Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Stuffed Chicken Breast with Cheese, Mushrooms, and Sun-Dried Tomatoes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 2 reviews

This Stuffed Chicken Breast recipe features tender chicken breasts filled with a savory blend of sautéed mushrooms, onions, sun-dried tomatoes, crumbled feta, and melted mozzarella cheese. Pan-seared to a golden brown and then baked to juicy perfection, this dish is a delicious and elegant meal that's perfect for weeknight dinners or special occasions.

  • Total Time: 57 minutes
  • Yield: 4 servings

Ingredients

For the Filling

  • 2 tablespoons olive oil (divided)
  • ¾ cup sliced cremini mushrooms
  • ½ cup chopped yellow or red onion
  • Salt and pepper to taste
  • 2 cloves garlic, minced
  • ¼ cup chopped sun-dried tomatoes (oil-packed recommended)
  • ¼ cup crumbled feta cheese
  • ½ cup shredded mozzarella cheese

For the Chicken

  • 2 large boneless, skinless chicken breasts
  • ½ teaspoon coarse kosher salt
  • ½ teaspoon paprika
  • ½ teaspoon garlic powder
  • ¼ teaspoon black pepper

Instructions

  1. Preheat the Oven: Set your oven to 375°F (190°C) to prepare for finishing the chicken after browning.
  2. Sauté Vegetables: Heat 1 tablespoon of olive oil in a large cast iron or oven-safe skillet over medium heat. Add the cremini mushrooms and chopped onion, cooking until they soften and develop a golden brown color. Season with salt and pepper to taste.
  3. Add Garlic: Stir in the minced garlic and cook for about 30 seconds, stirring constantly to release its aroma. Remove the skillet from the heat.
  4. Prepare Filling Mixture: Transfer the cooked vegetables and garlic to a medium bowl. Mix in the chopped sun-dried tomatoes and crumbled feta cheese until combined well.
  5. Season the Chicken: In a small bowl, combine kosher salt, paprika, garlic powder, and black pepper. Pat the chicken breasts dry with paper towels and rub the seasoning mixture all over both sides thoroughly.
  6. Create Chicken Pockets: Place each chicken breast flat on a cutting board and carefully cut a large pocket into the side of each, slicing through as deep as possible without cutting through completely. Keep ends mostly intact to hold the filling.
  7. Stuff the Chicken: Fill each chicken pocket first with shredded mozzarella cheese, then stuff with the vegetable and feta mixture. Pack them full but ensure the breasts can still close. Secure the openings with toothpicks to keep the filling in place.
  8. Browning the Chicken: In the same skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Brown the stuffed chicken breasts on each side for about 3-4 minutes, achieving a golden crust.
  9. Bake to Finish: Transfer the skillet with the chicken breasts directly into the preheated oven. Bake for 20-30 minutes or until the internal temperature reaches 165°F (74°C) to ensure they are cooked through and juicy.
  10. Serve: Remove toothpicks carefully and plate the stuffed chicken breasts. Serve immediately and enjoy your flavorful, cheesy stuffed chicken.

Notes

  • Ensure the knife cuts a wide enough pocket in the chicken breasts to hold the filling without tearing through completely.
  • If you don't have an oven-safe skillet, transfer browned chicken to a baking dish before placing in the oven.
  • Use a meat thermometer to confirm the chicken reaches a safe internal temperature of 165°F for the best results.
  • You can substitute feta with goat cheese for a tangier flavor.
  • Sun-dried tomatoes packed in oil add more flavor; if using dry ones, rehydrate in warm water first.
  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 42 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://avascooking.com/stuffed-chicken-breast-with-cheese-mushrooms-and-sun-dried-tomatoes-recipe/