Description
Delicious mushroom stuffed chicken breasts featuring a flavorful blend of sautéed mushrooms, garlic, herbs, and cheeses, seared to golden perfection then baked to juicy tenderness. This easy 45-minute recipe makes a satisfying main dish perfect for dinner.
Ingredients
Chicken and Seasonings
- 4 small boneless skinless chicken breasts (about 6oz each)
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- salt and pepper to taste
- ½ teaspoon salt (for seasoning)
- ¼ teaspoon black pepper (for seasoning)
Stuffing
- 1 tablespoon salted butter
- 3 tablespoons finely diced white onion
- 6 ounces brown mushrooms or white mushrooms, thinly sliced
- 2 tablespoons dry white wine (optional)
- 1 clove garlic, minced
- ¼ teaspoon dried thyme leaves
- 3 tablespoons spreadable garlic and herb cream cheese
- 2 ounces shredded mozzarella cheese
Cooking
- 1 tablespoon olive oil
Instructions
- Preheat the Oven: Preheat your oven to 400°F to ensure it’s ready for baking the chicken breasts after searing.
- Sauté Aromatics: In a 10-inch skillet, melt 1 tablespoon of salted butter over medium heat. Add finely diced white onion and minced garlic, cooking until they soften and become fragrant, about 3 minutes.
- Cook Mushrooms: Add the sliced mushrooms to the skillet. Cook until their juices release and then reabsorb back into the mushrooms. Pour in the dry white wine and sprinkle dried thyme leaves. Continue cooking until the wine evaporates but the mixture remains moist. Remove from heat and let cool completely.
- Prepare Stuffing Mixture: In a small bowl, mix the cooled mushroom mixture with garlic and herb cream cheese, shredded mozzarella cheese, and season with salt and pepper to taste.
- Create Chicken Pockets: Using a paring knife, cut a 1½-inch slit along the side of each chicken breast. Carefully widen the cut to form a pocket for stuffing.
- Stuff Chicken: Fill each pocket evenly with one-quarter of the mushroom and cheese mixture, pressing gently to pack the stuffing inside.
- Season Chicken: In a small bowl, combine paprika, garlic powder, ½ teaspoon salt, and ¼ teaspoon black pepper. Rub this seasoning blend over the outside of the stuffed chicken breasts.
- Sear Chicken: Heat 1 tablespoon olive oil in an ovenproof skillet over medium heat. Brown the stuffed chicken breasts for about 3 minutes per side or until golden brown and seared.
- Bake Chicken: Transfer the skillet to the preheated oven and bake the chicken for 17 to 21 minutes, or until the internal temperature reaches 165°F when checked with a meat thermometer at the thickest part.
- Rest and Serve: Remove the skillet from the oven and transfer the chicken breasts to a plate. Let them rest for 5 minutes before serving to allow juices to redistribute for maximum juiciness.
Notes
- The dry white wine is optional; you can omit it if you prefer a non-alcoholic version or substitute with chicken broth.
- Use spreadable garlic and herb cream cheese for extra flavor; plain cream cheese can be used as a substitute but will be less flavorful.
- Make sure not to overstuff the chicken pockets to prevent them from bursting while cooking.
- Use a meat thermometer to ensure chicken is cooked safely to 165°F internally.
