Mushroom Stuffed Chicken Breast

why make this recipe

This dish is simple, tasty, and fills you up. The mushrooms and cheese add rich flavor to plain chicken. It is a good meal for weeknights or for guests. The steps are easy and use common ingredients.

introduction

Mushroom Stuffed Chicken Breast is chicken with a soft mushroom and cheese filling. You sear the chicken, then bake it so the meat stays juicy. The filling gives a creamy, savory bite in each slice. It cooks fast and looks nice on the plate.

how to make Mushroom Stuffed Chicken Breast

1. Make the mushroom filling by cooking mushrooms and garlic until they are soft and dry.
2. Mix the cooked mushrooms with cream cheese, shredded cheese, herbs, salt, and pepper.
3. Cut a pocket in each chicken breast and stuff the cheese-mushroom mix inside.
4. Sear the stuffed breasts in a hot skillet to brown them.
5. Bake in the oven until the chicken is done.
6. Let the chicken rest a few minutes, then slice and serve.

Ingredients :

• 4 chicken breasts
• 1 cup mushrooms, chopped
• 1/2 cup cream cheese, softened
• 1/2 cup shredded cheese (e.g., mozzarella or cheddar)
• 2 cloves garlic, minced
• 1 tablespoon fresh herbs (e.g., thyme or parsley)
• Salt and pepper to taste
• Olive oil for cooking

Directions :

1. Preheat your oven to 375°F (190°C).
2. In a skillet, heat some olive oil over medium heat and add the chopped mushrooms and garlic. Sauté until the mushrooms are tender and the moisture has evaporated.
3. In a bowl, combine the sautéed mushrooms, cream cheese, shredded cheese, fresh herbs, salt, and pepper. Mix well.
4. Carefully cut a pocket in each chicken breast and stuff the mixture inside.
5. Heat more olive oil in the skillet and sear the stuffed chicken breasts for about 3-4 minutes on each side until golden brown.
6. Transfer the chicken breasts to a baking dish and bake in the oven for 20-25 minutes or until the chicken is cooked through.
7. Let rest for a few minutes before serving.

how to serve Mushroom Stuffed Chicken Breast

Slice the chicken and serve with a simple side like steamed vegetables, rice, or mashed potatoes. A green salad or roasted vegetables also work well. For another stuffed chicken idea, try this Spinach Cranberry Stuffed Chicken Breasts for a different flavor.

how to store Mushroom Stuffed Chicken Breast

Cool the chicken to room temperature, then place it in an airtight container. Store in the fridge for up to 3 days. To freeze, wrap each breast in foil and put in a freezer bag for up to 2 months. Reheat in the oven at 350°F (175°C) until warmed through.

tips to make Mushroom Stuffed Chicken Breast

• Pat chicken dry before cutting the pocket to make clean cuts.
• Cook mushrooms until they release their water and it evaporates; this keeps the filling from being soggy.
• Don’t overfill the pockets — leave space so the chicken closes around the filling.
• Use a meat thermometer; cook chicken to 165°F (74°C) internal temperature.
• Let the chicken rest 5 minutes before slicing to keep juices inside.

variation (if any)

• Add spinach or sun-dried tomatoes to the filling.
• Use different cheeses like goat cheese, feta, or Swiss.
• Add cooked bacon bits for extra flavor.
• Use Italian seasoning or smoked paprika for a different spice profile.

FAQs

Q: Can I use frozen mushrooms?
A: Yes. Thaw and drain them well, then cook until dry before mixing with the cheese.

Q: Can I make this ahead?
A: You can stuff the chicken and keep it in the fridge for a few hours before cooking. Do not leave raw chicken out at room temperature.

Q: How do I know the chicken is done?
A: Use a meat thermometer. The center should reach 165°F (74°C).

Q: Can I bake without searing first?
A: Yes, but searing adds color and flavor. If you skip searing, bake a few minutes longer.

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