Stuffed Chicken Marsala

Recipe for a delicious Cheese Stuffed Chicken Marsala with homemade mashed potatoes. This is the BEST Olive Garden Copycat recipe!

Prep Time 20

Cook Time 30

Total Time 50

Course Main Course

Cuisine Italian

Servings 6

Preheat the oven to 350 degrees Fahrenheit, then spray a 9 X 13-inch baking dish with nonstick spray and set aside.
Butterfly the chicken breasts at the thickest part and then set them aside on a platter.
In a medium bowl, add the shredded Gouda, Mozzarella and Parmesan.
To the shredded cheese, add 1/2 cup breadcrumbs and then mix well to combine.
Add the Greek yogurt to the cheese and then stir well to combine.
Mince the garlic and then add it to the cheese and mix well.
Add crushed red pepper flakes to the cheese, and then stir well.
Season the cheese filling with salt and pepper.
If desired, mince green onions and then add it to the cheese filling mixture.
Open one chicken, that has been filleted open, and place the desired amount of filling in and then gently close chicken around the filling. Place the stuffed chicken onto a platter, then finish stuffing the rest of the chickens.
In a large skillet, warm 2 tablespoons oil and then place the stuffed chicken breasts in the skillet and sauté on each side until golden brown.
Remove the chicken breasts from the skillet and place them in the prepared baking dish.
Bake the stuffed chickens in the oven for 15-20 minutes, or until the internal temperature reaches 165 degrees Fahrenheit.

On a cutting board, dice the onion and then set it aside.
In the skillet where the chicken was cooked, add 2 tablespoons butter and 2 tablespoons oil and then add the onions and sauté until tender.
Stir the bottom of the pan to loosen the chicken drippings into the onions.
Wipe the mushrooms clean with a paper towel, and then slice them thin and place them into a bowl aside.
When the onions are tender, add the mushrooms and then sauté until the juices release, around 5-7 minutes.
Deglaze the mushrooms and onions with 1/2 cup Marsala wine, making sure to scrape up any bits off the pan.
Add the rest of the wine and then heat to a simmer on medium heat.
Add the heavy cream and then mix well to combine.
Reduce the heat and then simmer until the sauce is reduced by half.

Firstly, wash the potatoes in a sink colander and then set the potatoes on a cutting board.
Using a vegetable peeler, peel the potatoes and then dice them to 1-inch cubes.
Place a steamer basket in a large pot on the stove and then add water so the water just touches the steamer basket.
Place the diced and peeled potatoes in the pot and then turn the heat to medium-high.
Cook the potatoes until a knife is inserted into the potato easily.
When the potatoes are done, use a spoon to remove them from the pot and place them into a large bowl.
Add butter to the potatoes and also heavy cream and then blend with a hand mixer until smooth.
If desired, add garlic, salt and pepper to taste.

Remove the stuffed chicken from the oven and then let it rest for 5 minutes.
Spoon mashed potatoes onto the plate and then add the mushroom sauce and add a stuffed chicken.
If desired, add shredded cheese on the top of the potatoes and then enjoy!

Keyword Bake Dish, Cheesecake, Chicken, Chicken Marsala, Dinner