I can’t find the words to describe just how good this stuffed chicken Marsala is. I stuff succulent, pan-seared chicken with melty fontina cheese and smother 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!
Top Reader Reviews
Flavoursome and comes across quite refined for a simple dish. Also used Madeira which was excellent. Thanks!
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Chicken Marsala Stuffed with Cheese
I love everything about chicken Marsala, and this stuffed Marsala chicken breast is even better. I sear fontina cheese stuffed chicken breasts in a cast iron skillet for that perfect golden crust, then finish them in a homemade Marsala sauce so they stay juicy. Loaded with tender mushrooms and onions, the sauce is rich and slurpable!
This stuffed chicken Marsala with cheese has a luscious melty center that really takes it to the next level! It’s 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!
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Secure the Chicken for Less Mess
If you’re struggling with the cheese not staying tucked inside or oozing out as the chicken sears, you’re not alone–I’ve been there! I recommend securing each chicken breast closed with one or two toothpicks to keep the filling nice and snug inside. Just don’t forget to remove them before serving!
Stuffed Chicken Marsala Recipe
Ingredients
- 4 boneless, skinless chicken breasts
- 4 ounces fontina cheese (cut into four pieces*)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter (¼ stick, divided)
- salt and pepper (to taste)
- 8 ounces cremini mushrooms (sliced**)
- ½ small onion (sliced)
- ¾ cup marsala wine (***)
- ½ cup chicken stock
- ¼ cup heavy cream (room temperature)
- chopped fresh parsley (optional, for garnish)
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.4 boneless, skinless chicken breasts
- Stuff each chicken breast with a 1-ounce piece of fontina cheese.4 ounces fontina cheese
- Heat a large skillet to medium heat. Add olive oil and one tablespoon of butter.2 tablespoons olive oil, 2 tablespoons unsalted butter
- Season chicken on both sides with plenty of salt and pepper.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.
- Add remaining butter to the pan. Add the mushrooms and onions. Sauté until softened, about 5-6 minutes.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.¾ cup marsala wine
- Stir in chicken stock and cream. Bring to a simmer.½ cup chicken stock, ¼ cup heavy cream
- Add the chicken back to the pan. Cover and simmer until chicken is cooked through, another 6-7 minutes.
- Season sauce with salt and pepper. Garnish with chopped parsley and serve with mashed potatoes or cooked pasta.chopped fresh parsley
Notes
- 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 teaspoon 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.
- The chicken is done cooking when an instant-read thermometer reaches 165℉.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Stuffed Chicken Marsala Step by Step
Cut the Chicken: Using a sharp knife, create a small slit along the side of 4 boneless, skinless 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.
Stuff the Chicken: Stuff each chicken breast with 1 ounce of fontina cheese, using 4 ounces in total for all four breasts. You can break up the cheese into a few pieces if needed to get it to fit snugly in the pocket. We don’t want too much cheese peaking out, or it will ooze out as the chicken cooks.
Season the Chicken: Season both sides of each chicken breast with salt and pepper to taste. I usually use about 1 teaspoon of each per pound of chicken.
Sear the Chicken: Add 2 tablespoons of olive oil and 1 tablespoon of butter to a large skillet set over medium heat. Once the butter has melted, carefully place the stuffed chicken breasts in the skillet. Sear for 5-6 minutes on each side, or until golden brown. Remove the chicken from the pan and set aside to rest. We don’t need to cook the chicken all the way through at this point, as it will finish cooking in the sauce later on. Just get a nice sear on it for now.
Sauté the Mushrooms and Onion: Add 1 tablespoon of butter to the pan you cooked the chicken in (no need to wipe it out). Once melted, add 8 ounces of sliced cremini mushrooms and ½ of a small sliced onion. Sauté for 5-6 minutes, or until softened.
Deglaze the Pan: Pour ¾ cup of 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. This process helps deeply flavor the sauce!
Make the Sauce: Mix in ½ cup of chicken stock and ¼ cup of room-temperature heavy cream, then bring the sauce to a simmer until it thickens just slightly. Make sure the cream is at room temperature so it doesn’t curdle when it comes into contact with the warm sauce.
Cook the Chicken: Add seared stuffed chicken pieces to the sauce. Cover with a lid and allow to simmer for 6-7 minutes, or until the chicken is cooked through. The chicken should register an internal temperature of 165°F.
Garnish and Serve: Taste and season the sauce with salt and pepper to taste. Plate up each stuffed chicken breast with a generous amount of Marsala sauce spooned over it. Garnish with fresh chopped parsley if desired and serve with your choice of sides – pasta or mashed potatoes are my favorite options!
How to Store and Reheat
Store leftover stuffed chicken Marsala 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.
I do not recommend freezing this dish, as the creamy sauce tends to curdle once thawed. However, you can freeze the stuffed chicken breasts, then thaw, reheat, and serve with fresh sauce.
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