Stuffed Chicken Marsala

A delicious and nutritious dish featuring succulent chicken breasts stuffed with creamy cheese, spinach, and sautéed mushrooms, all infused with rich Marsala wine.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 servings

Course: Main Course

Cuisine: American

Calories: 420

Ingredients Method Notes

Ingredients

Main Ingredients

4 pieces chicken breasts Skinless and boneless for a healthier option.
1 cup spinach, chopped Adds vitamins and vibrant color.
1 cup mushrooms, sliced Offers rich texture and deep flavor.
1/2 cup cream cheese, softened Creates a creamy stuffing base.
1/2 cup mozzarella cheese, shredded Provides melty goodness.
1/2 cup Marsala wine Infuses the dish with sweet, rich flavor.
2 cloves garlic, minced Elevates the overall flavor.
to taste seasoning salt and pepper Enhances all other flavors.
to taste amount olive oil For cooking the mushrooms.

Method

Preparation

Preheat the oven to 375°F (190°C).
In a skillet, heat olive oil over medium heat. Add garlic and mushrooms, and sauté until mushrooms are soft, about 5-7 minutes.
In a bowl, mix cream cheese, mozzarella, spinach, sautéed mushrooms, salt, and pepper until creamy and well-blended.
Cut a pocket in each chicken breast and stuff with the mixture, being cautious not to overfill.
Place the stuffed chicken in a baking dish and pour Marsala wine over the top.
Bake for 25-30 minutes or until chicken is cooked through and juices run clear, reaching an internal temperature of 165°F (75°C).
Let the chicken rest for a few minutes before serving.

Notes

Stuffed Chicken Marsala pairs well with a light salad, steamed vegetables, or grain sides like quinoa. Leftovers can be stored in the refrigerator for 3-4 days or frozen for up to 3 months.