Stuffed Chicken Marsala (2024)

• 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.

Can I substitute different types of cheese in the recipe?

For the cheese filling, try Swiss, fontina, fresh mozzarella, or gouda. For a softer cheese, use ricotta, cottage cheese, or cream cheese.

How do I prevent the cheese from melting out of the chicken breasts while cooking?

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.

Can I use a different type of wine for the marsala sauce?

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.

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