Mushroom Stuffed Chicken Breast

Name: Mushroom Stuffed Chicken Breast
Prep time: 10 min
Cook time: 32 min
Total time: 42 min
Yield: 2 serving
Ingredients: 1 tablespoon butter; 2 tablespoons olive oil; 1 ½ cups (132g) baby Portabella mushrooms; 2 cloves garlic; ½ teaspoon dried thyme; ½ teaspoon salt; ½ teaspoon pepper; ½ teaspoon onion powder; ½ teaspoon garlic powder; 12 ounces (340g) chicken breasts; 2 ounces (57g) cream cheese; ½ cup (112g) freshly shredded mozzarella cheese; ¼ cup (45g) freshly shredded parmesan cheese

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Prep Time
10 mins
Cook Time
10 mins
Total Time
42 mins
Servings
2
Calories
564 kcal
Course
Main Course
Cuisine
American

Mushroom Stuffed Chicken Breast

Jasper Henson

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Chicken with a creamy mushroom filling is a delectable dinner for 2!

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Ingredients

Servings

1 tablespoon butter
2 tablespoons olive oil divided
1 ½ cups (132g) baby Portabella mushrooms sliced
2 cloves garlic finely minced
½ teaspoon dried thyme
½ teaspoon salt
½ teaspoon pepper
½ teaspoon onion powder
½ teaspoon garlic powder
12 ounces (340g) chicken breasts 2 boneless and skinless chicken breasts
2 ounces (57g) cream cheese softened
½ cup (112g) freshly shredded mozzarella cheese
¼ cup (45g) freshly shredded parmesan cheese

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Instructions

Combine thyme, salt, pepper, onion powder and garlic together in a medium bowl and set aside.
In a medium, oven-safe skillet, heat the butter and a tablespoon of olive oil. Add the mushrooms and stir, and cook until soft and caramelized, about 4 minutes.
Stir in the garlic and cook for about 30 seconds until it becomes fragrant.
Remove mushrooms and garlic from the pan and set them aside to cool
Cut a slit into the side of each chicken breast lengthwise to make a pocket, but don’t cut all the way through.
Season both the inside and outside of the chicken breasts with the spice mixture, rubbing it in.
Heat the oven to 400 degrees F / 200 degrees C.
Wipe the inside of the pan with a paper towel and add the remaining tablespoon of oil. Sear the chicken for 2-3 minutes on each side, or until a nice crust forms.
Turn the heat off, remove the chicken from the pan, and set it aside.
In a large bowl, mix the cream cheese until smooth, then add the mozzarella and parmesan cheese and stir to combine. Add the mushrooms and stir once more.
Gently open the chicken breasts where you sliced them and insert half of the cream cheese mixture into each pocket of the chicken breasts.
Close the breasts and seal with several toothpicks, then place the chicken breasts back into the skillet.
Bake for 15-20 minutes or until an instant thermometer reads 165 degrees F / 74 degrees C when inserted into the thickest part of the breasts.
Let the chicken rest for 5 minutes before garnishing with freshly chopped parsley or fresh thyme sprigs.

Notes

Pat the chicken breasts dry with paper towels before seasoning and searing.
Be sure to use an oven-safe skillet to keep dishes at a minimum.
If you prefer, you can transfer the stuffed chicken to a baking dish to finish cooking.
Bring the cream cheese to room temperature before mixing.
Cut large mushrooms in half before slicing.
Easily double this recipe for a family or for serving guests.
Have plenty of toothpicks ready to seal the chicken and prevent the filling from oozing out.
Be sure not to overcook the chicken so it turns out juicy and tender.
Remove the toothpicks before serving.
Cook until an instant thermometer reads 165 degrees F or 74 degrees C when inserted into the thickest part of the chicken.
Storage - keep leftovers in an airtight container inside the fridge for up to 4 days.

Nutrition Information

Show Details

Calories 564kcal (28%) Carbohydrates 7g (2%) Protein 39g (78%) Fat 42g (65%) Saturated Fat 18g (90%) Polyunsaturated Fat 3g Monounsaturated Fat 18g Trans Fat 1g Cholesterol 152mg (51%) Sodium 1226mg (51%) Potassium 760mg (22%) Fiber 1g (4%) Sugar 3g (6%) Vitamin A 899IU (18%) Vitamin C 4mg (4%) Calcium 333mg (33%) Iron 2mg (11%)

Nutrition Facts

Serving: 2Serving

Amount Per Serving

Calories 564 kcal

% Daily Value*

Calories	564kcal	28%
Carbohydrates	7g	2%
Protein	39g	78%
Fat	42g	65%
Saturated Fat	18g	90%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	18g	90%
Trans Fat	1g	50%
Cholesterol	152mg	51%
Sodium	1226mg	51%
Potassium	760mg	16%
Fiber	1g	4%
Sugar	3g	6%
Vitamin A	899IU	18%
Vitamin C	4mg	4%
Calcium	333mg	33%
Iron	2mg	11%