Description
A delicious recipe for mushroom-stuffed chicken breasts, perfect for a hearty meal.
Ingredients
Scale
- 2 large boneless, skinless chicken breasts
- 1 cup mushrooms, finely chopped
- 1/2 cup cream cheese, softened
- 1/4 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 375°F (190°C).
- In a skillet over medium heat, add 1 tablespoon of olive oil. Sauté the chopped mushrooms and minced garlic until the mushrooms are soft and any moisture has evaporated, about 5-7 minutes.
- In a mixing bowl, combine the sautéed mushrooms, cream cheese, Parmesan cheese, breadcrumbs, dried thyme, salt, and black pepper. Mix until well combined.
- Carefully slice a pocket into each chicken breast, making sure not to cut all the way through.
- Stuff each chicken breast with the mushroom mixture, securing the opening with toothpicks if necessary.
- Heat the remaining tablespoon of olive oil in the skillet over medium-high heat. Sear the stuffed chicken breasts for 3-4 minutes on each side until golden brown.
- Transfer the seared chicken breasts to a baking dish and bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
- Remove from the oven, let rest for 5 minutes, then garnish with fresh parsley before serving.
Notes
- For a healthier version, substitute the cream cheese with Greek yogurt.
- Add spinach or sun-dried tomatoes to the mushroom filling for extra flavor and nutrition.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking and Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 120mg