Creamy Marsala Chicken Delight

This Olive Garden Chicken Marsala recipe transforms a restaurant favorite into an accessible home-cooked meal. The combination of tender chicken and rich, mushroom-studded Marsala sauce creates a dish that feels special enough for company but simple enough for weeknights.

I first made this Chicken Marsala during a busy holiday season when I needed something impressive without the fuss. My family was so captivated by the rich flavors that it's now requested whenever we have something to celebrate.

Ingredients

• Chicken breasts: Provide the perfect canvas for the flavorful sauce. Look for evenly sized pieces for consistent cooking
• All-purpose flour: Creates that perfect light coating that helps the chicken brown beautifully
• Olive oil and butter: Combination offers both high heat cooking ability and rich flavor
• Baby bella mushrooms: Deliver a deeper, earthier flavor than white button varieties
• Marsala wine: The star ingredient giving the signature sweet yet complex flavor profile
• Chicken broth: Adds depth while balancing the wine's sweetness
• Half and half: Creates silky texture without the heaviness of cream
• Fresh thyme: Brightens the rich sauce with subtle herbaceous notes

Step-by-Step Instructions

Prepare the Chicken:

Pound chicken pieces to an even thickness of about 1 inch. This ensures they cook evenly and remain tender throughout. Take your time with this step as uneven chicken will cook inconsistently.

Create the Coating:

Mix the flour with salt and pepper in a shallow dish. Dredge each chicken piece thoroughly but shake off excess flour. The thin coating will create a beautiful golden crust while helping to thicken the sauce later.

Sear the Chicken:

Heat oil and butter until shimmering but not smoking. Place chicken pieces without crowding and let them develop a golden crust for 4-5 minutes before flipping. Resist the urge to move them around in the pan.

Build the Mushroom Base:

Add mushrooms to the same pan with remaining butter. Allow them to brown slightly before adding garlic. The mushrooms will absorb all those flavorful bits left from cooking the chicken.

Create the Signature Sauce:

Pour in Marsala wine and broth to deglaze the pan. Let the liquid reduce by half which concentrates the flavors. The aroma at this stage is absolutely intoxicating.

Finish and Combine:

Add half and half and thyme to create the creamy sauce. Return chicken to the pan and let everything meld together. The sauce will continue to thicken slightly as it simmers.

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My favorite part of this recipe is watching the transformation when the Marsala hits the hot pan. The sizzle and immediate aroma release reminds me of the first time I ordered this dish at Olive Garden years ago. That memory of discovering something so delicious always comes back when I make this at home.

Wine Selection Tips

Dry Marsala wine creates the authentic flavor this dish demands. Look for bottles labeled specifically as dry or secco Marsala rather than sweet or dolce varieties. While cooking Marsala is convenient, a drinking-quality Marsala delivers noticeably better flavor. If you cannot find Marsala, a dry Madeira makes an acceptable substitute though the flavor profile will be slightly different.

Perfect Pairings

Chicken Marsala traditionally shines when served over pasta but offers versatility with various accompaniments. Buttered egg noodles provide a neutral base that soaks up the sauce beautifully. Creamy mashed potatoes create a comforting meal perfect for colder evenings. For a lighter option, serve alongside roasted asparagus and a simple green salad dressed with lemon vinaigrette to balance the richness of the sauce.

Troubleshooting the Sauce

The perfect Marsala sauce should coat the back of a spoon without being too thick or too thin. If your sauce seems watery, continue reducing it before adding the cream component. For a sauce that becomes too thick, add a splash of chicken broth to thin it to your desired consistency. The sauce will continue to thicken as it cools, so err slightly on the thinner side when serving immediately.

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This recipe delivers an unforgettable meal experience with minimal effort. It's destined to become a new favorite in your home.

Frequently Asked Questions

→ What can I substitute for Marsala wine?

If you don't have Marsala wine, you can substitute a mixture of dry white wine with a splash of brandy. In a pinch, you could use dry sherry, Madeira, or port wine, though each will impart a slightly different flavor. For a non-alcoholic version, use additional chicken broth with a tablespoon of balsamic vinegar and a teaspoon of sugar.

→ How do I know when the chicken is cooked properly?

The chicken is properly cooked when it reaches an internal temperature of 165°F (74°C). Visually, the meat should no longer be pink in the center, and the juices should run clear. Since the breasts are pounded to an even thickness, they should cook evenly in about 4-5 minutes per side as specified in the instructions.

→ Can I make this dish ahead of time?

Yes, you can prepare Chicken Marsala a day in advance. Cook the dish completely, allow it to cool, then store in an airtight container in the refrigerator. When ready to serve, reheat gently in a skillet over medium-low heat, adding a splash of chicken broth to revive the sauce if needed. The flavors often deepen overnight, making it even more delicious the next day.

→ What sides pair well with Chicken Marsala?

Traditional pairings include angel hair pasta, linguine, or garlic mashed potatoes to soak up the delicious sauce. For a lighter option, serve with roasted asparagus, steamed broccoli, or a fresh green salad. Garlic bread or crusty Italian bread also works well for mopping up any remaining sauce on your plate.

→ How can I thicken the sauce if it's too thin?

If your sauce is too thin after the reduction stage, you have several options. You can continue simmering to reduce it further, or make a slurry by mixing 1 teaspoon of cornstarch with 1 tablespoon of cold water, then stirring it into the simmering sauce. Alternatively, add a little more half and half or heavy cream, which will thicken slightly as it reduces.

→ Is this Chicken Marsala exactly like Olive Garden's version?

This homemade version closely mimics Olive Garden's Chicken Marsala in flavor profile, though restaurant versions may use more butter and cream. This adaptation is designed to be made with readily available ingredients while maintaining the signature taste. The benefit of making it at home is that you can adjust ingredients to your preference, making it lighter or richer as desired.