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5 from 6 votes

Stuffed Chicken Marsala with Cheesy Caramelized Onions

A stuffed cheese & onion Chicken Marsala with sun dried tomatoes for a flavourful twist from the classic Chicken Marsala
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main
Cuisine: American, Italian
Servings: 2 Servings
Calories: 835kcal
Author: Joyce Lee


Stuffed Chicken

  • 2 chicken breasts
  • 1 onion (sliced)
  • 4 slices swiss cheese
  • 4 slices mozzarella cheese
  • ½ cup flour

Marsala Sauce

  • 4 cloves garlic (finely minced, or grated)
  • 1 tablespoon butter
  • 227 g mushrooms (sliced)
  • 1 cup Marsala wine
  • 1 cup chicken broth
  • 6-8 sun dried tomatoes
  • 2 cups fresh spinach
  • salt and pepper to taste

Corn Starch Slurry (To Thicken the Sauce)



  • Heat up the frying pan with a bit of oil on medium heat
  • Slice the onions up and put it into the pan to caramelize when the frying pan has come up to temperature
  • Caramelize onions until brown. (should take approximately 5-10 minutes)
  • Grate or slice the cheese and put it aside
  • Chop up the sun dried tomatoes and garlic into small pieces and set aside
  • Slice the mushrooms and set aside

Butterflying & Stuffing the Chicken

  • Butterfly and flatten the chicken. (Detailed instructions above in blog)
  • Put the chicken between 2 pieces of saran wrap and flatten it with a frying pan, a flat kitchen mallet or the bottom of a flat surfaced bowl.
  • Once the chicken has been flattened, remove the saran wrap and stuff the chicken with cheese and caramelized onions
  • Fold the chicken over itself and pinch the open sides and secure it with toothpicks
  • Lightly dust the chicken with flour

Putting it Together

  • Heat up the frying pan on medium high heat and put a bit of oil and butter in it.
  • When the frying pan is hot, add in the chicken to brown. Brown each side for approximately 4 minutes.
  • Remove the chicken from the pan and set aside.
  • Set the stove to medium heat, and add in some more butter and the sliced mushrooms
  • Cook the mushrooms until the moisture has evaporated and it has browned up.
  • Add in the Marsala wine and cook for one minute to evaporate the alcohol
  • Add in the garlic and sun dried tomatoes and chicken broth
  • In a small bowl, combine the cold water with the corn starch and mix well and add it to the pan (this is to thicken to sauce a bit.) Keep stirring the pan until the sauce has slightly thickened.
  • When the sauce is simmering, add the chicken back in and simmer for approximately 5-10 minutes
  • Add in the spinach and wilt it for 1 minute
  •  Serve hot and enjoy!


  • Don't forget to remove the toothpicks after it's done cooking!
  • You can substitute any type of cheese in this recipe, but the mozzarella is what gives it the gooeyness, so add a bit in as well!
  • Refrain from using minty toothpicks!


Serving: 1Serving | Calories: 835kcal | Carbohydrates: 27g | Protein: 84g | Fat: 42g | Sodium: 857mg | Sugar: 10g