Creamy Mushroom Stuffed Chicken Breast Recipe (Print Version)
Juicy chicken breasts filled with a creamy mushroom and herb stuffing. This elegant dish is perfect for a weeknight meal or special occasion. Easy to prepare.
# Recipe Info:
Prep Time: 25 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 55 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: American
# Ingredients:
→ The Lean Canvas
01 -
4 boneless, skinless chicken breasts (about 1 1/2 lbs total)
02 -
1 tbsp olive oil
03 -
Salt and freshly ground black pepper, to taste
→ Earthy Umami Filling
04 -
8 oz cremini mushrooms, finely chopped
05 -
1/2 cup panko breadcrumbs
06 -
1/2 cup grated Gruyère cheese
07 -
2 tbsp cream cheese, softened
08 -
2 tbsp fresh parsley, chopped
09 -
1 tsp fresh thyme leaves, chopped
→ Aromatic Foundation
10 -
1 tbsp olive oil
11 -
1/2 small yellow onion, finely minced
12 -
3 cloves garlic, minced
# Instructions:
01 -
Preheat your oven to 400°F. Finely mince 1/2 small yellow onion and 3 cloves garlic. Finely chop 8 oz cremini mushrooms. This initial prep is key for a smooth Mushroom Stuffed Chicken Breast Recipe, ensuring all components are ready.
02 -
Heat 1 tbsp olive oil in a large oven-safe skillet over medium heat. Add the minced 1/2 small yellow onion and cook until softened, about 3-4 minutes. Add the minced 3 cloves garlic and chopped 8 oz cremini mushrooms, cooking until mushrooms release their liquid and brown, about 8-10 minutes.
03 -
Transfer the cooked mushroom mixture to a medium bowl. Stir in 1/2 cup panko breadcrumbs, 1/2 cup grated Gruyère cheese, 2 tbsp softened cream cheese, 2 tbsp chopped fresh parsley, and 1 tsp chopped fresh thyme leaves. Mix well to create the delicious filling for your Mushroom Stuffed Chicken Breast Recipe.
04 -
Pat dry 4 boneless, skinless chicken breasts. Carefully slice each chicken breast horizontally almost all the way through to create a deep pocket, being careful not to cut all the way through. Season both sides of the chicken with salt and freshly ground black pepper.
05 -
Divide the mushroom filling evenly among the 4 chicken breasts, spooning it generously into each pocket. Fold the chicken over the filling to enclose it. Secure the opening with one or two toothpicks per breast to keep the filling inside during cooking. This ensures a perfect Mushroom Stuffed Chicken Breast Recipe.
06 -
Heat 1 tbsp olive oil in the same oven-safe skillet (or a clean one) over medium-high heat. Carefully place the stuffed chicken breasts in the hot skillet and sear for 2-3 minutes per side until golden brown. Transfer the skillet to the preheated 400°F oven and bake for 18-22 minutes, or until the chicken reaches an internal temperature of 165°F.
07 -
Remove the skillet from the oven. Let the Mushroom Stuffed Chicken Breast Recipe rest for 5-10 minutes before slicing and serving. This allows the juices to redistribute, ensuring tender and flavorful chicken. Remember to remove any toothpicks before serving.
# Notes:
01 -
For a different cheese flavor, try using shredded mozzarella or provolone instead of Gruyère in the filling.
02 -
Leftover stuffed chicken breasts can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.
03 -
This dish pairs wonderfully with a side of roasted asparagus, green beans, or a light garden salad.
04 -
If you prefer a thinner, more evenly cooked chicken, pound the breasts to about 1/2-inch thickness instead of slicing a pocket, then roll them around the filling.
# Tools You'll Need:
01 -
Cutting board
02 -
Chef's knife
03 -
Small mixing bowl
04 -
Skillet (oven-safe preferred)
05 -
Meat thermometer
06 -
Meat mallet (optional)
# Nutrition Facts (Per Serving):
Calories: 465 kcal
Total Fat: 20 g
Total Carbohydrate: 11 g
Protein: 58 g