Mushroom Stuffed Chicken Breast

Why You’ll Love This Recipe

Mushroom Stuffed Chicken Breast is a delightful combination of tender, juicy chicken and a rich, savory mushroom filling. The earthy flavors of the mushrooms perfectly complement the mildness of the chicken, creating a delicious balance. It’s an impressive dish that looks beautiful on the plate but is surprisingly simple to prepare. Plus, it’s a great way to elevate your chicken game, and the mushrooms provide a nice boost of flavor and nutrition!

Ingredients

• 4 boneless, skinless chicken breasts

• 1 tablespoon olive oil

• 2 cups mushrooms, finely chopped (such as cremini or button mushrooms)

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 teaspoon fresh thyme, chopped (or 1/2 teaspoon dried thyme)

• 1/2 cup cream cheese, softened

• 1/4 cup grated Parmesan cheese

• Salt and pepper, to taste

• 1/2 cup chicken broth

• Fresh parsley, chopped (optional, for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven to 375°F (190°C).

2. In a large skillet, heat the olive oil over medium heat. Add the chopped mushrooms, onion, and garlic. Sauté until the mushrooms release their moisture and the mixture is soft and most of the liquid has evaporated, about 5-7 minutes. Stir in the fresh thyme and season with salt and pepper to taste. Remove from heat and let cool slightly.

3. In a small bowl, mix the sautéed mushroom mixture with the cream cheese and Parmesan until well combined.

4. Using a sharp knife, create a pocket in each chicken breast by slicing horizontally without cutting all the way through.

5. Stuff each chicken breast with the mushroom mixture, securing the opening with toothpicks if necessary.

6. Season the outside of the chicken breasts with salt and pepper.

7. Heat a bit more olive oil in an oven-safe skillet over medium-high heat. Once hot, sear each chicken breast for 2-3 minutes per side, until golden brown.

8. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is fully cooked through (internal temperature should reach 165°F/74°C).

9. Remove the toothpicks from the chicken breasts and garnish with chopped parsley before serving.

Servings and Timing

• Servings: 4

• Prep time: 15 minutes

• Cook time: 30-35 minutes

• Total time: 45-50 minutes

Variations

• Cheese variations: Try adding mozzarella or goat cheese instead of Parmesan for a different flavor profile.

• Herb options: Experiment with different herbs like rosemary, basil, or oregano for added depth of flavor.

• Add spinach: For an added layer of flavor and nutrition, you can mix in some wilted spinach with the mushroom filling.

• Dairy-free: To make this recipe dairy-free, use non-dairy cream cheese and omit the Parmesan cheese.

• Storage/Reheating

• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

• Reheating: Reheat in the oven at 350°F (175°C) for 10-15 minutes or in the microwave for 1-2 minutes until heated through. You can also reheat it on the stovetop over medium heat in a skillet.

FAQs

1. Can I use other types of mushrooms?

Yes, you can use any type of mushroom you prefer, such as shiitake, portobello, or oyster mushrooms. The texture and flavor will vary slightly depending on your choice.

2. Can I make this ahead of time?

Yes, you can stuff the chicken breasts and refrigerate them for up to 24 hours before cooking. Just be sure to sear and bake them when you’re ready to serve.

3. Can I freeze Mushroom Stuffed Chicken Breast?

You can freeze the stuffed chicken breasts before cooking. Wrap each one tightly in plastic wrap and foil, then store them in a freezer bag. When ready to cook, thaw in the refrigerator overnight and follow the recipe’s directions for searing and baking.

4. How do I know when the chicken is cooked through?

The chicken should reach an internal temperature of 165°F (74°C) when measured with a meat thermometer. You can also cut into the thickest part of the chicken to check that the juices run clear and the meat is no longer pink.

5. Can I use chicken thighs instead of chicken breasts?

Yes, boneless, skinless chicken thighs would work well for this recipe. They tend to be juicier and more forgiving if overcooked.

6. Can I make the mushroom filling without cream cheese?

Yes, you can substitute cream cheese with ricotta or mascarpone for a slightly different texture. You could also use sour cream if you prefer a tangy flavor.

7. Can I grill these stuffed chicken breasts?

Yes, you can grill the chicken instead of baking it. To do so, sear the chicken breasts on the grill for 2-3 minutes per side and then cook over indirect heat until the chicken reaches 165°F.

8. How do I keep the chicken from drying out?

To prevent the chicken from drying out, make sure you don’t overcook it. Using an instant-read thermometer is a great way to ensure you pull it out of the oven at the perfect time.

9. What should I serve with Mushroom Stuffed Chicken Breast?

This dish pairs wonderfully with roasted vegetables, mashed potatoes, rice pilaf, or a simple green salad.

10. Can I add other vegetables to the stuffing?

Absolutely! Feel free to add spinach, roasted red peppers, or even some chopped sundried tomatoes to the mushroom filling for additional flavor and texture.

Conclusion

Mushroom Stuffed Chicken Breast is a simple yet sophisticated dish that combines the earthy richness of mushrooms with the tender juiciness of chicken. It’s the perfect meal to make any dinner feel special, and with easy variations, you can tailor it to suit your tastes. Whether for a weeknight dinner or a dinner party, this recipe is sure to be a crowd-pleaser!

Mushroom Stuffed Chicken Breast

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• Author: Lisa
• Prep Time: 15 minutes
• Cook Time: 30-35 minutes
• Total Time: 45-50 minutes
• Yield: 4 servings
• Category: Main Dish
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

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Description

Mushroom Stuffed Chicken Breast combines juicy, tender chicken with a rich and savory mushroom filling. This elegant dish is surprisingly easy to make, perfect for impressing guests at dinner parties or enjoying a comforting meal at home.

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Ingredients

• 4 boneless, skinless chicken breasts

• 1 tablespoon olive oil

• 2 cups mushrooms, finely chopped (such as cremini or button mushrooms)

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 teaspoon fresh thyme, chopped (or 1/2 teaspoon dried thyme)

• 1/2 cup cream cheese, softened

• 1/4 cup grated Parmesan cheese

• Salt and pepper, to taste

• 1/2 cup chicken broth

• Fresh parsley, chopped (optional, for garnish)

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Instructions

1. Preheat the oven to 375°F (190°C).

2. In a large skillet, heat the olive oil over medium heat. Add the chopped mushrooms, onion, and garlic. Sauté for 5-7 minutes, until the mushrooms release their moisture and the mixture softens.

3. Stir in fresh thyme and season with salt and pepper. Remove from heat and let it cool slightly.

4. In a small bowl, mix the sautéed mushroom mixture with cream cheese and Parmesan until well combined.

5. Create a pocket in each chicken breast by slicing horizontally without cutting all the way through.

6. Stuff each chicken breast with the mushroom mixture and secure with toothpicks if needed.

7. Season the outside of the chicken breasts with salt and pepper.

8. Heat more olive oil in an oven-safe skillet over medium-high heat. Sear each chicken breast for 2-3 minutes per side, until golden brown.

9. Transfer the skillet to the oven and bake for 20-25 minutes, until the chicken reaches an internal temperature of 165°F (74°C).

10. Remove the toothpicks and garnish with chopped parsley before serving.

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Notes

Cheese: Substitute Parmesan with mozzarella or goat cheese for a different flavor.Herbs: Experiment with rosemary, basil, or oregano for more depth of flavor.Add spinach: Mix in some wilted spinach with the mushroom filling for added nutrition and flavor.Dairy-free: Use non-dairy cream cheese and omit the Parmesan to make it dairy-free.Storage/Reheating:tore leftovers in an airtight container in the fridge for up to 3 days.Reheat in the oven at 350°F (175°C) for 10-15 minutes or in the microwave for 1-2 minutes until heated through. You can also reheat it in a skillet on the stovetop.