Just Like Carrabba's Italian Grill Chicken Marsala

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"I went to Carrabba's Italian Grill one day, and had their Chicken Marsala. It was the most delicious meal I have ever eaten in a restaurant. I loved the blend of flavors from the spices in the chicken, mixed with the wine infused mushroom sauce. In short, it was incredible! My mouth waters every time I think of it to this day. Here is the recipe for everyone to enjoy. Is it company worthy? This is a meal fit to serve the queen herself! This sauce comes out lighter than at Carrabba's but you can darken the gravy with Kitchen Bouquet if you like. You can also double the cornstarch slurry to make it a little on the thicker side, as this gravy is a little on the thinner side. Make it to your liking. Serve with your favorite pasta. I love mine with Fettuccine Alfredo and fresh green beans sauteed in garlic butter."

Original recipe yields 4 servings


  • Serving Size: 1 (265.8 g)
  • Calories 534.4
  • Total Fat - 35.1 g
  • Saturated Fat - 17.3 g
  • Cholesterol - 191.4 mg
  • Sodium - 1111.6 mg
  • Total Carbohydrate - 4.9 g
  • Dietary Fiber - 0.4 g
  • Sugars - 1 g
  • Protein - 47.5 g
  • Calcium - 49.4 mg
  • Iron - 2.2 mg
  • Vitamin C - 1.3 mg
  • Thiamin - 0.6 mg

Step 1

Set grill to high and preheat.

Step 2

Combine ingredients for the chicken spice in a small bowl. Use your fingers to crush the spices in the bowl, to make a finer blend. Set aside.

Step 3

Brush chicken breasts generously with olive oil. Sprinkle spice blend over both sides of chicken breast, and gently rub into meat. Set aside.

Step 4

Turn heat to medium and melt butter in a medium-size sauce pan. Turn heat up to medium-high and saute prosciutto for 2-3 minutes, making sure not to burn the butter.

Step 5

Add shallots and mushrooms, and saute for about until vegetables are tender.

Step 6

Add the garlic, and saute another 30 seconds.

Step 7

Add the Marsala wine, and simmer about 30 seconds, then add freshly ground pepper. Simmer over medium-high heat for 5 minutes. Set aside.

Step 8

In a small bowl, dissolve corn starch in chicken stock. Add stock to the saucepan, and simmer for an additional 5 minutes. Add parsley and cream to the sauce, and simmer for 3-4 minutes, or until thick. Remove from heat, and cover until needed.

Step 9

Grill the chicken pieces for 6-8 minutes per side, or until done. Turn chicken one quarter turn on each side while cooking, to make the criss cross grill marks on each side of the chicken.

Step 10

Arrange each chicken breast on a plate.

Step 11

Spoon 1/4 of the Marsala wine sauce over each serving of chicken, and serve.

Tips & Variations

No special items needed.



Delicious! Wonderful!!!

review by:
(19 Apr 2015)


Stellar! This is the best chicken I have ever had in my entire life. I can't imagine anything tasting better than this! Carrabba's has lots of good things on their menu but now I have to go there to try this and see if it compares to what I made. The chicken had such great flavor and was so tender and delicious that I thought I was going to cry when I took my last bite. I could have eaten more! This deserves way more than 5 stars. It is the best thing I have ever had anywhere and I could eat it weekly and be very happy doing so. If you want to impress, just make this easy to follow chicken and everyone will love you forever!!!

review by:
(18 Nov 2012)


Fantastic keeper recipe that will be repeated often. I did omit the mushrooms per families preference and used bacon in place of the procuitto. The flavor from the spice mix is fantastic all by itself without the sauce, but the sauce puts this recipe right over the top. Excellent!!!!

review by:
(5 Mar 2012)