Savory Mushroom & Cheese Stuffed Chicken
This Savory Mushroom & Cheese Stuffed Chicken recipe brings back that warm feeling of Grandma's kitchen, but without all the fuss! It's surprisingly quick, unbelievably delicious, and perfect for a weeknight dinner or a special occasion.
Equipment
- Skillet
Ingredients
- 2 boneless, skinless chicken breasts (about 1.5 lbs total)
- 100 g fresh mushrooms finely chopped (about 1 cup)
- 0.5 cup cream cheese softened
- 0.25 cup shredded mozzarella cheese
- 2 tbsp butter unsalted
- 2 cloves garlic minced
- 0.5 cup chicken broth low sodium
- salt and pepper to taste
- fresh thyme or parsley chopped (optional)
Instructions
- Step 1: Melt 1 tablespoon of butter in a skillet over medium heat. Add the chopped mushrooms and minced garlic and sauté until the mushrooms are softened, about 5-7 minutes. Season with salt and pepper to taste. Remove from heat and let cool slightly before mixing in the softened cream cheese and mozzarella cheese.
- Step 2: Carefully slice each chicken breast horizontally, creating a pocket without cutting all the way through. Season the inside and outside of the chicken breasts with salt and pepper.
- Step 3: Stuff each chicken breast with the mushroom and cheese mixture. Secure with toothpicks if needed to keep the filling inside.
- Step 4: Melt the remaining 1 tablespoon of butter in the same skillet. Sear the stuffed chicken breasts for 3-4 minutes per side, until nicely browned.
- Step 5: Pour in the ½ cup of chicken broth, reduce the heat to low, cover the skillet, and simmer for 10-12 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Step 6: Remove the toothpicks. Spoon the delicious pan sauce over the chicken and garnish with fresh thyme or parsley, if desired. Serve immediately and enjoy!
Notes
Feel free to get creative! Try different cheeses, mushrooms, or add-ins like sun-dried tomatoes, spinach, or caramelized onions. A pinch of red pepper flakes adds a nice kick! Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven. You can also bake this instead of pan-frying. Place the stuffed chicken breasts in a baking dish, pour the chicken broth over them, and bake at 375°F (190°C) for 20-25 minutes, or until cooked through. Substitute chicken broth with white wine, vegetable broth, or water.