Stuffed Chicken Marsala with the BEST Lemon Thyme Cream Sauce
Recipe for a delicious Stuffed Chicken Marsala made with a Lemon Thyme Cream Sauce. This is our anniversary dinner.
Equipment
- Large Saucepan
- 9 X 13-inch bake dish
- Cutting board
Ingredients
- 5 Chicken Breasts
- 2 Lemons
- 1 cup Parmesan cheese shredded
- 1 cup Asiago shredded
- 3 Garlic Cloves minced
- 1 tsp Thyme
- 8 oz Heavy Cream
- 1 cup Greek Yogurt OR Sour Cream
- 2 cups Chicken Broth
- 1 cup Smoked Mozzarella cheese shredded
- 1/2 cup Breadcrumbs plain
- 1 cup Kale chopped
- 1/4 tsp Red Pepper Flakes
- 2 Sweet Peppers diced
- 1/3 cup Green Onion thinly sliced
- 1 Onion thinly sliced
- 1/2 tsp Salt
- 1/2 tsp Pepper
Instructions
Lemon Thyme Cream Sauce
- Cut an onion in half, remove skin, and then slice thin. Set aside.
- Cut two lemons in half and use a juicer to collect juice, then set the juicer aside for later.
- In the saucepan, add sliced onions, thyme, and 1 Tbsp butter and sauté until translucent, around 5-7 minutes.
- Slowly pour lemon juice into onions and stir. This will steam and bubble
- Add chicken broth to the pan and then stir to combine.
- Bring the Lemon Thyme Cream sauce to a simmer to allow it to thicken.
- Add heavy cream to the pan, stirring often, and then simmer on low for 3-5 minutes.
- Finally, add 1/2 cup shredded asiago cheese to the sauce and use a whisk to combine, let the sauce simmer.
Mashed Potatoes Directions
- Add 1/2 cup shredded asiago cheese to the sauce and then use a whisk to combine.
- Wash the potatoes in a sink colander, then peel them and dice to 1/2-inch cubes.
- Place the potatoes into a steamer basket and cook until soft.
- When cooked, use a potato masher or ricer to mash the potatoes.
- To the mashed potatoes, add 4 Tbsp butter cut into chunks and then mix well.
- For creamier potatoes, add 1/2 cup heavy cream and then blend again.
Stuffed Chicken Marsala Directions
- Pour sour cream OR Greek yogurt into a large bowl.
- Rinse sweet peppers and then dice, then add them to the bowl with the Greek yogurt.
- On a cutting board, cut the green onion and add to the bowl, then stir to combine.
- Rinse kale and remove leaves from the hard stem, then roughly chop and add to the bowl. Stir to combine.
- Shred mozzarella cheese and then add it to the bowl with the Greek yogurt.
- Shred the asiago cheese and then add to the bowl.
- Cut or shred smoked provolone and add it to the bowl, then stir the cheeses into the Greek yogurt or sour cream.
- Add breadcrumbs to the cheese mixture and then stir to combine.
- Add salt, pepper and red pepper flakes.
- Mince the garlic and then add to the cheese mixture.
- Preheat oven to 350 degrees.
Butterfly the Chicken
- Place a chicken breast on a cutting board and then use a large knife to butterfly the chicken breast at its thickest point making sure to not cut all the way through.
- Place chicken breast inside of a gallon zip lock back and close, then use a mallet and flatten the chicken in the bag.
- Place flattened chicken breast on a plate and then place desired amount of cheese filling onto one side of chicken and gently press stuffing down.
- Fold chicken breast over cheese filling and set aside on a plate.
- Heat 2 Tablespoons oil in a large pan over medium heat.
- Place chicken breast in pan and sauté each side until golden brown, around 3-5 minutes.
- Remove chicken breasts from the pan and then place them in a 9 X 13-inch pan that has been sprayed with non-stick spray.
- Bake for 15-25 minutes or until juices run clear and center of chicken reaches a temperature of 165 degrees Fahrenheit.
- Finally, serve the Stuffed Chicken on top of the mashed potatoes and spoon the Lemon Thyme sauce on top.