Description
This Olive Garden Stuffed Chicken Marsala recipe features tender chicken breasts stuffed with a creamy blend of Gouda, mozzarella, Parmesan, sun-dried tomatoes, and green onions, then topped with a rich mushroom Marsala wine sauce. It’s a deliciously indulgent dish perfect for a comforting dinner.
Ingredients
Scale
Chicken and Coating
- 2 Large boneless skinless chicken breasts
- 1 tbsp avocado oil
- 2 tbsp all-purpose flour
- salt and pepper to taste
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
Marsala Sauce
- 3 tbsp butter, divided
- ¾ cup Marsala wine
- ¼ cup heavy cream
- 10 oz cremini mushrooms, sliced
Instructions
- Prepare Chicken: Slice each chicken breast lengthwise completely to create two equal pieces per breast, similar to butterflying. 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 for about 4 minutes per side until browned. Reduce heat to medium-low and cook for an additional 1 minute or until cooked through. Remove chicken and set aside on a plate.
- Make Marsala Sauce: In the same pan, add 2 tablespoons of butter and whisk in the flour to form a roux. Cook for 1 to 2 minutes, then stir in Marsala wine. Simmer for a few minutes before adding heavy cream. If the sauce is too thick, thin it with a splash of additional Marsala or chicken broth. Lower heat to keep sauce warm.
- Sauté Mushrooms: In a separate sauté pan, melt 1 tablespoon of butter. Add sliced mushrooms and minced garlic, cooking for about 5 minutes while stirring frequently. Add mushrooms to the Marsala sauce and stir to combine.
- Prepare Cheese Filling: In a medium bowl, combine breadcrumbs, sour cream, shredded Gouda, mozzarella, Parmesan, chopped sun-dried tomatoes, sliced green onions, and chopped parsley. Mix thoroughly.
- Assemble Stuffed Chicken: Evenly spread the cheese mixture over two of the chicken pieces. Top each with a matching sized chicken piece to create stuffed chicken sandwiches. Some cheese filling may remain depending on the size of the breasts.
- Broil Chicken: Preheat the oven broiler to high. Place the stuffed chicken breasts in an oven-safe pan and broil for 6 to 8 minutes until the cheese filling is melted and bubbly.
- Serve: Plate the stuffed chicken breasts and spoon the mushroom Marsala sauce over the top. Serve immediately for best flavor.
Notes
- Butterflying the chicken completely creates even-sized pieces for stuffing.
- If Marsala wine is unavailable, a dry white wine or fortified wine can be used as a substitute.
- Use fresh mushrooms for the best flavor; cremini provide a rich earthiness.
- Broil the stuffed chicken carefully to avoid overcooking or burning the cheese topping.
- For a lighter version, substitute heavy cream with half-and-half or milk, but sauce may be less rich.
- Let cooked chicken rest briefly before slicing for juicier results.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 140 mg
