This Stuffed Chicken Marsala with Spinach and Mozzarella is a restaurant-quality meal that’s surprisingly easy to make at home. Juicy chicken breasts are filled with gooey mozzarella and sautéed spinach, then simmered in a rich and savory Marsala wine sauce. Perfect for a special dinner or an elevated weeknight meal!
Why You’ll Love This Recipe
The combination of tender chicken, creamy cheese, and the deep, slightly sweet Marsala sauce makes this dish irresistible. It’s packed with flavor, easy to prepare, and pairs beautifully with pasta, mashed potatoes, or roasted vegetables.
Ingredients You’ll Need:
For the Stuffed Chicken:
- 2 large boneless, skinless chicken breasts
- 1 cup shredded mozzarella cheese
- 1 cup fresh spinach, chopped
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon paprika
- Toothpicks or kitchen twine (to secure the filling)
For the Marsala Sauce:
- 1 cup Marsala wine
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1 tablespoon butter
- 2 garlic cloves, minced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup mushrooms, sliced (optional)
Step-by-Step Instructions:
- Prepare the Chicken: Slice a pocket into each chicken breast, being careful not to cut all the way through. Season the inside with garlic powder, salt, pepper, oregano, and paprika.
- Stuff the Chicken: Fill each pocket with chopped spinach and shredded mozzarella. Secure with toothpicks or kitchen twine to prevent the filling from spilling out.
- Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Sear the stuffed chicken breasts for about 4 minutes per side, until golden brown. Remove from the skillet and set aside.
- Make the Marsala Sauce: In the same skillet, melt butter and sauté garlic and mushrooms (if using) until fragrant. Pour in the Marsala wine and let it simmer for 2–3 minutes to reduce slightly. Add chicken broth, heavy cream, thyme, salt, and black pepper. Stir well.
- Simmer the Chicken: Return the stuffed chicken to the skillet, cover, and let it simmer in the sauce for about 10–12 minutes, or until the chicken is fully cooked (internal temperature reaches 165°F/75°C).
- Serve and Enjoy: Remove toothpicks or twine, then spoon the Marsala sauce over the chicken before serving. Pair with your favorite side dishes and enjoy!
Tips for Success:
- Don’t Overstuff: Too much filling can cause the chicken to burst open while cooking.
- Use a Meat Thermometer: Ensure the chicken is fully cooked without overcooking.
- For a Lighter Sauce: Substitute half-and-half or milk for heavy cream.
- Make It Gluten-Free: Use a gluten-free thickener like cornstarch instead of flour in the sauce.
Frequently Asked Questions
Can I use another cheese instead of mozzarella? Yes! Provolone, gouda, or fontina work well.
What can I substitute for Marsala wine? You can use a mix of grape juice and a splash of balsamic vinegar, or a dry white wine.
Can I make this ahead of time? Yes, stuff the chicken and store it in the fridge for up to 24 hours before cooking.
How do I store leftovers? Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.
Can I bake the chicken instead? Yes! After searing, place it in a baking dish, pour the sauce over, and bake at 375°F (190°C) for 20–25 minutes.
A Rich and Comforting Conclusion
Stuffed Chicken Marsala with Spinach and Mozzarella is a dish that brings together elegance and comfort in one bite. With its creamy filling and savory Marsala sauce, this meal is sure to impress family and guests alike!