easy stuffed chicken

Stuffed Chicken Marsala will be your new fave Golden, pan seared chicken is stuffed with melty fontina cheese with a creamy sauce!

Stuffed Chicken Marsala Recipe

chicken breasts

fontina

olive oil

butter

cremini mushrooms (sliced)

onion

marsala wine

chicken stock

heavy cream

potatoes

Stuff

Use a sharp pairing knife to cut a small slit in the thickest part of the top of the chicken. Gently use the knife (while it's in the slit) to create a pocket inside the chicken, but be sure you don't cut all the way through to the sides of the chicken. Stuff the chicken with the fontina.

Heat

Heat a large skillet to a medium heat. Add olive oil and one tablespoon of butter. Season chicken on both sides with plenty of salt and pepper. (I usually use about one teaspoon of salt per pound of chicken.) Once the butter melts, add the chicken. Sear until golden brown, about 5-6 minutes. Flip over and sear on the other side. Remove the chicken from the pan and set aside.

Saute

Add remaining butter to the pan. Add the mushrooms and onions. Sauté until softened, about 5-6 minutes.

Simmer

Pour in marsala wine. Bring to a boil and reduce to a simmer. Simmer until reduced a little bit, about 2-3 minutes. Stir in chicken stock and cream. Bring to a simmer and add the chicken back to the pan. Cover and simmer until chicken is cooked through, another 6-7 minutes. The chicken is done cooking when an instant-read thermometer reaches 165 degrees.

Season

Season sauce with salt and pepper. Garnish with chopped parsley and serve with mashed potatoes or cooked pasta.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1620937715/bpccng8wv4ibruh8sxxo.mp4

Stuffed Chicken Marsala will be your new weeknight favorite! Succulent, pan seared chicken is stuffed with melty fontina cheese and smothered in a dreamy, creamy homemade marsala sauce – so good.

Stuffed Chicken Marsala

With creamy cheese tucked inside tender chicken and wrapped in savory prosciutto, my Boursin-stuffed chicken tenderloin recipe is a show-stopper that’s incredibly simple to prepare.

Stuffed Chicken

chicken breast

5.2 oz Boursin Cheese (any flavor)

dry prosciutto

Salt (pepper, garlic to taste)

Olive oil

Broccoli or other vegetable for serving…maybe some bread

If desired, remove the tendon from the chicken tenderloins

Lay out half of the tenderloins and top each with the cheese

Place the remaining tenderloins on top to make little “sandwiches”

Season with salt, pepper, and garlic powder

Carefully wrap each “sandwich” in a slice of prosciutto

In a large pan over medium-low heat, cook the stuffed chicken turning ¼ turn every few minutes until done

Chicken is considered done when it reaches a minimum internal temperature of 165°F (74°C) as measured by a food thermometer

https://www.tiktok.com/@injamieskitchen/video/7317283626243149099?q=in%20jamies%20kitchen%20stuffed%20chicken&t=1728651372696

This stuffed chicken recipe is easy and delicious.  Since I originally posted this I now use a cat fish skinner to remove the tendon and that is sooo much easier.  I have the one I use listed in my Amazon Storefront in the “kitchen” list. #chickenrecipesfordinner #stuffedchicken #aldidinnerideas #easychickenrecipe

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Stuffed Chicken Marsala Recipe

Stuffed Chicken

Top 2 easy stuffed chicken recipes from across the web

The most viewed easy stuffed chicken recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Stuffed Chicken Marsala Recipe

Stuffed Chicken

The most viewed easy stuffed chicken recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine