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
- 1 cup mushrooms, finely chopped
- 2 cloves garlic, minced
- 1 cup grated Gouda cheese
- 1/4 cup cream cheese, softened
- 1 tablespoon fresh thyme leaves
- Salt and pepper to taste
- 1/2 cup chicken broth
- 1 tablespoon butter
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 soft and liquid evaporates, about 5 minutes.
- Remove from heat and let cool slightly. In a bowl, combine cooked mushrooms, Gouda cheese, cream cheese, and thyme. Mix well.
- Cut a pocket into each chicken breast horizontally, being careful not to cut all the way through. Season chicken inside and out with salt and pepper.
- Stuff each breast with the mushroom-cheese mixture, securing with toothpicks if needed.
- In the same skillet, heat remaining 1 tablespoon olive oil over medium-high heat. Sear chicken breasts until golden, about 3-4 minutes per side.
- Add chicken broth and butter to the skillet. Transfer to oven and bake for 20-25 minutes, or until chicken is cooked through (internal temperature reaches 165°F).
- Remove toothpicks, let rest 5 minutes, then serve with pan juices.
Notes
For extra richness, sprinkle additional Gouda on top before baking. Serve with steamed vegetables or rice.
Nutrition
- Calories: 420 kcal
- Sugar: 2 g
- Fat: 28 g
- Carbohydrates: 4 g
- Protein: 38 g