Description
This Healthy Mushroom-Stuffed Chicken Breast is a flavorful and nutritious main course that combines tender chicken breasts stuffed with a savory mixture of sautéed mushrooms, garlic, onions, and creamy cheeses. Seared to perfection on the stovetop and finished in the oven, this dish offers a delicious low-carb, high-protein, and gluten-free option perfect for a wholesome dinner.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- Cooking spray or additional olive oil for searing
Stuffing
- 1 cup mushrooms, finely chopped (such as cremini or button)
- 2 cloves garlic, minced
- 1/4 cup onion, finely diced
- 1/4 cup low-fat cream cheese
- 1/4 cup grated Parmesan cheese
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the stuffed chicken breasts.
- Sauté Filling: In a skillet over medium heat, warm the olive oil and sauté the finely chopped mushrooms, minced garlic, and diced onion for 5–7 minutes until the mixture is golden and most of the moisture has evaporated. Remove from heat.
- Mix Stuffing: Stir in the low-fat cream cheese, grated Parmesan, dried thyme, salt, and black pepper into the sautéed mixture until well combined. Let the mixture cool slightly.
- Prepare Chicken: Cut a horizontal pocket into each chicken breast without cutting all the way through. Stuff each pocket evenly with the mushroom mixture. Secure the openings with toothpicks if necessary. Season the outside of each chicken breast with a pinch of salt and pepper.
- Sear Chicken: Heat a lightly greased oven-safe skillet over medium-high heat. Sear the chicken breasts for 2–3 minutes on each side until they are golden brown.
- Bake Chicken: Transfer the skillet to the preheated oven. Bake the chicken breasts for 15–18 minutes or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through.
- Rest and Serve: Remove the skillet from the oven and let the chicken rest for a few minutes before serving to allow the juices to redistribute.
Notes
- Try using baby spinach or chopped sun-dried tomatoes in the stuffing for a different flavor variation.
- This dish pairs nicely with roasted vegetables or a light side salad for a complete meal.
- For a dairy-free alternative, substitute plant-based cream cheese and nutritional yeast in place of Parmesan cheese.
