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Stuffed Chicken Marsala Recipe

Stuffed Chicken Marsala Recipe is made with juicy chicken stuffed with sundried tomatoes and cheese, then gently cooked in creamy Marsala wine sauce with mushrooms. Served over a bed of pasta or mashed potatoes and you’re in comfort food heaven!

Chicken marsala on top of noodles topped with green beans and fresh greens in a white decorative bowl.

What is Stuffed Chicken Marsala?

The Stuffed Chicken Marsala is a super popular dish at many Italian restaurants and I first tried it at the Olive Garden. It’s what I order there 90% of the time when I am there.

The main flavor components of the Chicken Marsala are the chicken breast and Marsala wine, hence the name, from which the sauce is created. Mushrooms, cheese, and dried tomatoes are often added to enhance the flavor of the overall dish.

Stuffed chicken marsala on top of noodles topped with green beans in a white bowl.

What to serve this Easy Chicken Marsala with?

The Chicken Marsala goes well with any comfort food type of side dish, so pasta and mashed potatoes work the best.

If you are trying to keep it gluten-free, forgo the flour dredging of the chicken breast before cooking and serve it with a side of steamed or grilled asparagus, broccoli or even bell peppers.

Chicken marsala on top of noodles topped with green beans, cheese, and fresh greens in a bowl.

More Dinner recipes to try:

 

Stuffed Chicken Marsala

5 from 1 vote

Stuffed Chicken Marsala Recipe is made with juicy chicken stuffed with sundried tomatoes and cheese, then gently cooked in creamy Marsala wine sauce with mushrooms. Served over a bed of pasta or mashed potatoes and you're in comfort food heaven!

Author: Marina | Let the Baking Begin
Course: Main Course
Cuisine: Italian
Keyword: chicken marsala, stuffed chicken
Calories: 606 kcal
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 2 servings

Ingredients

Stuffing for Easy Chicken Marsala

  • 2 Tbsp sun-dried tomatoes, cut into small pieces
  • 2 Tbsp parmesan, grated
  • 4 tbsp mozzarella cheese

Also

  • 4 tbsp unsalted butter
  • 2 cup mushrooms sliced
  • 1 cup Marsala wine
  • 1/2 cup green peas frozen or fresh
  • 1/4 cup heavy cream

Instructions

How to make Stuffed Chicken Marsala

  1. Dry the chicken breasts with a paper towel and make slits horizontally in each breast so it creates a pocket without cutting all the way through.
    NOTE: If the chicken is very large, you can split it diagonally into two pieces for more manageable servings, and then cut a horizontal slit/pocket in each. 

  2. Sprinkle the inside and outside of the chicken breasts with salt, pepper, dried garlic (or fresh minced garlic clove) and onion powder.

  3. Then stuff the inside of each chicken breast with sun-dried tomatoes and grated parmesan and mozzarella cheese. "Close" the chicken breast pockets encasing the filling.

  4. Now dredge each breast in all-purpose flour and sauté in a skillet with melted butter on each side until golden in color, about 3-4 minutes per side.

  5. Remove chicken to a dish, add sliced mushrooms and sauté for several minutes or until cooked through, about 5-7 minutes

  6. Then, return the chicken back into the skillet, add 1 cup Marsala wine and a splash of heavy cream, cover the skillet with a lid and allow the chicken to finish cooking until the chicken registers 165F on the inside, and the wine is reduced by half. Check the sauce for seasoning and adjust accordingly.

  7. Lastly, 2 minutes before the chicken is done cooking add 1/2 cup green peas (optional). Sprinkle with chopped parsley, if using, right before serving.

Recipe Notes

Serve the chicken with cooked pasta, mashed potatoes or any other side dish you desire.

Nutrition Facts
Stuffed Chicken Marsala
Amount Per Serving
Calories 606 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 16g100%
Cholesterol 136mg45%
Sodium 243mg11%
Potassium 959mg27%
Carbohydrates 28g9%
Fiber 3g13%
Sugar 14g16%
Protein 30g60%
Vitamin A 1105IU22%
Vitamin C 18.8mg23%
Calcium 96mg10%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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Marina | Let the Baking Begin

Welcome to Let the Baking Begin! I'm Marina and my love and passion for eating only the most delicious foods drive me to share that love here on Let the Baking Begin (since 2009). With over 20 years of experience in the kitchen, you know the recipes are tested and retested until perfect. I'm so happy to have you here. Enjoy! Read more...

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  • Ludmila

    Great recipe! Have made it numerous times. Family loves it. Definitely a keeper recipe.

    · Reply

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