Description
Juicy chicken breasts stuffed with a savory mushroom and Gouda cheese filling, pan-seared to golden perfection.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 8 ounces cremini mushrooms, finely chopped
- 2 cloves garlic, minced
- 1/2 cup shredded Gouda cheese
- 2 tablespoons cream cheese, softened
- 1/4 cup breadcrumbs
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1/4 cup chicken broth
Instructions
- Preheat oven to 375°F (190°C).
- In a skillet, heat 1 tablespoon olive oil over medium heat. Add mushrooms and garlic; cook until mushrooms are tender and liquid has evaporated, about 5-7 minutes. Transfer to a bowl and let cool slightly.
- In the bowl, mix the cooked mushrooms with Gouda, cream cheese, breadcrumbs, thyme, salt, and pepper.
- Slice a pocket horizontally into each chicken breast without cutting through the other side. Stuff each breast with the mushroom-cheese mixture; secure with toothpicks if needed.
- Season the outside of the chicken with salt and pepper.
- In an oven-safe skillet, heat remaining 1 tablespoon olive oil over medium-high heat. Sear the chicken breasts for 3-4 minutes per side until golden brown.
- Add chicken broth to the skillet. Transfer the skillet to the oven and bake for 20-25 minutes, or until chicken is cooked through (internal temperature reaches 165°F).
- Let rest for 5 minutes before serving.
Notes
For extra golden color, you can sprinkle additional shredded Gouda on top of the chicken during the last 5 minutes of baking.
Nutrition
- Calories: 420
- Sugar: 2
- Fat: 22
- Carbohydrates: 8
- Protein: 45