Mushroom and Herb Cream Cheese Stuffed Chicken Breasts Recipe
This Mushroom Stuffed Chicken Breasts recipe features tender boneless chicken breasts filled with a savory mixture of sautéed mushrooms, garlic, and herb cream cheese, then browned on the stovetop and baked to juicy perfection. A deliciously flavorful and elegant dish ideal for a comforting weeknight dinner or special occasion.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Chicken
- 4 small boneless skinless chicken breasts (about 6oz each)
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- 1 tablespoon olive oil
- salt and pepper to taste
Stuffing
- 1 tablespoon salted butter
- 3 tablespoons finely diced white onion
- 6 ounces brown mushrooms (or white 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)
Instructions
- Preheat Oven: Preheat your oven to 400°F to prepare for baking the stuffed chicken breasts.
- Sauté Onions and Garlic: In a 10-inch skillet, melt the butter over medium heat. Add the diced onion and minced garlic, cooking until they become slightly softened, about 3 minutes.
- Cook Mushrooms: Add the sliced mushrooms to the skillet and cook until their juices are released and then reabsorbed. Stir in the white wine and dried thyme leaves and continue cooking until the wine evaporates but the mushroom mixture is not dry. Remove from heat and allow to cool completely.
- Prepare Filling: In a small bowl, combine the cooled mushroom mixture with the spreadable garlic and herb cream cheese and shredded mozzarella cheese. Season with salt and pepper to taste.
- Stuff Chicken: Using a paring knife, cut a 1 ½ inch slit along the side of each chicken breast to create a pocket. Carefully stuff each pocket with a quarter of the mushroom and cheese mixture.
- Season Chicken: In a small bowl, mix together paprika, garlic powder, ½ teaspoon salt, and ¼ teaspoon black pepper. Rub this seasoning blend evenly over the outside of each stuffed chicken breast.
- Brown Chicken: Heat 1 tablespoon of olive oil in an ovenproof skillet over medium heat. Brown the chicken breasts for about 3 minutes per side, until golden brown.
- Bake Chicken: Transfer the skillet with the browned chicken breasts to the preheated oven. Bake for an additional 17 to 21 minutes, or until the internal temperature reaches 165°F at the thickest part.
- Rest and Serve: Remove the skillet from the oven and transfer the chicken breasts to a plate. Let them rest for 5 minutes before serving to allow the juices to redistribute.
Notes
- You can substitute the garlic and herb cream cheese with plain cream cheese mixed with fresh garlic and herbs if preferred.
- Dry white wine is optional and can be omitted or replaced with chicken broth for a non-alcoholic version.
- Ensure the chicken reaches 165°F internally for safe consumption.
- Brown mushrooms add earthiness, but white mushrooms can be used as a milder alternative.
