Healthy Mushroom Stuffed Chicken is a delightful combination of juicy chicken and a rich mushroom filling. This savory dish is not only impressive but also simple to make, making it perfect for any occasion. The delightful blend of flavors from the mushrooms and herbs offers a nutritious option for dinner. With just 45 minutes of total time, you’ll have a delicious meal that everyone will enjoy.
Why You’ll Love This Healthy Mushroom Stuffed Chicken
This recipe is a fantastic choice for several reasons. First, it’s a nutritious mushroom-filled chicken dish that is low in calories yet high in flavor. Packed with protein, this high-protein mushroom stuffed chicken recipe provides about 45 grams of protein per serving, making it a smart choice for anyone looking to fuel their body without excess fat. Additionally, it features a flavorful mushroom and chicken combination that will satisfy even the pickiest eaters. Whether you are looking for a low-calorie mushroom chicken dish or just want to enjoy a hearty meal, this recipe fits the bill. Plus, it’s gluten-free and can easily adapt to various dietary needs, from healthy baked chicken with mushroom filling to a mushroom and herb stuffed chicken breast that dazzles the taste buds.
Ingredients for Healthy Mushroom Stuffed Chicken
Gather these items:
- Boneless, Skinless Chicken Breasts
- Fresh Mushrooms (cremini or button, or shiitake)
- Aromatics (Onion & Garlic)
- Fresh Spinach
- Low-Fat Cream Cheese or Ricotta
- Parmesan Cheese (Optional)
- Fresh Thyme
- Fresh Parsley
- Chicken or Vegetable Broth
- Olive Oil
- Salt
- Freshly Ground Black Pepper
- Onion Powder (Optional)
- Garlic Powder (Optional)
- Smoked Paprika (Optional)
How to Make Healthy Mushroom Stuffed Chicken Step-by-Step
- Step 1: Prepare the Chicken Breasts: Place each boneless, skinless chicken breast on a cutting board. Using a sharp knife, carefully slice horizontally through the thickest part of the breast, almost but not all the way through, creating a ‘butterfly’ shape. Open it up like a book. Then, place the butterflied chicken between two pieces of plastic wrap or parchment paper. Using a meat mallet or the bottom of a heavy skillet, gently pound the chicken to an even thickness of about ½ inch. Season both sides generously with salt and freshly ground black pepper.
- Step 2: Make the Mushroom Stuffing: Heat a tablespoon of olive oil in a large skillet over medium heat. Add your finely diced onion (or shallots) and sauté for 3-4 minutes until softened and translucent. Next, stir in the minced garlic and cook for another minute until fragrant. Now, add your sliced mushrooms to the skillet. Cook for 5-7 minutes, stirring occasionally, until the mushrooms have released their moisture and started to brown. If using fresh spinach, add it to the skillet now and cook until it’s wilted down, which usually takes only 1-2 minutes. Pour in about ¼ cup of chicken or vegetable broth and scrape up any browned bits from the bottom of the pan. Remove the skillet from the heat and let the mixture cool slightly.
- Step 3: Combine the Stuffing Ingredients: In a medium bowl, combine the cooled mushroom and spinach mixture with your low-fat cream cheese (or ricotta), chopped fresh herbs (thyme, parsley), and the optional Parmesan cheese or nutritional yeast. Mix everything thoroughly until well combined. Taste and adjust seasonings, adding more salt and pepper if needed.
- Step 4: Stuff and Roll the Chicken: Lay a pounded chicken breast flat. Spoon about 2-3 tablespoons of the mushroom stuffing onto one half of the chicken breast, leaving a small border around the edges. Carefully fold the other half of the chicken over the stuffing. Gently press down to seal the edges as much as possible. If you find the stuffing is trying to escape, you can either secure the edges with a few toothpicks or tie the chicken with kitchen twine at regular intervals to hold its shape. Repeat with the remaining chicken breasts.
- Step 5: Sear the Chicken: Heat another tablespoon of olive oil in an oven-safe skillet over medium-high heat. Once the oil is shimmering, carefully place the stuffed chicken breasts into the hot skillet. Sear for 3-4 minutes per side, until beautifully golden brown.
- Step 6: Bake to Perfection: Once seared, transfer the oven-safe skillet with the chicken to a preheated oven at 375°F (190°C). Bake for 18-25 minutes, or until the internal temperature of the thickest part of the chicken reaches 165°F (74°C).
- Step 7: Rest and Serve: Once baked, remove the skillet from the oven. Carefully transfer the chicken breasts to a cutting board, remove any toothpicks or twine, and tent them loosely with foil. Let them rest for 5-10 minutes. Slice and serve immediately.
Pro Tips for the Perfect Healthy Mushroom Stuffed Chicken
Keep these in mind:
- Store leftovers in an airtight container in the refrigerator.
- Reheat in the oven for the best texture.
- For added flavor, consider marinating the chicken breasts in a mixture of lemon juice and herbs before stuffing.
- Experiment with different types of mushrooms for varying flavors and textures in your stuffing.
Best Ways to Serve Healthy Mushroom Stuffed Chicken
This dish pairs wonderfully with a side of roasted vegetables or a fresh salad for a complete meal. You can also serve it alongside a creamy mashed potato or quinoa to soak up the delicious juices from the chicken. For an added twist, consider drizzling a balsamic reduction over the stuffed chicken, enhancing the savory mushroom-filled chicken dish with a touch of sweetness.
How to Store and Reheat Healthy Mushroom Stuffed Chicken
To ensure your leftovers stay fresh, store them in an airtight container in the refrigerator. When ready to enjoy again, reheat the chicken in the oven at 350°F (175°C) for about 10-15 minutes or until warmed through. This method helps maintain the texture and flavor of the dish, making it an excellent option for meal prep.
Frequently Asked Questions About Healthy Mushroom Stuffed Chicken
What’s the secret to perfect Healthy Mushroom Stuffed Chicken?
The secret to perfect mushroom-stuffed chicken recipe lies in ensuring the chicken is pounded to an even thickness, which allows for even cooking. Additionally, using a mixture of herbs and cheeses in the stuffing enhances flavor and moisture.
Can I make Healthy Mushroom Stuffed Chicken ahead of time?
Yes, you can prepare the easy mushroom stuffed chicken recipe ahead of time. Stuff the chicken, secure it, and store it in the refrigerator until you’re ready to cook it. This makes it perfect for busy weeknights.
How do I avoid common mistakes with Healthy Mushroom Stuffed Chicken?
To avoid common mistakes, ensure not to overstuff the chicken, as this can cause the filling to spill out during cooking. Also, be sure to let the chicken rest after baking to keep it juicy.
Variations of Healthy Mushroom Stuffed Chicken You Can Try
There are numerous variations you can explore with this dish. For a gluten-free mushroom stuffed chicken, simply ensure all ingredients are certified gluten-free. You can also experiment with different fillings, such as adding feta cheese, sun-dried tomatoes, or even different herbs like basil or oregano to the stuffing. Each variation offers a unique twist on this classic protein-packed mushroom chicken meal.
For more delicious recipes, check out this spaghetti with mushroom sauce or this Mediterranean chickpea salad. You can also learn about the benefits of onions for added health insights.
PrintHealthy Mushroom Stuffed Chicken: 5 Delicious Variations
This Healthy Mushroom Stuffed Chicken Breast is a delightful combination of juicy chicken and a rich mushroom filling. It’s an impressive yet simple dish perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking and Searing
- Cuisine: American
- Diet: Healthy
Ingredients
- Boneless, Skinless Chicken Breasts
- Fresh Mushrooms (cremini or button, or shiitake)
- Aromatics (Onion & Garlic)
- Fresh Spinach
- Low-Fat Cream Cheese or Ricotta
- Parmesan Cheese (Optional)
- Fresh Thyme
- Fresh Parsley
- Chicken or Vegetable Broth
- Olive Oil
- Salt
- Freshly Ground Black Pepper
- Onion Powder (Optional)
- Garlic Powder (Optional)
- Smoked Paprika (Optional)
Instructions
- Prepare the Chicken Breasts: Place each boneless, skinless chicken breast on a cutting board. Using a sharp knife, carefully slice horizontally through the thickest part of the breast, almost but not all the way through, creating a ‘butterfly’ shape. Open it up like a book. Then, place the butterflied chicken between two pieces of plastic wrap or parchment paper. Using a meat mallet or the bottom of a heavy skillet, gently pound the chicken to an even thickness of about ½ inch. Season both sides generously with salt and freshly ground black pepper.
- Make the Mushroom Stuffing: Heat a tablespoon of olive oil in a large skillet over medium heat. Add your finely diced onion (or shallots) and sauté for 3-4 minutes until softened and translucent. Next, stir in the minced garlic and cook for another minute until fragrant. Now, add your sliced mushrooms to the skillet. Cook for 5-7 minutes, stirring occasionally, until the mushrooms have released their moisture and started to brown. If using fresh spinach, add it to the skillet now and cook until it’s wilted down, which usually takes only 1-2 minutes. Pour in about ¼ cup of chicken or vegetable broth and scrape up any browned bits from the bottom of the pan. Remove the skillet from the heat and let the mixture cool slightly.
- Combine the Stuffing Ingredients: In a medium bowl, combine the cooled mushroom and spinach mixture with your low-fat cream cheese (or ricotta), chopped fresh herbs (thyme, parsley), and the optional Parmesan cheese or nutritional yeast. Mix everything thoroughly until well combined. Taste and adjust seasonings, adding more salt and pepper if needed.
- Stuff and Roll the Chicken: Lay a pounded chicken breast flat. Spoon about 2-3 tablespoons of the mushroom stuffing onto one half of the chicken breast, leaving a small border around the edges. Carefully fold the other half of the chicken over the stuffing. Gently press down to seal the edges as much as possible. If you find the stuffing is trying to escape, you can either secure the edges with a few toothpicks or tie the chicken with kitchen twine at regular intervals to hold its shape. Repeat with the remaining chicken breasts.
- Sear the Chicken: Heat another tablespoon of olive oil in an oven-safe skillet over medium-high heat. Once the oil is shimmering, carefully place the stuffed chicken breasts into the hot skillet. Sear for 3-4 minutes per side, until beautifully golden brown.
- Bake to Perfection: Once seared, transfer the oven-safe skillet with the chicken to a preheated oven at 375°F (190°C). Bake for 18-25 minutes, or until the internal temperature of the thickest part of the chicken reaches 165°F (74°C).
- Rest and Serve: Once baked, remove the skillet from the oven. Carefully transfer the chicken breasts to a cutting board, remove any toothpicks or twine, and tent them loosely with foil. Let them rest for 5-10 minutes. Slice and serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator.
- Reheat in the oven for the best texture.
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 350
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 45 g
- Cholesterol: 120 mg
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