Description
Tender chicken breasts stuffed with a savory mushroom and herb filling, pan-seared and baked to perfection.
Ingredients
Scale
For the Crust:
- 4 boneless, skinless chicken breasts
- 2 cups finely chopped mushrooms
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon dried thyme
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 1/2 cup chicken broth
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C).
- In a skillet, heat 1 tablespoon olive oil over medium heat. Sauté mushrooms, onion, and garlic until softened, about 5 minutes. Stir in Parmesan, parsley, thyme, salt, and pepper. Remove from heat.
- Butterfly each chicken breast by slicing horizontally, leaving one edge intact. Spoon mushroom mixture into each breast, fold over, and secure with toothpicks.
- Heat remaining olive oil in an oven-safe skillet over medium-high heat. Sear chicken 3-4 minutes per side until golden.
- Pour chicken broth into skillet, transfer to oven, and bake 20-25 minutes until chicken reaches 165°F (74°C). Let rest 5 minutes before serving.
Notes
You can customize the seasonings to taste.