Stuffed Chicken Marsala (Olive Garden Copycat)

Stuffed Chicken Marsala is a delicious Olive Garden copycat dish featuring mozzarella, parmesan, and sun dried tomatoes, smothered in savory marsala mushroom sauce – ready in just 45 minutes!

If you are fan of this Stuffed Chicken Marsala, you’ll love Honey Lime Garlic Chicken, Creamy Parmesan Chicken and Mushrooms, and Three Cheese Balsamic Stuffed Chicken.

There’s a big fat fusion of flavors happening right here right now and I’m SO EXCITED about it. Good ole’ chicken marsala meets Italian stuffed chicken breast and it is so darn good.

If you thought you liked chicken marsala before, you’re going to go nuts for this version. An extra 5-10 minutes is all it takes to transform a classic into the best weeknight meal you’ve had in ages. I feel like from this day forward we should just all agree that chicken marsala should always be stuffed. Everybody on board?? Excellent.

Why This Recipe Works 

Stuffing the chicken — This chicken marsala dish comes across elegant and sophisticated, even though it is incredibly easy to make with simple ingredients. If you haven’t stuffed chicken before – don’t fret! – it’s a walk in the park. Simply cut a horizontal slit in one side of the chicken, being sure not to cut quite all the way through the other side, to make a pocket.

Cheese, cheese, cheese — This creamy chicken marsala uses both mozzarella and parmesan cheese and the combo is pure heaven! Don’t be afraid to add extra cheese if that’s your thing — because it’s my thing and I totally get it! I even like to throw some finely grated parmesan cheese on top at the end for that last little punch of YUM.

Sauce — The key here is to not clean that pan after searing the chicken. You want to deglaze (get off from the bottom of) the pan with the marsala cooking wine, garlic, mushrooms, salt and pepper, and heavy cream. The browned “bits” leftover from cooking the chicken mix into the sauce and give it extra flavor. 

Sun dried tomatoes — Tasty and tart, sun dried tomatoes really elevate this easy chicken marsala into a whole other world. You can find them jarred and are so easy to finely chop and add to just about any recipe.

Here’s How You Make It

Making this fancy-sounding stuffed chicken recipe with marsala sauce couldn’t be easier! 

1. First, turn the oven on to preheat to 400 degrees. Then, cut a slit horizontally along one side each chicken breast with a sharp knife. Take care to not cut all the way through the chicken so that you have a “pocket” in which to put all the yummy fillings. 
2. Now fill each chicken pocket with the following: 2 slices of mozzarella cheese, 1/4 of the sun dried tomatoes, and 1/4 of the shredded parmesan cheese.
3. Seal the open chicken edges together by pinching and add toothpicks to secure. Drizzle the chicken with oil and then sprinkle with salt and pepper to taste as well as Italian seasoning. Rub the spices in with your fingers.
4. Add the chicken to a large, oven-safe skillet and brown the chicken on both sides over medium-high heat. This will take about 3-4 minutes on each side. Remove the chicken and put it on a plate while you make the marsala sauce. 
5. Using the same pan, add the wine, garlic, mushrooms, salt, pepper, and heavy cream. Stir this all together (and scrape up those browned chicken bits too) and bring to a boil, cooking for about 3-4 minutes. Now add the chicken back to the pan and spoon some of the sauce over it. 
6. Put the skillet into the preheated oven and allow it to bake for 20-25 minutes or until the chicken is cooked all the way through and the cheese has melted. Spoon more marsala sauce over the top and top that with grated parmesan and fresh herbs and serve.