Easy Mushroom Stuffed Chicken Breast
I just love how this Mushroom Stuffed Chicken Breast recipe brings simple ingredients together to create something truly special. The chicken comes out perfectly juicy every time, providing a delightful contrast to the rich, savory mushroom and melted Swiss cheese filling. It’s a fuss-free dish that delivers big on flavor, perfect for those nights when you want a meal that feels gourmet but is incredibly easy to whip up. Kick things off by heating your oven to a cozy 375°F (190°C). Now, create a pocket in each one by slicing into the side. Be careful not to cut all the way through. Season each piece lovingly with salt and pepper, inside and out. Grab a skillet and warm up the olive oil over a medium flame. Add the garlic and mushrooms to the mix, sautéing until they’re beautifully browned. Finish them off by stirring in thyme and a touch more seasoning, then pull them off the heat to cool just a tad. Once the mushrooms have had a moment to rest, stuff about ¼ of that mushroom mixture into the pockets of the chicken breasts, and then insert a slice of Swiss cheese into each pocket. Now, you’ll need to secure each breast with a toothpick to make sure that mushroom filling stays put. Use the same skillet to heat some more olive oil, then add the chicken. We’re giving them a quick sear for about 3 minutes each side – just until they’re nice and golden. If your skillet is oven-proof, it can go straight in the preheat oven. If not, transfer the chicken into a baking dish. They’ll bake for about 20 minutes, but trust your meat thermometer – 165°F (74°C) means they’re perfect. Give your chicken a little rest out of the oven, just a few minutes. This is the secret step where all the juices get locked in. Now all that’s left to do is to serve this with your favorite sides.
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a covered dish with a bit of chicken broth to keep them moist and warm them in a 350°F (175°C) oven until heated through. You can also freeze them; just wrap each breast individually in cling wrap and place in a freezer bag. They’ll keep well in the freezer for up to 2 months – just thaw in the fridge overnight when you’re ready to serve them again!
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