stuffed chicken marsala;

stuffed chicken marsala;

Creamy marsala wine sauce stuffed with italian cheeses and sun-dried tomatoes.

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Originally posted November 14, 2016. Updated April 13, 2026 for content and clarity.

Last week was one heck of a stressful week in American politics, but hey. One of my distractions is delicious, nurturing food. (Funny how accurate this still is on any given week…10 years later.) But I’ll be sharing a whole week of restaurant copycat recipes. Good old comfort food, but made at home so you can control the ingredients and save a little money too. Check out my favorites from Cheesecake Factory, Taco Bell, and more linked below!

This stuffed chicken Marsala kicks off copycat week because it’s honestly an all time favorite. If you couldn’t tell by the fact that I still make it 10 years later. Tender chicken breasts stuffed with cheesy sour cream goodness, and studded with sundried tomatoes for extra pop. Top the whole thing with caramelized onions and a decadent cream sauce. Served over pasta or mashed potatoes, stuffed chicken Marsala really is a loaded comfort food. Bonus points for Parmesan mashed potatoes because obviously adding more cheese is a requirement to this plate.

The best part are the crispy charred bits of the cheese that ooze out and get crisp on the pan. The filling is made of sour cream, breadcrumbs, and three cheeses: Gouda, mozzarella, and Parmesan. To that base we add a few seasonings to spruce it up, and sundried tomatoes, which give a pop of color and flavor.

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Once the stuffing is complete, prepare the chicken. It’s good practice to mix and taste all the filling before handling raw chicken. As someone who likes to taste along the way, refrain from anything touching raw chicken in your mouth. I recommend a separate board for chicken or your meat of choice.

Stuffed chicken Marsala does take a bit of elbow grease to get all the components together.But it is so, so worth it. You can always go to Olive Garden directly and skip the meal at home, but homemade is always better.

secrets to success;

Want all the best tips and tricks to make this recipe a success? Check out the blog post above to find out more!

more recipes;

Check out these other favorite copycat recipes! Perfect for when you want to impress, or are looking for that restaurant-quality food at home.

• homemade crunchwrap supreme;
• zuppa toscana;
• portillo’s chopped salad;
• chicken bellagio;
• raspberry california salad;
• broccoli cheddar soup;
• Bonefish salmon

stuffed chicken marsala;

Creamy marsala wine sauce stuffed with italian cheeses and sun-dried tomatoes.

Prep Time: 35 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour 20 minutes minutes

Oven Temp: 350°F

Servings: 4

Author: bestwithchocolate.com

5 from 1 vote

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Ingredients

Cheese Stuffing

• ½ cup smoked gouda cheese
• 8 oz mozzarella shredded
• ¼ cup parmesan cheese grated
• 1 clove garlic minced
• ½ cup breadcrumbs
• 2 Tbsp sundried tomatoes
• ⅓ cup green onions sliced
• ¾ cup sour cream

Chicken Marsala

• 2 lbs chicken breasts
• 2 cups all-purpose flour
• 3 Tbsp olive oil
• 1 small onion thinly sliced
• 24 oz marsala wine
• 8 oz heavy cream
• 1 cup button mushrooms sliced

Instructions

Cheese Stuffing

• Combine all cheese stuffing ingredients into a mixing bowl.

Chicken

• Butterfly each chicken breast to create two lobes. Pound each until ¼”- ½” thick. Stuff each breast, lay down chicken, filling, and chicken.
• Heat a large sauté pan over medium heat, and add olive oil.
• Dredge chicken in flour, shaking off excess. Sauté until golden brown. Lay in a baking dish after browned, and bake 10-20 minutes.
• Add onions to sauté pan, and stir to loosen chicken drippings. After 2 minutes, add mushrooms and sauté until onions are translucent.
• Deglaze the pan with marsala wine, heat to a simmer and add heavy cream. Simmer on low until reduced by half.
• Serve chicken topped with sauce and mashed potatoes as desired.

Did you make this recipe?Mention @bestwithchocolate or tag #bestwithchocolate!

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