Olive Garden Chicken Marsala Recipe (Copycat)

Olive Garden Chicken Marsala is genuinely one of my favorite dishes on their menu and I have been ordering it for over a decade. What I love about it is how the sauce manages to be rich and deeply savory without being heavy – it is the Marsala wine that does this, adding a nutty, slightly sweet complexity that you cannot replicate with any other ingredient. After several rounds of testing in my kitchen, I figured out the Olive Garden version specifically because they add cream to their reduction, which smooths out the wine and makes the sauce more velvety than the classic Italian preparation. That one addition changes everything.

The dish comes together quickly once the chicken is pounded and the mise en place is ready. You sear the cutlets, build the mushroom-Marsala reduction in the same pan so you capture all those flavorful browned bits, and the cream goes in at the very end. It is the kind of dish that looks like you spent all day on it but actually takes about 35 minutes.

Why You’ll Love This Recipe

• The Marsala wine reduction is deeply complex and sophisticated with very little effort
• Adding cream to the sauce is the Olive Garden trick that makes it silkier than classic versions
• Ready in 35 minutes – this is a weeknight-friendly dish that tastes like fine dining
• One-pan method means the sauce picks up all the flavor from searing the chicken
• Endlessly impressive for dinner parties – everyone assumes it took much longer to make

About This Multi-Brand Favorite

Chicken Marsala is an Italian-American classic that takes its name from Marsala wine, produced in the region around Marsala, Sicily, since the late 18th century. The dish became popular in the United States through Italian-American restaurants in the mid-20th century and has been a staple of the Italian-American culinary canon ever since. The traditional preparation is pan-drizzled chicken in a simple Marsala reduction with mushrooms – a dry sauce without cream. Olive Garden’s version diverges from the classic by adding cream to the sauce, creating a richer, more velvety texture that appeals to American palates and makes the dish more indulgent. The restaurant uses cremini mushrooms and dry Marsala wine, building the sauce directly in the pan that seared the chicken so that the fond (browned bits) enriches the entire reduction. Olive Garden’s Chicken Marsala has appeared on their menu for decades and remains one of their most ordered entrees, prized for its sophisticated flavor that feels special compared to the typically red-sauce Italian-American offerings.

Ingredients

Chicken

• 4 boneless skinless chicken breasts (about 6 oz each)
• 1/2 cup all-purpose flour for dredging
• 1 teaspoon garlic powder
• 1 teaspoon fine salt
• 1/2 teaspoon black pepper
• 3 tablespoons olive oil
• 2 tablespoons unsalted butter

Marsala Sauce

• 8 oz cremini mushrooms, thinly sliced
• 3 cloves garlic, minced
• 3/4 cup dry Marsala wine
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• 2 tablespoons unsalted butter
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
• Salt and black pepper to taste
• Fresh flat-leaf parsley, chopped, for garnish

For Serving

• Mashed potatoes or fettuccine pasta
• Extra fresh parsley for garnish
• Lemon wedges (optional)

Ingredient Substitutions

• Dry Marsala wine is not optional – cooking wine labeled Marsala is salted and acceptable in a pinch but proper dry Marsala from the wine section is far better
• Baby bella (cremini) mushrooms can be swapped for white button mushrooms or a mixture of shiitake and cremini for deeper flavor
• Half-and-half can replace heavy cream for a lighter sauce with slightly less body
• Boneless chicken thighs work beautifully and stay even juicier than breasts – pound to even thickness
• For a dairy-free version, use coconut cream in place of heavy cream and oil instead of butter – the flavor changes but remains good

Equipment You’ll Need

• Meat mallet or rolling pin for pounding chicken
• Shallow bowl or plate for flour dredging
• Large heavy skillet (12-inch stainless steel or cast iron)
• Tongs for flipping chicken
• Wooden spoon or spatula for deglazing
• Sharp knife for slicing mushrooms

Step-by-Step Instructions

1. Pound and Prep the Chicken. Place chicken breasts between plastic wrap and pound to an even 1/2-inch thickness with a meat mallet. Even thickness ensures even cooking and prevents the dry edges that plague uneven chicken. Season both sides with salt and pepper. In a shallow bowl, combine flour with garlic powder, salt, and pepper. Dredge each chicken piece in the seasoned flour, shaking off the excess – you want a thin, even coating, not a thick crust.
2. Sear the Chicken. Heat olive oil in a large heavy skillet over medium-high heat until shimmering. Add the flour-dredged chicken pieces without overcrowding. Sear for 3-4 minutes per side until golden brown and cooked through to 165F. The flour coating creates a beautiful golden crust and helps thicken the sauce later. Transfer the seared chicken to a plate and tent loosely with foil. Do not wipe out the pan – those browned bits are flavor gold.
3. Cook the Mushrooms. Reduce heat to medium and add the butter to the same pan. Once melted, add the sliced cremini mushrooms in a single layer. Do not stir for the first 2 minutes – let them develop a good brown sear on one side. Then stir and continue cooking for 3-4 more minutes until golden and their moisture has evaporated. Add the minced garlic and fresh thyme and cook for 60 seconds until fragrant. Season with a pinch of salt.
4. Deglaze with Marsala. Pour the dry Marsala wine into the pan with the mushrooms and garlic. The liquid will immediately bubble up and release all the browned bits from the bottom of the pan – scrape vigorously with a wooden spoon to incorporate them into the sauce. This is deglazing, and these fond bits carry the most concentrated flavor in the entire dish. Let the Marsala simmer and reduce by about half, which takes 3-4 minutes, until the raw alcohol smell is gone.
5. Build the Sauce. Add the chicken broth to the Marsala reduction and stir to combine. Let the sauce simmer for another 2-3 minutes to concentrate. Reduce heat to low and pour in the heavy cream. Stir gently and simmer for 2 minutes until the sauce is velvety, slightly thickened, and a beautiful deep amber color. Taste and adjust with salt and pepper. Add the remaining 2 tablespoons of butter and stir until melted – this gives the sauce its final glossy richness.
6. Return Chicken and Serve. Nestle the seared chicken pieces back into the pan with the Marsala sauce. Spoon the sauce and mushrooms over each piece and let everything simmer together gently for 2 minutes so the chicken absorbs some of the sauce and reheats through. Plate the chicken over mashed potatoes or fettuccine, spoon plenty of the mushroom-Marsala sauce over the top, and garnish generously with fresh chopped parsley. Serve with extra sauce on the side.

Pro Tips from My Kitchen

• Use dry Marsala wine, not sweet – sweet Marsala makes the sauce taste like dessert and is not what Olive Garden uses
• Do not wipe the pan between the chicken and the mushrooms – those browned bits (fond) are the foundation of the sauce’s deep flavor
• Let the mushrooms brown without stirring for the first 2 minutes – constantly stirring steams them and they never develop color
• Add cream at the very end and on low heat so it does not break – a broken cream sauce is greasy and unpleasant
• The final knob of butter swirled in off-heat gives the sauce its glossy restaurant finish
• Pound the chicken to even 1/2-inch thickness – this is not optional for even cooking and the thin-cutlet texture the restaurant uses

Recipe Variations

• Veal Marsala: substitute thinly pounded veal cutlets for chicken – this is the classic Italian preparation and the most traditional version
• Pork Marsala: boneless pork tenderloin medallions pounded thin work beautifully and pair extremely well with Marsala and mushrooms
• Mushroom Marsala (vegetarian): skip the chicken entirely and triple the mushrooms – use a mix of cremini, shiitake, and portobello for a hearty meatless version
• Chicken Marsala with Prosciutto: lay a thin slice of prosciutto over each chicken breast before adding the sauce for a saltier, more complex variation
• Extra-Creamy Marsala: increase the heavy cream to 3/4 cup and reduce the chicken broth for a richer, paler, more indulgent sauce closer to a cream sauce with Marsala flavoring

Common Mistakes to Avoid

• Using sweet Marsala wine: sweet Marsala is a dessert wine and makes the sauce cloying – always use dry Marsala labeled ‘secco’
• Wiping the pan before making the sauce: those browned bits from searing the chicken are the most concentrated flavor in the dish
• Stirring mushrooms too early: let them sit and brown on one side for 2 full minutes before stirring or they steam and turn gray
• Adding cream before the wine has reduced enough: too much liquid prevents the sauce from reaching the right velvety consistency
• Skipping the butter finish: that final tablespoon of butter swirled in off heat is what gives the sauce its glossy, restaurant-quality sheen

What to Serve With This Dish

• Creamy mashed potatoes are the classic Olive Garden pairing – the sauce soaks into the potatoes beautifully
• Fettuccine or linguine tossed with just a little olive oil as an alternative to mashed potatoes
• Steamed or roasted asparagus with a squeeze of lemon – the brightness cuts through the rich sauce
• Olive Garden house salad to start – the crisp vegetables and tangy dressing are the perfect counterpoint
• A glass of dry Marsala or a medium-bodied red like Barbera d’Asti to echo the wine in the sauce

Storage Instructions

Refrigerator

Store leftover chicken and sauce together in an airtight container for up to 3 days. The sauce thickens considerably when cold but returns to the right consistency when gently reheated.

Freezer

The sauce (without chicken) freezes well for up to 2 months. Cooked chicken in cream sauce can be frozen for up to 1 month but the cream may separate slightly on reheating – whisk vigorously as it warms to re-emulsify.

How to Reheat

Reheat gently in a skillet over low heat, adding a splash of chicken broth or cream if the sauce has thickened too much. Stir frequently. Avoid high heat which can cause the cream sauce to break and become greasy.

Make Ahead

The Marsala sauce can be made up to 2 days ahead and refrigerated separately. The chicken is best seared fresh. Reheat the sauce gently, sear fresh chicken, and combine as directed. This makes weeknight cooking very fast.

Nutrition Information

Per serving (estimated): 490 calories, 42g protein, 14g carbs, 26g fat (12g saturated), 1g fiber, 4g sugar, 680mg sodium.

Nutrition values are estimates and will vary based on exact ingredients used.

Frequently Asked Questions

What kind of Marsala wine does Olive Garden use?

Olive Garden uses dry Marsala wine (secco) for their Chicken Marsala. Dry Marsala has a nutty, caramelized flavor without excessive sweetness. It is available at most wine and liquor stores for under $15 a bottle. Do not use sweet Marsala (dolce) which is meant for desserts.

Can I use chicken thighs instead of breasts?

Yes – boneless skinless chicken thighs actually work better than breasts in this recipe because they stay juicier and are more forgiving of slight overcooking. Pound them to an even 1/2-inch thickness and proceed exactly as written. The cooking time is essentially the same.

Why did my cream sauce break and turn greasy?

The sauce broke because it got too hot after the cream was added. Always add cream on low heat and never let it boil vigorously. If it does break, remove from heat immediately, add a splash of cold cream or broth, and whisk briskly – this often rescues it.

Is Olive Garden Chicken Marsala made with cream?

Yes – the Olive Garden version is a cream-enriched Marsala sauce, which is what makes it silkier and richer than the classic Italian-American preparation that uses no cream. This is the key difference between the restaurant’s version and most traditional recipes you will find online.

What mushrooms work best for Chicken Marsala?

Cremini mushrooms (also called baby bellas) are the best choice and what Olive Garden uses. They have a meatier texture and earthier flavor than white button mushrooms. A mix of cremini and shiitake is even better. Avoid canned mushrooms – they are too soft and watery.

Can I make this without wine?

Technically yes, but you lose the defining flavor of the dish. You can substitute an equal amount of chicken broth plus 1 tablespoon of grape juice and 1 tablespoon of apple cider vinegar to approximate the depth and slight sweetness of Marsala. The result is acceptable but noticeably different.

How do I know when the Marsala has reduced enough?

The Marsala is reduced enough when the sharp alcohol smell is gone and the liquid has reduced by about half – you can tell because you see the level drop in the pan and the remaining liquid coats the mushrooms more thickly. This usually takes about 3-4 minutes of active simmering.

What pasta does Olive Garden serve with Chicken Marsala?

Olive Garden typically serves Chicken Marsala over mashed potatoes with a side of their house pasta or vegetables depending on the season. For a home copycat, creamy mashed potatoes are the most common pairing and they work perfectly with the sauce.

Can I make Chicken Marsala ahead for a dinner party?

Yes – make the sauce up to 2 days ahead and refrigerate. Sear the chicken fresh the day of the party. Reheat the sauce gently, add the freshly seared chicken, and simmer together for 2 minutes. This approach is actually better because the sauce deepens in flavor overnight.

How do I get the mushrooms to brown properly?

The keys are high heat, a dry pan (no excess moisture), and most importantly – not stirring. Add mushrooms in a single layer over medium-high heat and do not touch them for 2 full minutes. They will release moisture and then reabsorb it as they brown. Constant stirring steams them gray instead of browning them golden.

Is Chicken Marsala gluten-free?

Not as written because the chicken is dredged in all-purpose flour. To make it gluten-free, substitute a 1:1 gluten-free flour blend or rice flour for dredging. All other ingredients – Marsala wine, cream, mushrooms, butter – are naturally gluten-free.

Can I use cooking wine instead of real Marsala?

Cooking wine labeled Marsala will work in an emergency but I strongly advise against it. Cooking wines are heavily salted and lower quality, which significantly affects the sauce. A real bottle of dry Marsala wine costs about $12 and the flavor difference is enormous – worth every penny.

More Multi-Brand Copycat Recipes

• All Copycat Restaurant Recipes

Happy cooking,
Julia