I can’t find the words to describe just how good this stuffed chicken Marsala recipe is. Succulent, pan-seared chicken is stuffed with melty fontina cheese and smothered in a dreamy, creamy homemade marsala sauce – I mean, come on! Anyone I make it for begs for the recipe, and they’re always so surprised at how easy it is to make!
I love how this recipe is fancy enough to serve at a dinner party but simple enough for my family to enjoy throughout the week. If I didn’t know any better, I’d think it was way more complicated than it actually is! The trick to making this recipe taste like it came from a restaurant kitchen is to use quality ingredients. Fresh chicken, high-quality cheese, and a good Marsala wine make all the difference!
What’s in This Stuffed Marsala Chicken Recipe?
Would you believe me if I said this recipe has less than 10 ingredients? Yep, that’s right. It’s as simple as it is delicious!
- Chicken: For this recipe, use skinless, boneless chicken breasts. They’re easy to work with and hold the cheesy stuffing perfectly!
- Fontina: This semi-soft Italian cheese is the best cheese for this recipe. Cut it into slices to make stuffing the chicken a breeze.
- Olive Oil: Sears the chicken and creates a nice golden crust on the outside.
- Butter: Adds flavor and richness to the chicken.
- Cremini Mushrooms: Creates a rich, savory flavor in the marsala sauce. White button and Portobello mushrooms are good substitutes if you can’t find cremini.
- Onion: Adds a slight sweetness to balance out the savory flavors.
- Marsala Wine: Use a dry (not sweet) Marsala wine for the sauce. This is what gives this recipe its signature flavor! Dry sherry or Madeira will also work if you can’t find Marsala.
- Chicken Broth: Adds moisture and extra chicken flavor.
- Heavy Cream: Thickens and adds creaminess to the sauce.
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How to Store and Reheat
Any leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place in a skillet over medium heat until warmed through. Covering the skillet with a lid will help prevent the chicken from drying out! Add a splash of chicken broth if the sauce has thickened too much.
Notes and Tips
- Be careful when slicing the chicken to create a pocket for the stuffing. Use a sharp knife and cut horizontally through the thickest part of the chicken breast. Don’t cut all the way through!
- I use around one tablespoon of salt for every pound of chicken when seasoning. Feel free to adjust according to your preferences.
- Don’t over-stuff the chicken with the cheese; otherwise, it’ll ooze out while cooking.
- I highly recommend garnishing your Marsala stuffed chicken with a little parsley for some extra color!
Top Reader Review
“Flavoursome and comes across quite refined for a simple dish. Also used Madeira which was excellent. Thanks!” – Julian Holmes
Stuffed Chicken Marsala Recipe
Ingredients
- 4 small chicken breasts
- 4 ounces fontina cut into four pieces
- 2 tablespoons olive oil
- 2 tablespoons butter divided
- 8 ounces cremini mushrooms sliced
- ½ small onion sliced
- ¾ cup marsala wine
- ½ cup chicken stock
- ¼ cup heavy cream
- Mashed potatoes or pasta for serving
Instructions
- Use a sharp paring knife to cut a small slit in the thickest part of the top of the chicken, and create a pocket inside the chicken, but be sure not to cut all the way through to the sides of the chicken. Stuff the chicken with the fontina.4 small chicken breasts, 4 ounces fontina
- Heat a large skillet to medium heat. Add olive oil and one tablespoon of butter. Season chicken on both sides with plenty of salt and pepper. Once the butter has melted, add the chicken. Sear until golden brown, about 5-6 minutes. Flip over and sear on the other side. Remove the chicken from the pan and set aside.2 tablespoons olive oil, 2 tablespoons butter
- Add remaining butter to the pan. Add the mushrooms and onions. Sauté until softened, about 5-6 minutes.2 tablespoons butter, 8 ounces cremini mushrooms, ½ small onion
- Pour in marsala wine. Bring to a boil and reduce to a simmer. Simmer until reduced slightly, about 2-3 minutes. Stir in chicken stock and cream. Bring to a simmer and add the chicken back to the pan. Cover and simmer until chicken is cooked through, another 6-7 minutes. The chicken is done cooking when an instant-read thermometer reaches 165℉.¾ cup marsala wine, ½ cup chicken stock, ¼ cup heavy cream
- Season sauce with salt and pepper. Garnish with chopped parsley and serve with mashed potatoes or cooked pasta.Mashed potatoes or pasta for serving
Notes
- Be careful not to overstuff the chicken.
- When seasoning the chicken, I use about one teaspoon of salt per pound of chicken, but you can season to taste.
- Garnish with parsley for an extra pop of color.
How to Make Stuffed Chicken Marsala Step by Step
Stuff the Chicken: Using a sharp knife, create a small slit along the side of all four chicken breasts. Cut into the thickest side and be careful not to cut all the way through – we want to create a small pocket for our stuffing. Stuffed each chicken breast with 1 ounce of fontina, using 4 ounces in total for all four breasts
Season the Chicken: Season both sides of each chicken breast with salt and pepper.
Cook the Chicken: Add 2 tablespoons of olive oil and 1 tablespoon of butter to a large skillet over medium heat. Once the butter has melted, carefully place the chicken in the skillet. Sear for 5-6 minutes on each side until golden brown. Remove the chicken from the pan and set aside to rest.
Saute the Mushrooms and Onion: Add 1 tablespoon of butter to the pan you cooked the chicken in. Once melted, add 8 ounces sliced cremini mushrooms and 1/2 a small onion (also sliced). Cook for 5-6 minutes until softened.
Make the Sauce: Pour 3/4 cup Marsala wine into the pan with the mushrooms and onions. Bring to a simmer, scraping up any brown bits from the bottom of the pan. Let reduce for 2-3 minutes. Mix in 1/2 cup chicken stock and 1/4 cup heavy cream, bring to a simmer, and then add the chicken to the sauce. Cover with a lid and allow to simmer for 6-7 minutes until the chicken is cooked through. The chicken should register an internal temperature of 165°F.
Serve: Season with salt and pepper to taste. Plate up the chicken with a generous amount of sauce spooned over it. Garnish with fresh chopped parsley and serve with your choice of sides – pasta or mashed potatoes are my favorite options!
Hi Becky, I am on your email recipe blast and cook your recipes quite frequently. Thank you for those! I noticed at the top of your posts there are ratings and numbers for those ratings. I find reviews and tips very useful. So, my question is where do o find your reviewers ratings and posts? Is there a tab I’m missing on your recipe pages? Thank you for answering.
Flavoursome and comes across quite refined for a simple dish. Also used Madeira which was excellent. Thanks!
So glad you enjoyed it, Julian!