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Pan Seared Spinach Stuffed Chicken Breasts with Marsala Wine Sauce

Spinach and parmesan stuffed into chicken breasts, served in a thick and delicious marsala and mushroom sauce, topped with melty cheese.
Prep Time20 minutes
Cook Time20 minutes
Course: Dinner

Equipment

Ingredients

  • 2 pounds boneless, skinless chicken breast
  • ½ cup frozen spinach thawed
  • ½ cup grated parmesan cheese
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • ¼ cup all-purpose white flour
  • 8 ounces sliced mushrooms
  • 1 cup chicken or vegetable broth
  • 1 ½ cup marsala wine
  • 8 ounces shredded Italian blend cheese

Instructions

Prep Ahead:

  • Pound the chicken to ½” thick.
  • Combine the spinach with the parmesan cheese until well mixed.
  • Stuff and roll the chicken with the spinach and parmesan mixture, and secure each with a toothpick. Store in a resealable container for up to 3 days.

Prepare From Prepped:

  • Combine ¼ cup flour with the salt and black pepper in a large bowl until well mixed.
  • Dredge the chicken in the flour mixture and transfer to a plate.
  • Heat the olive oil in a wide oven-proof saute pan over medium heat until shimmering.
  • Add the dredged chicken and sear, turning carefully to brown each side.
  • Remove the chicken from the pan and set aside.
  • Add the remaining butter to the pan and heat until melted.
  • Add the remaining 2 tablespoons of flour to the melted butter, whisking until smooth.
  • Slowly whisk in the chicken broth and marsala wine.
  • Preheat the oven to 350*F.
  • Add the mushrooms and chicken and bring the sauce to a simmer, cooking 10-12 minutes until the mushrooms have started to soften and the sauce is thickening.
  • Top with cheese and place the pan in the oven until the cheese has melted, about 8 minutes.
  • Serve hot.

Make From Fresh:

  • Pound the chicken to ½” thick.
  • Combine the spinach with the parmesan cheese until well mixed.
  • Stuff and roll the chicken with the spinach and parmesan mixture, and secure each with a toothpick.
  • Combine ¼ cup flour with the salt and black pepper in a large bowl until well mixed.
  • Dredge the chicken in the flour mixture and transfer to a plate.
  • Heat the olive oil in a wide oven-proof saute pan over medium heat until shimmering.
  • Add the dredged chicken and sear, turning carefully to brown each side.
  • Remove the chicken from the pan and set aside.
  • Add the remaining butter to the pan and heat until melted.
  • Add the remaining 2 tablespoons of flour to the melted butter, whisking until smooth.
  • Slowly whisk in the chicken broth and marsala wine.
  • Preheat the oven to 350*F.
  • Add the mushrooms and chicken and bring the sauce to a simmer, cooking 10-12 minutes until the mushrooms have started to soften and the sauce is thickening.
  • Top with cheese and place the pan in the oven until the cheese has melted, about 8 minutes.
  • Serve hot.