That fancy restaurant dish you love? The one stuffed with cheese and covered in a rich mushroom sauce? You probably think it’s too hard to make at home.
I’m here to tell you it’s not.
We’re going to break it down, step by step. You’ll see just how easy it is to make a meal that tastes like you ordered it from a professional kitchen.
What You’ll Need
This list might look long, but it’s mostly simple stuff. The key is gathering everything before you start cooking. It makes life so much easier.
| For the Chicken | For the Sauce |
|---|---|
| Chicken Breasts | Butter |
| Flour | Olive Oil |
| Cream Cheese | Sliced Mushrooms |
| Sun-dried Tomatoes | Minced Garlic |
| Italian Cheese | Diced Shallot |
| Salt & Pepper | Dry Marsala Wine |
| Olive Oil | Chicken Broth |
| Heavy Cream | |
| Fresh Parsley |
Tools You’ll Need
You don’t need any special equipment for this. Just your basic kitchen gear will do the job perfectly.
| Item | Use |
|---|---|
| Large Skillet | Searing and making sauce |
| Meat Mallet | Pounding chicken thin |
| Cutting Board | All prep work |
| Small Bowl | Mixing the filling |
| Tongs | Flipping the chicken |
| Whisk | Making the sauce smooth |
How to Make Stuffed Chicken Marsala
Follow these steps exactly. Don’t skip ahead. Each step builds on the last one to get you that perfect result.
Step 1: Prep the Chicken
First, place a chicken breast between two pieces of plastic wrap. Use a meat mallet or a heavy pan to pound it thin, about 1/4 inch thick. Do this for all the chicken breasts and season both sides with salt and pepper.
Step 2: Make the Filling
In a small bowl, mix together the softened cream cheese, chopped sun-dried tomatoes, and the Italian cheese. A fork works great for this. Just mash it all up until it’s combined.
Step 3: Stuff the Chicken
Spoon about a quarter of the cheese mixture onto one half of each pounded chicken breast. Fold the other half over the filling. Use a couple of toothpicks to secure the edges and keep the filling from escaping.
Step 4: Dredge and Sear
Put the flour on a plate. Lightly coat each stuffed chicken breast in the flour, shaking off any extra. Heat some olive oil in your large skillet over medium-high heat. Carefully place the chicken in the hot pan and cook for about 4-5 minutes per side, until it’s golden brown.
Step 5: Cook the Chicken Through
The chicken won’t be fully cooked yet. That’s okay. Remove it from the skillet and set it on a plate for a minute. Don’t clean the pan!
Step 6: Start the Sauce
Lower the heat to medium. Add a tablespoon of butter to the same skillet. Once it melts, add the sliced mushrooms and cook until they are soft and browned.
Step 7: Build the Flavor
Add the minced garlic and diced shallot to the pan. Cook for about 30 seconds until you can smell them. Be careful not to burn the garlic.
Step 8: Deglaze the Pan
Pour in the Marsala wine. Use a wooden spoon or whisk to scrape up all those tasty brown bits from the bottom of the pan. Let the wine bubble and cook down for a few minutes.
Step 9: Finish the Sauce
Pour in the chicken broth and bring it to a simmer. Let it cook for about 5 minutes to reduce a little. Then, stir in the heavy cream.
Step 10: Bring It All Together
Carefully place the seared chicken back into the skillet with the sauce. Let it simmer gently for about 5-7 minutes, or until the chicken is cooked through and the sauce has thickened.
Step 11: Serve It Up
Remove the toothpicks from the chicken. Spoon that amazing sauce and mushrooms over the top. Garnish with some fresh parsley if you’re feeling fancy.
Pro Tips
I’ve made this dish hundreds of times. Here are a few tricks I’ve learned that make a big difference.
- Don’t Overstuff: It’s tempting to pack in the cheese filling, but don’t. Too much filling will ooze out while cooking, making a mess and leaving your chicken empty.
- Use Real Marsala Wine: Avoid the “cooking wine” you find in the vinegar aisle. Go to the liquor store and get a bottle of actual dry Marsala wine. The flavor is so much better.
- Don’t Burn the Garlic: Garlic cooks fast. When you add it to the pan, stir it constantly and only cook it for about 30 seconds before adding your liquid. Burnt garlic tastes bitter and can ruin your sauce.
- Let the Chicken Rest: After searing the chicken, letting it rest on a plate for a few minutes helps keep it juicy. It will finish cooking in the sauce later.
Substitutions and Variations
Don’t have something on the list? No problem. Cooking is all about making things work for you.
- No Marsala Wine?: You can use dry sherry or a dark stock like mushroom or beef broth with a splash of balsamic vinegar for a non-alcoholic option.
- Different Cheeses: Provolone, mozzarella, or ricotta can be used in the filling instead of a generic Italian blend.
- Add Spinach: Wilt some fresh spinach and squeeze out all the water. Chop it up and add it to the cheese filling for some extra greens.
- Herb Swap: Don’t have parsley? Fresh thyme or chives work well in the sauce.
What to Serve with Your Chicken Marsala
This chicken is the star, but it needs some friends on the plate.
Mashed potatoes are perfect for soaking up all that extra sauce. You could also serve it over egg noodles or with a side of creamy polenta. For a green, simple steamed or roasted asparagus is a classic choice.
Leftovers and Storage
If you have any leftovers, store them in an airtight container in the refrigerator. They will be good for up to 3 days.
To reheat, you can use the microwave, but I prefer a skillet. Add the chicken and sauce to a pan over low heat until it’s warmed through. This keeps the chicken from getting rubbery.
FAQs
Here are some common questions people have when making this for the first time.
Q1. My sauce is too thin. How can I fix it?
Ans: Let it simmer a little longer on the stove to reduce and thicken naturally. If you’re in a hurry, you can mix 1 teaspoon of cornstarch with 1 tablespoon of cold water, then whisk that slurry into the simmering sauce.
Q2. Can I make this gluten-free?
Ans: Yes. Just swap the all-purpose flour for a gluten-free all-purpose flour blend. The rest of the ingredients are typically gluten-free, but always check your labels.
Q3. Can I use chicken thighs instead of breasts?
Ans: You can, but it’s harder to stuff them. If you use thighs, I’d recommend just searing them and serving them with the sauce, skipping the stuffing part. It will still be delicious.
Wrapping Up
See? You just made a restaurant-quality meal right in your own kitchen. It wasn’t that complicated at all.
Now it’s your turn to give it a go. Don’t be afraid to make it your own. Try a different cheese or add some extra herbs.
When you make it, come back and leave a comment below. I’d love to hear how it turned out for you
