Stuffed Chicken Marsala will be your new weeknight favorite! Succulent, pan seared chicken is stuffed with melty fontina cheese and smothered in a dreamy, creamy homemade marsala sauce – so good.
Stuffed Chicken Marsala Recipe
This Stuffed Marsala Chicken is all kinds of delicious. A delicious and rich marsala sauce? Yes! A mix of satisfying textures from the melty cheese and crispy-tinged, pan fried chicken breast? Yes! Easy to make, so weeknight dinner is simple yet delicious? Yes!
Looking for other delicious Italian inspired recipes? Why not also try my White Chicken Lasagna and Italian Baked Chicken Meatballs Recipe!
Why You’ll Love this Stuffed Chicken Marsala Recipe:
- Cheese stuffed chicken. Loaded with fontina cheese, melty magnificence!
- A rich and creamy marsala sauce. Made with mushrooms, creamy, wine and chicken stock, this homemade sauce goes perfectly over chicken.
- An easy weeknight dinner. Easy to prep, a short list of ingredients – this is an easy and delicious one pan meal.
How to make Marsala Stuffed chicken
- Cut a pocket in each seasoned chicken breast and stuff with cheese.
- Sear the chicken in a skillet with olive oil and butter. Add the mushrooms’.
- Add your sauce ingredients to the pan with the chicken. Being to a boil then simmer for 6-7 minutes or until the chicken is cooked through.
- Garnish serve and enjoy!
Be sure to see the recipe card below for full ingredients & instructions!
What to serve with Stuffed Chicken Marsala
This dreamy, creamy chicken recipe goes well with a variety of sides, from veggies, to mashed potatoes, pasta and much more.
- Parmesan Creamed Potatoes
- Bacon Wrapped Green Bean Bundles
- Roasted Red Potatoes with Bacon and Onion
- Parmesan Polenta
Should you use sweet or dry marsala?
As a general rule, use sweet Marsala for sweet dishes and dry Marsala in savory dishes. Ideally, when cooking with Marsala (or any wine, really) buy a bottle you’d like to drink!
If you can’t get hold of marsala, a dry sherry or madeira will do as a substitute.
Storing Stuffed Chicken Marsala
You can store in an airtight container in the refrigerator for up to 3 days.
Recipe Tips and Notes
- Use a sharp pairing knife to cut a pocket in the chicken. Be sure not to cut all the way through.
- Don’t be shy with the cheese, but also don’t overstuff the cheese into the chicken breast pocket.
- When seasoning the chicken, I usually use about one teaspoon of salt per pound of chicken.
- To check the doneness of the chicken, use an instant read meat thermometer, when it reaches 165 degrees you’re good to plate up!
- Garnish with parsley for an extra pop of color.
Other delicious Italian inspired chicken recipes
- White Chicken Pizza
- Stuffed Chicken Parmesan
- Chicken Parmesan Baked Ziti
- Creamy Chicken Spaghetti
- Chicken Cacciatore (Best Sauce!)
If you’ve made this recipe, please be sure to let us know by leaving a star rating or a comment below. Enjoy!
Stuffed Chicken Marsala Recipe
Ingredients
- 4 small chicken breasts
- 4 oz fontina cut into four pieces
- 2 tbsp. olive oil
- 2 tbsp. butter divided
- 8 oz. 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 pairing knife to cut a small slit in the thickest part of the top of the chicken. Gently use the knife (while it’s in the slit) to create a pocket inside the chicken, but be sure you don’t cut all the way through to the sides of the chicken. Stuff the chicken with the fontina.
- Heat a large skillet to a medium heat. Add olive oil and one tablespoon of butter. Season chicken on both sides with plenty of salt and pepper. (I usually use about one teaspoon of salt per pound of chicken.) Once the butter melts, 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.
- Pour in marsala wine. Bring to a boil and reduce to a simmer. Simmer until reduced a little bit, 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 degrees.
- Season sauce with salt and pepper. Garnish with chopped parsley and serve with mashed potatoes or cooked pasta.
Notes
- Use a sharp pairing knife to cut a pocket in the chicken. Be sure not to cut all the way through.
- Don’t be shy with the cheese, but also don’t overstuff the cheese into the chicken breast pocket.
- When seasoning the chicken, I usually use about one teaspoon of salt per pound of chicken.
- To check the doneness of the chicken, use an instant read meat thermometer, when it reaches 165 degrees you’re good to plate up!
- Garnish with parsley for an extra pop of color.
Clancy Ryan says
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.
Julian Holmes says
Flavoursome and comes across quite refined for a simple dish. Also used Madeira which was excellent. Thanks!
Becky Hardin says
So glad you enjoyed it, Julian!