Stuffed Chicken Marsala

3.34 from 3 votes

Chicken Marsala Stuffed Chicken is filled with cheese and sundried tomatoes and topped with a creamy mushroom sauce. Ready in just 30 minutes, this stuffed chicken marsala is an explosion of rich flavors that turns plain ol’ chicken into something extraordinary. Best of all, this Olive Garden Chicken Marsala Recipe is easy to make at home.

Prep Time10

Cook Time20

Total Time29

Course: Main Dish

Cuisine: American, Italian

Diet: Gluten Free

Servings: servings

Author: Mariam Ezzeddine

Ingredients

For chicken filling

2 tablespoons sour cream
½ cup sun-dried tomatoes julienned
⅓ cup parmesan cheese
4-8 sliced mozzarella cheese

For chicken

4 whole chicken breasts boneless skinless
½ teaspoon dried Italian seasoning
½ teaspoon salt
½ teaspoon ground pepper
2 tablespoon olive oil

For Marsala sauce

1 tablespoon unsalted butter
1 teaspoon minced garlic
1 cup mushroom sliced
1 cup marsala cooking wine
½ cup heavy cream
½ teaspoon salt
½ teaspoon ground pepper
½ teaspoon crushed red pepper flakes
Chopped parsley to garnish

Instructions

In a small bowl, prepare the filling by combining sour cream, sun-dried tomatoes, and parmesan cheese. Set it aside.
Cut the chicken breast lengthwise to create a pocket, ensuring the chicken breast is not cut through.
Stuff the chicken pocket with about 2 tablespoons of prepared filling, top it with a layer of mozzarella cheese and seal the chicken with a toothpick.
Season the chicken breasts with Italian seasonings, salt, and pepper.
Heat a skillet on a medium flame with oil. Once the oil is heated, sear the chicken breast on both sides until slightly golden for 5-6 minutes. Once done, remove the chicken from a plate and set it aside.
To the same skillet, add butter. Once the butter is melted, add the garlic and mushroom and cook for 2-3 minutes.
Stir in the Marsala wine and allow it to simmer for a couple of minutes.
Pour the whipping cream and red pepper flakes and let it simmer until the sauce begins to slightly thicken. Season the sauce with salt and pepper.
Transfer the chicken back to the skillet with the juices from the chicken and cook for 3-5 minutes on low heat.
Once done, garnish the chicken Marsala stuffed chicken with chopped parsley.
Serve the creamy chicken with the greens on the side or over pasta/mashed potatoes/rice/noodles.

Notes

If using sundried tomatoes packed in oil, drain and lightly rinse before adding to the recipe.
Select chicken breast that is similar in size for even cooking.
Use a really sharp knife to cut the pocket in the chicken.
When cutting the pocket in the chicken, be sure not to cut all the way through.
Avoid overstuffing the chicken or the filling will ooze out.
Use toothpicks to secure the filling if desired.
Remove any toothpicks before serving.
Always cook chicken to a minimum temperature of 165 degrees F when checking with a digital meat thermometer.

Nutrition