Cheesy Stuffed Chicken Marsala with Mushrooms & Fontina

Golden seared chicken encases a savory mushroom and cheese filling, then bathes in a silky Marsala wine sauce. A comforting twist on a classic Italian chicken dinner that feels perfect for entertaining or date night.

📝 Ingredients

• 4 boneless skinless chicken breasts
• 1/4 cup all-purpose flour
• 1 tsp dried oregano
• 1 tsp Kosher salt
• 1/4 tsp freshly cracked black pepper
• 2 pints white button mushrooms, (stems removed, thinly sliced)
• 1 medium onion, (thinly sliced)
• 3/4 cup dry marsala wine
• 1/4 cup sherry vinegar
• 2 Tbsp balsamic vinegar
• 1 cup fontina cheese, (grated, about 4-6 oz)
• grated Parmesan ()
• Fresh parsley, (finely chopped, for serving)

👨‍🍳 Instructions

1. 1Season the chicken breasts. Place flour, oregano, salt, and pepper in a large Ziplock bag, then add chicken breasts. Seal and shake to thoroughly coat on all sides. Preheat oven to 375°F/190°C.
2. 2Cut a pocket into chicken breasts. Use a sharp knife to cut a 2-3-inch wide pocket into the thick side of each chicken breast, being sure not to cut all the way through.
3. 3Brown the chicken. Heat a large skillet over medium-high heat, then add 2 Tbsp butter and 2 Tbsp olive oil. Add seasoned chicken breasts and cook for 7-8 minutes, or until golden brown. Carefully flip, then cook for another 3-5 minutes on the other side. Transfer chicken to a large plate.
4. 4Sauté onions and mushrooms. Add another 2 Tbsp of butter or olive oil, then add sliced onions. Cook for 3-5 minutes, stirring often, until onions are starting to soften and brown slightly. Add mushrooms to the pan and cook an additional 5 minutes until browned.
5. 5Reserve filling for stuffing. Remove 1 heaping cup of sautéed onions and mushrooms, then transfer to a small mixing bowl. Allow to cool slightly.
6. 6Make the marsala sauce. To the skillet, add ¾ cup marsala wine, ¼ cup sherry vinegar, and 2 Tbsp balsamic vinegar, then scrape the bottom of the pan with a spatula. Bring to a boil, then lower heat to a simmer. Allow sauce to reduce while you stuff the chicken.
7. 7Make the stuffing. To the cooled onion and mushrooms, add grated fontina cheese. Stir to mix well, then divide and stuff evenly between chicken breasts. It's okay if it overflows a bit. Really fill 'em!
8. 8Bake the stuffed chicken marsala. Place stuffed chicken breasts back in the skillet, spoon some of the sauce on top, then transfer to a preheated oven. Bake for 12-14 minutes, or until chicken has reached an internal temperature of 165°F (74°C).
9. 9Serve immediately. Sprinkle with grated Parmesan cheese, then sprinkle with fresh chopped parsley. Serve immediately!