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Stuffed Chicken Marsala

Stuffed chicken Marsala with fontina cheese in Marsala mushroom cream sauce in a skillet
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Golden pan-seared chicken breasts stuffed with melty fontina cheese and simmered in a rich Marsala mushroom cream sauce. An elegant Italian-American dinner ready in just 40 minutes with 58g of protein per serving.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts
  • 4 oz fontina cheese, cut into 4 equal 1-oz pieces (or provolone, Gruyere, or low-moisture mozzarella)
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter, divided
  • Salt and pepper, to taste
  • 8 oz cremini mushrooms, sliced
  • 1/2 small onion, sliced
  • 3/4 cup dry Marsala wine (or dry sherry, Madeira, or equal parts balsamic vinegar and white grape juice for non-alcoholic)
  • 1/2 cup chicken stock
  • 1/4 cup heavy cream, at room temperature
  • Chopped fresh parsley, optional for garnish

Instructions

  1. Using a sharp paring knife, cut a small slit in the thickest part of each chicken breast. Push the knife horizontally to create a deep pocket sealed on three sides. Do not cut through the sides or bottom.
  2. Stuff each breast with one 1-oz piece of fontina cheese. Do not overstuff. Press the opening closed firmly with your fingers.
  3. Heat a large skillet over medium heat. Add olive oil and 1 tablespoon butter. Season chicken generously with salt and pepper on both sides.
  4. Add chicken to the hot skillet. Sear without moving for 5 to 6 minutes until deeply golden brown. Flip and sear the second side for another 5 to 6 minutes. Remove chicken and set aside – it does not need to be fully cooked at this stage.
  5. Add remaining 1 tablespoon butter to the same skillet. Add sliced mushrooms and onion. Saute for 5 to 6 minutes until softened and lightly browned.
  6. Pour in the dry Marsala wine. Bring to a boil then reduce to a simmer. Simmer for 2 to 3 minutes until slightly reduced.
  7. Stir in chicken stock and room-temperature heavy cream. Bring back to a gentle simmer.
  8. Return stuffed chicken breasts to the skillet, nestling them into the sauce. Cover and simmer for 6 to 7 minutes until chicken reaches 165 degrees F internally and the fontina inside is fully melted.
  9. Season sauce with salt and pepper to taste. Garnish with fresh parsley and serve immediately over mashed potatoes or pasta.

Notes

  • Always use dry Marsala wine, never sweet – sweet Marsala produces an overly sugary sauce that does not match the classic savory flavor profile.
  • Bring heavy cream to room temperature before adding to the pan – cold cream in a hot pan is much more likely to curdle and break the sauce.
  • Stuffed chicken breasts can be prepped and refrigerated up to 12 hours ahead. Let them rest at room temperature for 20 to 30 minutes before searing.
  • Freezing is not recommended – the cream sauce separates significantly after thawing.

Nutrition

Find it online: https://www.benefitiany.com/stuffed-chicken-marsala/