Stuffed Chicken Marsala

Seasoned and stuffed chicken marsala with mozzarella, parmesan, and sun dried tomatoes, smothered in savory marsala mushroom sauce.

Stuffed Chicken Marsala |

There’s a big fat fusion of flavors happening right here right now and I’m SO EXCITED about it. Good ol’ chicken marsala meets Italian stuffed chicken and it is so darn good.

I feel like from this day forward we should just all agree that chicken marsala should always be stuffed. Everybody on board?? Excellent.

Stuffed Chicken Marsala |

This dish comes across elegant and sophisticated, even though it is incredibly easy to make with simple ingredients. If you haven’t stuffed chicken before – don’t fret! – it’s a walk in the park. Simply cut a horizontal slit in one side of the chicken, being sure not to cut quite all the way through the other side, to make a pocket.

Then you fill that pocket with all the yummy goodness your little heart desires. Today we’re stuffed the chicken with mozzarella cheese, sun dried tomatoes, and parmesan cheese. This combo is pure heaven!

Stuffed Chicken Marsala |

If you thought you liked chicken marsala before, you’re going to go nuts for this version. An extra 5-10 minutes is all it takes to transform a classic into the best weeknight meal you’ve had in ages.

Don’t be afraid to add extra cheese if that’s your thing – because it’s my thing and I totally get it! I even like to throw some finely grated parmesan cheese on top at the end for that last little punch of YUM.

Stuffed Chicken Marsala |

What people are saying about this Stuffed Chicken Marsala

“This was soooo good. Thank you so much for this wonderful recipe. It’s definitely going into my favorites.” – Kris

“It was better than outstanding!” – Mick

“This was delicious and so easy. Making it again this week for guests.” – Antrese

“Just made it last night, it had soo much flavor it in. My husband is a picky eater and he said it was delicious!!!” – Ashika
Stuffed Chicken Marsala |
4.38 from 8 votes

Stuffed Chicken Marsala

Seasoned and stuffed chicken marsala with mozzarella, parmesan, and sun dried tomatoes, smothered in savory marsala mushroom sauce.

Course Main Course
Cuisine Italian
Keyword Chicken, marsala, stuffed
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 people
Author Tiffany


  • 4 medium boneless, skinless chicken breasts
  • 8 slices mozzarella cheese
  • 1 12-ounce jar julienned sun dried tomatoes packed in oil, drained (if you can't find them julienned you can buy sun dried tomato halves and thinly slice them yourself)
  • 2/3 cup shredded parmesan cheese
  • 3 tablespoons oil
  • salt and pepper, to taste
  • 2 teaspoons Italian seasoning

Marsala Sauce

  • 1 1/2 cups marsala cooking wine (may sub chicken broth)
  • 3 teaspoons minced garlic
  • 1 cup sliced mushrooms
  • 1/2 cup heavy cream
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • grated parmesan cheese and parsley or thyme for topping (optional)


  1. Preheat oven to 400 degrees. Use a sharp knife to cut a slit horizontally along one side of the chicken breast, being sure not to cut all the way through the chicken - the goal is to make a "pocket".

    2. Fill each pocket with 2 slices of mozzarella cheese, 1/4 of the sun dried tomatoes, and 1/4 of the shredded parmesan cheese.

    3. Pinch together the open side of the chicken breasts and secure with toothpicks. Drizzle chicken with oil, then sprinkle with salt and pepper to taste, and Italian seasoning, rubbing in with your fingers.

    4. Transfer chicken to a large oven-safe skillet and brown chicken over medium-high heat for 3-4 minutes on each side. Place chicken on a plate while you prepare the marsala sauce.

    5. In the same pan (don't clean it) add marsala cooking wine, garlic, mushrooms, salt and pepper, and heavy cream. Stir and bring to a boil and cook for 3-4 minutes. Return chicken pan and spoon some of the sauce over the chicken.

    6. Transfer skillet to preheated oven and bake for 20-25 minutes until chicken is cooked all the way through and cheeses are melted. Spoon sauce over the chicken, top with grated parmesan cheese and parsley or thyme if desired, and serve.

Recipe Notes

I use sun dried tomatoes packed in oil, drained


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I make a recipe like this all the time. I use Marsala wine (not the cooking Marsala). Sooo much better. I also use prosciutto instead of the sun dried tomatoes. Delicious

This just looks delicious, minus the mushrooms!

This was soooo good. I did make one change because I don’t care for tomatoes. Instead I used caramelized onions and it turned out absolutely amazing. Thank you so much for this wonderful recipe. It’s definitely going into my favorites.

Looks yum. I’ll try it tonight

    Why are you commenting? Your comment is OFF TOPIC.

Tiffany does it again. I changed the stuffing to Mozzarella Colby and Parmesan mix. I also cut down on Marsala and used 1/2 cup Marsala to 1 cup Cab Sauv. It was better then outstanding!

This was one of the best dishes I’ve ever made!! It’s absolutely delicious!! I added fresh raw spinach and banana peppers to the stuffing, everyone LOVED it!

hey girl- this looks so tasty!

    Do you know the nutrition info for this dish?

      I just plugged in this recipe, as it is written above, in my Living Cookbook software. It shows the nutrition info as follows.

      Servings: 4

      Amount Per Serving
      Calories 896.06
      Calories From Fat (51%) 453.87
      % Daily Value
      Total Fat 52.03g 80%
      Saturated Fat 19.27g 96%
      Cholesterol 237.69mg 79%
      Sodium 1933.54mg 81%
      Potassium 2451.4mg 70%
      Total Carbohydrates 30.16g 10%
      Fiber 5.35g 21%
      Sugar 2.66g
      Protein 75.2g 150%

      Recipe Type: Main Dish

Saute the mushrooms and garlic before adding the marsala & heavy cream. Would add shallots too. We also had to add flour to attempt to thicken the sauce. ‘OK’ as a base recipe.

    I had a simular experience. I followed the RECIPE and the marsala sauce looked like a milky soup. Not what I would call marsala. I did use a marsala cooking wine That had a light color. But I even over cooked it to try to reduce it and get a darker color but that didnt work.

      i added 1/2 cup more cream than what it called for and when it went into the oven it reduced and thickened a bit more. Not supose to be runny and not thick. I always improvise and taste as i go. Be careful on the salt. One large breast can serve two.

Making this tonight for dinner party

I used the oil from the sun-dried tomatoes!

Can this be made ahead? Don’t want to be cooking while guests are here.

    Yes, you can do all of prep and just pop it in the oven before your guests arrive.

WOWIE… Yum Yum

…. Do you ever the skillet when being baked ??

    Cover the skillet

Yummy recipe, loved it

use real marsala. Marsala cooking wine is nasty

This was delicious and so easy. Making it again this week for guests. Wine pairing suggestions would be appreciated.

Trying it for. Lunch for it is. Gluten free thanks for the recipe. Looking for gluten free recipes if you have more please post. Thanks

Do you have suggestions on what to serve with this dish? I am always looking for new suggestions for side dishes. This chicken looks wonderful!

    I made spaghetti squash And used the sauce as a “gravy”.

    I made mashed potatoes with roasted garlic. It was perfect!

What would you serve with this yummy recipe?

    I have just served it with roasted Mediterranean Vegetables (red onion, red pepper, yellow pepper, sliced courgette, cherry tomatoes (whole)) and Creamed Potatoes (mashed with butter, salt and pepper, and milk). Delicious.

I made this for dinner the other night! Absolutely delicious and I will make again.
In fact, I have found many recipes on your site I plan on preparing!

Mmmm, I would serve with sautéed spinach.

Just made it last night, it had soo much flavor it in. My husband is a picky eater and he said it was delicious!!!

Yummy. Very good. Thank you

My husband went nuts over this dish! He said this is BY FAR the BEST Chicken Marsala he has ever had! Thanks a ton!! 💜💜

Would this work in a crock pot

    I haven’t tried this yet in a crockpot but I’d love to hear your results if you give it a shot!


A very tasty dish – I actually flattened the fillets between two pieces of cling film, stuffed them, rolled them up like a sausage and put in tight clingfilm in fridge to “set”. I also removed the stuffed fillets when cooked and put the sauce on the hob and brought to a boil and reduced it somewhat – it gave the sauce a delicious deep flavour – will definitely make again. Served it with gratin potatoes and mixed steamed veg – Heaven on a plate!

What oven temperature is recommended for the final touches?

    Broil on high for just a few minutes, or continue to bake at the same temperature. 🙂

“Honey I need you to pick up a few things from the store on your way home today” 😉
Although I love sun-dried tomatoes, my husband not so much… So I think I will play with it a little and instead sauté some mushrooms onion and garlic and stuff that in with the two cheeses… And I noticed you said sub broth if you don’t have marsala… But the marsala reduction is what Gives it that incredible flavor, my humble opinion… This looks fabulous, and I am making it tonight !! Thanks 😊

This dish looks so good, as do all your other dishes. I make chicken marsala and am going to switch to your recipe. Thank you for sharing.


    Thanks Lisa i was wondering the saMe thing i never use cooking wine always use the wine i Would drink

this recipe inspired me to do a stuffed mushroom and cheese, bacon sautéed spinach along with a bed of jasmine rice

All meals looks scrumptious. Will definitely try them. Thanks

    I would love to hear what you think after you make a recipe! Thanks for stopping by, Sandra!

Is the mozzarella in this recipe fresh mozzarella or thick cut deli mozzarella?

    Hi Monique- You could use whichever kind you have! I used thick sliced from deli because that is what I already had on hand! I would love to hear how it turns out after you make it! Enjoy! 🙂

cani use fresh mozzarella

    Yes- for sure!

I tried & tried to copy all the different remarks but was not able to copy & paste. Why not? These comments would certainly enhance this reecipe for those of use that would prefer to substitute!

Were does one buy marsala wine ive never heard oF it

    Hi Beth- your local grocery store should carry it! Its typically on the same isle as all the other condiments and sauces.

      Thank you I was just about to ask you that question

      You can buy real marsala wine at your local liquor store.

Yummy !! Just out of the oven, putting it over fettuccine Thanks for sharing

    I hope that you loved it! Thanks, Judy!! 🙂

Is it always best to use a cast iron frying pan or will a stanless do

    It needs to be an oven-safe pan. Cast iron is oven-safe, a lot of stainless are not so you will need to make sure that whatever you are using is. Another option is to transfer everything into a casserole or other baking dish for the baking portion. Hope this helps! 🙂

If you don’t want to use wine, try unsweetened apple juice and a tablespoon of lemon juice.

Do you cover the Skille in the oven?

    I do not cover it!

all,very good


Will the alcohol in the wine dissipate during cooking? I am in recovery.


    Hi Mark- I am not an expert on this issue, sorry. From what I understand, there will always be a trace of alcohol in food cooked with it, but I very well could be wrong. Sorry I am no help for you on this!

I plan to make this. Thanks.
I was disappointed there were no macros with the recipe.
I am just starting myy third week so need macros.

    Hi Margaret- I recommend using My Fitness Pal. They have an awesome online tool where you can input any recipe URL into and it will generate the nutritional information for you! Good luck with your macro counting! 🙂

Loved this recipe

Made this tonight. it was DELICIOUS , but I thought our sauce was way too thin. Did not have the rich color as seen in the picture.

I made this tonight. It was DELICIOUS but the sauce was a little runny and not as golden brown as in the pic.

    Sorry to hear that- but super glad it turned out delicious for you! 🙂

It was fantastic! My family loved my trial run! It passed and it will be a dish for company

    So excited to hear this! I hope that your company loves it just as much! 🙂

      It was supposed to receive 5 stars, not 3!

Looks delicious.

Why no calotic, protein and fat content per serving.???

Why no nutritional content??

    Hi Michele- you can find that information by using My Fitness Pal online. They have a quick and easy tool where you can input any recipe URL into and it will generate that information for you.

Terrific meal. We found that 4 large breast made enough for three meals. We steamed a bag of spinach as a bed for the chicken on Night #1 and used rice as the bed the other two meals. Can’t put enough garlic, mushrooms & sun dried tomatoes in for our tastes. Enjoy!! Think we’ll add some baby shrimp to the sauce next time.

    Great thinking with some shrimp- that would be so delicious with this flavorful sauce!! Thanks for your awesome feedback, Glenn!

MakIng tonight for some friends. GoiNg to double the sauce to pour over later. ServIng with sauteed sPinach and roasted rosemary bitesized yukon gold pototoes

    Greg- I hope that it turned out wonderful for your company! Sounds like you had a great set up for success! 😉

You would get many more followers if you made your recipes “PRINTER FRIENDLY!”

Can’t wait to try this!

Can we get nutrition info. Calories and fat grams per serviing?

    Hi Kathleen- I recommend using My Fitness Pal. They have an awesome online tool where you can input any recipe URL into and it will generate that info for you!

Can you make this in a dutch ovenpan? Idont have any other oven safe pans

    Sure- or you can prepare it on the stove in your pan and then transfer it to an oven safe casserole dish!

hi. i made this tonight as it looked quite delious and
i’m a huge fan of sun dried tomatoes but this dish was very sweet for me. is it suppose to be sweet? maybe it’s the marissa cooking wine or maybe the wrong sun dried tomaotes?

    Sweet seems interesting? I wouldn’t consider mine sweet when it’s done so I am not exactly sure what went wrong with yours?

I made this and it was an enormous hit! So much so that my family wants it again for thanksgiving instead of traditional thanksgiving. My only tweak was to wrap some of the breasts in prosciutto (until I ran out of prosciutto). I may try pounding the breasts flat the next time so that they can hold more of the filling.

    Oh my, yummmmm! Great idea. That sounds delicious! I would gladly join your Thanksgiving dinner table if this was served! 😉 Thanks for your feedback, Alex!

Wow, this looks amazing, but my family will not eat mushrooms, well I am still going to make it and tell them to leave them on the side, looks so good, and I just love sun dry tomatoes and chicken too.

    Great thinking with leaving them on the side- it will still be just as delicious!

sounds great but I would love to print this recipe
but all the pop up ads discourage me from even reading the recipe

    There is a print option on each recipe card. Sorry you’ve having troubles!

Should i pan fry and bake the chicken with the toothpicks still in the meat?

    Yes! They are needed to keep the ingredients that are stuffed inside the chicken inside during the process!