Olive Garden Chicken Marsala Copycat Recipe
This Olive Garden Chicken Marsala recipe gives you the restaurant’s signature dish at home, with tender pan-seared chicken in a rich, savory Marsala wine sauce loaded with mushrooms.
It comes together in about 40 minutes, which makes it a solid choice for a weeknight when you want something that feels a little special without a lot of fuss.
Why I Love This Recipe
The sauce is what keeps me coming back to this one. The Marsala wine reduces down with chicken broth and a little cream until it’s glossy and just thick enough to coat the chicken, with a flavor that’s savory and slightly sweet from the wine.
The chicken stays juicy because you pound it thin before cooking, so it cooks fast and doesn’t dry out. It’s the kind of dish that looks like you spent longer on it than you did.
Recipe Ingredients
- 2 large boneless skinless chicken breasts – Sliced in half lengthwise to make 4 cutlets, or buy thin-cut
- 1/2 cup all-purpose flour – For dredging; keeps the coating light
- 1 tsp garlic powder – Adds depth to the flour coating
- 1 tsp onion powder – Rounds out the seasoning on the crust
- 1 tsp kosher salt – Plus more to taste at the end
- 1/2 tsp black pepper – Freshly ground is worth it here
- 3 tbsp olive oil – For searing the chicken
- 2 tbsp unsalted butter – Adds richness to the sauce; divided use
- 8 oz cremini mushrooms – Sliced; cremini hold their shape better than white button in a sauce
- 3 cloves garlic – Minced
- 3/4 cup dry Marsala wine – Dry, not sweet; Cribari or Colombo are fine
- 3/4 cup chicken broth – Low-sodium so you control the saltiness
- 1/2 cup heavy cream – Gives the sauce its silky body
- 1 tbsp fresh flat-leaf parsley – Chopped, for garnish
Variations / Substitutions
- Chicken thighs – Boneless skinless thighs work here; add 2 to 3 minutes to the sear time since they’re thicker.
- Dry sherry instead of Marsala – The flavor is a bit sharper and less sweet, but the sauce still works.
- Cremini to portobello – Slice portobello caps into strips for a meatier bite and a darker sauce.
- Skip the cream – Leave it out and reduce the broth by an extra 2 minutes for a lighter, more wine-forward sauce.
- Dairy-free – Use full-fat coconut cream in place of heavy cream and a neutral oil in place of butter; the sauce will be slightly sweeter.
- Extra heat – A pinch of red pepper flakes added with the garlic gives the sauce a gentle kick.
If you like this kind of quick pan sauce dinner, Olive Garden Shrimp Scampi Copycat Recipe follows the same general method and is just as fast.
How To Make Chicken Marsala
Step 1: Pound and Season the Chicken Cutlets
Place the 2 large chicken breasts on a cutting board and slice each one in half lengthwise so you have 4 thin cutlets. Lay them between two sheets of plastic wrap and pound each to an even 1/4-inch thickness using a meat mallet or the bottom of a heavy skillet. In a shallow bowl, whisk together the 1/2 cup flour, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp kosher salt, and 1/2 tsp black pepper. Dredge each cutlet in the flour mixture, pressing lightly so it sticks, then shake off the excess.
Even thickness is the whole point of pounding. If one end is thicker, it’ll still be raw when the thin end is overcooked. Take an extra minute here and the sear will go much more smoothly.
Step 2: Sear the Chicken
Heat 3 tbsp olive oil and 1 tbsp of the unsalted butter in a large skillet over medium-high heat until the butter foams and the foam begins to subside, about 1 minute. Add the cutlets in a single layer and cook for 3 to 4 minutes per side until the coating is deep golden and the internal temperature reads 165°F (74°C). Work in 2 batches if your pan is crowded. Transfer the cooked chicken to a plate and tent loosely with foil while you build the sauce.
The pan should be hot enough that the cutlets sizzle immediately on contact. If it just sits there quietly, pull it out and let the oil heat another 30 seconds. A pale crust means a weaker sauce because you lose those browned bits that flavor everything.
Step 3: Sauté the Mushrooms
Without wiping the pan, reduce the heat to medium and add the remaining 1 tbsp unsalted butter. Add the 8 oz sliced cremini mushrooms in a single layer and let them cook undisturbed for 3 minutes until they’re browned on one side. Stir, then cook for another 2 minutes. Add the 3 cloves minced garlic and cook for 30 seconds, stirring constantly, until fragrant.
The mushrooms need room to brown rather than steam, so resist stirring early. If they look crowded, cook them in 2 batches. They should shrink down by about half and turn a deep tan color before you move on.
Step 4: Simmer the Marsala Sauce
Pour in the 3/4 cup dry Marsala wine and scrape up any browned bits from the bottom of the pan with a wooden spoon. Let it simmer on medium heat for 2 minutes until the wine reduces by about half. Add the 3/4 cup chicken broth and the 1/2 cup heavy cream. Bring the sauce to a gentle simmer and cook for 5 to 6 minutes, stirring occasionally, until it thickens enough to coat the back of a spoon.
The sauce should leave a clear line when you run your finger across the back of a coated spoon. If it still looks watery after 6 minutes, give it another 2 minutes. Don’t rush it at high heat or the cream can break and turn grainy.
Step 5: Plate and Garnish the Chicken
Nestle the seared chicken cutlets back into the sauce and let them warm through for 2 minutes over low heat. Spoon the sauce and mushrooms generously over each cutlet, transfer to warm plates, and scatter the 1 tbsp chopped fresh flat-leaf parsley over the top.
Recipe Tips
- Use dry Marsala, not sweet. Sweet Marsala is a dessert wine and will make the sauce cloying. The bottle should say “dry” or “secco” on the label.
- Don’t skip the fond. Those browned bits stuck to the pan after searing the chicken are pure flavor. Make sure you scrape them up when you add the wine.
- Room temperature chicken sears better. Pull the chicken from the fridge 15 minutes before you cook it. Cold meat drops the pan temperature and steams instead of browns.
- Leftover sauce thickens in the fridge. When you reheat, add a splash of chicken broth to loosen it back up before warming over low heat.
Cook times by pan size and chicken cutlet thickness:
| Pan Size | Cutlet Thickness | Time Per Side |
|---|---|---|
| 10-inch | 1/4 inch | 3 to 4 mins |
| 12-inch | 1/4 inch | 3 to 4 mins |
| 12-inch | 1/2 inch | 5 to 6 mins |
How To Store
- Refrigerate – Store leftovers in an airtight container for up to 3 days. Keep the chicken and sauce together so the meat doesn’t dry out.
- Reheating – Warm gently in a skillet over low heat with a splash of chicken broth to loosen the sauce. Microwaving works in a pinch, but use 50% power and cover loosely to keep it from drying out.
What To Serve With Chicken Marsala
Fettuccine or egg noodles are the most natural base here because the wide, flat surface area catches all that glossy sauce. Mashed potatoes work for the same reason, the creamy texture soaks up the sauce rather than letting it pool. A simple arugula salad with lemon and olive oil cuts through the richness of the cream without competing with the wine flavor. Warm crusty bread is worth having on the table just to get the last of the sauce out of the pan.
Frequently Asked Questions
Can I make this ahead of time?
Yes. Make the sauce and sear the chicken up to a day ahead, then store them separately in the fridge. Combine and warm gently over low heat before serving.
Can I use cooking wine instead of real Marsala?
It’s not ideal. Cooking wine has added salt and a noticeably thinner flavor, and that comes through in the finished sauce. A real dry Marsala from the wine aisle is worth the few extra dollars.
What if my sauce is too thin?
Let it simmer uncovered for a few extra minutes on medium-low heat. You can also whisk 1 tsp of cornstarch with 1 tbsp cold water and stir it into the simmering sauce.
Can I freeze this dish?
The chicken freezes fine, but cream-based sauces tend to separate when thawed. If you plan to freeze it, leave the cream out, freeze the wine and broth sauce, and stir the cream in fresh when you reheat.
Ingredients
Method
- Pound the chicken cutlets to 1/4-inch thickness. Whisk together the flour, garlic powder, onion powder, salt, and pepper in a shallow bowl. Dredge each cutlet in the flour mixture and shake off the excess.
- Heat the olive oil and 1 tbsp butter in a large skillet over medium-high heat. Sear the cutlets 3 to 4 minutes per side until golden and cooked to 165°F (74°C). Transfer to a plate and tent with foil.
- Reduce heat to medium. Melt the remaining 1 tbsp butter in the same pan. Cook the mushrooms undisturbed for 3 minutes, stir, and cook another 2 minutes. Add the garlic and cook for 30 seconds.
- Pour in the Marsala wine, scrape up the browned bits, and simmer for 2 minutes until reduced by half. Add the chicken broth and heavy cream. Simmer for 5 to 6 minutes until the sauce coats the back of a spoon.
- Return the chicken to the pan and warm through for 2 minutes over low heat. Spoon the sauce and mushrooms over the cutlets, plate, and scatter fresh parsley over the top.
