Chicken Marsala Stuffed Chicken is a cheesy, sun-dried tomato–filled chicken breast finished with a creamy mushroom Marsala sauce. Ready in about 30 minutes, this Olive Garden–style Chicken Marsala transforms ordinary chicken into a rich, restaurant-worthy dish you can make at home.
The filling combines mozzarella and Parmesan with tangy sun-dried tomatoes for a creamy, savory center. The Marsala sauce layers flavor from garlic, mushrooms, Marsala wine and heavy cream for a sauce that’s both decadent and balanced. This stuffed chicken is easy enough for a weeknight but elegant enough for guests or special occasions.
Why You’ll Love This Stuffed Chicken Marsala
- Bold, well-rounded flavors. Cheese, sun-dried tomatoes, garlic, mushrooms and Marsala wine elevate simple chicken.
- Juicy, tender chicken. Proper searing and a short finish in the sauce keep the breasts moist.
- Impressive but simple. Minimal prep and pan-cooking produce an elegant meal without fuss.
Marsala Chicken Ingredients
For the filling
- Sour cream: regular or low-fat works fine.
- Sun-dried tomatoes: julienned; drain if packed in oil.
- Cheese: freshly grated Parmesan and sliced mozzarella.
For the chicken
- Chicken: 4 boneless, skinless chicken breasts of similar size.
- Seasoning: dried Italian seasoning, salt and ground black pepper.
- Olive oil: or any neutral cooking oil for searing.
For the Marsala sauce
- Unsalted butter to control salt.
- Fresh garlic: minced.
- Mushrooms: sliced cremini (Baby Bella) or white button.
- Marsala cooking wine for depth and sweetness.
- Heavy cream to finish the sauce.
- Seasonings: salt, freshly ground pepper and crushed red pepper flakes.
- Chopped parsley for garnish.
How to Make Stuffed Chicken Marsala
- Prepare the filling and stuff the chicken. In a small bowl, mix sour cream, sun-dried tomatoes and Parmesan. Slice each chicken breast lengthwise to form a pocket without cutting through. Spoon about 2 tablespoons of the filling into each pocket, add a slice or two of mozzarella, and secure with a toothpick if needed.
- Sear the chicken. Season breasts with Italian seasoning, salt and pepper. Heat oil in a skillet over medium heat and sear the chicken 3–4 minutes per side, until golden. Remove to a plate and reserve juices.
- Sauté mushrooms and garlic. Add butter to the same skillet. When melted, cook the garlic and sliced mushrooms 2–3 minutes until the mushrooms release their moisture and begin to brown.
- Make the cream sauce. Pour in Marsala wine and simmer a few minutes to reduce slightly. Stir in the heavy cream and red pepper flakes, then simmer until the sauce thickens slightly. Taste and season with salt and pepper.
- Finish the chicken. Return the stuffed chicken to the skillet, spooning sauce and juices over the breasts. Simmer on low 3–5 minutes until cooked through (internal temperature 165°F).
- Garnish and serve. Sprinkle chopped parsley over the chicken and serve with greens, pasta, mashed potatoes, rice or noodles.
Tips for Success
- If using oil-packed sun-dried tomatoes, drain and rinse lightly.
- Choose chicken breasts that are similar in size so they cook evenly.
- Use a very sharp knife to cut the pocket and avoid cutting through the breast.
- Avoid overstuffing so the filling stays inside while cooking; use toothpicks if necessary and remove them before serving.
- Always cook chicken to an internal temperature of 165°F (74°C).
Frequently Asked Questions
Baby Bella (cremini) mushrooms are recommended for their flavor, but white button mushrooms work well too. Stronger varieties like shiitake or porcini can be used, but they will change the dish’s flavor profile.
Yes. You can cut and stuff the chicken up to 24 hours ahead, tightly wrapped in the refrigerator. Let it sit at room temperature about 30 minutes before cooking.
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently in a skillet over medium heat or in the microwave until warmed through.
Because the recipe uses sour cream and heavy cream, freezing is not ideal—the texture may change. It’s best made fresh, although you can prepare and refrigerate the stuffed breasts in advance.
This chicken pairs well with mashed potatoes, rice, cooked pasta, roasted or air-fryer potatoes, glazed carrots, garlic knots or roasted garlic bread.
More Stuffed Chicken Recipes
- Spinach Artichoke Stuffed Chicken
- Fajita Stuffed Chicken
- Mushroom Stuffed Chicken Breast
- Pesto Stuffed Chicken
- Air Fryer Stuffed Chicken Breast
- Asparagus Stuffed Chicken
I hope you enjoy this Olive Garden–style Chicken Marsala Stuffed Chicken. If you try the recipe, please leave feedback and a rating.
If you’d like the complete recipe card with ingredient amounts, prep time and step-by-step instructions, follow the recipe section below.
Stuffed Chicken Marsala
Cheesy, sun-dried tomato–filled chicken breasts with a creamy mushroom and Marsala wine sauce. Serves 4.
Ingredients
For the filling
- 2 tablespoons sour cream
- ½ cup sun-dried tomatoes, julienned
- ⅓ cup Parmesan cheese, grated
- 4–8 slices mozzarella cheese
For the chicken
- 4 boneless, skinless chicken breasts
- ½ teaspoon dried Italian seasoning
- ½ teaspoon salt
- ½ teaspoon ground pepper
- 2 tablespoons olive oil
For the Marsala sauce
- 1 tablespoon unsalted butter
- 1 teaspoon minced garlic
- 1 cup sliced mushrooms
- 1 cup Marsala cooking wine
- ½ cup heavy cream
- ½ teaspoon salt
- ½ teaspoon ground pepper
- ½ teaspoon crushed red pepper flakes
- Chopped parsley, for garnish
Instructions
- In a small bowl, combine the sour cream, sun-dried tomatoes and Parmesan to make the filling. Set aside.
- Slice each chicken breast lengthwise to form a pocket, taking care not to cut through.
- Stuff each pocket with about 2 tablespoons of filling and a slice of mozzarella; secure with a toothpick if needed.
- Season the breasts with Italian seasoning, salt and pepper.
- Heat oil in a skillet over medium heat and sear the chicken until golden, about 3–4 minutes per side. Remove and set aside.
- Add butter to the skillet. When melted, sauté garlic and mushrooms 2–3 minutes until tender.
- Stir in Marsala wine and simmer a couple of minutes to reduce slightly.
- Add heavy cream and red pepper flakes, simmer until the sauce thickens slightly; season with salt and pepper.
- Return the chicken to the skillet and cook on low 3–5 minutes until cooked through (165°F internal temperature).
- Garnish with chopped parsley and serve with your choice of sides.
Notes
- Drain and rinse oil-packed sun-dried tomatoes before use.
- Choose similarly sized chicken breasts for even cooking.
- Use a sharp knife to cut the pocket and avoid cutting through the breast.
- Do not overstuff the chicken to prevent filling from leaking.
- Remove toothpicks before serving.
- Cook chicken to 165°F (74°C) when measured with a digital thermometer.
Nutrition
Calories: 576 kcal | Carbohydrates: 19 g | Protein: 36 g | Fat: 33 g | Saturated Fat: 16 g | Sodium: 1054 mg