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Healthy Mushroom Stuffed Chicken Breast

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Juicy chicken breasts stuffed with a savory mushroom and herb filling, lightly seared and baked to perfection. This wholesome, protein-packed dish feels elegant while staying balanced and nourishing.

  • Author: Julia
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
  • Diet: Low Fat

Ingredients

  • 4 boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 1/2 cups mushrooms, finely chopped
  • 2 cloves garlic, minced
  • 1/2 small onion, finely diced
  • 1 cup fresh spinach (optional)
  • 1/3 cup low-fat cream cheese or Greek yogurt
  • 1/4 cup grated parmesan cheese
  • 1 tablespoon fresh thyme or parsley, chopped
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon paprika

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Carefully slice a pocket into each chicken breast without cutting all the way through.
  3. Heat olive oil in a skillet over medium heat and sauté onion and garlic until fragrant.
  4. Add chopped mushrooms and cook until moisture releases and mushrooms become tender.
  5. If using spinach, stir it in and cook until wilted.
  6. Remove from heat and mix in cream cheese or Greek yogurt, parmesan, herbs, salt, and black pepper.
  7. Spoon mushroom mixture evenly into chicken pockets and secure with toothpicks if needed.
  8. Season the outside of the chicken with salt, black pepper, and paprika.
  9. Sear chicken in a hot skillet for 2–3 minutes per side until golden.
  10. Transfer to oven and bake for 18–25 minutes until internal temperature reaches 165°F (74°C).
  11. Let rest for a few minutes before serving.

Notes

  • Add crumbled feta for a tangy variation.
  • Include a splash of balsamic vinegar while cooking mushrooms for deeper flavor.
  • Use dairy-free cream cheese for a dairy-free option.
  • Add chopped sun-dried tomatoes for extra richness.
  • Store leftovers in the refrigerator for up to 4 days.
  • Reheat gently at 325°F to prevent drying out.
  • Use a meat thermometer to avoid overcooking.

Nutrition

Find it online: https://juliameals.com/healthy-mushroom-stuffed-chicken-breast/