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Stuffed Chicken Marsala Recipe
Stuffed Chicken Marsala will be your new fave dinner. Golden brown, pan-seared chicken is stuffed with melty fontina cheese, and served with a creamy sauce!
Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 4 people
Calories: 638 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 4 small chicken breasts
- 4 ounces fontina cut into four pieces
- 2 tablespoons olive oil
- 2 tablespoons butter divided
- 8 ounces cremini mushrooms sliced
- ½ small onion sliced
- ¾ cup marsala wine
- ½ cup chicken stock
- ¼ cup heavy cream
- Mashed potatoes or pasta for serving
Instructions
- Use a sharp paring knife to cut a small slit in the thickest part of the top of the chicken, and create a pocket inside the chicken, but be sure not to cut all the way through to the sides of the chicken. Stuff the chicken with the fontina.
- Heat a large skillet to medium heat. Add olive oil and one tablespoon of butter. Season chicken on both sides with plenty of salt and pepper. Once the butter has melted, add the chicken. Sear until golden brown, about 5-6 minutes. Flip over and sear on the other side. Remove the chicken from the pan and set aside.
- Add remaining butter to the pan. Add the mushrooms and onions. Sauté until softened, about 5-6 minutes.
- Pour in marsala wine. Bring to a boil and reduce to a simmer. Simmer until reduced slightly, about 2-3 minutes. Stir in chicken stock and cream. Bring to a simmer and add the chicken back to the pan. Cover and simmer until chicken is cooked through, another 6-7 minutes. The chicken is done cooking when an instant-read thermometer reaches 165℉.
- Season sauce with salt and pepper. Garnish with chopped parsley and serve with mashed potatoes or cooked pasta.
Cup of Yum
Notes
- Storage: Store stuffed chicken marsala in an airtight container in the refrigerator for 3 days.
- Store stuffed chicken marsala in an airtight container in the refrigerator for 3 days.
- Be careful not to overstuff the chicken.
- When seasoning the chicken, I use about one teaspoon of salt per pound of chicken, but you can season to taste.
- Garnish with parsley for an extra pop of color.
Nutrition Information
Calories
638kcal
(32%)
Carbohydrates
12g
(4%)
Protein
58g
(116%)
Fat
34g
(52%)
Saturated Fat
15g
(75%)
Cholesterol
215mg
(72%)
Sodium
598mg
(25%)
Potassium
1212mg
(35%)
Fiber
1g
(4%)
Sugar
6g
(12%)
Vitamin A
730IU
(15%)
Vitamin C
4mg
(4%)
Calcium
194mg
(19%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 638
% Daily Value*
| Calories | 638kcal | 32% |
| Carbohydrates | 12g | 4% |
| Protein | 58g | 116% |
| Fat | 34g | 52% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 215mg | 72% |
| Sodium | 598mg | 25% |
| Potassium | 1212mg | 26% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 730IU | 15% |
| Vitamin C | 4mg | 4% |
| Calcium | 194mg | 19% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.