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Mushroom Stuffed Chicken Breast

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A tender chicken breast wrapped around a creamy mushroom and Parmesan filling, finished in the oven for a restaurant-style dish at home.

Ingredients

Scale
  • 4 boneless chicken breasts
  • 1 cup mushrooms, finely chopped (cremini or button)
  • 1/2 cup cream cheese, softened
  • 1/2 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • Olive oil for cooking

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Heat 1 to 2 tablespoons of olive oil in a skillet over medium heat.
  3. Add the chopped mushrooms and the minced garlic. Sauté until the mushrooms are soft and any released moisture has evaporated, about 5 to 7 minutes.
  4. Remove the skillet from heat and stir in the softened cream cheese, grated Parmesan, dried thyme, and a pinch of salt and pepper. Mix until smooth and combined.
  5. Use a small, sharp knife to make a pocket in the side of each chicken breast. Be careful not to cut all the way through.
  6. Spoon the mushroom mixture into each pocket, pressing it gently so the filling stays inside.
  7. Season the outside of the chicken with salt and pepper. Add a little more olive oil to the skillet and heat over medium-high.
  8. Sear each stuffed breast for 2 to 3 minutes per side until golden brown.
  9. Transfer the seared chicken to a baking dish and bake for 25 to 30 minutes, or until a thermometer inserted into the thickest part of the breast reads 165°F.
  10. Remove from the oven and let the chicken rest for 5 minutes before slicing and serving.

Notes

For a lighter filling, swap Greek yogurt for some of the cream cheese. Ensure mushrooms do not become soggy by cooking them longer if needed.

Nutrition

Find it online: https://www.simplefamilydishes.com/mushroom-stuffed-chicken-breast/