Description
This Mushroom Stuffed Chicken Breast recipe features tender boneless chicken breasts filled with a savory mixture of sautéed mushrooms, garlic, herbs, and melted mozzarella and Parmesan cheeses. The chicken is first seared on the stovetop for a golden crust, then baked to juicy perfection. It’s a flavorful, gluten-free main course ideal for a delicious weeknight dinner or special occasion meal.
Ingredients
Scale
Chicken and Seasoning
- 4 boneless, skinless chicken breasts
- 1/4 teaspoon salt (for filling)
- 1/4 teaspoon black pepper (for filling and seasoning)
- Salt and pepper for seasoning the outside of chicken
Stuffing
- 2 tablespoons olive oil
- 1 tablespoon butter
- 2 cups mushrooms, finely chopped
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Other
- Toothpicks or kitchen twine (for securing chicken breasts)
Instructions
- Preheat and Sauté. Preheat your oven to 375°F (190°C). In a skillet over medium heat, warm the olive oil and butter until melted. Add the finely chopped mushrooms and onions, sautéing for 5 to 6 minutes until softened and most moisture has evaporated. Stir in the minced garlic, dried thyme, dried parsley, salt, and black pepper, cooking for an additional minute to combine the flavors. Remove from heat and allow the mixture to cool slightly before adding the cheeses. Once cooled, fold in the shredded mozzarella and grated Parmesan cheese thoroughly.
- Prepare Chicken Pockets. Carefully create a pocket in each chicken breast by slicing horizontally into the thickest side without cutting all the way through. Stuff each pocket generously with the mushroom and cheese mixture. Secure the openings firmly with toothpicks or kitchen twine to keep the stuffing inside during cooking. Season the outside of each stuffed chicken breast with salt and pepper to taste.
- Sear the Chicken. Heat an oven-safe skillet over medium-high heat. Place the stuffed chicken breasts in the skillet and sear them for 3 to 4 minutes on each side until they develop a golden-brown crust. This step locks in the juices and adds a flavorful exterior.
- Bake to Finish. Transfer the skillet directly to the preheated oven and bake the chicken breasts for 15 to 20 minutes. Bake until the chicken is thoroughly cooked and reaches an internal temperature of 165°F (74°C). Removing the skillet carefully after baking, let the chicken rest for 5 minutes to allow the juices to redistribute.
Notes
- For variation, consider adding chopped spinach or sun-dried tomatoes to the mushroom filling for extra flavor and color.
- Use an instant-read thermometer to check the internal temperature and prevent overcooking the chicken.
- Serve the stuffed chicken breasts with roasted vegetables or a fresh side salad to complete the meal.
