This stuffed chicken breast recipe turned out to be so successful that I’ve made it three times over the last week. The first time I made it my kids, who normally eat half a chicken breast, gobbled down a full breast each at one sitting. I am sure if I had made more than 4 breasts they would have asked for seconds. My younger daughter called this dish ‘gourmet’ and described it as something a high end restaurant would serve. I couldn’t dream of a better praise.
Chicken breast stuffing
Sometimes using what you have on hand forces you to be creative and great things happen as a result. With four chicken breasts to cook for dinner and little in terms of other ingredients inspires you to be creative. A bag of mushrooms in the fridge can pair really well with chicken. The idea came to me immediately – use sauteed mushrooms as a stuffing.
To add some brightness and zest to the chicken stuffing I added a bit of crumbled feta cheese and chopped cilantro. I did not mix the sauteed mushroom and feta to keep the flavors clean and distinct. Rather, I simply spooned the mushrooms under the skin, then the feta mixed with chopped cilantro. That worked very well.
Baking stuffed chicken breast
Boneless and skin-on chicken breasts work the best with this recipe. I baked them at 375F, a little higher than I prefer, but this sure helped with getting a crispier skin. Adding a 1/4 cup chicken broth to the baking dish helped keep the chicken meat moist and tender. To get a better color, I finished baking with a broiler set to low, for about 5 minutes. The skin came out thin, almost translucent, crispy and golden brown.
Looking for more great stuffed chicken breast recipes? Check it out:
Mushroom and Feta Stuffed Chicken Breast
- 4 chicken breasts (skin-on, boneless)
- 1/2 lb mushrooms (cremini, oyster, etc.)
- 2 shallots (minced; or use onion)
- 2 Tbsp butter
- 1/4 tsp Nutmeg (ground)
- Kosher salt (to taste)
- Black pepper (to taste)
- 1 Tbsp Dry white wine (optional)
- 4 Tbsp feta cheese
- 2 Tbsp cilantro (fresh, chopped finely)
- 1/4 cup chicken broth
- 1 Tbsp olive oil
- Chop mushrooms very fine. Squeeze out moisture in a paper towel. Sauté over medium-high heat in butter with shallot or onion until nicely browned, about 5-10 minutes. Season with salt, pepper and nutmeg. Moisten with white wine if desired. Set aside.
- Crumble feta cheese and mix with chopped cilantro. Set aside.
- Drizzle a little oil over the chicken breasts and rub all over. Season with salt and pepper on all sides.
- Lift the skin on the chicken breast on one side and run a finger inside, making a pocket. Stuff about 2 tablespoons of sauteed mushrooms per chicken breast, followed by a tablespoon of feta cheese mix.
- Place chicken breasts in a baking dish, skin side up, carefully pour in the broth, and bake for about 45 minutes, or until the internal temperature registers 160F. If you want a crispier skin, turn on the broiler on low during the final 5 minutes of baking.
- Remove chicken breast from oven and let rest for 5 minutes before serving.
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