Description
This recipe for stuffed chicken breasts features tender boneless, skinless chicken breasts filled with a savory mixture of sautéed mushrooms, sun-dried tomatoes, feta cheese, and fresh basil. Cooked gently in a creamy white wine sauce, this dish is both elegant and easy to prepare, making it perfect for a weeknight dinner or a special occasion.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts (about 6 ounces each)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup all-purpose flour
- 2 tablespoons butter
Stuffing
- 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
Sauce
- 1/4 cup dry white wine
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- Salt and pepper to taste
Instructions
- Prepare Chicken: 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.
- Sauté Onions: Heat olive oil in a large skillet over medium heat. Add the finely chopped onion and cook until softened, about 5 minutes, stirring occasionally.
- Add Garlic: Add minced garlic to the skillet and cook for 1 minute until fragrant.
- Cook Mushrooms: Add sliced cremini mushrooms and cook until they release moisture and brown, approximately 5-7 minutes, stirring frequently.
- Add Sun-Dried Tomatoes and Cheese: Stir in chopped sun-dried tomatoes, crumbled feta cheese, and chopped fresh basil. Cook for an additional 2-3 minutes.
- Finish Stuffing Mixture: Remove the skillet from heat and stir in the grated Parmesan cheese.
- Stuff Chicken: Spoon the prepared stuffing into the chicken pockets. Secure the openings with toothpicks or kitchen twine to keep the filling inside during cooking.
- Make Roux: Melt butter in the same skillet over medium heat. Whisk in the all-purpose flour until a smooth roux forms.
- Create Sauce Base: Slowly whisk in dry white wine, then chicken broth, continuing to whisk until the sauce thickens slightly.
- Cook Stuffed Chicken: Place the stuffed chicken breasts back into the skillet, nestling them in the sauce. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 20-25 minutes or until the internal temperature reaches 165°F (74°C).
- Rest Chicken: Remove the chicken from the skillet and let it rest for a few minutes to allow juices to redistribute.
- Finish Sauce: Stir heavy cream into the skillet sauce. Bring to a gentle simmer to thicken the sauce further. Season with salt and pepper to taste.
- Serve: Remove toothpicks or kitchen twine from the chicken. Spoon the creamy sauce over the stuffed chicken breasts before serving.
Notes
- Use fresh basil for the best flavor.
- Ensure not to cut all the way through the chicken breasts when making pockets to hold the stuffing properly.
- Check the chicken’s internal temperature with a meat thermometer to ensure it is safely cooked to 165°F (74°C).
- For a lighter version, substitute heavy cream with half-and-half or a dairy-free alternative, though sauce thickness may vary.
- Leftover sauce can be used as a delicious base for pasta or vegetables.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Keywords: stuffed chicken breasts, chicken recipe, stuffed chicken, creamy chicken sauce, Mediterranean chicken, feta cheese stuffing, sun-dried tomato chicken
