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Stuffed chicken marsala in a pan
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5 from 3 votes

Stuffed Chicken Marsala

There's no dinner quite as impressive as stuffed chicken marsala! The sauce is deeply rich and pairs beautifully with chicken breasts overflowing with sautéed mushrooms, onions, and fontina cheese. Truly decadent! Sprinkle with Parmesan cheese, then garnish with fresh parsley just before serving. Friends and family will beg you for this recipe!
Prep Time25 mins
Cook Time35 mins
Total Time1 hr
Course: Dinner
Cuisine: Italian
Keyword: chicken and mushrooms, fontina cheese, marsala wine
Servings: 4 servings
Calories: 432kcal
Author: Ari Laing


  • 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 for serving
  • Fresh parsley finely chopped, for serving


  • Preheat oven to 375 F. Season the chicken breasts. Mix flour, oregano, Kosher salt, and pepper in a small bowl, then whisk to combine. Place flour mixture in a large Ziploc bag, then add chicken breasts. Seal and shake to thoroughly coat on all sides.
  • Cut a pocket into chicken breasts. Use a sharp knife to cut 2-3" wide pocket into the thick side of each chicken breast, being sure not to cut all the way through the other side.
  • 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.
    Seared chicken breasts in a skillet
  • 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.
    Sautéed onions and mushrooms in a skillet
  • 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 or wooden spoon. 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!
    Mushrooms and fontina cheese in a bowl
  • 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).
    Chicken marsala in a pan before baking
  • Serve immediately. Sprinkle with grated Parmesan cheese, then sprinkle with fresh chopped parsley. Serve immediately!
    Chicken marsala in a skillet



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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