How to Make Mushroom-Stuffed Chicken Breast - A Step-by-Step Guide

Looking for a delicious and impressive dish to serve at your next dinner party or family gathering? Look no further than this mouthwatering recipe for Mushroom-Stuffed Chicken Breast. This dish is a perfect combination of tender chicken, savory mushrooms, and flavorful herbs, all wrapped up in a juicy and succulent chicken breast. It's a dish that looks gourmet, but is surprisingly easy to prepare.

Stuffed chicken breast is a classic dish that never fails to impress, and this recipe t...

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Ingredients

  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 ½ teaspoons ground paprika
  • 3 tablespoons olive oil, divided
  • 2 medium onions, chopped
  • 6 cloves garlic, minced
  • 1 ½ (8 ounce) cans sliced mushrooms, drained and chopped
  • salt to taste
  • 2 tablespoons dry white wine
  • ½ teaspoon dried parsley, or to taste
  • ground black pepper to taste
  • 2 tablespoons dry bread crumbs, or as needed
  • 5 (5 ounce) skinless, boneless chicken breast halves
  • 1 (10.5 ounce) can condensed cream of mushroom soup

Information

  • Prep Time: 30 mins
  • Cook Time: 30 mins
  • Total Time: 1 hr
  • Servings: 5
  • Yield: 5 servings

  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking tray with foil. Mix garlic powder, onion powder, and paprika together in a small bowl.
  • Heat 1 tablespoon oil in a skillet over medium-high heat. Add onions and garlic and saute for 1 minute.
  • Set aside 1/3 of the mushrooms for garnish; add remaining mushrooms to the skillet and season with salt. Saute until soft, 2 to 3 minutes. Add wine and cook for 1 to 2 minutes, scraping any browned bits of food off the bottom of the pan with a spoon. Add parsley and pepper, then mix in just enough bread crumbs to bind. Remove from the heat.
  • Cut a slit in each chicken breast to form a pocket. Stuff mushroom mixture into each pocket. Season one side of each breast with salt, then with the 1/2 of the spice mixture.
  • Heat remaining 2 tablespoons oil in a large skillet over medium heat. Place chicken breasts, seasoned-sides down, in the hot skillet and let them brown for about 2 minutes. Season the tops with the remaining spice mixture, flip, and brown for 2 more minutes. Transfer to the prepared baking tray.
  • Spoon reserved mushrooms over the chicken breasts, then pour condensed soup over top.
  • Bake in the preheated oven until no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Nutrition

    346 cal.

    • Total Fat: 16g
    • Saturated Fat: 3g
    • Cholesterol: 81mg
    • Sodium: 764mg
    • Total Carbohydrate: 18g
    • Dietary Fiber: 3g
    • Total Sugars: 5g
    • Protein: 33g
    • Vitamin C: 5mg
    • Calcium: 59mg
    • Iron: 3mg
    • Potassium: 503mg