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!
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.
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.
More Dinner recipes to try:
- One Pan Chicken & Potatoes – Simple one pan dinner recipe.
- Cheesy Bacon Wrapped Chicken – Chicken breast wrapped in smoked bacon, topped with cheese.
- Cheesy Chicken and Rice – Creamy rice with vegetables and chicken.
Stuffed Chicken Marsala
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!
- 2 chicken breasts
- 1 tsp salt
- 1/4 tsp ground black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
Stuffing for Easy Chicken Marsala
- 2 Tbsp sun-dried tomatoes, cut into small pieces
- 2 Tbsp parmesan, grated
- 4 tbsp mozzarella cheese
- 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
How to make Stuffed Chicken Marsala
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.
Sprinkle the inside and outside of the chicken breasts with salt, pepper, dried garlic (or fresh minced garlic clove) and onion powder.
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.
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.
Remove chicken to a dish, add sliced mushrooms and sauté for several minutes or until cooked through, about 5-7 minutes
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.
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.
Serve the chicken with cooked pasta, mashed potatoes or any other side dish you desire.
Thank you for following me on Instagram, Facebook & Pinterest!
Hashtag your photos #LetTheBakingBeginBlog so I can see your creations and for a chance to be featured!
Great recipe! Have made it numerous times. Family loves it. Definitely a keeper recipe.
Thank you, Ludmila! Appreciate your feedback!