Stuffed Chicken Marsala will be your new fave dinner. Golden brown, pan-seared chicken is stuffed with melty fontina cheese, and served with a creamy sauce!
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
Video
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.
Storage: Store stuffed chicken marsala in an airtight container in the refrigerator for 3 days.