Enjoy this delicious Stuffed Chicken Marsala with tender chicken breasts filled with a sundried tomato and cheese mixture and paired with a savory mushroom Marsala wine sauce—this dish will impress!
Recipe Science
- Use 8 to 12-ounce boneless chicken breasts. Smaller pieces cook faster but hold less filling. Butterfly lengthwise to create a pocket.
- Dry Marsala wine makes a rich wine sauce. Its nutty, caramelized flavor and residual sugars create a light glaze.
- Brown mushrooms are aged longer, resulting in a stronger savory and umami taste in the Marsala wine sauce.
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Why It Works
Get ready for Italian comfort food packed with flavor! I was inspired by Olive Garden’s stuffed chicken marsala dish and created an easy recipe that you can make right at home. I’ve filled tender chicken breasts with a savory mixture of cheeses, tomatoes, and herbs for a heartier meal.
I use a simple two-step process to cook the chicken. The meat is stuffed, then seared until golden brown, and then gently finished in the oven. This ensures juicy pieces! I use the same pan with all of the flavorful drippings to make a mushroom wine sauce. This recipe takes a classic chicken marsala to the next level.
Ingredients You’ll Need
- Chicken: Use boneless, skinless chicken breasts weighing between 8 to 12 ounces. Smaller pieces cook faster but hold less cheese in the pocket.
- Coating: A combination of Italian breadcrumbs, mozzarella, grated parmesan cheese, sundried tomatoes, chopped parsley, and melted butter.
- Vegetables: The base of the marsala sauce is sauteed chopped white onions, minced garlic, and sliced brown mushrooms for a strong umami taste.
- Wine: Dry Marsala wine, a fortified wine from Sicily, adds a nutty, caramelized flavor to the sauce. When reduced, its residual sugars create a light glaze that clings to the chicken, enhancing its rich flavor.
- Stock: Chicken stock boosts the poultry flavor.
- Cream: Heavy whipping cream creates a rich, velvety consistency in the sauce. It contains at least 36% milk fat.
See the recipe card below for all ingredients and measurements (US and metric).
Ingredient Substitutions
There are several ways to vary the flavor of stuffed chicken Marsala. Here are a few suggestions:
- Mushroom Options: Try other types of mushrooms like white button, portobello, or porcini.
- Using Sweet Marsala: To add more body and sweetness to the sauce, use sweet Marsala wine instead of dry.
- Cream Swap: Instead of heavy cream, use sour cream, creme fraiche, or cream cheese. Add a smaller amount, increasing until the desired consistency is reached.
- Change the Stuffing: Experiment with different stuffing options such as spinach and feta, sun-dried tomatoes and goat cheese, or prosciutto and mozzarella.
- Incorporate Herbs and Spices: Add fresh or dried herbs and spices to the stuffing mixture or the Marsala sauce. Some options include rosemary, thyme, basil, oregano, or even a pinch of red pepper flakes for some heat.
- Make it Gluten-Free: Omit the flour coating or use cornstarch. Swap the breadcrumbs for gluten-free breadcrumbs or crackers.
How to Make Stuffed Chicken Marsala
Step 1: Preheat the Oven
Adjust your oven rack to the lower-middle position and preheat it to 375ºF (191ºC). The chicken will gently finish cooking in the oven.
Step 2: Prepare the Chicken
Butterfly the chicken breast in half lengthwise, leaving about ½-inch uncut on the other side. This will create a pocket to hold the filling.
Step 3: Coat Chicken
Mix together the flour, salt, and black pepper. Lightly season each side of the chicken breasts with salt and pepper. Dredge the chicken pieces in the seasoned flour, shaking off any excess, then transfer them to a plate and set aside.
Ingredient Chemistry: When cooked, the flour proteins create a sticky surface for the sauce to cling to.
Step 4: Make the Filling
To create a hearty filling that stays stuffed inside the chicken, combine breadcrumbs, mozzarella cheese, parmesan cheese, sundried tomatoes, parsley, and melted butter. The tomatoes add a sweet and tangy flavor.
Step 5: Stuff the Chicken
Add up to ¼ cup of the cheese filling to each chicken breast pocket. You don’t want to overfill. To keep the filling inside, it helps to close the opening with toothpicks.
Step 6: Sear the Chicken
Heat a large oven-proof skillet or Dutch oven over medium heat and add olive oil. Place the chicken presentation-side down, press lightly, and cook until golden brown, about 5 minutes.
Flip and cook for another 5 minutes. This will create a stunning golden crust, adding more flavor to the surface of the meat. Remove the chicken to make room to make the sauce.
Step 7: Saute the Mushrooms
Don’t discard the pan used to sear the chicken! It has a lot of flavor juices. Instead, use it to make the mushroom sauce. Saute the onions and garlic in butter, then add the mushrooms and cook until tender, about 5 minutes.
Step 8: Make the Sauce
To concentrate the flavor of the Marsala wine and remove some of the alcohol taste, cook it over medium-high heat. Reduce the wine and chicken stock by half. Then, lower the heat to medium and stir in the cream to prevent curdling. Simmer until the sauce thickens, about 5 minutes.
Step 9: Bake the Chicken
Transfer the chicken to the pan with the sauce and spoon some sauce on top. Bake in the oven until the internal temperature reaches 160 to 165ºF (71 to 74ºC), about 10 to 15 minutes. For smaller breasts, baking may not be needed, so check for doneness.
Step 10: To Serve
I like to serve the stuffed chicken breasts with the delicious Marsala sauce drizzled generously on top and a sprinkle of chopped parsley for a fresh touch. These are perfect alongside a bed of creamy mashed potatoes or a plate of your favorite pasta. The rich flavors of the sauce complement both options wonderfully, making for a comforting and satisfying meal.
Frequently Asked Questions
For the cheese filling, try Swiss, fontina, fresh mozzarella, or gouda. For a softer cheese, use ricotta, cottage cheese, or cream cheese.
Cut a pocket as deep as possible into the chicken breast to add the filling. If available, use toothpicks to secure the open sides. Do not overstuff! The meat proteins will shrink as the chicken cooks, pressing out some of the filling.
Madeira, port, grape juice with a splash of brandy, riesling, or Moscato d’asti work well. For non-alcoholic alternatives, try red grape juice or mix ½ cup of chicken stock with 1 tablespoon of balsamic vinegar and 1 ½ teaspoons of sugar.
More Stuffed Chicken Recipes
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Stuffed Chicken Marsala
Ingredients
Chicken
- 4 boneless skinless chicken breasts, about 2 ½ to 3 pounds total
- ¾ cup all-purpose flour
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
Filling
- ¾ cup Italian breadcrumbs
- ½ cup grated mozzarella cheese
- ½ cup grated parmesan cheese
- ¼ cup chopped sundried tomatoes, in oil
- 1 tablespoon chopped parsley, more for garnish
- 2 tablespoons unsalted butter, melted
Marsala Sauce
- 2 tablespoons unsalted butter
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ cup finely chopped white onions
- 2 teaspoons minced garlic
- 4 cups sliced brown mushrooms, ½" thick
- ½ cup marsala wine, dry
- ½ cup unsalted chicken stock
- ¾ cup heavy whipping cream
Instructions
- Preheat the Oven – Set the oven rack to the lower-middle position. Preheat to 375ºF (191ºC).
- Prepare the Chicken – Butterfly the chicken breast in half lengthwise, leaving about a ½-inch uncut area on the other side. Repeat with the remaining pieces.
- Coat Chicken – In a medium bowl, combine flour, 1 teaspoon salt, and ½ teaspoon pepper. Lightly season each side of the chicken breast with salt and pepper. Dredge the pieces in the seasoned flour, shaking off any excess. Transfer to a plate and set aside.
- Make the Filling – In a medium bowl, combine the breadcrumbs, mozzarella cheese, parmesan cheese, sundried tomatoes, parsley, and melted butter.
- Stuff the Chicken – Evenly spread the breadcrumb mixture into the pocket of each chicken breast, about 2 to 4 tablespoons, do not overfill. Close the opening with toothpicks to secure the filling inside.
- Sear the Chicken – Heat a large oven-proof skillet or Dutch oven over medium heat. Once the pan is hot, add the olive oil. Add the chicken, presentation-side down. Lightly press the meat to make contact with the pan. Cook until golden brown on the surface, about 5 to 7 minutes. Flip and cook for 5 minutes. Transfer the chicken to a plate and set aside.
- Saute the Mushrooms – In the same pan used to sear the chicken, melt the butter over medium heat. Add the onions and garlic, and sauté for 1 minute, stirring to ensure the garlic does not brown. Add the mushrooms, ½ teaspoon salt, and ¼ teaspoon pepper. Sauté until tender, about 5 minutes.
- Make the Sauce – Turn the heat up to medium-high and add the Marsala wine. Cook until reduced by half, about 2 minutes. Add the chicken stock. Cook until the sauce is reduced by ½ (about ½ cup), about 5 to 7 minutes. Reduce the heat to medium, and stir in the cream. Simmer until the sauce has thickened, about 3 to 5 minutes. Season to taste with salt and pepper.
- Bake the Chicken – Transfer the chicken to the pan with the sauce. Add some of the sauce on top. Transfer the pan to the oven. Bake until the meat is no longer pink and the internal temperature reaches 160 to 165ºF (71 to 74ºC), about 10 to 15 minutes, depending on the thickness of the meat. If using smaller chicken breasts, check for doneness, as baking may not be needed.
- To Serve – Serve the stuffed chicken breast with the sauce on top and chopped parsley. It pairs well with pasta or mashed potatoes.
Notes
- Make Ahead: The chicken can be stuffed 1 day in advance. Store in an airtight container and refrigerate.
- Storing: Cool completely and store in an airtight container for up to 5 days.
- Reheating: Cover and reheat in the microwave on high heat in 15 to 30-second increments until hot.
- Make it Gluten-Free: Omit the flour coating, or use cornstarch or cassava flour.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
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