Description
A delicious and satisfying stuffed chicken breast recipe featuring a savory blend of sautéed mushrooms, onions, sun-dried tomatoes, crumbled feta, and melted mozzarella cheese, all baked to juicy perfection.
Ingredients
Scale
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
Chicken Seasoning
- ½ teaspoon coarse Kosher salt
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- 2 large boneless, skinless chicken breasts
Instructions
- Preheat Oven: Preheat your oven to 375° F to prepare for baking the stuffed chicken breasts.
- Sauté Vegetables: Heat 1 tablespoon olive oil in a large cast iron skillet or oven-safe heavy skillet over medium heat. Add the sliced mushrooms and chopped onions, cooking until they soften and turn golden brown. Season with salt and pepper to taste.
- Add Garlic: Stir in the minced garlic and cook for 30 seconds, then turn off heat. Transfer the cooked vegetables and garlic to a medium bowl.
- Mix Filling: Add the chopped sun dried tomatoes and crumbled feta cheese to the bowl with the mushroom and onion mixture. Stir everything together well.
- Prepare Seasoning: In a small bowl, combine kosher salt, paprika, garlic powder, and black pepper to create the chicken seasoning blend.
- Prepare Chicken: Pat the chicken breasts dry with paper towels. Place on a cutting board and carefully cut a large pocket on the side of each breast, slicing through nearly to the other side without cutting completely through, keeping the ends mostly intact.
- Season Chicken: Sprinkle the seasoning blend over both sides of the chicken breasts and rub it in thoroughly.
- Stuff Chicken: Stuff mozzarella cheese first, then the mushroom, onion, tomato, and feta mixture into the chicken pockets as fully as possible while keeping the breasts closed. Secure with toothpicks to maintain shape and ensure they lay flat for cooking.
- Brown Chicken: Heat the remaining 1 tablespoon olive oil in the skillet over medium heat. Brown the stuffed chicken breasts on both sides, about 3-4 minutes each side until golden.
- Bake Chicken: Transfer the skillet to the preheated oven and bake the chicken until fully cooked to an internal temperature of 165° F, approximately 20-30 minutes depending on the size of the breasts.
- Serve: Remove toothpicks, slice if desired, and serve warm. Enjoy your flavorful stuffed chicken breast!
Notes
- For 4 servings, use either 2 large or 4 small chicken breasts; baking time will adjust based on size.
- If you do not have an oven-safe skillet, brown the chicken in a stovetop skillet then transfer to a baking dish for the oven step.
- Ensure not to cut the chicken breast completely through to keep the stuffing secure during cooking.
- Use oil-packed sun-dried tomatoes for best flavor and moisture in the filling.
- Check internal temperature with a meat thermometer to guarantee chicken is safely cooked.
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 380
- Sugar: 3g
- Sodium: 520mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 110mg
