Stuffed Chicken Marsala Recipe

I love how this recipe is fancy enough to serve at a dinner party but simple enough for my family to enjoy throughout the week. If I didn’t know any better, I’d think it was way more complicated than it actually is! The trick to making this recipe taste like it came from a restaurant kitchen is to use quality ingredients. Fresh chicken, high-quality cheese, and a good Marsala wine make all the difference!

What’s in This Stuffed Marsala Chicken Recipe?

Would you believe me if I said this recipe has less than 10 ingredients? Yep, that’s right. It’s as simple as it is delicious!

Chicken: For this recipe, use skinless, boneless chicken breasts. They’re easy to work with and hold the cheesy stuffing perfectly! Fontina: This semi-soft Italian cheese is the best cheese for this recipe. Cut it into slices to make stuffing the chicken a breeze. Olive Oil: Sears the chicken and creates a nice golden crust on the outside. Butter: Adds flavor and richness to the chicken. Cremini Mushrooms: Creates a rich, savory flavor in the marsala sauce. White button and Portobello mushrooms are good substitutes if you can’t find cremini. Onion: Adds a slight sweetness to balance out the savory flavors. Marsala Wine: 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. Chicken Broth: Adds moisture and extra chicken flavor. Heavy Cream: Thickens and adds creaminess to the sauce.

How to Store and Reheat

Any leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place in a skillet over medium heat until warmed through. Covering the skillet with a lid will help prevent the chicken from drying out! Add a splash of chicken broth if the sauce has thickened too much.

Notes and 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 tablespoon 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. I highly recommend garnishing your Marsala stuffed chicken with a little parsley for some extra color!

How to Make Stuffed Chicken Marsala Step by Step

Stuff the Chicken: Using a sharp knife, create a small slit along the side of all four chicken breasts. Cut into the thickest side and be careful not to cut all the way through – we want to create a small pocket for our stuffing. Stuffed each chicken breast with 1 ounce of fontina, using 4 ounces in total for all four breasts Season the Chicken: Season both sides of each chicken breast with salt and pepper. Cook the Chicken: Add 2 tablespoons of olive oil and 1 tablespoon of butter to a large skillet over medium heat. Once the butter has melted, carefully place the chicken in the skillet. Sear for 5-6 minutes on each side until golden brown. Remove the chicken from the pan and set aside to rest. Saute the Mushrooms and Onion: Add 1 tablespoon of butter to the pan you cooked the chicken in. Once melted, add 8 ounces sliced cremini mushrooms and 1/2 a small onion (also sliced). Cook for 5-6 minutes until softened. Make the Sauce: Pour 3/4 cup Marsala wine into the pan with the mushrooms and onions. Bring to a simmer, scraping up any brown bits from the bottom of the pan. Let reduce for 2-3 minutes. Mix in 1/2 cup chicken stock and 1/4 cup heavy cream, bring to a simmer, and then add the chicken to the sauce. Cover with a lid and allow to simmer for 6-7 minutes until the chicken is cooked through. The chicken should register an internal temperature of 165°F. Serve: Season with salt and pepper to taste. Plate up the chicken with a generous amount of sauce spooned over it. Garnish with fresh chopped parsley and serve with your choice of sides – pasta or mashed potatoes are my favorite options!