Stuffed Chicken Marsala
Golden, pan-seared chicken breasts are filled with a savory blend of mozzarella, provolone, and Parmesan cheese along with tangy sun-dried tomatoes, then finished in a rich, velvety Marsala wine and mushroom cream sauce.
Equipment
- Large oven-safe skillet or cast iron pan - 12-inch recommended
- Sharp chef's knife or boning knife
- Cutting board
- Mixing bowl
- Shallow dish - for dredging
- Toothpicks - to secure the stuffed chicken
- Meat thermometer - instant-read
- Tongs
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Microplane zester grater - for Parmesan (optional but recommended)
Ingredients
- 4 large boneless, skinless chicken breasts - about 2 lbs or 900g total
- 0.5 cup shredded mozzarella cheese - 55g
- 0.5 cup shredded provolone cheese - 55g
- 0.25 cup freshly grated Parmesan cheese - 25g
- 0.33 cup sun-dried tomatoes - 50g, packed in oil, drained and finely chopped
- 2 tablespoons sour cream
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- salt and black pepper - to taste
- 0.5 cup all-purpose flour - 65g, for dredging
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 1 medium yellow onion - thinly sliced
- 3 cloves garlic - minced
- 8 oz cremini mushrooms - 225g, thinly sliced
- 1 cup dry Marsala wine - 240ml
- 0.5 cup chicken broth - 120ml
- 0.5 cup heavy cream - 120ml
- 1 teaspoon fresh thyme leaves - or 1/2 teaspoon dried thyme
- salt and black pepper - to taste
- fresh flat-leaf parsley - for garnish
Instructions
- Preheat oven to 375°F (191°C) with rack in lower-middle position. Pat chicken breasts completely dry with paper towels.
- In a bowl, combine mozzarella, provolone, Parmesan, sun-dried tomatoes, sour cream, garlic powder, Italian seasoning, and salt and pepper. Mix until cohesive.
- Cut a horizontal pocket into each chicken breast, keeping 1/2 inch intact on edges. Season inside pockets with salt and pepper.
- Stuff each pocket with 2-3 tablespoons of cheese mixture. Press edges to seal and secure with 2-3 toothpicks along the open edge.
- Dredge each stuffed breast in flour seasoned with salt and pepper, shaking off excess.
- Heat olive oil in oven-safe skillet over medium-high heat. Sear chicken 3-4 minutes per side until golden brown. Transfer to a plate.
- In same skillet, melt 2 tablespoons butter over medium heat. Sauté onions 3-4 minutes, add garlic for 1 minute, then cook mushrooms until browned and tender.
- Pour in Marsala wine, scraping up browned bits, and simmer 2-3 minutes. Add chicken broth and simmer 2-3 minutes. Stir in heavy cream and thyme; season with salt and pepper.
- Return chicken to skillet, spoon some sauce over top, and transfer to preheated oven. Bake 18-22 minutes until chicken reaches 165°F (74°C) internally.
- Remove toothpicks, let chicken rest 3-5 minutes. Spoon sauce over chicken, garnish with parsley, and serve immediately.
Notes
- Dry the chicken thoroughly before dredging to ensure proper browning and a golden crust.
- Do not skip the toothpicks — they keep the stuffing inside during the high-heat sear.
- Use dry Marsala wine (not sweet) for the signature nutty, savory depth; sweet Marsala will make the dish overly sweet.
- Scrape every bit of browned fond from the skillet when deglazing — this is where the sauce's deep flavor comes from.
- Let the sauce reduce properly before adding the chicken back; it will thicken and concentrate as it simmers.
- For a lighter version, omit the heavy cream and let the Marsala and broth reduce further until lightly thickened.
- Substitute fontina and sautéed spinach for the mozzarella and provolone for an earthy variation.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of chicken broth.
- Freeze fully cooked chicken with sauce for up to 3 months; thaw overnight in the refrigerator before reheating.