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Stuffed Chicken Marsala
4.5 from 26 votes

Stuffed Chicken Marsala

Crafted with ease and taste in mind, this recipe is a great choice.

Prep Time
25 mins
Cook Time
50 mins
Total Time
1 hr 15 mins
Servings: 6 servings
Course: Main Course
Cuisine: Italian, American

Ingredients

Cheese Stuffing:
  • 1 cup provolone cheese shredded, smoked or gouda cheese
  • 1 ½ cups mozzarella cheese shredded
  • ½ cup Parmesan Cheese shredded
  • ½ cup panko bread crumbs or regular bread crumbs
  • 3 cloves garlic finely minced
  • Pinch red pepper flakes crushed
  • 5-6 sun-dried tomatoes rinsed, patted dry and chopped, packed in oil
  • 3 green onions white and green parts finely chopped
  • ¾ cup sour cream
  • ½ teaspoon salt
  • ½ teaspoon black pepper
Sauce and Chicken:
  • 6 chicken breast boneless skinless
  • black pepper to taste
  • salt to taste
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 16 ounces white button mushrooms sliced, or baby bella mushrooms
  • ¼ cup balsamic vinegar
  • 1 cup white grape juice 100%
  • 1 ½ cups beef broth good-quality, or beef stock
  • ½ cup heavy cream
  • Garlic mashed potatoes for serving

Instructions

    Cup of Yum
  1. Preheat the oven to 350 degrees F.
  2. In a medium bowl, combine all the stuffing ingredients and mix until combined.
  3. Take each chicken breast, pat it dry and season it lightly on both sides with salt and pepper. Butterfly the chicken through the thickest part (don't slice all the way through) so it opens up into one large, thinner piece of chicken (see pictures below, if needed).
  4. Divide the filling into six portions. Press the stuffing onto one side of each chicken breast, covering as much of that side as possible and compressing the stuffing lightly with your hands so it stays together. Fold the other side of the chicken over tightly. It doesn't need to seal completely.
  5. In a large nonstick skillet, heat the butter and olive oil over medium to medium-high heat until it is hot and rippling. Add the chicken, top-side down to the hot oil in a single layer without crowding the pan too much (you'll probably need to do this in two batches) and brown on each side for about a minute, flipping carefully. Repeat with the remaining chicken.
  6. Place the browned chicken in a lightly greased 9X13-inch baking dish. Bake for 20-30 minutes until the chicken is baked through and the juices run clear (the center of the chicken, not the cheese stuffing, should reach about 160 degrees F on a thermometer).
  7. While the chicken bakes, add the mushrooms to the hot skillet (don't clean it out beforehand, let the mushrooms cook in the remaining oil/butter), scraping up any bits of chicken on the bottom of the skillet. Sprinkle a little salt and pepper over the mushrooms. Let them cook down, stirring occasionally, until they have released their juices, 5-6 minutes. Crank the heat up a bit to medium-high.
  8. Stir together the balsamic vinegar, grape juice and beef broth. Pour into the skillet and use a wooden spoon to scrape up any bits on the bottom of the pan. Simmer the sauce until it reduces by half. This may take a while, 20 minutes or so, but be patient - it will concentrate the flavor and help thicken. Stir in the cream. Season with salt and pepper to taste.
  9. Serve immediately; place a chicken breast over a large scoop of garlic, mashed potatoes and top with a spoonful or three of the mushroom sauce.

Notes

  • Marsala: ok, so I know that this recipe is called chicken "marsala" but you'll notice there's no Marsala wine in the ingredient list. That's because I don't drink or cook with alcohol; I always sub grape juice + balsamic vinegar for recipes calling for wine (in different amounts and with different varieties of grape juice depending on the recipe). However, if you want to use Marsala wine, omit the vinegar, grape juice and beef broth/stock and replace it accordingly.
  • Sauce: also, if you want your sauce a bit thicker, whisk in a couple teaspoons of cornstarch into the broth mixture before adding it to the skillet.
  • Make Ahead: the stuffing can be prepped a day or so in advance - as well as the chicken (butterfly, stuff, fold over and refrigerate for up to a day before proceeding).

Nutrition Information

Serving 1 Serving Calories 585kcal (29%) Carbohydrates 21g (7%) Protein 45g (90%) Fat 36g (55%) Saturated Fat 19g (95%) Cholesterol 162mg (54%) Sodium 1179mg (49%) Fiber 2g (8%) Sugar 11g (22%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories

% Daily Value*

Serving 1 Serving
Calories 585kcal 29%
Carbohydrates 21g 7%
Protein 45g 90%
Fat 36g 55%
Saturated Fat 19g 95%
Cholesterol 162mg 54%
Sodium 1179mg 49%
Fiber 2g 8%
Sugar 11g 22%

* Percent Daily Values are based on a 2,000 calorie diet.