If you’ve ever craved that perfect blend of creamy, savory, and just a little bit fancy, then you’re in for a real treat with this Stuffed Chicken Marsala with Mushrooms Recipe. It’s a dish that’s comfort food with a touch of elegance — ideal for impressing guests or just elevating your weeknight dinner game. I promise you, once you try this, you’ll want to make it over and over again!

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Why This Recipe Works

Balanced Flavors: The creamy cheese filling complements the earthy mushrooms and rich Marsala sauce beautifully, creating layers of taste that hit every craving.
Perfectly Juicy Chicken: Cooking the chicken gently after searing keeps it moist and tender, which is key for this stuffed dish.
Easy to Make Yet Impresses: It looks like a restaurant-level dish but comes together in about an hour, making it practical for home cooks.
Flexibility: You can tweak the cheese blend and mushroom types to make it your own, which is something I always enjoy sharing with friends.

Stuffed Chicken Marsala with Mushrooms, Chicken Marsala stuffed, Creamy mushroom chicken, Elegant chicken dinner, Easy stuffed chicken breast - 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

This stuffed chicken marsala is all about harmony. The cheeses create a creamy, melty center, while the marsala wine sauce brings a subtle sweetness balanced by the earthiness of mushrooms. Choosing fresh ingredients makes all the difference here — especially fresh mushrooms and good-quality cheese.

Chicken breast: Opt for boneless, skinless breasts and butterfly them carefully to make room for the stuffing without breaking.
Marsala wine: This is the star of the sauce—look for a dry or semi-dry Marsala for the best flavor.
Cremini mushrooms: They have a robust flavor that stands up well in the sauce and sauté.
Cheeses (Gouda, mozzarella, Parmesan): Smoked Gouda adds depth, mozzarella melts beautifully, and Parmesan adds a sharp finish.
Breadcrumbs: Help bind the cheese mixture and add a little texture inside the filling.
Sun-dried tomatoes: Provide a sweet tang that wakes up the filling.
Green onions & parsley: Fresh herbs brighten the rich flavors and add a nice contrast.
Butter & flour: For thickening the Marsala sauce to just the right consistency.
Heavy cream: Adds richness and smoothness to the sauce.
Avocado oil: I use this for searing because it has a high smoke point and a neutral flavor.

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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

One of my favorite things about this Stuffed Chicken Marsala with Mushrooms Recipe is how easy it is to make your own. Whether you prefer more cheese, a different mushroom variety, or even want to add some heat, you can do all that to suit your style.

Add a kick: I sometimes include a pinch of red pepper flakes in the mushroom sauté for a bit of warmth, and it really livens up the sauce.
Vegetarian twist: Swap chicken for thick portobello mushroom caps stuffed similarly for a veggie-friendly option—just be sure to adjust cooking time!
Cheese swaps: Tried it with fontina or provolone instead of Gouda and mozzarella for a milder, buttery filling that melts nicely.
Herb variations: Fresh thyme or rosemary can replace the parsley for an earthier, woodsy touch.

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

Step 1: Butterfly The Chicken Like a Pro

Start by slicing your chicken breasts lengthwise — not a full cut through, but enough to open them like a book. For this recipe, though, you’ll slice all the way through, creating two thinner pieces per breast. This technique not only makes the chicken cook faster but also gives you the perfect canvas for your flavorful filling. Season both sides generously with salt and pepper — this simple step is key to building flavor right from the start.

Step 2: Sear Until Golden and Juicy

Heat avocado oil in a large skillet over medium-high heat. When it’s hot (you should see a slight shimmer), add the chicken pieces. Sear for about 4 minutes per side until golden brown. Don’t rush this — the crust formed here locks in juices. Then reduce the heat to medium-low and cook an additional minute or so until cooked through. Transfer the chicken to a plate and keep warm.

Step 3: Create the Marsala Sauce Base

In the same pan, add butter and sprinkle in the flour, whisking it together to form a roux. Let it cook for a minute or two until it gets lightly golden—this cooks off the raw flour taste. Slowly pour in the Marsala wine, whisking constantly to avoid lumps. As it thickens, stir in heavy cream for that signature silky texture. If your sauce feels too thick, add a splash more wine or chicken broth. Keep the heat low and let the flavors meld while you prepare the mushrooms.

Step 4: Sauté the Mushrooms for Earthy Goodness

In a separate pan, melt a tablespoon of butter and add your sliced cremini mushrooms along with minced garlic (which I sometimes increase for that wonderful aroma). Cook for about five minutes, stirring often, until the mushrooms are soft and have released their juices. Then stir these gorgeous sautéed mushrooms into your Marsala sauce for that rich, earthy boost.

Step 5: Prepare the Cheese & Herb Filling

In a bowl, mix together shredded smoked Gouda, mozzarella, Parmesan cheese, breadcrumbs, sour cream, chopped sun-dried tomatoes, sliced green onions, and fresh parsley. This filling is creamy, flavorful, and has just the right amount of tang and texture. Feel free to taste a bit of the mixture — you can even add a pinch of salt or pepper if you like.

Step 6: Stuff, Assemble & Broil

Divide the cheese filling evenly over half of the chicken pieces, then place the matching halves on top to create little chicken “sandwiches.” Arrange stuffed breasts in an oven-safe dish and broil on high for 6 to 8 minutes, or until the cheese filling bubbles and melts beautifully. Keep your eye on it — broilers can be tricky, and you don’t want to burn that golden topping!

Step 7: Serve It Up With Love

Plate your stuffed chicken, then generously ladle the Marsala mushroom sauce over the top. This final step ties everything together — creamy, savory, and downright irresistible.

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Pro Tips for Making Stuffed Chicken Marsala with Mushrooms Recipe

Don’t rush the sear: Taking the time to brown the chicken well seals in juices and adds incredible flavor.
Manage sauce thickness: If your sauce gets too thick, a splash of chicken broth will loosen it without diluting flavor.
Broil carefully: Watch the oven closely when broiling — the cheese melts fast and can burn if left too long.
Butter + garlic combo: Adding garlic when sautéing mushrooms makes a huge difference in flavor depth.

How to Serve Stuffed Chicken Marsala with Mushrooms Recipe

Garnishes

I love topping this dish with a sprinkle of freshly chopped parsley for a pop of color and freshness. Sometimes I’ll add a few extra sun-dried tomato pieces on top for a little tangy bite that complements the richness well.

Side Dishes

This stuffed chicken marsala pairs beautifully with buttery garlic mashed potatoes or a simple herb-infused rice pilaf. For greens, sautéed spinach or roasted asparagus work perfectly to balance the richness of the main dish.

Creative Ways to Present

For dinner parties, I like to slice the stuffed chicken breasts into medallions and line them up on a serving platter with the Marsala sauce drizzled artistically. Adding edible flowers or microgreens on top always gets compliments and makes the plate look stunning.

Make Ahead and Storage

Storing Leftovers

After cooking, store leftovers in an airtight container in the fridge. I usually separate the chicken and sauce to keep the texture just right. They stay good for up to 3 days, perfect for quick lunches or dinners later in the week.

Freezing

I’ve frozen this dish a couple of times by wrapping each stuffed chicken breast tightly in plastic wrap and then placing them in freezer bags. When you’re ready to eat, thaw overnight in the fridge and reheat carefully so the filling doesn’t dry out.

Reheating

My favorite way to reheat leftovers is covered loosely with foil in a 350°F oven for about 15-20 minutes. This helps keep the chicken moist and the cheese nice and melty. You can also gently warm the Marsala sauce separately on the stovetop and pour it over when serving.

FAQs

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

Absolutely! Boneless, skinless chicken thighs will add extra juiciness and flavor. Just be aware that the cooking time might vary slightly due to the different thickness and fat content. Butterflying thighs might be trickier since they’re often smaller and less uniform in shape, but it’s doable.
What if I can’t find Marsala wine?

If Marsala isn’t readily available, you can substitute with a dry sherry or Madeira wine. If neither is available, a mix of white grape juice with a splash of balsamic vinegar can work in a pinch, though the flavor won’t be quite the same.
How do I butterfly chicken breasts without tearing them?

Use a sharp knife or kitchen shears and place the chicken breast on a cutting board flat side down. Keep the knife parallel to the board and slice slowly, stopping just before you cut all the way through (for butterfly-style). For this recipe, you’ll cut fully to create two thinner pieces. If you find uneven thickness, gently pound with a meat mallet wrapped in plastic wrap for even cooking.
Can I prepare the stuffing ahead of time?

Yes! You can mix the cheese filling, mushrooms, and herbs a day ahead and keep it refrigerated. When ready to cook, just assemble the stuffed chicken and continue with the recipe as usual. This saves you some prep time on the day you want to serve it.
Is this recipe gluten-free?

Traditionally, it’s not because of the all-purpose flour and breadcrumbs. However, you can substitute gluten-free flour and gluten-free breadcrumbs to adapt this Stuffed Chicken Marsala with Mushrooms Recipe to fit gluten-free diets.

Final Thoughts

Making this Stuffed Chicken Marsala with Mushrooms Recipe always feels like a special occasion at home. The combination of the juicy chicken, creamy cheese filling, savory mushrooms, and that luxuriously smooth Marsala sauce hits all the right notes. I love how approachable it is, yet it feels sophisticated enough to serve to company without stress. You’ll enjoy the compliments, and more importantly, the feeling of whipping up something delicious that fills your kitchen with incredible aromas. Give it a go—I can’t wait to hear how much you love it!