Stuffed Chicken Breast Recipe: Mushrooms & Herb Cream Cheese Delight
This stuffed chicken breast recipe combines juicy chicken with a flavorful mushroom and herb cream cheese filling. It's an easy, healthy, and satisfying main dish perfect for dinner.
Ingredients
- 4 small boneless skinless chicken breasts (about 6oz each)
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- 1 tablespoon olive oil
- 1 tablespoon salted butter
- 3 tablespoons finely diced white onion
- 6 ounces brown mushrooms, thinly sliced
- 2 tablespoons dry white wine (optional)
- 1 clove garlic, minced
- ¼ teaspoon dried thyme leaves
- 3 tablespoons spreadable garlic and herb cream cheese
- 2 ounces mozzarella cheese, shredded
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F.
- In a 10-inch skillet, melt the butter over medium heat.
- Add the onion and garlic to the skillet and cook until softened, about 3 minutes.
- Stir in the mushrooms and cook until their juices are released and reabsorbed, about 5 minutes.
- Optional: Add white wine and thyme, cooking until evaporated but not dry.
- Transfer the mixture to a bowl and let it cool completely.
- Combine cooled mushrooms with cream cheese, mozzarella cheese, and a pinch of salt and pepper.
- Using a paring knife, cut a 1 ½-inch slit along the side of each chicken breast to create a pocket.
- Divide the mushroom mixture into four portions and fill each pocket, securing with toothpicks if necessary.
- Mix garlic powder, paprika, ½ teaspoon salt, and ¼ teaspoon pepper in a small bowl. Season the outside of the chicken.
- Heat olive oil in an ovenproof skillet over medium heat. Sear the chicken on both sides until golden, about 3 minutes each side.
- Transfer the skillet to the oven and bake for 17-21 minutes, or until the chicken reaches an internal temperature of 165°F.
- Remove the chicken to a plate and let it rest for 5 minutes before serving.