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 |

4.7 from 10 reviews
Stuffed Chicken Marsala
Prep time
Cook time
Total time
Seasoned and stuffed chicken marsala with mozzarella, parmesan, and sun dried tomatoes, smothered in savory marsala mushroom sauce.
Recipe type: Main Dish
Cuisine: Italian
Serves: 4
  • 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)
  • ⅔ cup shredded parmesan cheese
  • 3 tablespoons oil
  • salt and pepper, to taste
  • 2 teaspoons Italian seasoning
marsala sauce
  • 1½ cups marsala cooking wine (may sub chicken broth)
  • 3 teaspoons minced garlic
  • 1 cup sliced mushrooms
  • ½ cup heavy cream
  • ½ teaspoon salt, or to taste
  • ¼ 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, ¼ of the sun dried tomatoes, and ¼ 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.
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.

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!

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.


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