Chicken marsala and mushrooms cheesecake factory

11/30/2013

As a local, I don't really get to come here as often. Let's be honest everyone, NO ONE likes to deal with the traffic and parking that is Waikiki.

I haven't been here in years, but recently got to return due to a little staycation and seized the opportunity. I arrived Friday around 6pm and was frantically running towards the door after seeing families and couples lining the outside seating area and walls waiting to go in. I was told my party would have to wait an hour. Ok, not as bad as it could have been.

The wait passed by quickly and we were seated shortly after coming back in. Now, the one thing I usually warn people about the Cheesecake Factory is that the prices are a little steep but the portions are that much steeper. No, they are HUGE. I always have enough for a full lunch the next day. Now that's saying something, because I usually eat a lot.

My favorite dish there is the Chicken Bellagio. It's bread crumb-crusted chicken filet topped with prosciutto served on a bed of basil pasta and an arugula salad on top. And like I said, it's HUGE. I would definitely recommend this to everyone. I also tried the Chicken Marsala and Mushrooms this visit and dat sauce! Need I say more?

Onto dessert. Who goes to the CHEESECAKE factory without getting cheesecake?! Blasphemy. I've tried several in the past. Honorable mentions going out to the White Chocolate Raspberry, Lemoncello and the Strawberry Original. Tonight, we decided to split the Red Velvet Cheesecake. It's two layers of red velvet cake along with two layers of normal cheesecake, which equals heaven in your mouth. Done!

Parking, for those of you not staying in Waikiki, is validated for the Royal Hawaiian Shopping Center for you brave souls that wish to enter Waikiki's madness.

8/5/2018

I sort of broke my number one travel rule:  Never eat at a place you have at home.  It's "sort of" because while Maui doesn't have a Cheesecake Factory, I can get my fix on Oahu, which, by the way, is home to the chain's highest-grossing location in Waikiki.  There were other restaurants in the Aventura Mall but I didn't have time to research them and didn't want to be disappointed so we ended up at a familiar place.

ATMOSPHERE:
It's a typical CF - tons of seats including outdoor ones.  Even though it was already 3pm, the place was buzzing.

FOOD:
Caesar Salad - $12.95
This was very disappointing due to their weak dressing.  There was no zing or creaminess to it, it was just there to provide moisture.  The lettuce was chopped into perfect bite-sized pieces with a few croutons and sprinkled with powder-like parmesan cheese.  Pass.

Chicken Marsala and Mushrooms - $19.95
Even though my spouse makes a better version, we decided to split this as they're known for their huge portions.  The chicken breasts were surprisingly tender and was smothered in a very buttery and savory gravy.  My only gripe was the minimal amount of mushrooms.  While I'm not a fan of bowtie pasta, I didn't substitute them for spaghetti/linguine due to a past bad experience where I received a substantial amount of noodles and very little chicken marsala.  Highly recommended.

DESSERT:
Salted Caramel Cheesecake - $8.95
I'm not a fan of cheesecake but I love the Factory's version as they're so light and not dense.  My spouse opted for this flavor which was too sweet for my liking.  I'd have preferred the banana or strawberry topping but I can't have it my way every time!  LOL.

SERVICE:
Regardless of the busyness, we got seated within 5 minutes.  Host service was  welcoming and friendly.

Our gal server was very good.  Nice personality, professional and checked on us throughout.

OVERALL:
When in doubt, go with a familiar brand!

A restaurant-quality Chicken Marsala you can make right from the comfort of your own kitchen. You’ll love the juicy pan-fried chicken topped with a creamy and savory marsala wine sauce. You will only hope for leftovers after making this dish.

This post may contain affiliate links. Read my disclosure policy.

We love copycat restaurant recipes. Some of our favorite copycat recipes include Chicken Madeira inspired by Cheesecake Factory and Creamy Shrimp Pasta from Olive Garden. They can be made at a fraction of the price, are often healthier, and are great crowd-pleasers. This Chicken Marsala inspired by a recipe from Olive Garden is no exception.

Chicken Marsala Recipe:

Marsala wine originated in western Sicily, Italy back in the 1700s. While chicken marsala itself might not be found in many restaurants in Italy, it is an Italian-inspired dish and can be found in many Italian restaurants here in the US.

This chicken marsala is great served up with some Mashed Potatoes or even angel hair pasta with a side of asparagus. It’s a nice enough meal to have for a date night in, a fancy family Valentine’s dinner, or when you have guests to impress. This recipe is accommodating and can easily be doubled or tripled for a crowd.

Can I Make Chicken Marsala Ahead of Time?

You sure can! The chicken will taste even better after absorbing the flavors for a day or two. You can make it up with the sauce on the chicken, cover and refrigerate until ready to serve. You can also reheat on the stovetop over low heat just until warmed through. Do not boil or the chicken will overcook and sauce may separate.

Chicken Marsala Ingredients:

This Italian-American dish is made with chicken breast, salt and pepper, flour for dredging, olive oil, butter, onion powder, garlic, and parsley. The marsala wine sauce is made up of dry marsala wine, chicken stock, and heavy whipping cream.

The Best Wine for Chicken Marsala:

Use dry marsala wine, NOT sweet marsala. Sweet Marsala is meant to be used for dessert recipes and won’t work well. If your grocery store doesn’t sell liquors, you can find marsala at your local liquor store.

Can I Substitute the Wine?

If you are not able to find Marsala wine, a Madeira wine would also work. If alcohol is a concern, most of the alcohol is cooked out in the pan so you just get the added flavor and the sauce ends up with an insignificant amount of alcohol. If you are looking to make it wine-free, you could just use more broth and boil that down, but the flavor profile wouldn’t be quite the same.

How to Make Even Chicken Cutlets:

Cut both of your chicken breasts in half lengthwise to make 4 even cutlets. Place between plastic wrap and pound to even 1/3″ thick cutlets. By pounding your chicken to even thicknesses ensures they will get cooked evenly. You can always save yourself some prep by using chicken tenders instead.

Cooks Tip: to test for doneness and prevent overcooking, use an instant-read thermometer and cook just until the chicken breast has reached a safe internal temperature of 165˚F.

How to Prevent a Creamy Sauce from Curdling:

When cooking with wine, the acidity and alcohol combined with cream may cause the sauce to clump or separate if you change the recipe or process. Follow these tips to help prevent that from happening to your sauce:

• Avoid light cream or “half & half” which doesn’t play well with wine and can curdle.
• Older cream can curdle easier, purchase within a few days of use.
• Stir the sauce while slowly adding the cream
• Keep the sauce at a simmer after adding the cream and avoid a rapid boil.
• Patience is important – don’t rush the process of thickening the sauce.

More Chicken Dinner Recipes:

If you loved this Chicken Marsala recipe, you should check out some of our other delicious chicken dinners:

• Chicken Fettuccini Alfredo – a feel-good comfort food, creamy but light
• Chicken Parmesan – a family favorite 30-minute meal
• Chicken Piccata – a sister to this chicken marsala recipe with a lemony sauce and served with capers
• Instant Pot Whole Chicken – the easiest way to make an at-home rotisserie chicken
• Spatchcock Chicken – a one-pan, mouthwatering chicken dinner
• Slow Cooker BBQ Chicken – an easy way to make chicken sandwiches

Watch How to Make Chicken Marsala:

I hope this Chicken Marsala recipe becomes a new favorite chicken dinner for you. If you enjoyed this video, please subscribe to our Youtube Channel and make sure to click the bell icon so you can be the first to know when we post a new video.

Chicken Marsala Recipe

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Easy Chicken Marsala made from the comfort of your own kitchen. This recipe features pan-fried chicken topped with a creamy marsala wine sauce.

Skill Level: Easy/Medium

Cost to Make: $10-$12

Keyword: chicken marsala

Cuisine: Italian, Mediterranean

Course: Main Course

Calories: 449

Servings: 4 people

• 1 1/4 lbs chicken breast, (2 large), or chicken tenders
• 1/2 tsp salt , or to taste
• 1/4 tsp black pepper, or to taste
• 1/4 cup all-purpose flour, for dredging
• 2 Tbsp olive oil
• 1 Tbsp unsalted butter
• 8 oz brown button mushrooms, halved or thickly sliced if very large
• 1/2 tsp onion powder
• 2 garlic cloves, minced
• 3/4 cup dry marsala wine, (not sweet)
• 3/4 cup chicken stock, reduced-sodium
• 1/2 cup heavy whipping cream
• 2 Tbsp parsley, finely chopped

1. Cut chicken breasts in half lengthwise to make 4 even cutlets. Place between plastic wrap and pound until 1/3" thick. Season chicken all over with 1/2 tsp salt and 1/4 tsp pepper, dredge in flour (shaking off the excess) and then set aside.

2. Heat a large heavy-bottomed pan over medium heat. Add 2 Tbsp olive oil and 1 Tbsp butter. Once butter and oil are hot, add dredged chicken and saute until golden and cooked through; about 3-4 minutes per side (don't over-cook). Set chicken aside and tent with foil to keep warm.

3. Add more oil to the pan if needed along with mushrooms and saute until excess liquid from mushrooms evaporates and mushrooms are golden brown (5 min). Stir in 1/2 tsp onion powder and 2 minced garlic cloves and saute another 30 seconds or until fragrant.

4. Add 3/4 cup marsala wine, scraping the bottom of the pan. Increase the heat and cook until mostly reduced down (4-5 min) then add 3/4 cup chicken stock and while stirring add 1/2 cup heavy cream in a steady stream. Lower the heat to keep at a simmer and continue to simmer and reduce sauce another 4-5 minutes until slightly thickened. Season sauce with 1/4 tsp salt or season to taste.

5. Return chicken to pan and sprinkle the tops with 2 Tbsp chopped parsley. Spoon the sauce over the chicken and keep on the heat until heated through and the sauce has thickened to your desired consistency (2 minutes). Keep in mind, the sauce will thicken more as it cools.

Nutrition Facts

Chicken Marsala Recipe

Amount Per Serving

Calories 449 Calories from Fat 225

% Daily Value*

Fat 25g38%

Saturated Fat 11g69%

Cholesterol 140mg47%

Sodium 538mg23%

Potassium 817mg23%

Carbohydrates 12g4%

Fiber 1g4%

Sugar 2g2%

Protein 35g70%

Vitamin A 736IU15%

Vitamin C 6mg7%

Calcium 36mg4%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

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