Stuffed Chicken Marsala with Creamy Mushroom Sauce

Stuffed Chicken Marsala With Creamy Mushroom Sauce

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Vickie Parks


I haven't made this (yet), but it's an adapted version of an Olive Garden recipe. Most who made it said it tasted fine but the sauce was too thin and puddled at the bottom of the plate. So I've incorporated changes suggested by reviewers that not only thickens the sauce but also boosts the flavor of the breading for the chicken breasts. And the additional steps of butterflying and reforming the breasts after adding the stuffing is replaced with an easier step of creating pockets to fill with the stuffing mixture. It's less messy and holds up quite well in both the sautéing and baking steps.


☆☆☆☆☆ 0 votes

15 Min
45 Min



  • 1/2 cup
    smoked provolone cheese, shredded (use smoked gouda if you can't find smoked provolone)
  • 8-ounce pkg
    shredded mozzarella cheese
  • 1/4 cup
    grated parmesan cheese
  • 1/2 cup
    italian breadcrumbs
  • 1 tsp
    fresh garlic, minced
  • 1/2 tsp
    crushed red pepper flakes (optional)
  • 2 Tbsp
    sun-dried tomatoes, drained well and chopped
  • 1/2 cup
    green onions, thinly sliced
  • 3/4 cup
    low-fat sour cream
  • ·
    salt and pepper, to taste

  • 4 thick
    skinless boneless chicken breasts
  • 2 cups
    all-purpose flour
  • 1 tsp
    garlic powder
  • 1 tsp
  • 1/2 tsp
    black pepper
  • 4 oz
    olive oil

  • 1 Tbsp
  • 3 cups
    marsala wine
  • 1 small
    white onion, halved and thinly cut lengthwise
  • 4 cups
    button mushrooms, thinly sliced
  • 8 oz
    heavy cream

  • 1/4 cup
    fresh parsley, chopped

How to Make Stuffed Chicken Marsala with Creamy Mushroom Sauce


  1. Preheat oven to 350°F. Lightly spray baking dish with nonstick spray; set aside.
  2. Combine all the Cheese Stuffing ingredients in a mixing bowl; set aside.
  3. Cut a wide slit in thickest part of each chicken breast to create a pocket, but don't cut all the way through. Pound each chicken breast with a mallet until about 1/2-inch thick. Stuff each pocket with Cheese Stuffing mixture. Gently press down on each to flatten chicken breasts, but not enough to cause stuffing to ooze out. (You don't need to seal the chicken breasts unless you prefer to do so.)
  4. Place flour, garlic powder, salt and pepper in a shallow dish. Dredge stuffed chicken breasts in the flour mixture, shaking off excess flour.
  5. Heat oil in a large skillet over medium heat. Sauté chicken breasts in hot oil on both sides until lightly browned. Transfer browned chicken to baking dish.
  6. Place baking dish in preheated oven and bake 20 to 30 minutes or until chicken is thoroughly cooked (internal temperature should be 165°F. )
  7. Pour 1/4 cup of Marsala wine into a measuring cup, and stir in cornstarch; set aside.
  8. While chicken is baking, add onion to the skillet and cook for 2 minutes, stirring constantly to deglaze pan. Add mushrooms and sauté another 2 to 3 minutes or until onions are soft. Add remaining 2 3/4 cups Marsala wine to skillet and heat to a simmer, stirring constantly to continue deglazing bottom of skillet. Add cream to skillet, and heat until reduced by half, stirring frequently. Remove skillet from heat and let cool just a bit. Add cornstarch mixture to slightly cooled sauce, and stir until thickened.
  9. To serve, place baked chicken breasts on individual serving plates, then spoon some of the creamy mushroom sauce over each serving. Garnish with chopped fresh parsley, and serve immediately.

Printable Recipe Card

About Stuffed Chicken Marsala with Creamy Mushroom Sauce

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Italian

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