If you’re looking to impress with a dish that’s both comforting and a bit fancy, you’ve got to try this Stuffed Chicken Marsala with Mushroom Sauce Recipe. It’s everything you love about classic chicken marsala but kicked up a notch with a creamy, cheesy filling that’ll have you coming back for seconds. Trust me, once you taste this, you’ll be adding it to your regular dinner lineup—and I’m here to walk you through every step so you nail it perfectly!

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Why This Recipe Works

Flavor Fusion: Combining the rich mushroom marsala sauce with a creamy, cheesy filling creates layers of deliciousness in every bite.
Texture Balance: The seared chicken stays juicy, while the topping melts into a gooey, satisfying center.
Simple Techniques: You don’t need to be a pro chef; with basic steps like searing and broiling, you get restaurant-quality results at home.
Crowd-Pleaser: This recipe is elegant enough for guests but easy enough for a family weeknight dinner.

Stuffed Chicken Marsala with Mushroom Sauce, Chicken Marsala with Mushroom and Cheese Filling, Easy Stuffed Chicken Recipes, Elegant Chicken Marsala Dish, Creamy Mushroom Chicken Dinner - The dish shows a stack of two cooked chicken pieces on a white plate, placed on a wooden surface with a white marbled background. The bottom chicken layer is golden brown with a textured surface and small green herbs visible on it. The top chicken layer is topped with creamy mushroom sauce, light brown in color with sliced mushrooms scattered on it, some sauce dripping down the sides. There is an extra portion of mushroom sauce with sliced mushrooms beside the chicken stack on the plate. In the background, a small portion of light yellow mashed potatoes appears slightly blurred. A green herb leaf is partially visible near the mushroom sauce on the right side. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The ingredients come together beautifully to create that classic Marsala charm, with the cheese blend bringing a lovely richness and the mushrooms packing earthy depth. Shopping tip: grab fresh cremini mushrooms—they add a nutty flavor that’s perfect here.

Avocado oil: Great for searing chicken because it has a high smoke point and neutral flavor.
Chicken breasts: Choose plump, boneless and skinless breasts for even cooking and easy stuffing.
All-purpose flour: Used to thicken the Marsala sauce just right without clumping.
Butter: Key for richness in both the sauce and sautéing mushrooms.
Marsala wine: The star of the sauce, lending that sweet, slightly nutty flavor characteristic of classic chicken Marsala.
Heavy cream: Adds creaminess and smooths out the sauce’s texture.
Cremini mushrooms: Earthy, meaty mushrooms that soak up flavor perfectly.
Smoked Gouda cheese: Imparts a smoky richness in the filling that pairs beautifully with the Marsala notes.
Mozzarella cheese: Melts wonderfully, making the filling luscious and gooey.
Parmesan cheese: Adds sharp, nutty depth to the mix.
Breadcrumbs: Helps bind the cheese filling so it holds nicely during cooking.
Sour cream: Brings moisture and tang, balancing the richness of the cheeses.
Sun-dried tomatoes: Provide a burst of sweet, concentrated flavor that cuts through the creaminess.
Green onions: Freshness and subtle bite brighten the filling.
Fresh parsley: Adds a herbaceous punch for balance and color.
Salt and pepper: Essential for seasoning everything perfectly.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love how versatile this Stuffed Chicken Marsala with Mushroom Sauce Recipe is—you can easily swap out ingredients or adjust the flavors to suit your mood or dietary needs. Don’t be afraid to experiment; that’s part of the fun!

Variation: I sometimes add fresh spinach to my cheese filling for a pop of color and extra nutrients—totally delicious and sneaky healthy!
Dairy-Free Version: Use a dairy-free cream and cheese alternative. The Marsala sauce still shines on its own, and the mushrooms keep things flavorful.
Extra Herbs: Try adding thyme or rosemary to the mushroom sauce—herbs really enhance that earthy, savory vibe.

Step-by-Step: How I Make Stuffed Chicken Marsala with Mushroom Sauce Recipe

Step 1: Prepare and Butterfly the Chicken

Start by slicing your chicken breasts in half lengthwise, just like a butterfly cut but going all the way through so you get two equal thinner pieces from each breast. This step makes it easier to stuff and fold later. Don’t forget to season both sides with salt and pepper—that’s your base layer of flavor!

Step 2: Sear the Chicken

Heat your avocado oil in a large sauté pan over medium-high heat. Once it’s shimmering hot, add the chicken and sear about four minutes each side until golden-brown. Then, reduce to medium-low and cook another minute or so until just done. The key here is to create a nice crust while keeping the chicken juicy—if you overcook now, your stuffed chicken won’t be as tender.

Step 3: Make the Marsala Sauce

Using the same pan (don’t clean it—those flavorful browned bits add magic), melt 2 tablespoons of butter and whisk in the flour to form a roux. Cook for 1–2 minutes to get rid of the raw flour taste. Slowly pour in the Marsala wine, stirring constantly to avoid lumps. After it thickens slightly, add heavy cream and simmer gently. If it gets too thick, loosen the sauce with extra Marsala or a splash of chicken broth until it reaches your desired consistency.

Step 4: Sauté the Mushrooms

In a separate pan, melt one tablespoon of butter and add your sliced cremini mushrooms along with minced garlic. Sauté for about five minutes until golden and fragrant. Once done, fold them right into your marsala sauce, stirring to infuse those savory mushroom flavors throughout.

Step 5: Prepare the Cheese Filling

Grab a medium bowl and mix together the shredded smoked Gouda, mozzarella, Parmesan, breadcrumbs, sour cream, sliced green onions, chopped sun-dried tomatoes, and parsley until combined. This filling is the heart of the dish, so make sure it’s evenly mixed and creamy. If your chicken breasts are on the larger side, you might have some leftover filling—that’s fine, you can bake it alongside or save it for another use!

Step 6: Assemble and Broil

Divide the cheese mixture evenly over half of the chicken pieces, then top with their counterpart halves to make sandwiches. Place these stuffed chicken breasts in an oven-safe pan and broil on high for 6 to 8 minutes until the cheese melts and gets bubbly. Watch carefully—broilers can turn things from perfect to burnt quickly!

Step 7: Plate and Serve

Once broiled, plate your stuffed chicken and generously spoon over that luscious mushroom marsala sauce. Your kitchen will be filled with heavenly aromas at this point—time to dig in!

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Pro Tips for Making Stuffed Chicken Marsala with Mushroom Sauce Recipe

Don’t Overstuff: Use just enough cheese filling so the breasts close without spilling—too much can make broiling messy.
Watch the Broiler: Keep a close eye during broiling to get the cheese perfectly melted without burning.
Use Room Temperature Ingredients: Cheese and sour cream at room temp combine more smoothly and melt better inside the chicken.
Let Rest Briefly: After broiling, let the chicken rest a few minutes to let juices redistribute and avoid losing filling when cutting.

How to Serve Stuffed Chicken Marsala with Mushroom Sauce Recipe

Garnishes

I love to finish this dish with a sprinkle of fresh parsley and a few cracked black peppercorns for that little extra pop of color and freshness. Sometimes, I add a few thinly sliced green onions on top as a nod to the filling and for a subtle crunch.

Side Dishes

Mashed potatoes are my go-to side because they soak up the mushroom sauce so well. I also love pairing this with roasted asparagus or garlicky green beans to add a bright, fresh contrast to the richness of the chicken.

Creative Ways to Present

For special occasions, I serve the stuffed chicken whole for a rustic look, letting the sauce pool around it artfully. Another time I sliced the breasts crosswise to reveal that cheesy center, plated over a bed of spinach risotto—it got rave reviews!

Make Ahead and Storage

Storing Leftovers

I usually store leftover stuffed chicken in an airtight container in the fridge and try to eat it within 2-3 days. The sauce stays creamy and the chicken remains tasty if reheated gently.

Freezing

This recipe freezes surprisingly well! I assemble and cook the stuffed chicken, then let everything cool before wrapping it tightly in foil or plastic wrap. When you’re ready, thaw overnight in the fridge and reheat in the oven to preserve the sauce and melty cheese.

Reheating

I reheat leftovers covered with foil at 350°F in the oven to warm through evenly without drying out the chicken or making the cheese rubbery. Microwave works in a pinch, but goes better for small bites.

FAQs

Can I use chicken thighs instead of breasts for this Stuffed Chicken Marsala with Mushroom Sauce Recipe?

Absolutely! Boneless, skinless chicken thighs bring extra juiciness and flavor. Just adjust your cooking time slightly as thighs may need a bit longer to cook through fully. Butterfly them just like the breasts for stuffing.
What’s the best Marsala wine to use in this recipe?

Look for a dry Marsala wine rather than sweet, especially for cooking. It has a balanced flavor that produces a rich sauce without becoming overly sugary. You can find cooking Marsala in most liquor stores or well-stocked supermarkets.
Can I make the mushroom sauce ahead of time?

Yes! You can make the Marsala mushroom sauce a day ahead and reheat it gently on the stove. Give it a good stir and add a splash of broth or water if it has thickened too much. It keeps the flavors even more melded and saves you time on the day of cooking.
Is there a gluten-free version of this Stuffed Chicken Marsala with Mushroom Sauce Recipe?

Definitely! Swap the all-purpose flour and breadcrumbs for gluten-free alternatives. Use gluten-free breadcrumbs or crushed gluten-free crackers, and thickening the sauce can be done with cornstarch or a gluten-free flour blend.

Final Thoughts

This Stuffed Chicken Marsala with Mushroom Sauce Recipe is one of those dishes that turns an ordinary night into something special. I love how it combines elegant flavors with comforting, cheesy goodness that’s approachable for home cooks like us. Give it a try—you’ll enjoy the warm compliments as much as the food itself, and you might just find it becoming a new favorite in your recipe box!