This stuffed chicken marsala recipe is so simple and yet the taste is knock your socks off impressive. Crispy chicken stuffed with cheese, cherry tomatoes and creamy mushroom wine sauce make the perfect dinner.
Course *Easy Entertaining Dishes
Keyword dinner, chicken, cheese, boozy cooking, weeknight dinner, wine, one pan, one pan recipe, stuffed chicken, marsala, entree, romantic dinner, tomato, mushrooms
Prep Time 5minutes
Cook Time 35minutes
Total Time 40minutes
Author Dani Meyer
6chicken boneless skin on chicken thighs
6-12tablespoonsof cheese I use feta but goat cheesemozzarella, etc would all work great
1head garlic peeled and minced
1 16ozbottle marsala cooking winesee sub notes
Serve with: hot pasta polenta or mashed potatoes
1. Pound the chicken thighs with a mallet or rolling pin to even them and help them cook faster. Fill each thigh with cheese, just enough that it is full but doesn’t ooze out when you fold in half (about 1-2 tablespoons). 2. Season the flour with 1/2 teaspoon salt and 1/2 teaspoon pepper and carefully roll the folded chicken in the mixture coating all exposed sides. 3. Preheat your pan over medium heat and add a tablespoon or two of butter. Sear the chicken carefully rolling them without letting the filling fall out about 5 minutes on each side. Remove to a plate and set aside. 4. Add another tablespoon of butter if needed and sweat the onions, garlic, and mushrooms down for 3-4 minutes over medium heat. 5. Add 3/4 of the bottle of marsala wine and bring to a simmer. Add cornstarch to a 1/4 cup of cool marsala wine and whisk until no longer lumpy. Whisk into the sauce. Add the heavy cream and season to taste with salt, pepper and a pinch of nutmeg. 6. Add the reserved chicken and scatter cherry tomatoes over the pan. 7. Cover with lid and simmer until chicken is cooked through. Thin the sauce with additional marsala wine if needed. 8. Serve over pasta, polenta or mashed potatoes.
Substitutions: If you only have a bit of marsala wine you can substitute chicken stock for most or all of it and it's still tasty.One Pan Pastaness: I removed the chicken from the pan before I added the cooked pasta to make it easier to combine everything, then topped it with the sauce and chicken.You probably could boil your noodles in the same pan in the whole one-pot pasta concept. But if your chicken needs to cook a bit longer because your chicken is bigger than mine or you put the heat slightly warmer than mine etc, your pasta will end up mushy and your chicken uncooked. So it's really best to cook your starch separately and add it at the end.