Description
This Healthy Mushroom Stuffed Chicken Breast recipe is a delicious and nutritious dish that is perfect for a satisfying dinner. Tender chicken breasts are filled with a savory mushroom mixture, baked to perfection, and bursting with flavor.
Ingredients
Scale
Chicken:
- 4 boneless, skinless chicken breasts
Mushroom Filling:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 8 ounces mushrooms, finely chopped (cremini or white button)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/4 cup low-fat cream cheese or Greek yogurt
- 1/4 cup grated Parmesan cheese
- 1 tablespoon chopped fresh parsley (optional)
- toothpicks or kitchen twine for securing
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Sauté onion: In a skillet over medium heat, heat olive oil and sauté the onion until softened, about 3 minutes. Add garlic and cook for 30 seconds.
- Cook mushrooms: Add mushrooms, salt, pepper, and thyme. Cook until mushrooms release moisture and become golden, about 6–8 minutes. Remove from heat and stir in cream cheese, Parmesan, and parsley. Let cool slightly.
- Prepare chicken: Cut a pocket in each chicken breast. Spoon mushroom filling into each pocket and secure with toothpicks or kitchen twine.
- Bake: Place stuffed chicken breasts in a greased baking dish. Bake for 25–30 minutes or until chicken is cooked through.
- Rest and serve: Let the chicken rest for 5 minutes before serving.
Notes
- You can substitute spinach or kale for half the mushrooms for extra greens.
- For dairy-free, use a plant-based cream cheese and omit Parmesan.
- Serve with quinoa, roasted vegetables, or a side salad.
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 310
- Sugar: 2g
- Sodium: 380mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 110mg
