If you’re a fan of Italian comfort food with a twist, you’re going to love this Stuffed Chicken Marsala with Mushrooms Recipe. It’s got all the flavors you adore from classic Chicken Marsala – rich mushrooms, velvety Marsala wine sauce – but with a cheesy, savory surprise tucked inside the chicken. Trust me, once you try this version, it might just become your new go-to for family dinners or impressing guests. So grab your apron, and let me walk you through all the tasty details!

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Why This Recipe Works

Perfect Interface of Textures: Juicy chicken breasts hold a creamy, cheesy filling that pairs beautifully with tender mushrooms in a smooth sauce.
Balanced Flavors: The Marsala wine lends a subtle sweetness and depth that complements the smoky Gouda and savory Parmesan cheeses.
Simple Yet Impressive: Using everyday ingredients you can find easily, it feels fancy but comes together in under an hour.
Crowd-Pleaser: Stuffed Chicken Marsala with Mushrooms Recipe satisfies picky eaters and foodies alike with its rich, comforting appeal.

Stuffed Chicken Marsala with Mushrooms, Chicken Marsala stuffing, Italian stuffed chicken recipe, cheesy chicken Marsala, mushroom stuffed chicken - 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

Every ingredient in this Stuffed Chicken Marsala with Mushrooms Recipe plays a special role. The combination of smoked Gouda with mozzarella and Parmesan creates a melty, flavorful stuffing that’s enhanced by the umami punch of cremini mushrooms. A hint of sun-dried tomatoes and fresh herbs keeps things fresh and vibrant. Here’s a quick rundown of my favorite components and tips on choosing them.

Chicken breasts: Go for large, boneless and skinless for easy slicing and stuffing; fresher is better for tenderness.
Marsala wine: Key for that signature sauce—choose a dry or semi-dry variety for balanced sweetness.
Cremini mushrooms: Their rich flavor and firm texture are ideal; avoid overly waterlogged ones.
Smoked Gouda cheese: Adds a lovely smoky depth that complements the mushrooms and wine.
Mozzarella cheese: Melts beautifully to give a gooey texture inside.
Parmesan cheese: For sharp, nutty contrast and to add umami layers.
Breadcrumbs: Helps bind the filling without weighing it down.
Sour cream: Adds creaminess and a slight tang that balances the richness.
Sun-dried tomatoes: Their concentrated flavor and chew add a pop of color and brightness.
Green onions & parsley: Freshness in every bite and a great way to lighten the richness.
Avocado oil & butter: For sautéing and creating that luscious Marsala sauce base.

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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.

Make It Your Way

One of my favorite parts about this Stuffed Chicken Marsala with Mushrooms Recipe is how adaptable it is. I often tweak the filling depending on what I have on hand or the season. Feel free to make it your own!

Variation: I’ve swapped smoked Gouda for fontina or provolone when I didn’t have it, and it still feels indulgent and rich.
Vegetarian version: Try replacing the chicken with thick slices of eggplant or large portobello mushrooms stuffed similarly and baked—you’d be surprised how satisfying it is.
Spice it up: Adding a pinch of crushed red pepper flakes in the cheese filling gives a subtle heat that wakes up the palate.
Seasonal changes: In spring, fresh peas or spinach tossed into the mushroom sauce introduce freshness that’s lovely against all that velvety richness.

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

Step 1: Butterfly and Season the Chicken

Start by slicing your chicken breasts carefully down the middle, lengthwise, almost like butterflying—but cut all the way through to create two thinner pieces for each breast. This step can be a little tricky if you’re not used to it; I like to use a sharp knife and a steady hand. Season both sides well with salt and pepper—this simple seasoning really lets the natural chicken flavor shine through while complementing the filling.

Step 2: Sear the Chicken

Heat the avocado oil in a large sauté pan over medium-high heat. Once shimmering, add the chicken breasts. Sear on each side for about 4 minutes until golden brown—that beautiful crust locks in juices. Then reduce the heat to medium-low and cook for another minute or so until the chicken is cooked through. Don’t overcook here, since the chicken will bake later with the filling. Then set the cooked chicken aside; we’re about to create the magic filling and sauce!

Step 3: Make the Marsala Sauce

Using the same pan (hello, flavor!), melt 2 tablespoons of butter and whisk in the flour to form a roux—cook it for 1-2 minutes to get rid of that raw flour taste. Slowly pour in the Marsala wine, whisking constantly to avoid lumps. After a few minutes, add the heavy cream to bring luxurious creaminess to the sauce. If it gets too thick, thin it out with a splash of chicken broth or more Marsala wine. Keep it on low heat to stay warm and luscious.

Step 4: Sauté the Mushrooms

In a separate pan, melt 1 tablespoon of butter, and add your sliced cremini mushrooms. Stir them often so they cook evenly and develop that deep, rich umami flavor—the goal is tender mushrooms with just a touch of caramelization. Cook for about 5 minutes, then fold the mushrooms into your Marsala sauce. This is where the dish really starts smelling heavenly!

Step 5: Mix the Cheese Filling

While mushrooms cook, combine breadcrumbs, sour cream, smoked Gouda, mozzarella, Parmesan, green onions, sun-dried tomatoes, and parsley in a bowl. This cheesy filling is all about balance: melty cheeses grounded by breadcrumbs, fresh green onions for crunch, and chewy sun-dried tomatoes to brighten things up. Stir that up well until everything is evenly incorporated.

Step 6: Stuff and Assemble the Chicken

Spread the cheese mixture evenly over half of the chicken pieces. Then top with their matching piece to create a chicken “sandwich.” If you have extra filling, it’s great to dollop it on top later. This step feels a little like playing chef—it’s satisfying to see those tender packages ready for the oven.

Step 7: Broil Until Melty and Golden

Switch your oven to broil on high. Place the stuffed chicken breasts in an oven-safe dish and broil for 6 to 8 minutes. Keep an eye on them so the cheese melts and gets nicely golden, but doesn’t burn. The broiler makes the filling delightfully bubbly and creates a gorgeous contrast to the rich Marsala sauce.

Step 8: Plate and Pour the Sauce

Arrange your chicken on plates and spoon the warm mushroom Marsala sauce all over. I love to garnish with fresh parsley for color and a little extra fresh flavor. Serve right away while everything’s hot, melted, and irresistible.

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Tips from My Kitchen

Sharp Knife Is a Game Changer: Taking the time to butterfly the chicken cleanly makes stuffing easier and cooking more even.
Don’t Skip Searing: That golden crust locks in flavor and texture before baking.
Sauce Thickness: If your Marsala sauce thickens too much while simmering, don’t hesitate to loosen it with extra wine or broth.
Watch the Broiler Carefully: Cheese melts fast under the broiler; keeping close prevents burning and disappointment.

How to Serve Stuffed Chicken Marsala with Mushrooms Recipe

Garnishes

I love finishing this dish with a sprinkle of fresh chopped parsley for a burst of color and freshness. Sometimes I also add a few fresh thyme leaves or a light drizzle of high-quality extra virgin olive oil to enhance the aroma and give a subtle fruity note that ties it all together nicely.

Side Dishes

This stuffed chicken pairs beautifully with garlic mashed potatoes or creamy polenta to soak up that luscious Marsala sauce. For something lighter, a crisp green salad with a tangy vinaigrette or roasted asparagus works wonders. I’ve also served it with buttery noodles tossed with fresh herbs for a cozy, satisfying meal.

Creative Ways to Present

For special occasions, I like slicing the stuffed breasts into medallions to show off that cheesy center. Arranging them fan-like on the plate with sauce drizzled artistically makes quite the impression. You could also build mini versions using chicken cutlets for individual portions—great for dinner parties or fancy date nights.

Make Ahead and Storage

Storing Leftovers

I usually cool leftovers completely, then store them in an airtight container in the fridge for up to 3 days. The flavors meld beautifully overnight, making a perfect next-day lunch or dinner. Just cover tightly so the chicken doesn’t dry out.

Freezing

This recipe freezes well when wrapped tightly in foil and placed in a freezer-safe bag or container. I recommend freezing before broiling—just thaw overnight in the fridge, then broil or bake until heated through and cheese is bubbly. It’s a lifesaver for planning ahead!

Reheating

Reheat leftovers gently in a low oven (around 325°F/160°C) covered with foil to keep the chicken moist, then uncover at the end to crisp up the cheese a bit. Microwave works in a pinch but can make cheese rubbery, so I save that for quick meals.

FAQs

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

Absolutely! Boneless, skinless chicken thighs are a juicier option and can work well. You’ll need to adjust your cooking time slightly since thighs are often thicker and more forgiving. Just butterfly and stuff the same way, then sear and bake as instructed.
What can I substitute for Marsala wine if I don’t have any?

If you don’t have Marsala, a dry sherry or a sweet white wine mixed with a splash of brandy works nicely as a replacement in this recipe. You can also use grape juice with a bit of balsamic vinegar for a non-alcoholic version, though the flavor will be a bit different.
How do I prevent the cheese filling from leaking out during cooking?

Make sure to seal the stuffed chicken breasts well by pressing the edges together firmly. You can also use toothpicks to hold them closed if needed. Another tip is to avoid overfilling—less is more to keep everything intact while broiling.
Can I prepare this Stuffed Chicken Marsala with Mushrooms Recipe ahead of time?

Yes! You can prepare the stuffed chicken breasts and keep them wrapped in the fridge for a few hours or overnight before cooking. Then just broil or bake when ready. This makes it perfect for entertaining when you want to save time in the kitchen.
Is this recipe gluten-free?

As written, it uses regular breadcrumbs, which contain gluten. To make it gluten-free, use gluten-free breadcrumbs or finely crushed gluten-free crackers. The rest of the ingredients are naturally gluten-free.

Final Thoughts

This Stuffed Chicken Marsala with Mushrooms Recipe will quickly become one of those dishes you crave — it’s comforting, rich, and elegant in all the right ways. For me, it’s a recipe that turns an ordinary weeknight dinner into something a bit special with minimal fuss. I encourage you to give it a try, experiment with your favorite cheese blends or herbs, and enjoy the sneaky delight of that melty cheese stuffed right inside the juicy chicken. Happy cooking, and don’t forget to savor every bite!