Description
This stuffed chicken breasts recipe is a flavorful and easy-to-make dish featuring tender chicken breasts filled with a savory mixture of sautéed mushrooms, sun-dried tomatoes, feta, basil, and Parmesan cheese, all simmered in a creamy white wine sauce. Perfect for a comforting dinner that feels special yet is straightforward to prepare.
Ingredients
Scale
Chicken and Stuffing
- 4 boneless, skinless chicken breasts (about 6 ounces each)
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup cremini mushrooms, sliced
- 1/2 cup sun-dried tomatoes, oil-packed, drained and chopped
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh basil
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup all-purpose flour
- 2 tablespoons butter
- 1/4 cup dry white wine
- 1/2 cup chicken broth
- 1/2 cup heavy cream
Instructions
- Prepare Chicken: Slice a horizontal pocket into each chicken breast without cutting through completely. Pound each breast to an even thickness. Season both sides with salt and pepper to taste.
- Sauté Onions: Heat olive oil in a large skillet over medium heat. Add the finely chopped onion and cook for about 5 minutes until softened, stirring occasionally.
- Add Garlic: Add minced garlic to the skillet and cook for 1 minute until fragrant, being careful not to burn.
- Cook Mushrooms: Stir in sliced cremini mushrooms and cook for 5-7 minutes until they release their moisture and turn golden brown, stirring frequently.
- Mix Stuffing Ingredients: Add sun-dried tomatoes, crumbled feta cheese, and chopped fresh basil to the skillet. Cook for 2-3 minutes to combine flavors.
- Finish Stuffing: Remove skillet from heat and stir in grated Parmesan cheese to the stuffing mixture.
- Stuff Chicken: Spoon the stuffing mixture into each chicken breast pocket. Secure the openings with toothpicks or kitchen twine to hold the filling inside during cooking.
- Make Roux: In the same skillet, melt butter over medium heat. Whisk in all-purpose flour to form a smooth roux, cooking until lightly golden and fragrant.
- Add Liquids: Slowly whisk in dry white wine, followed by chicken broth, continuing to stir until the sauce thickens slightly.
- Cook Chicken in Sauce: Nestle the stuffed chicken breasts in the skillet with the sauce. Bring to a simmer, then reduce heat to low, cover, and cook for 20-25 minutes until the chicken reaches an internal temperature of 165°F (74°C).
- Rest Chicken: Remove the chicken breasts from the skillet and let them rest for a few minutes to retain juices.
- Finish Sauce: Stir heavy cream into the skillet sauce, bring to a gentle simmer, and cook until thickened. Season with additional salt and pepper to taste.
- Serve: Remove the toothpicks or twine from the chicken breasts, then spoon the creamy sauce over the stuffed chicken before serving.
Notes
- Use a meat thermometer to ensure the chicken reaches 165°F for safe consumption.
- Sun-dried tomatoes add a sweet and tangy flavor; if unavailable, roasted red peppers can be a good substitute.
- For easier cleanup, use kitchen twine instead of toothpicks for securing chicken pockets.
- The sauce can be thickened further by simmering longer or adding a slurry of cornstarch and water if desired.
- This recipe pairs well with steamed vegetables, rice, or pasta to soak up the creamy sauce.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mediterranean
