Description
This Mushroom Stuffed Chicken Breast recipe features tender chicken breasts filled with a savory mixture of sautéed mushrooms, garlic, and thyme, topped with melted Swiss cheese. The chicken is seared to a golden crust on the stovetop before finishing in the oven for juicy, flavorful results. It’s an elegant yet simple dish perfect for a weeknight dinner or special occasion.
Ingredients
Chicken
- 4 large chicken breasts (boneless and skinless)
- Salt and pepper (to taste)
- 2 tablespoons olive oil
Stuffing
- 4 cloves garlic (minced)
- 1 teaspoon dried thyme
- 1½ cups cremini or white mushrooms (sliced)
Topping
- 4 slices Swiss cheese
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for the baking step after searing the chicken.
- Prepare Chicken Pockets: Make a pocket in each chicken breast by cutting along the side, being careful not to cut all the way through. Season both the inside and outside of the chicken breasts generously with salt and pepper for flavor.
- Sauté Mushrooms: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add minced garlic and sliced mushrooms and cook until the mushrooms are browned and softened, about 5 minutes. Stir in dried thyme and season with salt and pepper to taste. Remove the skillet from heat and allow the mixture to cool slightly.
- Stuff Chicken: Fill each chicken breast pocket with the mushroom mixture, then place a slice of Swiss cheese inside. Secure the opening with toothpicks if needed to keep the filling inside during cooking.
- Sear Chicken: In the same skillet, add the remaining tablespoon of olive oil and heat over medium-high heat. Sear each stuffed chicken breast for about 3 minutes per side until they develop a golden-brown crust, which seals in the juices.
- Bake Chicken: Transfer the skillet to the preheated oven, or move the chicken breasts to a baking dish if your skillet is not oven-safe. Bake for 20 minutes or until the chicken reaches an internal temperature of 165°F (74°C), ensuring it is fully cooked.
- Rest and Serve: Let the chicken rest for a few minutes after baking to allow the juices to redistribute. Remove toothpicks before serving. Garnish with additional thyme if desired and serve hot.
Notes
- Be careful not to cut all the way through the chicken breasts when making pockets to prevent stuffing from leaking out.
- Using cremini mushrooms adds a deeper flavor, but white mushrooms work well too.
- Allowing the mushroom mixture to cool slightly before stuffing helps prevent the cheese from melting too quickly and leaking out.
- If you don’t have a skillet safe for the oven, transfer the chicken breasts to a baking dish before baking.
- Use a meat thermometer to ensure the chicken is cooked to a safe internal temperature of 165°F (74°C).
- To keep the stuffed chicken intact while cooking, secure the openings with toothpicks.
- Letting the chicken rest after cooking enhances juiciness and flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
