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Authentic Copycat Olive Garden Stuffed Chicken Marsala

A cross-section of Copycat Olive Garden Stuffed Chicken Marsala, stuffed with spinach and topped with mushroom Marsala sauce.
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Recreate the popular Olive Garden Stuffed Chicken Marsala at home. This recipe features chicken breasts stuffed with a creamy spinach and cheese mixture, pan-seared, and finished with a rich mushroom Marsala sauce.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts
  • 8 ounces fresh spinach, chopped
  • 4 ounces cream cheese, softened
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup shredded mozzarella cheese
  • 1/2 teaspoon garlic powder
  • Salt and black pepper to taste
  • 1/4 cup all-purpose flour
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 8 ounces cremini mushrooms, sliced
  • 1 cup Marsala wine
  • 1 cup chicken broth
  • 1/4 cup heavy cream

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit.
  2. In a bowl, combine the chopped spinach, cream cheese, Parmesan cheese, mozzarella cheese, and garlic powder. Mix well until fully combined.
  3. Place each chicken breast on a cutting board. Carefully cut a deep pocket into the thickest side of each breast, being careful not to cut all the way through.
  4. Stuff an equal amount of the cheese and spinach mixture into the pocket of each chicken breast. Secure the opening with toothpicks if necessary.
  5. Season the outside of the stuffed chicken breasts with salt and pepper. Lightly dredge each breast in the flour, shaking off any excess.
  6. Heat the olive oil and butter in a large, oven-safe skillet over medium-high heat.
  7. Sear the stuffed chicken breasts for 3 to 4 minutes per side until golden brown.
  8. Transfer the skillet to the preheated oven and bake for 15 to 20 minutes, or until the internal temperature reaches 165 degrees Fahrenheit. Remove chicken and set aside, keeping warm.
  9. Place the skillet back on the stovetop over medium heat. Add the sliced mushrooms to the skillet and cook until they release their moisture and brown, about 5 minutes.
  10. Pour in the Marsala wine, scraping up any browned bits from the bottom of the pan. Let the wine reduce by half, about 3 minutes.
  11. Add the chicken broth and bring the sauce to a simmer. Cook until the sauce thickens slightly, about 5 minutes.
  12. Stir in the heavy cream and simmer for 1 minute more. Taste and adjust seasoning with salt and pepper.
  13. Remove the toothpicks from the chicken. Serve the stuffed chicken breasts immediately, spooning the Marsala mushroom sauce over the top.

Notes

  • For the best flavor, use a good quality Marsala wine, as it forms the base of the sauce.
  • If you do not use alcohol, substitute the Marsala wine with an equal amount of beef broth mixed with 1 teaspoon of balsamic vinegar for depth.
  • Ensure the chicken is fully cooked to 165 degrees Fahrenheit for food safety.

Nutrition

Find it online: https://delishdiarist.com/copycat-olive-garden-stuffed-chicken-marsala/