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Mushroom Stuffed Chicken Breast Recipe

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3.8 from 6 reviews

This Mushroom Stuffed Chicken Breast recipe features succulent, boneless chicken breasts filled with a rich sautéed mushroom and melted mozzarella cheese mixture. It combines easy stovetop cooking with oven baking, resulting in a flavorful and tender main dish perfect for any occasion. The dish emphasizes light seasoning and healthy fats, making it a satisfying low-fat option that can be prepared ahead and finished in the oven.

  • Total Time: 50 minutes
  • Yield: 4 servings

Ingredients

Main Ingredients

  • 4 medium sized chicken breasts, skinless, boneless
  • 1-1½ teaspoon paprika
  • 1-1½ teaspoon dried thyme
  • Fine sea salt, to taste
  • Freshly ground black pepper, to taste
  • 1 tablespoon olive oil (for chicken)

Mushroom Filling

  • 350 grams (12.35 ounces) mushrooms, wiped and sliced
  • 2 garlic cloves, crushed
  • 3½ teaspoons soy sauce
  • 3 teaspoons balsamic vinegar
  • 100 grams (1 cup) mozzarella cheese, shredded
  • 1 tablespoon olive oil (for mushrooms)

Instructions

  1. Cook mushrooms: Heat 1 tablespoon olive oil in a large non-stick pan over fairly high heat. Add the sliced mushrooms and cook until lightly browned and all moisture is absorbed, about 6 minutes. Minimize stirring to allow proper browning.
  2. Add garlic and seasonings: Stir in crushed garlic, soy sauce, balsamic vinegar, and pepper to taste. Cook for a few more seconds while stirring continuously, then remove the mixture from heat and set aside to cool for a few minutes.
  3. Preheat the oven: Set oven temperature to 375°F (190°C/180°C fan/gas mark 5). Prepare a large, shallow oven dish or baking sheet lined with parchment paper.
  4. Cut chicken pockets: Using a sharp knife, cut a deep pocket into the side of each chicken breast from the thickest part, about three-quarters through the meat, taking care not to slice all the way through.
  5. Tenderize chicken: Place the chicken breasts cut side up on a cutting board, cover with plastic wrap, and gently pound the thicker areas with a rolling pin or the bottom of a frying pan to slightly flatten and tenderize the meat without over-flattening.
  6. Season chicken: Season the chicken breasts evenly with salt, pepper, paprika, and dried thyme. Rub the seasoning into the meat for full coverage.
  7. Stuff chicken: Mix the cooled mushrooms with shredded mozzarella cheese, then stuff the mixture into each chicken pocket. Secure the opening with one cocktail stick and gently shape and flatten the breast to distribute the filling evenly.
  8. Pan-fry chicken: In the same non-stick pan, heat 1 tablespoon olive oil over medium heat. Carefully place each stuffed chicken breast in the pan (in batches if needed to avoid overcrowding) and fry for 2-3 minutes per side until lightly browned.
  9. Bake chicken: Transfer the browned chicken breasts to the prepared oven dish. Pour any pan juices over the chicken. Bake in the preheated oven for approximately 20 minutes or until a meat thermometer inserted into the thickest part reads 165°F (74°C).
  10. Rest and serve: Remove chicken from the oven, let rest for 3-4 minutes to retain juices, remove cocktail sticks, and serve hot.

Notes

  • Lightly pounding the chicken breast helps tenderize and ensures even cooking.
  • Use a sharp knife to create sufficiently large pockets without cutting through the opposite side.
  • Use a non-stick pan suitable for stovetop frying; you may use the same pan to cook mushrooms and sear the chicken.
  • Do not overcrowd the pan during frying to allow proper browning; cook in batches if necessary.
  • Baking time depends on the size and thickness of the chicken breasts; always check internal temperature to ensure doneness.
  • Rest the chicken after baking to maintain juiciness; remove cocktail sticks before serving.
  • This dish can be frozen for up to 3 months.
  • If using a fan-assisted oven, adjust temperature according to manufacturer’s instructions.
  • Author: Maya
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Stovetop and Baking
  • Cuisine: Low Fat
  • Diet: Low Fat

Find it online: https://cozykitchenbymaya.com/mushroom-stuffed-chicken-breast-recipe/