Introduction

Stuffed chicken breasts are a wonderful way to elevate a simple meal with bold flavors and creamy textures. This recipe combines sautéed mushrooms, sun-dried tomatoes, and feta cheese for a deliciously savory filling wrapped in tender chicken. Perfect for a weeknight dinner or a special occasion, it’s both easy and impressive.

Three large pieces of stuffed chicken breasts are shown in a white baking dish sitting on a white marbled surface. Each chicken breast is browned with a golden to dark brown roasted skin on top, revealing green spinach and creamy cheese filling peeking out from where the chicken is cut open in the middle. The filling is light yellow with visible dark green spinach leaves. Around the chicken, there are some light brown juices, fresh green herbs scattered, and small round white potatoes. The chicken pieces are arranged diagonally, with the closest piece fully visible and the others slightly behind it, creating a layered look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 boneless, skinless chicken breasts (about 6 ounces each)

1 tablespoon olive oil

1 medium onion, finely chopped

2 cloves garlic, minced

1 cup cremini mushrooms, sliced

1/2 cup sun-dried tomatoes, oil-packed, drained and chopped

1/2 cup crumbled feta cheese

1/4 cup chopped fresh basil

1/4 cup grated Parmesan cheese

1/4 cup dry white wine

1/2 cup chicken broth

1/4 teaspoon salt

1/4 teaspoon black pepper

1/4 cup all-purpose flour

2 tablespoons butter

1/2 cup heavy cream

Instructions

Step 1: Slice a horizontal pocket into each chicken breast, being careful not to cut all the way through. Pound each breast to an even thickness. Season both sides with salt and pepper.

Step 2: Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes, stirring occasionally.

Step 3: Add garlic and cook for 1 minute, until fragrant.

Step 4: Add mushrooms and cook until they release moisture and brown, about 5 to 7 minutes, stirring frequently.

Step 5: Stir in sun-dried tomatoes, feta cheese, and basil. Cook for 2 to 3 minutes.

Step 6: Remove from heat and stir in Parmesan cheese.

Step 7: Spoon the stuffing into the chicken pockets. Secure openings with toothpicks or kitchen twine.

Step 8: Melt butter in the same skillet over medium heat. Whisk in flour until a smooth roux forms.

Step 9: Slowly whisk in white wine, then chicken broth, until the sauce thickens slightly.

Step 10: Place stuffed chicken breasts in the skillet, ensuring they are nestled in the sauce. Bring to a simmer, reduce heat to low, cover, and cook for 20 to 25 minutes, or until the internal temperature reaches 165°F (74°C).

Step 11: Remove chicken and let rest for a few minutes.

Step 12: Stir heavy cream into the sauce in the skillet. Bring to a gentle simmer, allowing it to thicken. Season with salt and pepper to taste.

Step 13: Remove toothpicks or twine from chicken.

Step 14: Spoon sauce over chicken before serving.

Tips & Variations

Use fresh mozzarella instead of feta for a milder, creamier filling.

For extra flavor, marinate the chicken briefly in garlic and herbs before stuffing.

If you don’t have white wine, substitute with additional chicken broth or a splash of lemon juice.

Serve with a side of steamed vegetables or a crisp green salad for a balanced meal.

FAQs

Can I prepare the stuffed chicken breasts ahead of time?

Yes, you can stuff the chicken and keep it refrigerated for a few hours before cooking. Just be sure to cover it tightly. For best results, cook the stuffed chicken the same day.

How do I know when the chicken is fully cooked?

The safest way is to check the internal temperature with a meat thermometer; it should reach 165°F (74°C) at the thickest part. The juices should run clear, and the meat should no longer be pink inside.