Description
This Mushroom Stuffed Chicken Breast recipe features tender chicken breasts filled with a savory mixture of sautéed baby Bella mushrooms, cream cheese, Provolone cheese, and fresh chives. Seasoned to perfection and baked until juicy and golden, this dish combines creamy, earthy flavors with a crispy exterior for an impressive yet easy-to-make dinner.
Ingredients
Scale
For the Mushroom Filling
- 1 tablespoon olive oil
- ½ onion, chopped
- 2 cloves garlic, minced
- ½ teaspoon Italian seasoning
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 8 ounces baby Bella mushrooms, sliced
- 4 ounces cream cheese, room temperature (½ brick)
- ½ cup freshly shredded Provolone cheese
- 1 tablespoon chopped fresh chives
For the Chicken
- 4 large boneless, skinless chicken breasts (about 6 ounces each)
- ½ teaspoon kosher salt
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon ground paprika
- ¼ teaspoon ground black pepper
- 2 tablespoons olive oil
Instructions
- Prepare the Mushroom Filling: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes. Stir in minced garlic, Italian seasoning, kosher salt, and black pepper, cooking for another minute until fragrant. Add the sliced baby Bella mushrooms and sauté until they release their moisture and become tender, approximately 6-8 minutes. Remove the skillet from heat and let the mixture cool slightly. Stir in the cream cheese, shredded Provolone cheese, and chopped fresh chives until well combined.
- Prepare the Chicken Breasts: Preheat the oven to 375°F (190°C). Using a sharp knife, carefully create a pocket in each chicken breast by slicing horizontally, making sure not to cut all the way through. Season both sides of each chicken breast with kosher salt, onion powder, garlic powder, paprika, and ground black pepper.
- Stuff the Chicken: Spoon the prepared mushroom and cheese filling evenly into the pockets of each chicken breast. Secure the openings with toothpicks if needed to keep the filling inside during cooking.
- Sear the Chicken Breasts: Heat 2 tablespoons of olive oil in an oven-safe skillet over medium-high heat. Once hot, add each stuffed chicken breast and sear for about 3-4 minutes on each side until nicely browned.
- Bake to Finish Cooking: Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). Remove from oven and let rest for 5 minutes before serving. Remove toothpicks and serve warm.
Notes
- Ensure chicken breasts are of even size for uniform cooking.
- Use a meat thermometer to confirm chicken doneness for safety and juiciness.
- Prep the filling in advance to save time on cooking day.
- Substitute Provolone with mozzarella or fontina cheese for variation.
- Keep toothpicks handy to secure the chicken pockets while cooking.
