Mushroom Stuffed Chicken Breast Recipe (Printer-Friendly Version)
# What You'll Need:
→ Mushroom Filling
01 -
1 tablespoon olive oil
02 -
½ onion, chopped
03 -
2 cloves garlic, minced
04 -
½ teaspoon Italian seasoning
05 -
¼ teaspoon kosher salt
06 -
¼ teaspoon ground black pepper
07 -
8 ounces baby Bella mushrooms, sliced
08 -
4 ounces cream cheese, room temperature
09 -
½ cup freshly shredded Provolone cheese
10 -
1 tablespoon chopped fresh chives
→ Chicken Breasts
11 -
4 large boneless, skinless chicken breasts
12 -
½ teaspoon kosher salt
13 -
½ teaspoon onion powder
14 -
½ teaspoon garlic powder
15 -
¼ teaspoon ground paprika
16 -
¼ teaspoon ground black pepper
17 -
2 tablespoons olive oil
# Let's Cook!:
01 -
Heat olive oil in a skillet, sauté onion until softened. Add garlic, Italian seasoning, salt, and pepper, cook for another minute. Add mushrooms and cook until softened and liquid has evaporated. Cool the mixture and stir in cream cheese, Provolone, and chives.
02 -
Preheat oven to 375°F. Cut a pocket in each chicken breast and stuff with mushroom filling. Secure with a toothpick.
03 -
Mix salt, onion powder, garlic powder, paprika, and pepper. Sprinkle over stuffed chicken breasts.
04 -
Heat olive oil in a skillet, sear chicken breasts for 3-4 minutes on each side until browned.
05 -
Place chicken in the skillet and bake for 20-25 minutes until cooked through and internal temperature reaches 165°F.
06 -
Remove from oven and serve immediately.
# Cook's Notes:
01 -
Store leftovers in the refrigerator for up to 3 days or freeze for up to 3 months.
02 -
Ensure chicken reaches an internal temperature of 165°F for food safety.