My husband likes chicken served every way possible, so it frequently finds it's way to our table. I am convinced that chicken has endless options. There are SO many ways to prepare it. This is one of Sergi's favorites. Many Italian restaurants have Chicken Marsala on the menu. This is my variation of this popular classic.
The stuffing is made with three cheeses - mozzarella, provolone and parmesan, with sun-dried tomatoes, garlic, fresh breadcrumbs and sour cream to hold it all together and give it a bit of a tang. The luscious, velvety Marsala sauce pairs perfectly with this dish.
Using a paring knife, make an incision in the horizontal side of each chicken breast. 
Season the chicken with salt and pepper. 
These chicken breasts were HUGE. One of them was big enough for both my husband and I. If your chicken breasts are smaller, you will have enough stuffing for 3-4 chicken breasts.
Pulse the slice of bread in a food processor to make crumbs. (You will have approximately ½-3/4 cup of breadcrumbs). 
Combine all the ingredients for the stuffing in a bowl. Mix to combine. 
Stuff half of the stuffing into each chicken breast. 
You can do all this work ahead of time and store the stuffed chicken in the refrigerator or even in the freezer until you're ready to continue with the recipe.
Dredge each stuffed chicken breast in flour. 
Heat 1 ½ Tablespoons of oil in a skillet on medium high heat until shimmering. Add the chicken to the skillet and cook until golden on both sides, about 3 minutes per side. 
Place the chicken in a baking dish and bake in a preheated 350 degree oven until the chicken reaches 165 degrees.
Meanwhile, in the same skillet, add about ½ -1 Tablespoon of oil or butter and heat on medium high heat until shimmering. Add the mushrooms and onion. Season with salt and pepper. 
Cook for 5-7 minutes, until the mushrooms are golden and the onions are tender. Add the garlic and cook for another minute. 
Add the flour and mix until thoroughly mixed in. 
Add the wine and chicken broth, whisking vigorously, to prevent lumps. 
Bring to a boil and cook for 5-7 minutes, until sauce has thickened and reduced. 
Add the heavy cream. Season with salt and pepper. Add the lemon juice.
If you don't serve the sauce right away, it will thicken and you may need to add a bit of chicken broth to loosen it up a bit. You will need to add more broth if you reheat the sauce later too. 
Pour the sauce over the chicken. Garnish with parsley. 
Stuffed Chicken Marsala
Ingredients
- 2 large chicken breasts boneless, skinless
- salt pepper
- ¼ cup flour
- 1 ½ - 2 Tablespoons oil
Cheese Stuffing:
- 1 slice bread about ½ cup made into breadcumbs
- ¾ cup mozzarella cheese shredded
- ¼ cup provolone cheese shredded
- ¼ cup Parmesan cheese shredded
- ¼ teaspoon salt pepper
- 1 garlic clove minced
- 1 Tablespoon sun dried tomatoes minced
- 1 Tablespoon fresh parsley minced
- 2 Tablespoons sour cream
Marsala Sauce:
- 8 oz. baby bella mushrooms sliced
- 1 onion minced
- 1 garlic clove minced
- salt pepper
- 1 Tablespoon flour
- 1 cup chicken broth
- 1 cup sweet Marsala wine
- 2 Tablespoons heavy cream
- 1 Tablespoon lemon juice
- fresh parsley minced, for garnishing
Instructions
- Using a paring knife, make an incision in the horizontal side of each chicken breast. Season the chicken with salt and pepper.
- Pulse the slice of bread in a food processor to make crumbs. (You will have approximately ½-3/4 cup of breadcrumbs).
- Combine all the ingredients for the stuffing in a bowl. Mix to combine.
- Stuff half of the stuffing into each chicken breast.
- Dredge each stuffed chicken breast in flour.
- Heat 1 ½ Tablespoons of oil in a skillet on medium high heat until shimmering. Add the chicken to the skillet and cook until golden on both sides, about 3 minutes per side.
- Place the chicken in a baking dish and bake in a preheated 350 degree oven until the chicken reaches 165 degrees.
- Meanwhile, in the same skillet, add about ½ -1 Tablespoon of oil or butter and heat on medium high heat until shimmering. Add the mushrooms and onion. Season with salt and pepper. Cook for 5-7 minutes, until the mushrooms are golden and the onions are tender.
- Add the garlic and cook for another minute.
- Add the flour and mix until thoroughly mixed in.
- Add the wine and chicken broth, whisking vigorously, to prevent lumps.
- Bring to a boil and cook for 5-7 minutes, until sauce has thickened and reduced.
- Add the heavy cream.
- Season with salt and pepper. Add the lemon juice.
- Pour the sauce over the chicken. Garnish with parsley.
Hi olgass I have made this every thing went to plan just like your picture but when I put the chicken in the oven a lot of stuffing came out how do I keep this in also I use buffalo mozzarella couldn't get provolone so i used mild cheddar is this OK please advise as i want to do this for a dinner party Tuesday julie
Hi Julie,
A trick that helps to keep that cheese stuffing inside the chicken from oozing out too much is to make sure that the slit you cut into the chicken is as small as possible. I have even started to make the slit in the chicken 1/4 of what it is in the picture. Just cut a slit with your knife only as wide as your knife, and then turn the knife around inside the chicken breast, making an opening on the inside, but not cutting through. I hope that makes sense. YOu can also use toothpicks to secure the opening.
Absolute deliciousness! I made this chicken recipe when my family came to visit, they all liked it very much, no leftovers. Thanks so much Olga!
Olga, my honey and I have a misunderstanding about the quantity of onion this recipe asks for. By 1 onion, how many cups do you mean? There are so many sizes of onions - really tiny ones and gigantic. I'm used to large onions and my honey always used small one, so we cannot interpret from images the quantity of onions that is needed to make this delicious meal. Thank you for your reply!
Thank you for this recipe! Can't wait to try this!
Any recommendations for an appetizer and side dishes to go with this dish?
Олечка, спасибо тебе за рецепт - я со своим любимым сделали это блюдо вчера и нам очень понравилось!!!
That's awesome, Yulia! Thanks so much for taking the time to let me know.
I was biting my lip in vexation as I couldn't decide what to make for dinner tonight! Then suddenly I came across this website, I must confess it is a life changing discovery! 🙂
I made Stuffed Chicken Marsala, what a winner! Straight into family recipe book.
My hubby couldn't stop eating.
Thanks Olga! :*
Hi Aida! Welcome! I'm so glad you stopped by and the Chicken Marsala caught your eye. Thanks so much for taking the time to let me know that you enjoyed it.
I love this recipe, I just found it today and right now its in my oven waiting for my hubby to get home 🙂
Dinner in the oven waiting for the husband's arrival - those words sound like magic! I'm sure your husband was happy:).
Hi Olga
Thank you for replying back so fast. All of your recipes that I've done from ur page turned out amazing, they're easy to follow and very delicious and I can't wait till tonight to do the Stuffed chicken marsala.
Thank you for all the hard work u put in this website to make it easier for us. MAY GOD BLESS!!!
Hi Olga I am planning on doing this dish and trying to put all my ingridients toghether but I can't tell what u have in the suffing that is green caise u don't have it listed on the list please let know. Thank you
Sorry about that, Olga. It's fresh parsley.
If I dont have Marsala wine can I just use 2 cups chicken broth instead of one? Or do I just use 1 cup chicken broth and no wine?
Anna, You can use the same amount of chicken broth instead of the wine, in addition to the chicken broth. It won't be Chicken Marsala, though, and will taste completely different.