Chicken Moscato
If you’ve ever ordered Olive Garden’s Stuffed Chicken Marsala, you know just how rich and satisfying it is. Honestly, I don’t think I’ve ever ordered anything else there! Believe it or not, they’ve even shared a few of their most-loved recipes online. Over the years, I’ve adapted their version to fit our kitchen staples—using Moscato wine instead of Marsala (or any sweet wine you may have on hand) and topping the chicken with a savory cheese blend rather than stuffing it. It’s just as flavorful but so much easier to prepare and clean up.
This dish does take a bit of time, but it’s absolutely worth it—especially for company or a cozy weekend dinner. You can even make the cheese mixture ahead of time and keep it in the fridge until you’re ready to assemble.
Here’s the flow: flatten the chicken breasts, dredge them in seasoned flour, and pan-sear until golden. Then transfer to a casserole dish, top with the cheesy mixture, and bake. While that’s in the oven, you’ll simmer a rich, creamy mushroom sauce with Moscato wine—taste as you go and adjust the sweetness to your liking.
🛠️ Kitchen Tool I Love
I didn’t think I needed a meat tenderizer—until I finally got one. Now I use it all the time! It makes flattening chicken quick, even, and effortless, and helps tenderize the meat for extra juicy results. If you make recipes like this one often, it’s totally worth having on hand.
I always serve this with mashed potatoes (topped with extra sauce!) and a green veggie on the side. Elegant, comforting, and full of flavor—this one’s a keeper.
Chicken Moscato
Ingredients
- – Cheese Stuffing –
- 8- oz package Kraft shredded five cheese Italian combination of Mozzarella, Provolone, Parmesan, Asiago and Romano
- 1/4 cup Parmesan cheese grated
- 1/2 cup panko seasoned breadcrumbs
- 1 tsp fresh garlic minced
- 1/4 tsp red pepper flakes crushed
- 2 Tbsp sun-dried tomato flakes drain first if in oil
- 1/3 cup green onions thinly sliced
- 3/4 cup sour cream 6 oz
- 1/2 tsp salt
- 1/2 tsp black pepper
Sauce
- 1 small onion cut in half and thinly sliced lengthwise
- 24 fl oz Moscato Wine
- 2 TBS sugar or to taste
- 8 fl oz heavy cream
- 2 small containers button mushrooms thinly sliced
- Salt and pepper to taste
- 2 lbs skinless boneless chicken breasts
- 4 fl oz olive oil
- 2 cups all-purpose flour
Instructions
- Pre-heat oven to 350°F.
- Combine all of the ingredients for the cheese stuffing in a large bowl.
- Place each chicken breast in zip loc bag or between 2 sheets of plastic wrap and pound until ½” thick.
- Combine flour in a shallow pan and season to taste with salt and pepper.
- Dredge each chicken breast in flour, shaking off excess.
- Add olive oil to large sauté pan and heat over medium heat.
- Sauté chicken breasts, cooking until each side is golden brown.Place browned chicken breasts in a casserole dish.
- Top each chicken breast with cheese mixture, pressing mixture firmly down. Divide cheese mixture evenly between all chicken breasts.
- Bake in preheated oven for 20 minutes, or until juices run clean and center of chicken reaches 165°F.
Meanwhile make sauce
- Add onions to sauté pan, and stir to loosen chicken drippings. After 2 minutes, add mushrooms and sauté until onions are translucent.
- Add wine to pan, making sure to incorporate drippings from bottom of pan, add heavy cream and sugar to taste and simmer on low heat until reduced by half.
- To serve place cooked chicken breasts on a plate and top with the sauce.
