Olive Garden Chicken Marsala Copycat
A stovetop chicken marsala with mushrooms and sweet marsala wine that recreates the restaurant taste, perfect for an Italian date night.
- Prep Time: 15 min
- Cook Time: 20 min
- Total Time: 35 min
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Lactose
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 2 tbsp butter
- 8 oz sliced mushrooms
- 1/2 cup sweet marsala wine
- 1/2 cup chicken broth
- 1/4 cup heavy cream
- 1 tsp garlic powder
- 1 tsp dried oregano
Instructions
- Pound chicken breasts to an even thickness and season with salt and pepper.
- Dredge chicken in flour, shaking off excess.
- Heat olive oil and butter in a large skillet over medium-high heat.
- Cook chicken until golden brown, about 4-5 minutes per side. Remove and set aside.
- In the same skillet, add mushrooms and sauté until softened.
- Pour in marsala wine and chicken broth, scraping up browned bits.
- Stir in heavy cream, garlic powder, and oregano. Simmer until sauce thickens.
- Return chicken to the skillet and cook until heated through.
Notes
- Serve with pasta or mashed potatoes for a complete meal.
- Use a meat thermometer to ensure chicken reaches 165°F.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 420
- Sugar: 4g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 110mg