsala into an airtight container and into the fridge. It'll be good for about 3 days.

Make sure it's properly cooled down before you refrigerate.

Freezing? It's doable, but the texture of the sauce might change a bit. Store in a freezer safe container. Thaw it completely in the fridge overnight.

Reheat it gently in a pan with a splash of chicken broth to loosen the sauce.

Reheating is a breeze. Low and slow is key. Reheat in the oven at 325 degrees Farenheit ( 165° C) until warmed through, or gently in a pan on the stove.

Remix It!

Want to mix things up? Go for it!

Need a gluten-free version? Use gluten-free flour for the sauce. Trust me, it works! You can easily transform the classic into the Olive Garden copycat recipe you need!

For a seasonal twist, swap out the spinach for roasted butternut squash in the fall. Seriously, the sweetness is amazing. Seasonal ingredient swaps are the best!

Nutrition Nuggets

Okay, let's keep it real. This is gourmet chicken dinner , not health food. However, chicken is a great source of protein.

It's important! The spinach adds vitamins and minerals. Win-win. Enjoying this Easy chicken recipe will be worth it

Listen, everything in moderation, right? This Copycat Olive Garden recipes dish is about treating yourself.

So, there you have it! Everything you need to nail this Olive Garden Stuffed Chicken Marsala . Don't be afraid to experiment, have fun, and most importantly, enjoy the process! Now get cooking and make some magic!

Olive Garden Stuffed Chicken Creamy Italian Comfort Food

Frequently Asked Questions

Help! My filling keeps oozing out when I cook the Olive Garden Stuffed Chicken Marsala. What am I doing wrong?

Don't worry, we've all been there! First, make sure you're not overfilling the chicken breasts; less is more. Second, secure the rolled chicken really well with toothpicks think of it as giving them a little hug.

Also, searing the chicken well on all sides helps to seal everything in before you start simmering it in the Marsala sauce.

Can I make the Olive Garden Stuffed Chicken Marsala ahead of time? I'm planning a dinner party and want to get a head start.

Absolutely! You can prepare the stuffed chicken breasts ahead of time and keep them in the fridge (uncooked) for up to 24 hours. Just wrap them tightly to prevent them from drying out. When you're ready to cook, sear and simmer as directed.

You can also make the Marsala sauce a day ahead and gently reheat it before serving - just add the cream at the end so it stays silky smooth!

I don't have Marsala wine. Is there a good substitute I can use for this Olive Garden Stuffed Chicken Marsala recipe?

No Marsala, no problem! A good substitute for Marsala wine is a dry sherry or Madeira wine. You can also use a dry white wine like Sauvignon Blanc or Pinot Grigio in a pinch, and add a tablespoon of brandy for depth. The flavor won't be exactly the same, but it will still give you a lovely, rich sauce.

Is there a way to make this Olive Garden Stuffed Chicken Marsala healthier? It sounds pretty decadent!

Definitely! You can lighten it up by using low-fat cream cheese and ricotta, swapping heavy cream for half and-half or even Greek yogurt (stirred in at the very end), and using less butter. Another tip is to load up on the spinach to add extra nutrients and fiber.

Serving it with a generous portion of steamed vegetables will balance out the richness too.

How do I store leftover Olive Garden Stuffed Chicken Marsala, and how long will it last?

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. The chicken and sauce will stay fresh and delicious. When reheating, gently warm the chicken in the microwave or oven until heated through, being careful not to dry it out.

Adding a splash of chicken broth to the sauce while reheating can help keep it moist.

I'm vegetarian. Is there any way to adapt this recipe?

Yes absolutely! Instead of chicken, use thick slices of eggplant or large portobello mushrooms. Pan-fry or grill them before stuffing with the ricotta and spinach mixture. Then create your marsala sauce in a separate pan and spoon over the eggplant or mushrooms. Serve with a side of pasta, it's delicious!

Olive Gardens Stuffed Chicken Marsala Recreated

Olive Garden Stuffed Chicken Marsala My Easy Copycat Recipe Card

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Preparation time:30 Mins

Cooking time:35 Mins

Servings:4 servings

Instructions:

Butterfly each chicken breast and pound it to an even thickness (about 1/4 inch). Season with salt and pepper.
In a bowl, combine softened cream cheese, ricotta cheese, Parmesan cheese, spinach, garlic, oregano, and basil. Mix well.
Spread the cheese mixture evenly over each chicken breast. Roll the chicken breast tightly and secure it with toothpicks, if needed.
Heat olive oil in a large skillet over medium high heat. Sear the chicken rolls on all sides until golden brown. Remove the chicken from the skillet and set aside.
Add butter to the skillet and melt. Add sliced mushrooms and sauté until softened and browned. Sprinkle flour over the mushrooms and cook for 1 minute.
Gradually whisk in Marsala wine and chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook until the sauce has thickened slightly. Stir in heavy cream.
Return the seared chicken rolls to the skillet and nestle them in the Marsala sauce. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
Remove the chicken from the skillet. Remove toothpicks before slicing if used. Spoon the Marsala sauce over the chicken. Garnish with chopped fresh parsley and serve immediately.