Have you ever found yourself craving that irresistible Olive Garden Chicken Marsala but didn't want to leave the comfort of home? Well, you're in for a treat! I'm excited to share with you this delightful copycat recipe that brings the classic taste of Olive Garden right to your dinner table.
Imagine the tender, pan-seared chicken smothered in a savory Marsala wine and mushroom sauce, all made with a dash of love! With easy dinner ideas like this, who needs a reservation?
Why You Will Love This Recipe
Imagine pan-seared chicken doused in a savory sauce made with Marsala wine and meaty mushrooms, cooked to tender perfection in your own kitchen. It's an easy dinner idea that transforms a simple evening into a special family meal.
The best part? This one-pan wonder is a beacon of homemade Italian comfort food that promises a delightful meal with minimal fuss. Once you try this, your quick dinners will forever have a dash of elegance.
Chicken Marsala Olive Garden Recipe Ingredients
Many people like to start with chicken breasts, but for really tender chicken I turn to chicken tenderloins. They cook faster and are, by definition, a more tender piece of the breast meat.
I also use 2 types of mushrooms, to really get a fully rich mushroom flavor in the Marsala wine sauce. If you have trouble finding the dried mushrooms, you can double up on fresh - see the Substitutions section below.
How to make Chicken Marsala Fettuccine (Olive Garden Copycat)
There are plenty of chicken Marsala recipes out there, but I fell in love with it at Olive Garden so I wanted to try to replicate their version as closely as possible. The standout qualities for me are: the delicious and abundant mushrooms, the incredibly tender chicken, and the amazing sweet and savory Marsala wine sauce.
To start, season the chicken with salt and pepper, then coat it with a dusting of flour.
Heat some olive oil in a large skillet, then add the chicken tenders. Let the tenders cook about 4 to 5 minutes each side, until golden colored and chicken is fully cooked. Remove the tenders to a plate and set aside while you cook the rest of the sauce.
Add a little more oil to the hot skillet, then add the fresh mushrooms and shallot. Sauté over medium heat for about 3 minutes, then add the garlic and cook for about 30 seconds, just until fragrant.
Add the Marsala wine to the skillet and the Porcini mushrooms. Scrape the bottom of the skillet to bring all the browned on bits of flavor into the sauce. Bring to a boil, then reduce the heat and simmer. Cook until the mushrooms are tender and the wine is reduced by about half.
While the mushrooms are cooking, mix the rest of the sauce ingredients. I like to use a measuring cup for the broth and then just add the Dijon, Worcestershire, and brown sugar right to the same cup, and whisk it all together.
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When the wine has reduced, add the rest of the sauce ingredients to the skillet and give it a good stir.
Add a little butter to give your sauce that extra touch of silky quality. Then add back the cooked chicken tenders. Warm everything through, then turn the heat to low and keep warm until ready to serve.
Olive Garden Chicken Marsala Recipe Variations
For me, there are two of these ingredients that I can't always find at my local grocery store: Marsala cooking wine, and Porcini mushrooms. I've never made this without Marsala wine (it's in the name, after all) however I do think using cooking sherry would work in a pinch.
I have made it without Porcini mushrooms. For this, I double up on fresh mushrooms and use 2 different kinds - white button and cremini usually, just to get some mushroom variety.
And if you can't find chicken tenders, you can always use boneless skinless chicken breasts and cut them into long strips. An extra step, to make them resemble chicken tenders LOL. But sometimes its what you have to work with!
Serving Suggestions
With this savory Olive Garden Chicken Marsala, the possibilities for sides are as limitless as they are delicious. I love the sauce on pasta, and fettucini noodles make it most like Olive Garden. But wide egg noodles work great also - anything to soak up that deliciously rich sauce.
I like having this with a simple green salad dressed with oil and vinegar, to provide a contrast to the richness of the meal. A green vegetable works also.
Oh, and for the authentic Olive Garden experience, don't forget the freshly grated Parmesan cheese! Just say when!
Storage
All hail the leftovers! Store in an airtight container in the fridge. To reheat, I do use the microwave but if you just blast it on high you risk the texture. So I microwave on about 60-70% power for a few minutes to reheat. You could also gently reheat it on the stovetop in a pan.
Olive Garden Chicken Marsala FAQs
Absolutely, though Marsala wine gives this dish its signature flavor, a sherry can be a decent substitute in a pinch.
While mushrooms offer a savory depth, you can skip them or swap in another veggie like zucchini for a twist.
Yes! Ensure your chicken is at room temperature and dusted with flour before it hits the pan. That's your secret to a beautiful sear.
If you love a wonderful marsala and mushroom sauce, check out another version: pork marsala. Its another restaurant quality meal you can make in your own kitchen!
And if you want to try another copycat at home, check out this Olive Garden Ravioli Carbonara for some more of that delicious Olive Garden experience!
📖 Recipe
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Olive Garden Chicken Marsala Copycat
Ingredients
- 1½ pounds chicken tenderloins
- ¼ cup flour all-purpose
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ cup olive oil divided
- 1 medium shallot sliced thin
- 8 ounces fresh mushrooms cremini or white button, sliced
- 2 cloves garlic minced
- 1 ounce Porcini mushrooms
- 1 cup Marsala cooking wine
- 1 cup chicken broth
- 1 Tablespoon Worcestershire sauce
- 1 Tablespoon Dijon mustard
- 1 Tablespoon brown sugar
- 1 Tablespoon butter
Instructions
- Heat a large skillet on medium heat and add 2 tablespoons of olive oil.¼ cup olive oil
- Season the chicken tenders with salt and pepper, then use the flour to lightly dust each piece on all sides.1½ pounds chicken tenderloins, ¼ cup flour, ½ teaspoon salt, ½ teaspoon black pepper
- Place the prepared tenders in the hot pan and cook about 3 to 4 minutes each side. The chicken should be lightly golden brown and cooked through. Remove the cooked chicken to a plate and set aside.
- Add 2 more tablespoons of olive oil to the hot pan, then add the shallot and fresh mushrooms. Cook for about 3 minutes to soften.¼ cup olive oil, 1 medium shallot, 8 ounces fresh mushrooms
- Add the garlic and cook 30 seconds, then add Marsala wine and the Porcini mushrooms. Scrape the bottom of the pan to incorporate all the browned bits into the sauce.2 cloves garlic, 1 ounce Porcini mushrooms, 1 cup Marsala cooking wine
- Bring to a boil, then reduce heat and simmer about 10 minutes to reduce the wine to about half its volume.
- Add the rest of the sauce ingredients and stir, add a tablespoon of butter and stir to melt. Add back the cooked chicken tenders and warm through. Turn heat to low and keep warm until you are ready to serve. (Cover the skillet if it will be more than a couple minutes)1 cup chicken broth, 1 Tablespoon Worcestershire sauce, 1 Tablespoon Dijon mustard, 1 Tablespoon brown sugar, 1 Tablespoon butter
Notes
Nutrition
Nutrition values are estimates only, using online calculators. Please verify using your own data.
Carol
Made the Chicken Marsala and it was tender as promised! I used a basic red wine since I didn't have marsala and it worked great.
Sula
Ah that's good to know that I can default to a basic red if needed - I always have some of that in the house!
Bella
I love this dish at Olive Garden, so I knew I had to try it! The directions made it easy to make and when to add the ingredients! It turned out amazing and was a hit with the whole family! We served with fettucini noodles and a side salad.
Sula
Wonderful! It's my favorite at Olive Garden, and now I can make it at home!