olive garden stuffed chicken marsala recipe with a smoky red pepper cream filling

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I’ve always loved the creamy, savory flavor combination of a good chicken marsala, but the restaurant versions can feel heavy.

This copycat olive garden stuffed chicken marsala recipe brings all the hearty comfort right to your kitchen, featuring tender chicken with a creamy, smoky red pepper filling that elevates every bite. The key to this particular olive garden stuffed chicken marsala recipe is the rich filling combined with a quick, classic marsala-style sauce. This high-protein meal is simpler and faster for a weeknight family dinner, making it a new favorite for easy home cooking.

Get ready to impress everyone with this show-stopping meal that tastes better than takeout.

Ingredients

4 boneless, skinless chicken breasts (approx. 180-200g / 6-7 oz each): Pat them completely dry before prep to ensure a good sear and crispy crust.
Red Pepper Cream Filling:
60g (1/4 cup) softened full-fat cream cheese
80g (1/2 cup) jarred roasted red peppers, drained well, finely diced or pureed
30g (1/2 cup packed) fresh spinach, finely chopped
Seasoning and Coating:
5g (1 teaspoon) smoked paprika, divided
5g (1 teaspoon) kosher salt, divided
2g (1/2 teaspoon) freshly ground black pepper, divided
2g (1/2 teaspoon) garlic powder
2g (1/2 teaspoon) onion powder
60g (1/2 cup) all-purpose flour
Marsala Sauce Base:
225g (8 oz) cremini mushrooms, wiped clean and sliced
1 small shallot, finely minced
2 cloves garlic, minced
350ml (1 1/2 cups) halal-certified chicken broth
120ml (1/2 cup) heavy cream
Cooking Fats and Garnish:
30ml (2 tablespoons) olive oil, divided
30g (2 tablespoons) unsalted butter
15ml (1 tablespoon) fresh parsley, chopped
30ml (2 tablespoons) extra virgin olive oil for smoked paprika oil garnish

Instructions

1. Prepare the Chicken and Filling

Preheat oven to 375°F (190°C). Pat chicken breasts dry. Lay each breast flat on a cutting board, then carefully butterfly by slicing horizontally almost all the way through, leaving a small hinge. Open each breast like a book and pound gently to an even 1.5 cm (1/2-inch) thickness.

Prepare the filling by combining the softened cream cheese, finely diced/pureed roasted red peppers, 2g (1/2 teaspoon) smoked paprika, chopped spinach, garlic powder, onion powder, 2g (1/2 teaspoon) salt, and 1g (1/4 teaspoon) black pepper. Mix until well combined.

2. Stuff and Dredge the Chicken

Spoon a quarter of the filling onto one half of each butterflied chicken breast. Fold the other half over the filling and gently press the edges to seal. You can secure them with toothpicks if desired to keep the filling in place while cooking.

In a shallow dish, combine the all-purpose flour with the remaining 3g (1/2 teaspoon) smoked paprika, 3g (1/2 teaspoon) salt, and 1g (1/4 teaspoon) black pepper. Dredge each stuffed chicken breast in the seasoned flour, ensuring an even, light coating, shaking off any excess. This initial coating is key to creating a crispy exterior on this olive garden stuffed chicken marsala recipe.

3. Sear and Bake the Chicken

Heat 15ml (1 tablespoon) olive oil in a large oven-safe skillet over medium-high heat. Carefully place the dredged chicken breasts in the hot skillet and sear for 3-4 minutes per side, until golden brown. Do not overcrowd the pan; cook in batches if necessary. If the flour coating starts to burn before browning, reduce the heat slightly to medium-low.

Transfer the seared chicken breasts to the preheated oven and bake for 15-20 minutes, or until cooked through and the internal temperature reaches 165°F (74°C). Remove from oven and let rest on a cutting board while you make the sauce. This resting time keeps the chicken juicy for your final olive garden stuffed chicken marsala.

4. Create the Mushroom Marsala Sauce

While the chicken bakes, wipe out the skillet (or use a fresh pan if desired). Melt the unsalted butter and remaining 15ml (1 tablespoon) olive oil over medium heat. Add the sliced cremini mushrooms and sauté for 6-8 minutes, stirring occasionally, until deeply browned and tender. Add the minced shallot and garlic, cooking for another 1-2 minutes until fragrant.

Pour in the halal-certified chicken broth, scraping the bottom of the pan to deglaze and release any browned bits. Bring to a simmer and cook for 5 minutes, allowing the sauce to reduce slightly. Stir in the heavy cream and cook for another 2-3 minutes until the sauce thickens slightly. Season the sauce with salt and black pepper to taste. This rich, creamy sauce is essential to this olive garden stuffed chicken marsala recipe.

5. Plate and Garnish

Prepare the smoked paprika oil: In a small saucepan or microwave-safe bowl, combine the extra virgin olive oil with 1g (1/4 teaspoon) smoked paprika. Heat gently over low heat for 2-3 minutes, just until warmed and fragrant (do not boil). Let it infuse off the heat.

To plate, slice each rested chicken breast diagonally into 2-3 thick pieces, revealing the creamy red pepper filling. Arrange the sliced chicken on a plate. Spoon a generous amount of the rich marsala sauce over and around the chicken. Drizzle the vibrant smoked paprika oil artfully over the chicken and sauce. Finish with a sprinkle of fresh chopped parsley for a pop of green contrast.

Elevate Your Meal: Serving Suggestions

This hearty olive garden stuffed chicken marsala recipe creates a rich and savory sauce that pairs perfectly with sides designed to soak up every drop. For a high-protein meal that feels like a full dinner, serve the chicken over a generous portion of fluffy mashed potatoes or creamy risotto.

For lighter options and to add balanced nutrition, pair the chicken marsala with simple sides like steamed green beans or roasted broccoli.
Crusty bread or garlic knots are also excellent choices for dipping into the remaining sauce.

Make-Ahead Tips and Variations

This recipe is highly adaptable for easy dinner ideas and meal prep. To minimize prep time on busy weeknights, you can prepare the stuffed chicken breasts up to 24 hours in advance. Store them covered tightly in the refrigerator and dredge in the seasoned flour just before you start cooking.

Healthier Option: To reduce calories in this olive garden stuffed chicken marsala recipe, use light cream cheese in the filling and swap heavy cream for half-and-half in the sauce.
Filling Variations: If you want to change up the filling, try a classic mozzarella and spinach filling, or a goat cheese and herb blend instead of the smoky red pepper filling.

FAQs

Q: How do I keep the filling from leaking out during cooking?

The most reliable method to prevent leakage is securing the edges of the chicken breast with a few small toothpicks after stuffing. The seasoned flour coating also helps create a seal around the edges. Make sure the chicken breasts are pounded to an even thickness and not overfilled.

Q: This recipe uses broth, not Marsala wine. Why?

This specific recipe creates a rich, complex sauce without the alcohol, making it family-friendly and accessible for all home cooks. The deep, savory flavor comes from developing the browned cremini mushrooms and shallots, plus the addition of heavy cream in the sauce, not from the wine.

Q: Can I bake this without searing first?

Searing is crucial for developing flavor and creating a golden-brown crust on the chicken. Without searing, the chicken will be moist but lack the deep, savory flavor that makes this olive garden stuffed chicken marsala recipe so good. Searing also helps create the browned bits in the pan that form the base of the marsala sauce.

Q: How can I thicken the sauce if it’s too thin?

If the sauce is too thin after simmering, create a quick slurry with 1 tablespoon of all-purpose flour mixed with 1 tablespoon of cold water or broth. Whisk this mixture into the simmering sauce gradually and let it cook for 1-2 minutes until it reaches the desired thickness.

Q: What are the best side dishes for chicken marsala?

The best sides are those that pair well with hearty sauces. Mashed potatoes, buttered noodles, risotto, or crusty bread for dipping are all excellent choices. For a lower-carb option, try cauliflower mash or zucchini noodles instead.

Q: How should I store leftovers of the olive garden stuffed chicken marsala recipe?

Store leftover chicken and sauce together in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove over low heat or in the microwave until heated through. For longer storage, freeze portions for up to 2 months; reheat from frozen in the oven (350°F/175°C) until warmed through.

Q: Can I make this a gluten-free or low-carb meal?

Yes, you can easily adapt this olive garden stuffed chicken marsala recipe. To make it gluten-free, substitute the all-purpose flour in the dredging step with a gluten-free all-purpose blend. To make it low-carb, omit the flour entirely during dredging and serve the chicken over cauliflower mash or zucchini noodles instead of potatoes or rice.

Conclusion

This copycat olive garden stuffed chicken marsala recipe proves you don’t need a reservation for restaurant-quality flavor and a satisfying family dinner. With its creamy filling and savory sauce, this hearty dish is sure to become a new favorite for easy weeknight meals.

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Olive Garden Stuffed Chicken Marsala Recipe