Garlic Butter Mushroom Stuffed Chicken
410kcal
Ingredients
- 4 boneless, skinless chicken breasts about 6 ounces each
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons unsalted butter
- 3 cloves garlic minced
- 8 ounces cremini mushrooms finely chopped
- 1/4 cup finely chopped yellow onion
- 2 tablespoons dry white wine
- 4 ounces cream cheese softened at room temperature
- 1/4 cup grated Parmesan cheese
- 1 tablespoon finely chopped fresh parsley
- Kitchen twine or toothpicks for securing
Equipment
- skillet
- oven
- baking dish
- instant-read thermometer
Method
- Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish with olive oil or non-stick cooking spray.
- Make the stuffing by melting 2 tablespoons of butter in a large skillet over medium heat, then add the chopped onion and cook for 3 minutes until softened before stirring in the minced garlic and cooking for 1 more minute until fragrant.
- Add the finely chopped mushrooms to the skillet, season with a pinch of salt and pepper, and cook for 5 to 7 minutes until they have released their moisture and turned a deep golden brown, then pour in the white wine to deglaze the pan, scraping up any browned bits, and cook for 1 minute until the liquid evaporates.
- Transfer the mushroom mixture to a medium bowl and let it cool for 5 minutes, then stir in the softened cream cheese, grated Parmesan, and fresh parsley until the mixture is fully combined and creamy.
- Use a sharp paring knife to cut a deep horizontal pocket into the thickest side of each chicken breast, being careful not to cut all the way through to the other side.
- Divide the mushroom stuffing evenly among the 4 chicken breasts, using a spoon to press about 2 to 3 tablespoons of the mixture firmly into each pocket, then secure the openings closed with kitchen twine or several toothpicks.
- Place the stuffed chicken breasts in the prepared baking dish, rub the outsides with 1 tablespoon of olive oil, and season all over with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Bake for 25 to 30 minutes, or until the chicken is cooked through and registers 165°F on an instant-read thermometer inserted into the thickest part of the meat, then let it rest for 5 minutes before removing any twine or toothpicks and serving.
Nutrition
Calories410kcalCarbohydrates5gProtein38gFat26gSaturated Fat13gPolyunsaturated Fat2gMonounsaturated Fat9gCholesterol135mgSodium620mgPotassium680mgFiber1gSugar2gVitamin A600IUVitamin C4mgCalcium110mgIron1.8mg