Description
MushroomStuffed Chicken recipe delivers savory filling easy bake juicy poultry for dinner weeknight option with simple prep and pro tips
Ingredients
Scale
- 4 boneless, skinless chicken breasts (pounded to about 1/2 inch thick)
- 1 cup cremini mushrooms, finely chopped
- 2 cloves garlic, minced
- 1 small shallot, minced
- 1/2 cup spinach, chopped
- 1/2 cup cream cheese, softened
- 1/4 cup grated parmesan
- 1/4 cup shredded mozzarella (optional)
- 2 tablespoons olive oil (divided)
- 1/2 teaspoon dried thyme (or 1 teaspoon fresh)
- Salt and black pepper to taste
- 1/2 cup chicken broth
- 1/4 cup heavy cream
- Toothpicks or kitchen twine to seal pockets
- Optional: 4 slices prosciutto or thin ham for wrapping
Instructions
- Preheat your oven to 375°F (190°C). Lightly season the chicken breasts with salt and pepper. Gently cut a pocket in each breast—being careful not to cut all the way through—and set aside.
- In a skillet, heat 1 tablespoon olive oil over medium heat. Add the shallot and garlic, sauté 1–2 minutes until fragrant. Add the mushrooms and a pinch of salt; cook until their moisture evaporates and they’re nicely browned. Stir in the spinach and cook until wilted, about 1–2 minutes. Remove from heat and let cool briefly.
- In a bowl, combine the mushroom mixture with the cream cheese, parmesan, and mozzarella (if using). Add thyme and a pinch more salt and pepper. Mix until well combined.
- Divide the filling among the pockets, packing it in firmly. Use toothpicks or kitchen twine to seal the openings so the filling doesn’t spill out during cooking.
- Heat the remaining 1 tablespoon olive oil in an oven-safe skillet over medium-high heat. Sear the stuffed chicken about 2–3 minutes per side until lightly browned, then transfer the skillet to the oven. Bake for 16–22 minutes, or until the internal temperature reaches 165°F (74°C) and the juices run clear. Rest for 5 minutes before removing the toothpicks.
- While the chicken rests, make a quick pan sauce: set the skillet over medium heat, pour in the chicken broth to deglaze, and scrape up any browned bits. Stir in the heavy cream and simmer until the sauce thickens slightly, about 3–4 minutes. Taste and adjust with salt and pepper.
- Slice into the chicken to reveal the creamy filling, then spoon the sauce over the top for serving.
- Prep Time: 25 minutes
- Cook Time: 28 minutes
- Category: Main course
- Method: Pan-seared and baked
- Cuisine: American
Nutrition
- Calories: 420 calories
- Sugar: 4 g
- Fat: 22 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 32 g
Keywords: Mushroom stuffed chicken, Stuffed chicken breast, Cream cheese chicken, Weeknight dinner, Cozy comfort food, Mushroom and cheese filling
