Stuffed Chicken Marsala Recipe

This Stuffed Chicken Marsala Recipe is inspired by the legendary, rich flavors of upscale Italian-American steakhouse menus. It is an indulgent and savory recipe, which calls for a gooey mozzarella and sun-dried tomato filling and a classic mushroom-laden Marsala wine reduction. It’s a classic, foolproof recipe, ready in about 45 minutes.

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Stuffed Chicken Marsala Recipe Ingredients

For the Chicken:

• 4 large chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper

For the Cheese Filling:

• 1/2 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 3/4 cup breadcrumbs
• 2 tablespoons melted butter
• 2 teaspoons fresh parsley, minced
• 2 teaspoons sun-dried tomatoes, minced

For the Marsala Sauce:

• 3 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup dry Marsala wine
• 1/4 cup heavy cream
• Salt and black pepper, to taste

For the Mushrooms:

• 1 cup sliced mushrooms (Cremini or Button)
• 1 tablespoon butter
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 teaspoon garlic, minced (optional)

How To Make Stuffed Chicken Marsala

1. Butterfly and season the chicken: Place each chicken breast on a cutting board. Using a sharp knife, slice each breast horizontally, being careful not to cut all the way through, so it opens like a book. This is the secret to creating a perfect pocket for the stuffing. Season both the inside and outside of the chicken generously with the salt and black pepper.
2. Sear to a golden brown: Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for about 4 to 6 minutes per side until they are golden brown and nearly cooked through. Once seared, move the chicken to a baking tray and place it in a low oven (around 200 degrees Fahrenheit) to keep warm while you prep the rest.
3. Prepare the cheese stuffing: In a small bowl, mix together the grated Parmesan, shredded mozzarella, breadcrumbs, melted butter, minced parsley, and the minced sun-dried tomatoes. Open up your seared chicken “books” and stuff each one with a generous portion of the cheese mixture. Fold the chicken shut; the residual heat will begin to melt the cheese and help it stay in place.
4. Develop the Marsala sauce: In the same skillet you used for the chicken (don’t clean it!), melt the 3 tablespoons of butter over medium heat. Whisk in the flour and cook for about 1 minute to create a light roux. Slowly pour in the Marsala wine, using a wooden spoon to scrape up the browned bits from the pan. Stir in the heavy cream and season with salt and pepper. Let the sauce simmer and reduce for a few minutes until it thickens into a velvety glaze.
5. Sauté the mushrooms: In a separate small pan, melt 1 tablespoon of butter and add the sliced mushrooms. Season with salt, pepper, and the optional garlic. Sauté for about 5 minutes until the mushrooms are browned and tender. Stir the sautéed mushrooms into your finished Marsala sauce.
6. Assemble and serve: Place a stuffed chicken breast on each plate. Pour a generous amount of the hot mushroom Marsala sauce over the top, allowing it to pool around the base. Serve immediately while the cheese inside is molten and the sauce is glossy.

Recipe Tips

• Why butterfly rather than pound: Butterflying creates a structural pocket that holds the breadcrumb and cheese mixture much better than a thin, pounded cutlet would, ensuring you don’t lose all your filling in the pan.
• The sun-dried tomato secret: Mincing the sun-dried tomatoes very finely is the most effective way to distribute their intense, tangy flavor throughout the cheese mixture without having large, chewy chunks.
• Choosing the right wine: Always use a “Dry Marsala” for this recipe. Sweet Marsala is typically reserved for desserts and may make the savory mushroom sauce taste overly sugary.
• Keep the pan bits: The browned bits (fond) left in the skillet after searing the chicken are essential for a deep, professional-quality sauce flavor.

What To Serve With Stuffed Chicken Marsala?

This Stuffed Chicken Marsala Recipe is a rich, savory main dish that needs a simple or starchy pairing! A side of Garlic Mashed Potatoes or a serving of Buttered Fettuccine is the quintessential choice for soaking up the extra Marsala sauce. For a balanced dinner, a side of Roasted Asparagus or a crisp Arugula Salad adds a lovely brightness that pairs perfectly with the creamy filling! A glass of Chilled White Wine or a portion of Sautéed Spinach pairs wonderfully with the earthy notes of the mushrooms and Marsala.

How To Store Stuffed Chicken Marsala

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Reheating: To prevent the chicken from drying out, reheat in the oven at 350 degrees Fahrenheit for 10 to 12 minutes until the cheese is melted again. You may need to add a splash of chicken broth to the sauce when reheating to loosen it up.
• Avoid Freezing: We do not recommend freezing this dish. The breadcrumb and cheese stuffing can become soggy, and the cream-based sauce may separate upon thawing.

Stuffed Chicken Marsala Nutrition Facts

• Calories: 540 (per serving)
• Total Fat: 32 g
• Cholesterol: 125 mg
• Sodium: 980 mg
• Total Carbohydrates: 14 g
• Dietary Fiber: 1 g
• Protein: 42 g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

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