Description

This Olive Garden Stuffed Chicken Marsala recipe features tender chicken breasts filled with a rich blend of smoked Gouda, mozzarella, Parmesan, sour cream, sun-dried tomatoes, and fresh herbs. Sautéed mushrooms and a luscious Marsala wine cream sauce complete this elegant yet comforting Italian-inspired dish, perfect for a special dinner or weekend indulgence.

Ingredients

Scale

Chicken and Seasoning

2 large boneless skinless chicken breasts
Salt and pepper to taste
1 tbsp avocado oil
2 tbsp all-purpose flour
3 tbsp butter, divided

Sauce

¾ cup Marsala wine
¼ cup heavy cream
Additional Marsala wine or chicken broth as needed

Mushrooms

10 oz cremini mushrooms, sliced
1 tbsp butter
Minced garlic, about 2 cloves (estimated)

Cheese Filling

½ cup shredded smoked Gouda cheese
½ cup shredded mozzarella cheese
¼ cup Parmesan cheese
¼ cup breadcrumbs
⅓ cup sour cream
2 tbsp sun-dried tomatoes, about 6 pieces, chopped
4 green onions, sliced
1 tbsp fresh parsley, finely chopped

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Instructions

Prepare Chicken: Slice each chicken breast lengthwise completely, creating two equal pieces per breast. Season both sides with salt and pepper.
Sear Chicken: Heat avocado oil in a large sauté pan over medium-high heat. Add chicken pieces and sear until golden brown, about 4 minutes per side. Reduce heat to medium-low and cook through for about 1 minute more. Remove chicken and set aside.
Make Marsala Sauce: In the same pan, add 2 tablespoons of butter and the flour. Whisk together and cook for 1 to 2 minutes to form a roux. Slowly stir in Marsala wine, let simmer until slightly reduced, then add heavy cream. If sauce is too thick, thin with additional wine or a dash of chicken broth. Keep sauce warm on low heat.
Sauté Mushrooms: In a separate sauté pan, melt 1 tablespoon butter, add sliced mushrooms and minced garlic, and cook for 5 minutes, stirring frequently, until mushrooms are tender. Add mushrooms to the Marsala sauce and stir to combine.
Prepare Cheese Filling: In a medium bowl, combine breadcrumbs, sour cream, shredded smoked Gouda, shredded mozzarella, Parmesan cheese, sliced green onions, chopped sun-dried tomatoes, and chopped parsley. Mix well.
Stuff Chicken: Spread the cheese mixture evenly over half of the chicken pieces. Top each with the matching chicken piece to form a sandwich.
Broil Chicken: Preheat oven broiler to high. Place stuffed chicken breasts in an oven-safe pan and broil for 6 to 8 minutes until the cheese filling is melted and slightly golden.
Serve: Plate the stuffed chicken breasts and spoon the mushroom Marsala sauce over the top. Serve immediately for best flavor.

Notes

Butterfly chicken breasts carefully to create even-sized pieces for stuffing.
If Marsala wine is unavailable, a dry white wine or grape juice mixed with a splash of vinegar can be substituted.
Use fresh herbs like parsley for vibrant flavor, or substitute with dried herbs if fresh is not available.
The cheese filling can be adjusted to taste, adding more sour cream for creaminess or extra cheese for richness.
To ensure chicken is cooked through, use a meat thermometer—internal temperature should reach 165°F (75°C).

Nutrition

Serving Size: 1 chicken breast stuffed
Calories: 550 kcal
Sugar: 4 g
Sodium: 580 mg
Fat: 38 g
Saturated Fat: 17 g
Unsaturated Fat: 16 g
Trans Fat: 0 g
Carbohydrates: 12 g
Fiber: 2 g
Protein: 45 g
Cholesterol: 140 mg