Stuffed Chicken Marsala

Love chicken marsala? This is even better with the chicken stuffed with a creamy cheese filling and baked. Served with a side of spaghetti, topped with butter and parmesan.

Stuffed Chicken Marsala

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  • Prep Time


  • Total Time


  • Servings



  • 6

    chicken breasts

  • 4

    ounces olive oil

  • 2

    cups all-purpose flour


  • ½

    cup provolone cheese, shredded

  • 2

    cups mozzarella cheese, shredded

  • ¼

    cup parmesan cheese

  • ½

    cup breadcrumbs

  • 1

    tablespoon garlic, minced

  • ½

    tablespoon red pepper flakes

  • 2

    tablespoons sun-dried tomatoes, chopped

  • cup green onions, sliced

  • ¾

    cup sour cream

  • ½

    teaspoon salt

  • ½

    teaspoon black pepper


  • ½

    red onion, finely chopped

  • 3

    cloves garlic, chopped

  • 8

    ounces button mushrooms, sliced

  • 2

    tablespoons fresh parsley, chopped

  • 2

    cups marsala wine

  • cup heavy cream

  • Salt and pepper, to taste


Preheat oven to 350°F. To prepare the chicken, butterfly the thickest section of chicken breasts to create 2 halves. Combine all the cheese stuffing ingredients in a mixing bowl and mix well. Place the flattened chicken breasts on a cutting board and add the desired amount of cheese stuffing on one half of each chicken breast, without overfilling. Gently press the stuffing down and fold over the other half of chicken breast, it does not have to seal. Place the flour in a shallow pan and season to taste with salt and pepper. Dredge the chicken breasts in flour, shaking off the excess. In a large pan over medium heat, add oil and heat until shimmering. Saute the chicken breasts, cooking until each side is golden brown. Remove chicken from pan and place in a baking dish. Bake the chicken for 20-25 minutes, or until the juices run clear and the center of chicken reaches 165°F internal. Add the onions and garlic to the pan the chicken was sauteed in, stirring to loosen any drippings, about 2 minutes. Add the mushrooms and parsley. Sauté until the onions are translucent and the mushrooms begin to caramelize. Add the marsala to the skillet to deglaze the pan. Make sure to incorporate the drippings from bottom of pan. Allow the marsala to come to a simmer and then add the cream. Simmer on low heat until the sauce is reduced by half. Serve the chicken with the marsala sauce spooned on top.


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