I made tender chicken breasts stuffed with sautéed mushrooms, garlic, and onion. The blend of cream cheese, Parmesan, and a touch of panko reveals a satisfying crunch enhanced by fresh parsley and olive oil. One of my favorite Healthy Main Dishes, this recipe brings together simple flavors that truly entice curiosity.
I’m excited to share my take on a delicious Healthy Mushroom Stuffed Chicken Breast recipe that I recently discovered. Using 4 boneless, skinless chicken breasts and a handful of fresh ingredients like 8 oz of sliced mushrooms, 1 small finely chopped onion, and 2 garlic cloves, this recipe is simple yet full of flavor.
I heat a tbsp of olive oil in a pan and sauté these ingredients until they’re lightly browned. Then I mix in 1/4 cup of low-fat cream cheese, Parmesan cheese, and panko breadcrumbs with a sprinkle of salt and pepper.
Finally, a tbsp of chopped fresh parsley ties everything together really well. I find that this dish fits perfectly among my favorite chicken breast healthy recipes and is a clever twist on traditional stuffed chicken breast Florentine.
Its rich flavors and healthy vibe makes it one of my saved recipes on my board for days when I want a little indulgence without going overboard.
Why I Like this Recipe
1. I love how this recipe mixes healthy ingredients with amazing flavor, so I feel good about eating it while still enjoying every bite.
2. I like that its pretty simple to make, even if it takes a couple of tries to get the pocket just right in the chicken.
3. I appreciate the texture contrast between the tender chicken and the crunchy panko breadcrumbs, which makes each bite interesting.
4. I enjoy how the mushrooms, garlic, and cheese blend together to create a really rich and satisfying dish.
Healthy Mushroom Stuffed Chicken Breast is a dish thats both healthy and super tasty. I start by cutting a pocket in each chicken breast and then quickly cooking onions, garlic, and mushrooms until they get all soft and a bit browned. After mixing in cream cheese, Parmesan, breadcrumbs, and parsley, I stuff that yummy mixture inside the chicken and pop it in the oven. It comes out tender and flavorful every time, even though there are a few extra steps with the toothpicks and all. Overall, its a great dish thats both comforting and kinda fancy at the same time.
Ingredients
- Chicken breasts are high in protein and help build muscle while being low in fat
- Mushrooms are rich in minerals and add a savory, earthy flavor along with fiber
- Onions bring a sweet and tangy taste that boosts antioxidants and improves flavor
- Garlic gives a punch of aroma and benefits immune health even when it isnt too overpowering
- Cream cheese lends a smooth, creamy texture even though its a bit indulgent
- Parmesan cheese adds a salty, nutty kick with a hint of calcium for strong bones
- Panko breadcrumbs provide a light crunch and extra texture that makes the dish more interesting
- Parsley finishes the recipe with a fresh, herby note and extra vitamins
Ingredient Quantities
- 4 boneless, skinless chicken breasts (about 6 oz each)
- 1 tbsp olive oil
- 8 oz mushrooms, sliced
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1/4 cup low-fat cream cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup panko breadcrumbs
- 1 tbsp chopped fresh parsley
- Salt and pepper to taste
How to Make this
1. Preheat your oven to 375°F and lightly grease a baking dish.
2. Carefully cut a pocket into each chicken breast by slicing horizontally without cutting all the way through.
3. Heat the olive oil in a large skillet over medium heat then add the chopped onion and cook it until it starts looking soft.
4. Stir in the garlic and sliced mushrooms and cook until the mushrooms are nicely browned. Season with a little salt and pepper while they cook.
5. Remove the skillet from the heat and mix in the low-fat cream cheese, Parmesan cheese, panko breadcrumbs and the chopped fresh parsley.
6. Spoon the mushroom mixture into each chicken breast pocket making sure they’re filled evenly.
7. Secure the openings with toothpicks if needed and sprinkle a bit more salt and pepper on the outside.
8. Place the stuffed chicken breasts in the prepared baking dish.
9. Bake in the preheated oven for 25 to 30 minutes or until the chicken is thoroughly cooked.
10. Let the chicken rest a few minutes, remove the toothpicks, and serve hot.
Equipment Needed
1. Oven for baking
2. Baking dish to hold the chicken
3. Sharp knife for cutting pockets in the chicken breasts
4. Cutting board to work on safely
5. Large skillet for cooking the onions, garlic, and mushrooms
6. Wooden spoon or spatula for stirring the mixture in the skillet
7. Mixing bowl for combining the cream cheese, Parmesan, panko, and parsley
8. Measuring cups and spoons for the ingredients
9. Spoon to fill the chicken breasts with the mushroom mixture
10. Toothpicks to secure the filled chicken breasts during baking
FAQ
Mushroom Stuffed Chicken Breast Recipe Substitutions and Variations
- Use canola oil or melted butter instead of olive oil if you dont have it on hand
- If you dont have the regular mushrooms, try using Portobello or shiitake mushrooms for a richer taste
- You can replace the low-fat cream cheese with about 1/4 cup of ricotta cheese, just blend it smooth antes using it
- Swap the Parmesan with sharp cheddar or Grana Padano which adds a slightly different but tasty flavor
- Regular breadcrumbs work fine instead of panko breadcrumbs, or you can use crushed crackers if needed
Pro Tips
1. Try letting the mushroom mixture cool off for a few minutes before you stuff the chicken. It helps the flavors mix better and prevents the chicken from getting too soggy inside.
2. Don’t overcrowd your skillet when browning mushrooms; if you do, they’ll steam instead of getting that nice brown color.
3. Brush just a little extra olive oil over the chicken once it’s stuffed to help keep it moist as it bakes.
4. If you’re ever tempted to swap out ingredients, make sure the cheeses you use melt well, or you might end up with a texture that isn’t as smooth.
Mushroom Stuffed Chicken Breast Recipe
My favorite Mushroom Stuffed Chicken Breast Recipe
Equipment Needed:
1. Oven for baking
2. Baking dish to hold the chicken
3. Sharp knife for cutting pockets in the chicken breasts
4. Cutting board to work on safely
5. Large skillet for cooking the onions, garlic, and mushrooms
6. Wooden spoon or spatula for stirring the mixture in the skillet
7. Mixing bowl for combining the cream cheese, Parmesan, panko, and parsley
8. Measuring cups and spoons for the ingredients
9. Spoon to fill the chicken breasts with the mushroom mixture
10. Toothpicks to secure the filled chicken breasts during baking
Ingredients:
- 4 boneless, skinless chicken breasts (about 6 oz each)
- 1 tbsp olive oil
- 8 oz mushrooms, sliced
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1/4 cup low-fat cream cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup panko breadcrumbs
- 1 tbsp chopped fresh parsley
- Salt and pepper to taste
Instructions:
1. Preheat your oven to 375°F and lightly grease a baking dish.
2. Carefully cut a pocket into each chicken breast by slicing horizontally without cutting all the way through.
3. Heat the olive oil in a large skillet over medium heat then add the chopped onion and cook it until it starts looking soft.
4. Stir in the garlic and sliced mushrooms and cook until the mushrooms are nicely browned. Season with a little salt and pepper while they cook.
5. Remove the skillet from the heat and mix in the low-fat cream cheese, Parmesan cheese, panko breadcrumbs and the chopped fresh parsley.
6. Spoon the mushroom mixture into each chicken breast pocket making sure they’re filled evenly.
7. Secure the openings with toothpicks if needed and sprinkle a bit more salt and pepper on the outside.
8. Place the stuffed chicken breasts in the prepared baking dish.
9. Bake in the preheated oven for 25 to 30 minutes or until the chicken is thoroughly cooked.
10. Let the chicken rest a few minutes, remove the toothpicks, and serve hot.
