Description
Mushroom Stuffed Chicken Breast is a juicy, oven-baked chicken dish filled with a savory garlic mushroom mixture. It’s an elegant, low-carb, protein-packed meal that feels gourmet but is simple enough for a weeknight dinner.
Ingredients
- 2–4 boneless, skinless chicken breasts
- 8 oz mushrooms (white, cremini, or mixed), finely chopped
- 2 cloves garlic, minced
- 1 small onion or shallot, finely chopped
- 2 tbsp olive oil or butter
- 2 oz cream cheese or 1/2 cup grated cheese (optional)
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika (optional)
- 1 tsp fresh thyme or parsley (optional)
- Toothpicks or kitchen twine (for securing chicken)
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil or butter in a skillet. Sauté onion and garlic until fragrant.
- Add mushrooms and cook until moisture is released and they turn golden brown.
- Season with salt, pepper, and herbs. Stir in cream cheese or grated cheese if using. Let filling cool slightly.
- Cut a pocket horizontally into each chicken breast, being careful not to cut through.
- Stuff each breast with the mushroom mixture and secure with toothpicks or twine.
- Season the outside of chicken with salt, pepper, and paprika.
- Sear chicken in an oven-safe skillet until golden on both sides. Transfer skillet to oven and bake 20–25 minutes, until chicken reaches 165°F (74°C).
- Let rest a few minutes before slicing and serving.
Notes
- Add spinach to the mushroom filling for extra greens.
- Use parmesan or mozzarella for a gooey center.
- Swap mushrooms for sun-dried tomatoes or roasted peppers for variation.
- Add white wine or cream to the skillet for a quick pan sauce.
- Prep and stuff the chicken ahead of time, then bake when ready.
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 310
- Sugar: 2g
- Sodium: 420mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 105mg
