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–+ servings

Easy Stuffed Chicken Breasts for a Flavorful Dinner Delight

This easy stuffed chicken breasts recipe features a flavorful mix of mushrooms, feta, and sun-dried tomatoes, perfect for any dinner.
Print Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 1 hour
Servings: 4 pieces
Course: Dinner
Cuisine: Mediterranean
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Boneless, Skinless Chicken Breasts Choose evenly thick pieces for uniform cooking.
  • to taste Salt Essential seasoning.
  • to taste Pepper Essential seasoning.
For the Filling
  • 2 tablespoons Olive Oil Use extra virgin for a burst of flavor.
  • 1 medium Onion, finely chopped Adds natural sweetness and depth.
  • 2 cloves Garlic, minced Enhances flavors dramatically.
  • 1 cup Cremini Mushrooms, sliced Regular button mushrooms make a good substitute.
  • ½ cup Sun-Dried Tomatoes, drained and chopped Opt for oil-packed versions for moisture.
  • ½ cup Feta Cheese, crumbled Provides creaminess and tang.
  • ¼ cup Fresh Basil, chopped Fresh herbs elevate the dish.
For the Sauce
  • 2 tablespoons Butter Adds richness; can switch to olive oil.
  • ¼ cup All-Purpose Flour Acts as a thickener for the sauce.
  • ¼ cup Dry White Wine Adds depth; chicken broth is an alternative.
  • ½ cup Chicken Broth Use low-sodium for better control.
  • ½ cup Heavy Cream Creates a velvety texture.
  • ¼ cup Parmesan Cheese, grated Enhances flavor and helps form a crust.

Equipment

  • skillet
  • Meat Mallet
  • Plastic Wrap

Method
 

Cooking Steps
  1. Carefully cut a horizontal pocket into each chicken breast and pound to an even thickness of ½ inch. Season with salt and pepper.
  2. Heat olive oil in a large skillet over medium heat, add onion and sauté until translucent.
  3. Add minced garlic, then sliced mushrooms, and cook until mushrooms brown and release moisture.
  4. Stir in sun-dried tomatoes, feta cheese, and fresh basil; cook for a few minutes and mix in Parmesan cheese.
  5. Stuff each chicken breast with the mixture and secure openings with toothpicks.
  6. Melt butter in the skillet, whisk in flour to create a roux, then gradually add wine and broth until sauce thickens.
  7. Gently place chicken breasts in the skillet, coat with sauce, cover, and simmer until cooked through.
  8. Remove chicken from the skillet and let rest for 5 minutes; stir in heavy cream into the sauce and adjust seasoning.
  9. Remove toothpicks, plate the stuffed chicken, and drizzle with sauce before serving.

Nutrition

Serving: 1pieceCalories: 500kcalCarbohydrates: 10gProtein: 36gFat: 30gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 120mgSodium: 800mgPotassium: 500mgFiber: 1gSugar: 2gVitamin A: 700IUVitamin C: 5mgCalcium: 200mgIron: 3mg

Notes

Pound chicken evenly for juiciness and don’t skip resting after cooking to retain moisture.

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