Copycat Olive Garden Chicken Marsala

Hold the lasagna and forget about the chicken parm; make tonight a chicken Marsala night. This classic recipe is a staple at Italian restaurants everywhere, but perhaps one of the most well-known is the Olive Garden chicken Marsala. There’s something about this copycat Olive Garden recipe that makes it one of our all-time favorites. It could be the juicy, lightly crispy chicken breasts or the slightly sweet mushroom-wine sauce that makes it irresistible. Whatever the reason, it’s a dish we love making at home.

Don’t be deterred by this dish’s multiple components. The keys to ensuring that everything comes together efficiently is a good mise en place (or everything in its place, a pro chef’s secret) and a bit of kitchen multitasking. When in doubt, recruit some help.

Ingredients for Copycat Olive Garden Chicken Marsala

• Chicken breasts: This chicken Marsala Olive Garden recipe uses chicken breasts cut thin and pounded to an even thickness between 1/4 and 1/2 inch. Flattening chicken breasts helps them cook more evenly.
• Salt and pepper: A simple seasoning goes a long way in flavoring the chicken. You can add other dried Italian herbs and spices, like oregano, marjoram or basil. A few dashes of Italian seasoning wouldn’t be out of place.
• Flour: A quick dredge in flour does a couple things. First, it helps promote even browning on the chicken. Second, it helps thicken the sauce ever-so-slightly.
• Oil: For this recipe, you’ll quickly pan-fry the chicken in canola oil and then saute the mushrooms in olive oil.
• Mushrooms: Cremini mushrooms are our favorite type of mushrooms for chicken Marsala, but you can also use white mushrooms. For a deeper, earthier flavor, we like to add a few dried porcini mushrooms to the sauce (those are optional).
• Garlic: For aromatics, a few cloves of garlic are added to the mushrooms to add depth of flavor to the sauce.
• Marsala wine: Marsala is a fortified wine from the Marsala region of Sicily, Italy. It’s often used in cooking, and can be dry or sweet.
• Chicken broth: Chicken stock thins the sauce to the desired consistency and adds a rich chicken flavor.
• Brown sugar: While not all chicken Marsala sauces are sweet, Olive Garden’s recipe has a unique sweetness, which we’ve replicated by adding a touch of brown sugar.
• Dijon: Dijon balances the sweetness of the sugar and adds a little extra zip.
• Worcestershire sauce: Worcestershire sauce adds some umami richness that marries well with the earthy mushrooms and robust wine flavor.
• Butter: A small amount of butter finishes the sauce to add richness.
• Garnish: Chopped fresh parsley and grated Parmesan cheese are the perfect garnishes for this iconic copycat restaurant recipe.

Directions

Step 1: Coat the chicken

TASTE OF HOME

Heat the canola oil in a large skillet over medium heat. Season both sides of the chicken breasts with salt and pepper, then dredge them with flour to coat. Dust off any excess flour.

Step 2: Cook the chicken

TASTE OF HOME

Add the chicken breasts to the skillet and cook them for three to four minutes until they’re crisp and golden on one side. Then, flip and cook them until the bottoms are golden brown and the chicken is fully cooked, an additional four to five minutes. Transfer them to a paper towel-lined plate and set the plate aside.

Editor’s Tip: The time it takes to cook your chicken will depend on its thickness. Cook it until it reaches an internal temperature of 165°F.

Step 3: Prepare the sauce

TASTE OF HOME

Add the olive oil to the skillet, and heat to medium. Add the mushrooms and cook them until they’re softened, about three minutes. Add the garlic, and cook it for 30 seconds until it’s fragrant. Deglaze the pan with the Marsala wine, then add the dried porcini mushrooms (if using). Bring the sauce to a boil, then reduce the heat to a simmer. Cook the sauce until wine is reduced by half and the dried mushrooms are tender.

Step 4: Balance the flavors and finish

TASTE OF HOME

Whisk in the chicken broth, brown sugar, Dijon mustard and Worcestershire sauce, then season the sauce to taste with salt and pepper. Stir in the butter until it’s melted and the sauce appears rich and glossy.

TASTE OF HOME

Return the chicken to the skillet, and keep it warm over low heat until you’re ready to serve. Garnish the chicken Marsala with chopped parsley and Parmesan cheese.

TASTE OF HOME

Copycat Olive Garden Chicken Marsala Variations

• Stuffed chicken Marsala: Looking to recreate the new stuffed chicken Marsala Olive Garden recipe? Add sun-dried tomatoes to this spinach-stuffed chicken breast recipe. Then, prepare the Marsala sauce as directed.
• Veal Marsala: Making Marsala with veal is a popular and traditional variation you’ll find in restaurants. Swap the chicken breasts for veal cutlets and prepare the recipe as directed. Cook veal to an internal temperature of 145° for medium doneness.
• Pork Marsala: Pork is another cut of meat that works splendidly with Marsala sauce. Choose thick-cut bone-in or boneless pork chops and cook them to an internal temperature of 145°.
• Vegetarian Marsala: Vegetarians can also enjoy Marsala. Swap the chicken broth in the recipe for vegetable broth and prepare the breaded eggplant from this vegan eggplant Parmesan recipe. Replace the Worcestershire sauce with one that’s made without anchovies.

How to Store Copycat Olive Garden Chicken Marsala

Leftover Olive Garden chicken Marsala should be stored in an airtight food storage container and refrigerated for up to four days.

How do you reheat copycat Olive Garden chicken Marsala?

This copycat Olive Garden chicken Marsala reheats like a dream. You can microwave leftovers on a microwave-safe plate until they’re hot or reheat them on the stovetop. Add the chicken and sauce to a skillet and warm it, covered, over medium heat until the sauce simmers and the chicken is heated through.

Copycat Olive Garden Chicken Marsala Tips

TASTE OF HOME

What wine should you use for copycat Olive Garden chicken Marsala?

Marsala cooking wine is available at most grocery stores (you might see it in the oil and vinegar aisle). While this “wine” will deliver good results, we highly recommend venturing to your grocer’s wine aisle to see if a higher-quality Marsala wine is available for a more robust, intensely flavored sauce. If you don’t have Marsala, you can use other fortified wines like sherry, moscato or port.

What can you serve with copycat Olive Garden chicken Marsala?

Serve chicken Marsala on its own or with an array of hearty sides. A pile of fluffy garlic and herb mashed potatoes or roasted rosemary potatoes pair well with the rich mushroom Marsala sauce. Meanwhile, a side of your favorite pasta with Alfredo sauce would recreate the original combination of chicken Marsala fettuccine from Olive Garden. As for veggies, try Olive Garden chicken Marsala with steamed green beans, grilled asparagus or a copycat Olive Garden salad with dressing. And don’t forget the copycat Olive Garden breadsticks!