Carrabbas Chicken Recipe Rosa Maria is a savory Italian American dish layered with rich flavor mozzarella, prosciutto, mushrooms, garlic, and Marsala wine.
It’s the kind of recipe that brings people into the kitchen just from the aroma alone. Tonight, I’m making it for close friends who love bold, homestyle food.
Stuffing each chicken breast feels like wrapping a gift, and the sauce slowly simmering adds warmth to the air. Laughter fills the room as we cook and taste together.
Why We Love This Carrabbas Chicken Recipe Rosa Maria?
We love Carrabbas Chicken Recipe Rosa Maria because it combines tender chicken, creamy mozzarella, salty prosciutto, and a rich, garlicky mushroom wine sauce in every bite.
The flavors feel both comforting and indulgent, like something from a favorite neighborhood restaurant. It’s a dish that brings people together.
How To Prepare Carrabbas Chicken Recipe Rosa Maria?
Recipe Overview
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Course: Main Course
Cuisine: Italian-American
Difficulty: Medium
Calories per Serving: 430 kcal
Yield: Serves 4
Equipment Needed
- Sharp knife
- Cutting board
- Meat mallet (for pounding chicken)
- Large skillet
- Small saucepan
- Tongs
- Wooden spoon or spatula
- Shallow dish (for flour)
- Plate (for resting chicken)
Ingredients
- 4 boneless, skinless chicken breasts
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- ½ cup fresh mushrooms, sliced
- ½ cup Marsala wine
- 4 slices of prosciutto
- 4 slices of fresh mozzarella cheese
- 1 cup all-purpose flour (for dredging)
- 1 tablespoon unsalted butter
- ½ cup low-sodium chicken broth
- 1 teaspoon fresh rosemary, finely chopped
- ½ medium onion, diced
- 4 garlic cloves, minced
- Fresh basil leaves (for garnish)
Instructions
1. Butterfly the chicken breasts (slice horizontally but not all the way through) and open them like a book. Season both sides with salt and pepper. Place a slice of prosciutto and mozzarella inside each chicken breast and fold to close. Secure with toothpicks if needed.
2. Lightly dredge each stuffed chicken breast in all-purpose flour. Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and sear for 3–4 minutes on each side until golden brown. Remove and set aside.
3. In the same skillet, reduce heat to medium. Add butter and sauté onions, garlic, and mushrooms until soft and fragrant (about 4–5 minutes). Stir in rosemary, Marsala wine, and chicken broth. Simmer for 5–7 minutes, allowing the sauce to reduce slightly.
4. Return chicken to the skillet, spooning some sauce over each piece. Cover and cook for another 10–12 minutes, or until chicken is fully cooked through (internal temp 165°F / 74°C) and cheese is melted.
5. Remove toothpicks if used. Garnish with fresh basil. Serve hot with pasta, mashed potatoes, or grilled vegetables.
Secrets To Perfect Recipe
1. Pound the chicken evenly to ensure it cooks uniformly and stays juicy.
2. Use high-quality prosciutto and mozzarella for authentic, rich flavor.
3. Don’t skip searing the chicken it locks in moisture and adds a golden crust.
4. Let the Marsala sauce reduce so it thickens and intensifies in flavor.
5. Fresh rosemary and garlic matter they elevate the entire dish with bold aroma.
Essential Health Benefits
Carrabbas Chicken Recipe Rosa Maria delivers incredible health benefits in one flavorful dish. It’s packed with lean protein from chicken for muscle support, and heart-healthy fats from olive oil and mozzarella.
Garlic and rosemary boost immunity with their anti-inflammatory properties, while calcium rich cheese strengthens bones.
Plus, antioxidants from mushrooms and herbs help protect your body from oxidative stress. It’s a satisfying meal that’s as nutritious as it is delicious.
Storage & Reheating
To store Carrabbas Chicken Recipe Rosa Maria, let it cool completely, then place it in an airtight container and refrigerate for up to 3–4 days. For longer storage, wrap it tightly and freeze for up to 2 months.
When reheating, the stovetop method works best add a splash of chicken broth to a skillet, cover, and heat over medium low for 5–7 minutes until warmed through. In the oven, reheat at 350°F (175°C) for 15–20 minutes, covered with foil to retain moisture.
What Is Carrabba’s Chicken Recipe Rosa Maria?
Carrabbas Chicken Recipe Rosa Maria is a signature Italian American dish featuring a grilled chicken breast stuffed with prosciutto and fresh mozzarella cheese, then topped with sauteed mushrooms and a rich Marsala.
The combination of savory prosciutto, cheese, and mushrooms creates a flavorful, satisfying meal. This dish is a popular choice for those seeking a hearty yet elegant entree.
Conclusion
Carrabbas Chicken Recipe Rosa Maria delivers bold flavor and satisfying comfort in every bite. The tender chicken, creamy mozzarella, savory prosciutto, and fragrant herbs come together in a way that feels both simple and special.
My experience preparing it was an easy success, and the result was a restaurant-style meal that brought smiles to the table.
The ingredients are easy to find, and the steps are straightforward enough for any home cook. I hope you will make this dish today and enjoy how delicious and rewarding it is to cook and serve.
Carrabbas Chicken Recipe Rosa Maria
Equipment
- Sharp knife
- Cutting Board
- Meat mallet (for pounding chicken)
- Large skillet
- Small saucepan
- Tongs
- Wooden spoon or spatula
- Shallow dish (for flour)
- Plate (for resting chicken)
Ingredients
- 4 boneless skinless chicken breasts
- Salt and freshly ground black pepper to taste
- 2 tablespoons olive oil
- ½ cup fresh mushrooms sliced
- ½ cup Marsala wine
- 4 slices of prosciutto
- 4 slices of fresh mozzarella cheese
- 1 cup all-purpose flour for dredging
- 1 tablespoon unsalted butter
- ½ cup low-sodium chicken broth
- 1 teaspoon fresh rosemary finely chopped
- ½ medium onion diced
- 4 garlic cloves minced
- Fresh basil leaves for garnish
Instructions
- Butterfly the chicken breasts (slice horizontally but not all the way through) and open them like a book. Season both sides with salt and pepper. Place a slice of prosciutto and mozzarella inside each chicken breast and fold to close. Secure with toothpicks if needed.
- Lightly dredge each stuffed chicken breast in all-purpose flour. Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and sear for 3–4 minutes on each side until golden brown. Remove and set aside.
- In the same skillet, reduce heat to medium. Add butter and sauté onions, garlic, and mushrooms until soft and fragrant (about 4–5 minutes). Stir in rosemary, Marsala wine, and chicken broth. Simmer for 5–7 minutes, allowing the sauce to reduce slightly.
- Return chicken to the skillet, spooning some sauce over each piece. Cover and cook for another 10–12 minutes, or until chicken is fully cooked through (internal temp 165°F / 74°C) and cheese is melted.
- Remove toothpicks if used. Garnish with fresh basil. Serve hot with pasta, mashed potatoes, or grilled vegetables.
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