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.
Ingredients
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4 boneless, skinless chicken breasts
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1 tablespoon olive oil
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2 cups mushrooms, finely chopped (such as cremini or button mushrooms)
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1 small onion, finely chopped
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2 cloves garlic, minced
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1 teaspoon fresh thyme, chopped (or 1/2 teaspoon dried thyme)
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1/2 cup cream cheese, softened
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1/4 cup grated Parmesan cheese
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Salt and pepper, to taste
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1/2 cup chicken broth
- Fresh parsley, chopped (optional, for garnish)
Instructions
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Preheat the oven to 375°F (190°C).
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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.
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Stir in fresh thyme and season with salt and pepper. Remove from heat and let it cool slightly.
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In a small bowl, mix the sautéed mushroom mixture with cream cheese and Parmesan until well combined.
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Create a pocket in each chicken breast by slicing horizontally without cutting all the way through.
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Stuff each chicken breast with the mushroom mixture and secure with toothpicks if needed.
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Season the outside of the chicken breasts with salt and pepper.
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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.
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Transfer the skillet to the oven and bake for 20-25 minutes, until the chicken reaches an internal temperature of 165°F (74°C).
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Remove the toothpicks and garnish with chopped parsley before serving.
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.
