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This Stuffed Chicken Marsala is a flavorful and comforting dinner made with tender chicken breasts filled with a creamy cheese mixture and finished with a rich mushroom Marsala sauce. Easy to make and perfect for a weeknight dinner.
Have you tried the stuffed chicken marsala from Olive Garden yet? It’s so good! Chicken Marsala has always been one of those dishes I order at restaurants, but once I started making it at home, I realized how simple it actually is.
Stuffing the chicken breast takes it to the next level and makes it feel a little more special without adding much extra work. I like serving it with roasted vegetables or healthy mashed potatoes so you can soak up all that delicious sauce.
I have so many other stuffed chicken breast recipes, but one of my favorites is this asparagus-stuffed chicken breast recipe that I make over and over again.
Recipe Overview
Ingredients needed
Below are the ingredients you will need to make this marsala stuffed chicken breast. Full measurements are listed further down in the recipe card.
- Chicken Breasts: You will need 4 medium – large boneless and skinless chicken breasts
- Pantry staples: Italian seasoning, olive oil, Kosher salt, and pepper
- Cheese: Use any soft cheese you have on hand. I like Camembert or brie cheese
- Mushroom: I used button mushrooms, but other types will work just fine.
- Onion: I used 2 shallots for their mild flavor. You can use any onion on hand.
- Fresh garlic cloves: Do not use garlic powder unless you are in a pinch. Fresh will taste so much better.
- Balsamic vinegar: This will add so much flavor and tang since we aren’t using Marsala wine for this recipe.
- Honey: Agave or brown sugar will work too.
- Broth: It would be ideal to use chicken broth, but if you have vegetable broth, that’s fine too.
Recipe Tips
- Butterfly the chicken evenly: Cut the chicken breasts carefully so they open like a book. This helps them cook evenly and makes them easier to stuff. Be careful not to slice all the way through.
- Don’t overfill the chicken: A small amount of filling goes a long way. Overfilling can make the chicken harder to close and cook evenly.
- Secure with toothpicks: If the filling starts to come out while cooking, use a toothpick to keep the chicken closed.
- Brown the chicken well: Searing the chicken first adds great flavor and helps lock in the juices before finishing it in the sauce.
- Let the sauce simmer: Allowing the sauce to cook for a few minutes helps it thicken slightly and develop deeper flavor.
- I do not use Marsala wine to make the sauce in this recipe, but feel free to use it if you have some on hand.
How To Make Stuffed Chicken Marsala
Preheat the oven to 375 F.
Prepare the chicken: Cut a pocket into each chicken breast to make room for the fillings. Make sure you don’t go all the way through. Season the chicken breasts with the Italian seasoning, salt, and pepper.
Sear the chicken: In an oven-safe skillet, heat 1 tablespoon of oil. Sear the chicken on one side, just until half-cooked and golden. Remove from heat.
Stuff the chicken breast: Carefully fill each pocket with slices of brie or camembert, then set it aside on a plate (with the golden-seared side up). You may secure with toothpicks, if needed.
Make the mushroom sauce: In the same pan, add the remaining tablespoon of oil. Sauté the mushrooms for 5 minutes.
Add in shallots and garlic, and continue to cook for 2 minutes. Take about 1/3 of the sauteed veggies and stuff the chicken with them.
In a small jug, whisk the balsamic, honey, and broth. Add it to the pan with the mushrooms and bring to a boil.
Add the chicken in sauce: Return the stuffed chicken to the pan and nestle it into the mushroom sauce.
Bake: Place in the preheated oven and bake for around 20-25 minutes; the internal temperature of each chicken should read 165F.
Serve: Garnish with freshly chopped parsley, if desired.
Common Questions
Yes, you sure can. Dry Marsala will work just fine here in place of balsamic vinegar in this recipe.
Yes. You can prepare and stuff the chicken ahead of time, then cook it just before serving.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
You can use reduced-fat cheese instead of the brie for the filling and serve it with vegetables instead of pasta or potatoes.
What to serve with stuffed chicken marsala
The options are endless, and you can get very creative here. But here are some options I like that you may also like.
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Thank you so much for being here and for cooking along with me. If you try this recipe, I’d love to hear how it turned out. Leave a comment and rating below.
Stuffed Chicken Marsala
Ingredients
- 4 large chicken breasts , boneless and skinless
- 2 teaspoons Italian seasoning
- Kosher salt and pepper, to taste
- 2 tablespoons olive oil, divided
- 6 ounces brie cheese, or one wheel of camembert, sliced into 4 slices
- 2 pounds button mushrooms, thinly sliced
- 2 shallots, diced
- 3-4 garlic cloves, chopped
- 1/3 cup balsamic vinegar
- 2 tablespoons honey
- 3/4 cup chicken broth, beef or vegetable broth works
Optional:
- Freshly chopped parsley, to garnish
Instructions
- Cut a pocket into each 4 large chicken breasts to make room for the fillings. Make sure you don't go all the way through. Season the chicken breasts with the 2 teaspoons Italian seasoning, Kosher salt and pepper.
- In an oven-safe skillet, heat 1 tablespoon of the 2 tablespoons olive oil. Sear the chicken on one side, just until half-cooked and golden. Remove from heat.
- Carefully fill each pocket of your chicken breast with slices of 6 ounces brie cheese, then set aside on a plate (with the golden-seared side up). You may secure with toothpicks, if needed.
- In the same pan, add the remaining tablespoon of oil. Sauté the 2 pounds button mushrooms for 5 minutes.
- Add in 2 shallots and 3-4 garlic cloves, and continue to cook for 2 minutes. Take about 1/3 of the sauteed veggies and stuff the chicken with them.
- In a small jug, whisk the 1/3 cup balsamic vinegar, 2 tablespoons honey, and 3/4 cup chicken broth. Add it to the pan with the mushrooms and bring to a soft boil.
- Return the stuffed chicken to the pan and nestle it into the mushroom sauce.
- Place in the preheated oven and bake for around 20-25 minutes; the internal temperature of each chicken should read 165F.
- Garnish with Freshly chopped parsley, if desired.
Notes
- Any mushrooms of your choice will work. I like using fresh mushrooms instead of canned.
- Chicken breast works best for the flavor. Beef and vegetables can work fine if that’s what you have on hand.
- Camembert or Brie would be my first choice. Other soft cheeses you have on hand will be fine as an alternative.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
So delicious love it
Glad you loved it.