Mushroom Stuffed Chicken Breast Recipe

Mushroom Stuffed Chicken Breast is an exquisite dish that combines tender chicken with a savory mushroom filling. This recipe is perfect for elegant dinners or cozy family meals, offering a delightful blend of flavors and textures that are sure to impress.

Ingredients

To make a delicious Mushroom Stuffed Chicken Breast, you’ll need:

• Main Ingredients:
  • 4 boneless, skinless chicken breasts
  • 2 cups mushrooms (cremini, button, or your choice), finely chopped
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • Salt and pepper to taste
• Seasonings and Optional Additions:
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 cup shredded mozzarella cheese (optional)
  • 1/2 cup fresh spinach, chopped (optional)

Preparation

Prepping the Chicken Breasts:

1. Preheat your oven to 375°F (190°C).
2. Using a sharp knife, carefully cut a pocket into each chicken breast, being careful not to slice all the way through.
3. Season the chicken breasts with salt, pepper, thyme, and oregano.

Making the Mushroom Filling:

1. Heat olive oil in a skillet over medium heat.
2. Add the chopped onion and garlic, sautéing until fragrant and translucent.
3. Add the chopped mushrooms and cook until they release their moisture and become tender.
4. Stir in the Parmesan cheese and remove from heat. Let the mixture cool slightly.

Cooking Methods

Oven-Baking Instructions:

1. Stuff each chicken breast with the mushroom filling, securing with toothpicks if necessary.
2. Place the stuffed chicken breasts in a baking dish and drizzle with a bit of olive oil.
3. Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the juices run clear.

Pan-Searing Instructions:

1. Heat a large oven-safe skillet over medium-high heat with a bit of olive oil.
2. Sear the stuffed chicken breasts on both sides until golden brown.
3. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through.

Classic Mushroom Stuffed Chicken Breast

Combining the Ingredients:

1. Once the mushroom filling is prepared, stuff each seasoned chicken breast with the mixture.
2. Secure with toothpicks if needed to keep the filling inside.

Cooking and Serving:

1. Bake or sear the stuffed chicken breasts as described.
2. Serve hot, garnished with fresh herbs if desired.

Cheese-Stuffed Variation

Adding Cheese to the Filling:

1. Mix shredded mozzarella cheese into the mushroom filling for a gooey, cheesy center.
2. Stuff and cook the chicken breasts as usual.

Baking Instructions:

1. Bake the cheese-stuffed chicken breasts in a preheated oven at 375°F (190°C) for 25-30 minutes.

Spinach and Mushroom Stuffed Chicken Breast

Preparing the Spinach:

1. Add chopped fresh spinach to the mushroom filling during the last few minutes of cooking.
2. Stir until the spinach is wilted and well incorporated.

Incorporating into the Filling:

1. Combine the spinach with the mushroom mixture and stuff into the chicken breasts.
2. Cook as directed.

Creamy Mushroom Sauce

Making the Sauce:

1. In the same skillet used for the filling, add 1 cup of heavy cream and 1/4 cup chicken broth.
2. Simmer until the sauce thickens, then pour over the cooked chicken breasts.

Serving with the Chicken:

1. Drizzle the creamy mushroom sauce over the stuffed chicken breasts before serving.

Healthier Options

Using Low-Fat Ingredients:

1. Opt for low-fat cheese and use less oil to reduce calories.

Baking Instead of Frying:

1. Bake the stuffed chicken breasts to avoid additional oil from frying.

Serving Suggestions

Ideal Side Dishes:

1. Serve with roasted vegetables, mashed potatoes, or a fresh green salad.

Presentation Tips:

1. Slice the chicken breasts before serving to showcase the delicious filling inside.

Storage Tips

Keeping Leftovers Fresh:

1. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating Instructions:

1. Reheat in the oven at 350°F (175°C) until warmed through.

Variations

Using Different Mushrooms:

1. Try using shiitake, portobello, or wild mushrooms for a different flavor profile.

Adding Other Vegetables:

1. Incorporate vegetables like bell peppers or zucchini into the filling for added nutrition.

Tips for Success

Ensuring Even Cooking:

1. Make sure the chicken breasts are of even thickness for uniform cooking.

Avoiding Dry Chicken:

1. Do not overcook the chicken to keep it juicy and tender.

FAQs

1. Can I Make This Recipe Gluten-Free?
   • Yes, ensure all ingredients, including the cheese and seasonings, are gluten-free.
2. How Do I Store Leftovers?
   • Store leftovers in an airtight container in the refrigerator for up to 3 days.
3. Can I Make This Recipe Ahead of Time?
   • Yes, you can prepare the stuffed chicken breasts and refrigerate them until ready to bake.
4. What Can I Add for Extra Flavor?
   • Add herbs like rosemary or basil, or a splash of white wine to the filling for extra flavor.
5. Can I Freeze Mushroom Stuffed Chicken Breast?
   • Yes, freeze the stuffed but uncooked chicken breasts. Thaw before baking.

Conclusion

Mushroom Stuffed Chicken Breast is a versatile and delicious dish that brings together the earthy flavors of mushrooms with tender chicken. Whether you’re preparing it for a special occasion or a family dinner, this recipe is sure to impress. Try out the variations and enjoy a restaurant-quality meal at home!

Yield: 4

Mushroom Stuffed Chicken Breast Recipe

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Mushroom Stuffed Chicken Breast is an exquisite dish that combines tender chicken with a savory mushroom filling. This recipe is perfect for elegant dinners or cozy family meals, offering a delightful blend of flavors and textures that are sure to impress.

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Ingredients

• 2 tbsp olive oil, divided
• 8 oz brown mushrooms, sliced
• 4 cloves garlic, minced
• 4 chicken breasts, skinless and boneless
• Kosher salt and ground pepper, to taste
• 1 tsp onion powder
• 1 tsp Italian seasoning
• 8 slices mozzarella cheese
• Creamy sauce:
• 2 large cloves garlic , minced or finely chopped
• 1 tbsp Dijon mustard
• 1 tbsp gluten-free flour
• 1 cups almond milk, Do not use sweetened almond milk
• 1/2 cup finely grated fresh Parmesan cheese
• Kosher salt and ground pepper, to taste
• 2 tbsp fresh chopped parsley

Instructions

• Heat 1 tablespoon of oil in a large non-stick pan or skillet over medium heat. Add garlic and mushrooms.

• Sauté stirring occasionally until mushrooms are tender. Lightly season with salt and pepper and set aside in a bowl together with all the juices.

• Cut a lengthways pocket to each chicken breast. Season the chicken breast with salt, pepper, and seasonings on both sides and into the pocket too.

• Stuff the pockets with mozzarella slices and sautéed mushrooms, then seal with a toothpick. It’s ok if you have any leftover mushrooms, we’ll add them later on to the sauce.

• Heat again the pan and add in the remaining oil. Add chicken and sear until golden on both sides, about 6-8 minutes in total. Set aside on a plate.

• To the same skillet, add minced garlic and cook over medium heat for no longer than 1 minute, or until fragrant.

• Add in the mustard, flour, and whisk for a bit. Pour the milk little by little, whisking after each addition to incorporate and form a thick sauce.

• Once all the milk is added and there are no visible lumps, stir in the ground parmesan and season with a pinch of salt and pepper. If you have any remaining sautéed mushrooms and juices, now it’s the time to add them to your sauce.

• Return the chicken to the pan and into the sauce, and spoon the sauce over.

• Cover the pan and cook over low heat for 12-15 minutes, or until the chicken is cooked through and the internal temp shows 165F.

• Garnish with freshly chopped parsley and serve warm.