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When you need a fresh new chicken for dinner recipe, turn to this simple Chicken Marsala recipe! While it looks fancy and restaurant-worthy, no one will know it cooks up quickly and simply at home. Love Olive Garden Chicken Marsala?? This is an easy dupe!
Welcome to the world of quick, delicious cooking with an Olive Garden-inspired favorite – Chicken Marsala. This dish is all about getting great flavors on the table without a fuss. It’s a hit with everyone, from family dinners to casual get-togethers, offering tender chicken in a rich Marsala wine sauce that’s a crowd-pleaser.
What is Chicken Marsala?
Think of it as an easy stovetop chicken dish, almost like a stew, but quick cooking. Full of tender chicken cutlets, sliced mushrooms and a warm and welcoming reduced wine sauce. (no, it is NOT alcoholic!) Typically served over pasta, but rice works too. This dish is pure comfort food!
Where is it from? Apparently, it’s of Italian heritage, but it has been remade and remade that it’s pretty much turned into a universal dish enjoyed around the world. And this recipe is an Americanized version of it.
What you need to make this Olive Garden Chicken Marsala Dupe
Many of the items needed to make this recipe are pantry items. The wine is not but skip down a paragraph for ideas and a link to a whole post on ideas to sub for the wine.
- all-purpose flour
- Italian seasoning
- dried parsley
- chicken breasts, split in half lengthwise (to make them thinner) or get chicken cutlets, or use my handy guide “how to make chicken cutlets at home“
- sliced onion
- cremini mushrooms
- marsala wine
Marsala Wine Substitution
One thing that holds people back from making Chicken Marsala is the Marsala Wine! Well, guess what? You can make substitutions! Thank goodness, because I don’t usually keep a fortified wine on hand. According to Bake it With Love in their Marsala Wine Substitution article, you can use a variety of liquids and flavors to sub in for the wine. Think Balsamic Vinegar or grape juice, and you’re on the right path!
What’s amazing about Chicken Marsala is how fast you can whip it up. In just a few steps, you’ve got a tasty dish that’s as satisfying as dining out. And it’s a surefire winner – the juicy chicken and savory sauce make it a classic everyone loves.
What to serve with Marsala Chicken
When it’s time to serve, you’ve got options. Whether you’re a rice or pasta fan, both work perfectly with the tender chicken and flavorful sauce. And speaking of options, there’s a whole family of recipes like Chicken Piccata (another Olive Garden Dupe!), Creamy Ranch Chicken, and Creamy Garlic Chicken, each bringing their own spin on easy, tasty cooking.
How to store leftovers
You can store leftover Chicken Marsala in an airtight container in the fridge. I wouldn’t store it with rice or pasta because it will soak up the juices. I mean, if you l like it like that, then go for it! Otherwise, store them separately.
- 2 Tablespoons oil
- ½ cup flour
- 1 teaspoon Italian seasoning
- ½ teaspoon dried parsley
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 chicken breasts about 1lb, split in half lengthwise (to make them thinner)
- 1 onion sliced
- 1 cup cremini mushrooms sliced
- 1 cup marsala wine
- In a shallow bowl, combine flour, Italian seasoning, parsley, salt, and pepper
- Dredge chicken breasts in flour combination
- Heat oil in a large skillet over medium-high heat until it sizzles
- Add chicken breasts, and cook 3-5 minutes on each side until golden brown
- Remove chicken from skillet
- Add onion, and saute, stirring occasionally until onions begin to soften
- Add mushrooms, and continue cooking another 2 minutes
- Remove onions and mushrooms and add wine
- Simmer wine 3-5 minutes, and stir from the bottom to remove stuck bits from the pan
- Add chicken back to skillet, and top with onions and mushrooms
- Cover, and simmer 10-15 minutes
- Serve over rice or fettuccine