Stuffed Chicken Marsala Recipe

marsala stuffed chicken breasts in skillet

4.78 from 18 votes

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!

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: Italian

Servings: people

Calories: 638kcal

Author: Becky Hardin

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

Video

Notes

*Provolone, gruyere, or low-moisture mozzarella also work great!

**White button and Portobello mushrooms are good substitutes if you can't find cremini.

***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. For a non-alcoholic option, mix equal parts Balsamic vinegar and white grape juice.

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 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℉.

Make-Ahead: You can prep the chicken breasts with cheese and store them covered in the fridge for up to 12 hours. Bring to room temperature before searing.

Storage: Store stuffed chicken marsala in an airtight container in the refrigerator for 3 days.

Nutrition