Making Chicken Marsala AT Home Just Like The Old Country / Olive Garden
MAKING CHICKEN MARSALA AT HOME JUST LIKE THE OLD COUNTRY / OLIVE GARDEN! is a easy Italian-American recipe that serves 2. 550 calories per serving. Recipe by SAM THE COOKING GUY on YouTube.
Prep: 10 min | Cook: 36 min | Total: 56 min
Cost: $17.00 total, $8.50 per serving
Ingredients
- 2 breasts Chicken Breast (skinless, boneless; each breast will be butterflied into two thin pieces)
- 1/2 cup All-Purpose Flour (for dredging; seasoned with salt and pepper)
- 1 tsp Salt (for seasoning flour)
- 1/2 tsp Black Pepper (freshly ground)
- 2 tbsp Olive Oil (extra‑virgin, for searing)
- 2 tbsp Unsalted Butter (divided: 1 tbsp for noodles, 1 tbsp for sauce if needed)
- 8 oz Cremini Mushrooms (cleaned and sliced)
- 4 cloves Garlic (minced)
- 1 piece Shallot (finely diced; can substitute with 1/4 cup finely diced yellow onion)
- 2/3 cup Dry Marsala Wine (use a modestly priced bottle; optional substitute: dry sherry or port)
- 1 cup Chicken Stock (low‑sodium)
- 1/2 cup Heavy Cream (35% fat)
- 8 oz Egg Noodles (or any short pasta; cooked al dente)
- 1/4 cup Parmesan Cheese (freshly grated)
- 1 tbsp Fresh Parsley (chopped, optional garnish)
Instructions
Butterfly and Flatten Chicken
Place each chicken breast on a cutting board, cut horizontally halfway through, open like a book, then place in a Ziploc bag and gently pound with a meat mallet or rolling pin until an even thickness of about 1/2 inch.
Time: PT5M
Season and Dredge
Mix the flour with salt and pepper in a shallow dish. Lightly coat each flattened chicken piece on both sides, shaking off excess.
Time: PT3M
Heat Oil
Add olive oil to the skillet and heat over medium‑high until it shimmers; test by sprinkling a pinch of flour—it should sizzle.
Time: PT2M
Temperature: Medium-high heat
Sear Chicken
Place the chicken pieces in the hot skillet. Cook 3 minutes on the first side, then flip and cook another 3 minutes until golden brown.
Time: PT6M
Temperature: Medium-high heat
Rest Chicken
Transfer the seared chicken to a plate and let rest while you build the sauce.
Time: PT1M
Sauté Mushrooms
Add a little more oil if needed, then add sliced mushrooms. Cook, stirring occasionally, until they release moisture and turn golden, about 4 minutes.
Time: PT4M
Temperature: Medium heat
Add Aromatics
Stir in the minced garlic and diced shallot. Sauté until fragrant, about 45 seconds.
Time: PT1M
Temperature: Medium heat
Thicken with Flour
Sprinkle the remaining flour over the mushroom mixture and stir to coat, cooking for about 1 minute to eliminate raw flour taste.
Time: PT1M
Temperature: Medium heat
Deglaze with Marsala
Pour in 2/3 cup dry Marsala wine, scraping the browned bits from the pan. Let it reduce and thicken, about 2 minutes.
Time: PT2M
Temperature: Medium heat
Add Stock
Stir in 1 cup chicken stock, bring to a gentle simmer, and let bubble for 2 minutes.
Time: PT2M
Temperature: Medium heat
Finish Sauce with Cream
Add 1/2 cup heavy cream, stir, and simmer until the sauce thickens enough to coat the back of a spoon, about 1 minute.
Time: PT1M
Temperature: Medium heat
Return Chicken to Sauce
Place the rested chicken back into the skillet, spoon sauce over it, and heat through for 2 minutes.
Time: PT2M
Temperature: Medium heat
Cook Noodles
While the sauce finishes, bring a pot of salted water to a boil, add the egg noodles, and cook al dente according to package directions, about 8 minutes.
Time: PT8M
Temperature: Boiling
Butter Parmesan Noodles
Drain the noodles, return to the pot, stir in 1 tbsp butter and 1/4 cup grated Parmesan until melted and glossy.
Time: PT2M
Plate and Garnish
Serve a mound of buttered noodles, top with a chicken piece, spoon extra sauce over, and garnish with chopped parsley and additional Parmesan if desired.
Time: PT2M
Nutrition Facts
- Calories
- 550
- Protein
- 35g
- Carbohydrates
- 45g
- Fat
- 20g
- Fiber
- 3g
Dietary info: Contains meat, Contains dairy, Contains gluten
Allergens: Gluten, Dairy
Ingredient Substitutions
- Instead of Chicken Breast: Turkey Breast
- Instead of All-Purpose Flour: Gluten‑Free Flour
- Instead of Black Pepper: White Pepper
- Instead of Olive Oil: Canola Oil
- Instead of Unsalted Butter: Margarine
- Instead of Cremini Mushrooms: Button Mushrooms, Shiitake
- Instead of Shallot: Yellow Onion
- Instead of Dry Marsala Wine: Dry Sherry, Port, White Wine + Brandy
- Instead of Chicken Stock: Vegetable Stock
- Instead of Heavy Cream: Half‑and‑half
- Instead of Egg Noodles: Fettuccine, Spaghetti
- Instead of Parmesan Cheese: Pecorino Romano
Equipment Needed
- Large Skillet
- Ziploc Bag
- Meat Mallet or Rolling Pin (optional)
- Cutting Board
- Chef's Knife
- Saucepan
- Colander
- Measuring Cups and Spoons
- Wooden Spoon
- Tongs
Critical Steps — Do Not Skip
- Butterfly and flatten chicken evenly to ensure quick, uniform cooking.
- Achieve a proper sear on the chicken before removing it from the pan.
- Reduce Marsala wine fully to concentrate flavor without burning.
- Do not let the cream boil vigorously to prevent curdling.
Chef Tips from the Video
- Use a dry Marsala wine; sweet versions will make the sauce cloying.
- Add a splash of the reserved pasta water to the sauce for extra silkiness.
- For extra flavor, deglaze the pan with a teaspoon of brandy before adding the wine.
Troubleshooting
Sauce is too thin.
Simmer a bit longer to reduce, or whisk in an extra teaspoon of flour mixed with cold water.
Chicken turns dry.
Do not overcook; sear only until golden and finish by warming in the sauce for a couple of minutes.
Mushrooms release too much water and the sauce becomes watery.
Cook mushrooms over medium‑high heat until most moisture evaporates before adding wine.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Sauce (without noodles) freezes well for up to 2 months; reheat gently.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- The Marsala sauce can be prepared up to a day ahead; reheat gently and add a splash of stock if it thickens too much.
- Cooked chicken can be stored refrigerated and added to the sauce just before serving.
Frequently Asked Questions
What is the cultural significance and history of Chicken Marsala in Italian‑American cuisine?
Chicken Marsala is a classic Italian‑American dish that likely originated in the early 20th‑century Italian immigrant communities of the United States, especially in the Northeast. It blends Italian cooking techniques with the American love for rich, wine‑based sauces, and became popularized by restaurant chains like Olive Garden.
What are the traditional regional variations of Chicken Marsala in Italian‑American cooking?
Traditional versions use thinly sliced chicken, cremini or button mushrooms, and dry Marsala wine. Some families add a splash of brandy or use a mix of white wine and Marsala. In the Midwest, a creamier version with heavy cream is common, while in the Northeast the sauce may be left lighter without cream.
How is Chicken Marsala authentically served in Italian‑American households?
It is typically served hot over buttered noodles, mashed potatoes, or rice, with a generous drizzle of the mushroom‑Marsala sauce. A side of steamed vegetables or a simple green salad often accompanies the dish, and a sprinkle of fresh parsley or extra Parmesan adds finishing flair.
What occasions or celebrations is Chicken Marsala traditionally associated with in Italian‑American culture?
Chicken Marsala is a go‑to comfort dish for family dinners, holiday gatherings like Thanksgiving or Christmas, and casual weekend meals. Its rich flavor makes it popular for entertaining guests and for pot‑luck style events.
What are the authentic traditional ingredients for Chicken Marsala versus acceptable substitutes?
Authentic ingredients include boneless chicken breast, dry Marsala wine, cremini mushrooms, chicken stock, and heavy cream. Acceptable substitutes are dry sherry or a white‑wine‑plus‑brandy blend for Marsala, turkey breast for chicken, and half‑and‑half instead of heavy cream.
What other Italian‑American dishes pair well with Chicken Marsala?
Pairs nicely with classic sides such as garlic‑buttered noodles, creamy risotto, roasted asparagus, or a crisp Caesar salad. A glass of dry white wine or a light red like Chianti complements the flavors.
How has Chicken Marsala evolved over time in Italian‑American cuisine?
Originally a simple pan‑seared chicken with Marsala reduction, the dish has evolved to include cream for a richer texture, and many home cooks now add garlic, shallots, and fresh herbs. Restaurant versions often feature a thicker sauce and may garnish with parsley or microgreens.
What are the most common mistakes to avoid when making Chicken Marsala at home?
Common mistakes include over‑cooking the chicken, which makes it dry; adding cream too early or boiling it, which can cause curdling; and not reducing the Marsala enough, resulting in a thin, weak sauce. Also, overcrowding the pan when searing prevents a proper golden crust.
How do I know when the Chicken Marsala sauce is done?
The sauce is done when it coats the back of a spoon and a slight line remains visible after dragging the spoon across the pan, similar to “parting the Red Sea.” It should be glossy, thick enough to cling to the chicken, and emit a fragrant aroma of Marsala and mushrooms.
Can I make Chicken Marsala ahead of time and how should I store it?
Yes, you can prepare the sauce up to a day ahead; store it in an airtight container in the refrigerator and reheat gently, adding a splash of stock if it thickens too much. Cooked chicken can also be refrigerated and added back to the sauce just before serving.
What does the YouTube channel SAM THE COOKING GUY specialize in?
The YouTube channel SAM THE COOKING GUY specializes in approachable, step‑by‑step home cooking tutorials that focus on classic comfort foods, quick weeknight meals, and occasional deep‑dive technique videos. The host emphasizes practical tips, budget‑friendly ingredients, and a friendly, informal style.
How does the YouTube channel SAM THE COOKING GUY's approach to Italian‑American cooking differ from other cooking channels?
SAM THE COOKING GUY blends humor with clear, no‑fluff instructions, often using everyday kitchen tools and offering inexpensive ingredient swaps. Unlike some channels that focus on gourmet plating, he prioritizes flavor, simplicity, and making restaurant‑style dishes accessible to home cooks.
Last updated: August 30, 2026
