Cheesy Stuffed Chicken Marsala with Mushrooms & Fontina
Golden seared chicken encases a savory mushroom and cheese filling, then bathes in a silky Marsala wine sauce. A comforting twist on a classic Italian chicken dinner that feels perfect for entertaining or date night.
Servings: 4 servings
Calories: 432kcal
Video
Equipment
Ingredients
- 4 boneless skinless chicken breasts
- ¼ cup all-purpose flour
- 1 tsp dried oregano
- 1 tsp Kosher salt
- ¼ tsp freshly cracked black pepper
- 2 pints white button mushrooms, stems removed, thinly sliced
- 1 medium onion, thinly sliced
- ¾ cup dry marsala wine
- ¼ cup sherry vinegar
- 2 Tbsp balsamic vinegar
- 1 cup fontina cheese, grated, about 4-6 oz
- grated Parmesan
- Fresh parsley, finely chopped, for serving
Instructions
- Season the chicken breasts. Place flour, oregano, salt, and pepper in a large Ziplock bag, then add chicken breasts. Seal and shake to thoroughly coat on all sides. Preheat oven to 375°F/190°C.
- Cut a pocket into chicken breasts. Use a sharp knife to cut a 2-3-inch wide pocket into the thick side of each chicken breast, being sure not to cut all the way through.
- Brown the chicken. Heat a large skillet over medium-high heat, then add 2 Tbsp butter and 2 Tbsp olive oil. Add seasoned chicken breasts and cook for 7-8 minutes, or until golden brown. Carefully flip, then cook for another 3-5 minutes on the other side. Transfer chicken to a large plate.
- Sauté onions and mushrooms. Add another 2 Tbsp of butter or olive oil, then add sliced onions. Cook for 3-5 minutes, stirring often, until onions are starting to soften and brown slightly. Add mushrooms to the pan and cook an additional 5 minutes until browned.
- Reserve filling for stuffing. Remove 1 heaping cup of sautéed onions and mushrooms, then transfer to a small mixing bowl. Allow to cool slightly.
- Make the marsala sauce. To the skillet, add ¾ cup marsala wine, ¼ cup sherry vinegar, and 2 Tbsp balsamic vinegar, then scrape the bottom of the pan with a spatula. Bring to a boil, then lower heat to a simmer. Allow sauce to reduce while you stuff the chicken.
- Make the stuffing. To the cooled onion and mushrooms, add grated fontina cheese. Stir to mix well, then divide and stuff evenly between chicken breasts. It's okay if it overflows a bit. Really fill 'em!
- Bake the stuffed chicken marsala. Place stuffed chicken breasts back in the skillet, spoon some of the sauce on top, then transfer to a preheated oven. Bake for 12-14 minutes, or until chicken has reached an internal temperature of 165°F (74°C).
- Serve immediately. Sprinkle with grated Parmesan cheese, then sprinkle with fresh chopped parsley. Serve immediately!
Notes
- Leftovers should be enjoyed within 3-4 days.
Nutrition
Calories: 432kcal | Carbohydrates: 25g | Protein: 41g | Fat: 14g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 997mg | Potassium: 1304mg | Fiber: 3g | Sugar: 11g | Vitamin A: 345IU | Vitamin C: 8mg | Calcium: 217mg | Iron: 3mg
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