Description

This Stuffed Chicken Breast with Cheese and Mushrooms is a deliciously hearty and flavorful main dish featuring juicy chicken breasts stuffed with a savory mixture of sautéed cremini mushrooms, onions, sun-dried tomatoes, feta, and mozzarella cheese. Seared to golden perfection and baked until tender, this recipe offers a perfect blend of creamy textures and rich flavors, making it an impressive yet easy-to-make meal for family dinners or guests.

Ingredients

Scale

For the Filling

2 tablespoons olive oil, divided
¾ cup sliced cremini mushrooms
½ cup chopped yellow or red onion
Salt and pepper, to taste
2 cloves garlic, minced
¼ cup chopped sun dried tomatoes, oil-packed recommended
¼ cup crumbled feta cheese
½ cup shredded mozzarella cheese

To Season the Chicken

½ teaspoon coarse Kosher salt
½ teaspoon paprika
½ teaspoon garlic powder
¼ teaspoon black pepper
2 large boneless, skinless chicken breasts

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Instructions

Preheat oven: Preheat your oven to 375° F to prepare for baking the stuffed chicken breasts.
Sauté vegetables: Heat 1 tablespoon olive oil in a large cast iron skillet or other heavy oven-safe skillet over medium heat. Add the sliced mushrooms and chopped onions, cooking until they are softened and golden brown, seasoning with salt and pepper to taste.
Add garlic: Stir in the minced garlic and cook for 30 seconds, then turn off the heat and transfer the cooked mixture to a medium bowl.
Combine filling: Add the chopped sun-dried tomatoes and crumbled feta cheese to the bowl with the mushroom and onion mixture, stirring well to combine.
Prepare seasoning: In a small bowl, mix together the coarse Kosher salt, paprika, garlic powder, and black pepper to create the chicken seasoning blend.
Create chicken pockets: Pat the chicken breasts dry with paper towels. On a cutting board, carefully cut a large pocket into the side of each chicken breast without slicing all the way through, leaving the ends intact.
Season the chicken: Rub the seasoning mixture evenly over both sides of the chicken breasts.
Stuff chicken breasts: Fill each chicken breast pocket first with shredded mozzarella cheese, then spoon in the veggie and feta mixture, stuffing as fully as possible while still being able to close the breast. Secure the openings with toothpicks, ensuring the stuffed breasts can still lay flat in the skillet.
Sear chicken: Heat the remaining 1 tablespoon olive oil in the same skillet over medium heat. Brown the stuffed chicken breasts for about 3-4 minutes per side until they develop a golden crust.
Bake to finish: Transfer the skillet to the preheated oven and bake the chicken breasts until fully cooked and the internal temperature reaches 165° F, about 20-30 minutes.
Serve: Remove toothpicks before serving. Plate the stuffed chicken breasts and enjoy this flavorful dish.

Notes

Use either 2 large or 4 small chicken breasts to serve 4 people; baking time may vary depending on the size of the chicken breasts.
If you do not have an oven-safe skillet, transfer the stuffed chicken breasts to a baking dish before baking in the oven.
Make sure to secure the chicken breasts with toothpicks well so the filling does not escape during cooking.
For best results, use oil-packed sun-dried tomatoes for added flavor and moisture in the filling.

Nutrition

Serving Size: 1 stuffed chicken breast
Calories: 380
Sugar: 3g
Sodium: 570mg
Fat: 22g
Saturated Fat: 8g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 1g
Protein: 38g
Cholesterol: 110mg