Description
This Olive Garden Stuffed Chicken Marsala recipe features juicy chicken breasts filled with a savory mix of smoked Gouda, mozzarella, Parmesan, sun-dried tomatoes, green onions, and herbs. The stuffed chicken is seared and then broiled to melt the cheese filling perfectly. It’s served with a rich Marsala wine and mushroom sauce enhanced by butter and cream for a decadent Italian-inspired main course.
Ingredients
Scale
Chicken and Filling
- 2 large boneless skinless chicken breasts or 4 medium
- 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 (around 6 pieces), chopped
- 4 green onions, sliced
- 1 tbsp fresh parsley, finely chopped
- Salt and pepper to taste
Sauce and Cooking
- 1 tbsp avocado oil
- 2 tbsp all-purpose flour
- 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 through the middle to create two equal pieces per breast (butterfly fully). Season both sides with salt and pepper.
- Sear Chicken: Heat avocado oil in a large sauté pan over medium-high heat. Add chicken breasts and sear until golden brown, about 4 minutes per side. Reduce heat to medium-low and cook through for an additional 1 minute. Remove chicken and set aside on a plate.
- Make Marsala Sauce: In the same pan, add 2 tablespoons of butter and the flour. Whisk continuously and cook for 1 to 2 minutes to create a roux. Gradually add Marsala wine and whisk to combine. Simmer a few minutes, then stir in heavy cream. If sauce is too thick, add a splash of Marsala wine or chicken broth. Reduce heat to low and keep warm.
- Sauté Mushrooms: In a separate sauté pan, melt 1 tablespoon butter over medium heat. Add sliced cremini mushrooms and sauté 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 thoroughly.
- Assemble Stuffed Chicken: Spread the cheese mixture evenly over two of the chicken breast pieces. Top each with the corresponding second chicken piece, forming stuffed chicken breasts (like sandwiches). Some cheese mixture may remain depending on chicken size.
- 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 has melted and the chicken is heated through.
- Serve: Plate the stuffed chicken breasts and generously spoon the mushroom Marsala sauce over the top. Serve immediately for best taste.
Notes
- You can substitute smoked Gouda with Monterey Jack or fontina cheese if unavailable.
- If you don’t have Marsala wine, dry white wine or chicken broth can be used as alternatives, though flavor will differ slightly.
- Butter can be replaced with olive oil for a lighter sauce, but butter adds richness.
- Be careful when broiling to avoid burning; watch the chicken carefully during the last few minutes.
- This recipe works well with chicken thighs if preferred; adjust cooking time accordingly.
- For a gluten-free version, use gluten-free flour and breadcrumbs.
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 520 kcal
- Sugar: 4 g
- Sodium: 420 mg
- Fat: 32 g
- Saturated Fat: 15 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 140 mg
