Homemade Mushroom Stuffed Chicken
This Mushroom Stuffed Chicken Breast is the ultimate answer to boring weeknight poultry. There’s something incredibly satisfying about slicing into a golden, pan-seared chicken breast and discovering a pocket of earthy, sautéed mushrooms and molten cheese.
Ingredients
- 4 large boneless chicken breasts skin-on preferred
- 8 oz cremini mushrooms sliced
- 4 slices Swiss or Gruyère cheese
- 2 cloves garlic minced
- 2 tbsp unsalted butter
- 1 tsp fresh thyme leaves
- 1 tbsp olive oil
- Salt and cracked black pepper to taste
- Toothpicks for securing
Instructions
- Preheat your oven to 400°F.
- In a skillet over medium heat, melt 1 tbsp of butter. Add mushrooms and sauté until browned (about 5-7 minutes). Add garlic and thyme in the last minute. Season with salt and pepper, then set aside to cool slightly.
- Using a sharp knife, cut a pocket into the side of each chicken breast.
- Stuff each pocket with a slice of cheese and a generous spoonful of the mushroom mixture. Secure the edges with 2-3 toothpicks.
- Season the outside of the chicken liberally with salt and pepper.
- In the same skillet (wiped clean), heat olive oil and the remaining butter over medium-high heat.
- Place chicken in the pan and sear for 3-5 minutes per side until golden brown.
- Transfer the skillet to the oven and bake for 12-15 minutes, or until the internal temperature reaches 165°F.
- Remove toothpicks before serving.