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This homemade version of Olive Garden's Chicken Marsala turns a dining-out favorite into something you can whip up at home. The mix of juicy chicken with a rich, mushroom-packed Marsala sauce makes a meal that's fancy enough for guests but easy enough for any night of the week.
I first threw this Chicken Marsala together during a crazy-busy Christmas season when I needed something that would wow without wearing me out. My family fell so hard for those rich flavors that now they ask for it whenever we've got something worth celebrating.
Ingredients
- Chicken breasts: They soak up all that amazing sauce flavor. Try to grab ones that are similar in size so they cook at the same rate
- All-purpose flour: Gives your chicken that nice thin outer layer that turns golden when cooked
- Olive oil and butter: This duo brings both high-temp cooking power and amazing taste
- Baby bella mushrooms: Pack more punch and woody flavor than the plain white ones
- Marsala wine: The key player that brings that unique sweet-but-complex taste everyone loves
- Chicken broth: Adds extra flavor while cutting the wine's sweetness
- Half and half: Makes everything velvety without being too heavy
- Fresh thyme: Cuts through the richness with its fresh herby kick
Step-by-Step Instructions
- Prepare the Chicken:
- Flatten your chicken pieces until they're about 1 inch thick everywhere. This way they'll cook through at the same time and stay juicy. Don't rush this part since chicken that's thicker in some spots will cook unevenly.
- Create the Coating:
- Blend flour with salt and pepper in a flat dish. Coat each piece of chicken completely but tap off any extra flour. This light coating will give you a lovely golden outside while helping your sauce get thicker as it cooks.
- Sear the Chicken:
- Heat your oil and butter until it's hot but not smoking. Add chicken without cramming them together and let them get golden for 4-5 minutes before you flip them. Don't keep moving them around or they won't brown properly.
- Build the Mushroom Base:
- Toss mushrooms into the same pan with whatever butter's left. Let them brown a bit before adding garlic. The mushrooms will soak up all the tasty bits left from the chicken.
- Create the Signature Sauce:
- Add your Marsala wine and broth to scrape up all the pan goodies. Let it bubble away until it's half gone, which makes the flavor stronger. The smell at this point will make your mouth water.
- Finish and Combine:
- Pour in half and half and thyme to make your sauce creamy. Put the chicken back in and let everything hang out together. Your sauce will get a little thicker as it bubbles.
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My favorite moment when making this dish is when the Marsala wine hits the hot pan. That sizzle and amazing smell instantly takes me back to my first taste of this dish at Olive Garden way back when. That feeling of discovering something so tasty always comes flooding back when I cook this at home.
Wine Selection Tips
You'll want dry Marsala wine for the real deal flavor in this dish. Look for bottles that say dry or secco Marsala instead of sweet or dolce types. While there's cooking Marsala available, spending a bit more on drinking-quality stuff really makes a difference. Can't find Marsala? Dry Madeira works in a pinch though it'll taste a bit different.
Perfect Pairings
The classic way to serve Chicken Marsala is over pasta, but it plays well with lots of sides. Buttery egg noodles make a simple base that soaks up every drop of that amazing sauce. Creamy mashed potatoes turn this into total comfort food that's perfect when it's cold out. Want something lighter? Try it with roasted asparagus and a simple green salad with lemon dressing to balance out the rich sauce.
Troubleshooting the Sauce
Your Marsala sauce should stick to the back of a spoon without being gloppy or runny. If it seems too thin, let it bubble away a bit longer before adding the cream. If it gets too thick, splash in a little chicken broth until it flows the way you want. Remember the sauce will thicken up as it cools, so aim for slightly thinner than you want when you're about to serve it.
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This dish will give you an amazing meal without hours of work. It's going to become a regular request in your house.
Frequently Asked Questions
- → Can I swap Marsala wine for something else?
If Marsala isn’t on hand, mix dry white wine with a splash of brandy. Dry sherry, port, or Madeira also work in a pinch. For a non-alcoholic substitute, try chicken broth with balsamic vinegar and a little sugar to replace the depth of flavor.
- → What’s the right way to check if the chicken’s done?
Look for an internal temperature of 165°F (74°C). When slicing, the meat should no longer look pink, and the juices should run clear. With evenly flattened breasts, cooking takes around 4 to 5 minutes per side.
- → Is it possible to prep this meal ahead of time?
You can absolutely make Chicken Marsala earlier. Fully cook and cool the dish, then refrigerate it in a sealed container. Warm it later over medium-low heat, adding a splash of broth to bring life back to the sauce. Some say the flavors deepen overnight!
- → What side dishes complement this well?
This dish shines with accompaniments like angel hair pasta, creamy mashed potatoes, or roasted greens. Lighter alternatives include steamed broccoli or a crisp salad. Crusty bread is also great for soaking up every bit of sauce.
- → What should I do if the sauce turns out too thin?
If the sauce feels runny, you’ve got options. Keep simmering until it thickens up, or stir in a cornstarch slurry (1 teaspoon of cornstarch mixed with cold water). Adding a touch more heavy cream can help, too, as it thickens as it cooks.
- → How does this compare to Olive Garden’s version?
This homemade version replicates the restaurant’s flavors while being slightly lighter. It’s made with easy-to-find ingredients but stays true to the creamy and savory taste. Plus, at home, you can tweak it to your liking!