Olive Garden Chicken Marsala Copycat Recipe
This Olive Garden Chicken Marsala Copycat recipe recreates the classic Italian-American favorite featuring tender chicken breasts cooked in a flavorful Marsala wine sauce with mushrooms and a touch of herbs. Perfectly browned and simmered to juicy perfection, this dish brings restaurant-quality flavors to your home kitchen in just 40 minutes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-American
Ingredients
Dry Ingredients
- 1/4 cup cake flour
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon dried oregano
Cooking Ingredients
- 1/4 cup oil (such as olive oil or vegetable oil)
- 4 ounces butter
- 2 1/2 pounds boneless skinless chicken breasts
- 1 cup sliced fresh mushrooms
- 1 medium onion, sliced (optional)
- 1/2 cup dry Marsala wine
Instructions
- Mix Flour and Seasonings: In a medium bowl, combine the cake flour, salt, freshly ground black pepper, and dried oregano. Stir well to blend all the dry ingredients evenly, which will create the flavorful dredging mixture for the chicken.
- Heat Oil and Butter: Place a large skillet over medium heat and add the oil and butter. Heat them together until the butter is melted and the mixture is bubbling lightly, indicating the pan is hot enough for cooking the chicken.
- Dredge Chicken: Take each chicken breast and coat it thoroughly with the flour and seasoning mixture, ensuring an even layer. Shake off any excess flour to prevent clumping during cooking.
- Brown Chicken: Place the chicken breasts in the hot skillet and cook for about 2 minutes on the first side until lightly browned. Then flip the breasts over and add the sliced mushrooms and onions (if using) around the chicken in the pan. Cook for approximately 2 more minutes to brown the second side and lightly cook the vegetables.
- Add Wine and Simmer: Pour the dry Marsala wine over the chicken and vegetables. Stir the vegetables gently to distribute them evenly in the sauce. Cover the skillet with a lid and reduce the heat slightly. Let everything simmer for about 10 minutes, or until the chicken breasts are cooked through and tender, and the sauce has infused the flavors.
Notes
- You can substitute dried oregano with fresh thyme or parsley for a different herbal note.
- Using boneless, skinless chicken breasts ensures quick and even cooking.
- If you prefer a thicker sauce, remove the lid in the last few minutes to let the sauce reduce slightly.
- The onion is optional but adds a lovely sweetness and depth to the dish.
- Serve over cooked pasta, mashed potatoes, or steamed vegetables for a complete meal.
