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spoon grabbing a serving of stuffed chicken breast with mushrooms.
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5 from 1 vote

Stuffed Chicken Marsala 

Stuffed Chicken Marsala with a creamy filling and rich mushroom Marsala sauce. An easy, flavorful dinner that’s perfect for weeknights or special occasions.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: chicken, Main Course
Cuisine: American
Diet: Gluten Free
Skill Level: Intermediate
Servings: 4
Author: Rena Awada

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.
    cooked chicken breasts in a skillet.
  • 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.
    adding cheese slices inside the chicken breast.
  • 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.
    Cooking the mushrooms in a skillet.
  • 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.
    adding stuffed chicken breast in pan with 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.
    stuffed chicken breast in pan cooked in mushroom sauce.

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

Calories: 584kcal | Carbohydrates: 24g | Protein: 65g | Fat: 26g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.03g | Cholesterol: 187mg | Sodium: 562mg | Potassium: 1758mg | Fiber: 3g | Sugar: 18g | Vitamin A: 417IU | Vitamin C: 11mg | Calcium: 131mg | Iron: 3mg