Description
This Olive Garden Stuffed Chicken Marsala recipe features juicy chicken breasts stuffed with a savory blend of smoked Gouda, mozzarella, Parmesan, sun-dried tomatoes, green onions, and fresh parsley. The chicken is seared to perfection and finished under the broiler to melt the cheese filling, then topped with a rich Marsala wine and mushroom sauce for a delicious Italian-inspired dinner.
Ingredients
Scale
Chicken and Stuffing
- 2 large boneless skinless chicken breasts
- 2 tbsp all purpose flour
- 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
- 3 tbsp butter, divided
- ¾ cup Marsala wine
- ¼ cup heavy cream
- 10 oz cremini mushrooms, sliced
- 1 clove garlic, minced
Instructions
- Prepare Chicken: Slice each chicken breast in half lengthwise to create two equal pieces per breast (butterfly cut all the way through). Season both sides with salt and pepper.
- Sear Chicken: Heat avocado oil in a large sauté pan over medium-high heat. Once hot, add the chicken breasts and sear until browned, about four minutes per side. Reduce heat to medium-low and cook for an additional minute until chicken is cooked through. Remove and set aside on a plate.
- Make Marsala Sauce: In the same pan, add 2 tablespoons of butter and flour. Whisk them together and cook for 1 to 2 minutes. Stir in Marsala wine and cook for a few minutes until slightly reduced. Add heavy cream and stir to combine. If sauce is too thick, add extra Marsala wine or a splash of chicken broth. Keep sauce warm on low heat.
- Sauté Mushrooms: In a separate pan, melt 1 tablespoon butter over medium heat. Add sliced mushrooms and minced garlic. Sauté for 5 minutes, stirring often, until mushrooms are tender. Add mushroom mixture to the prepared Marsala sauce and stir to combine.
- Prepare Cheese Filling: In a medium bowl, combine breadcrumbs, sour cream, shredded Gouda, shredded mozzarella, Parmesan cheese, sliced green onions, sun-dried tomatoes, and fresh parsley. Mix well to form a uniform filling.
- Stuff Chicken: Divide the cheese mixture evenly over two of the chicken breast pieces. Top each stuffed piece with the corresponding chicken piece to form a sandwich. Use all or part of the cheese mixture depending on chicken size.
- Broil Chicken: Preheat your oven’s broiler to high. Place the stuffed chicken breasts in an oven-safe pan. Broil for 6 to 8 minutes or until the cheese filling is melted and bubbly.
- Serve: Plate the stuffed chicken breasts and spoon the mushroom Marsala sauce over the top. Serve immediately.
Notes
- Butterflying the chicken thinly helps it cook evenly and makes stuffing easier.
- If Marsala wine is not available, dry sherry or port can be used as a substitute.
- Adjust the amount of cheese filling to your preference or based on the size of your chicken breasts.
- Using avocado oil is good for high-heat searing; olive oil is an alternative.
- Monitor closely while broiling to avoid burning the cheese topping.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 130 mg
