
Stuffed Chicken Breast with Mushroom and Bacon – A Gourmet Delight
Introduction
Indulge in the flavors of a restaurant-quality meal with this Stuffed Chicken Breast with Mushroom and Bacon. Juicy chicken breasts are stuffed with sautéed mushrooms, crispy bacon, and melted cheese, then baked to perfection in a rich sauce. Perfect for a family dinner or special occasion, this dish is as impressive as it is delicious. Let’s get started!
Ingredients
For the Chicken:
- 4 large chicken breasts
- 2 tbsp olive oil
- 1 tsp paprika
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
For the Filling:
- 1 cup (150g) mushrooms, diced
- ½ cup (75g) cooked bacon, chopped
- ½ cup (100g) shredded mozzarella or Swiss cheese
- 2 tbsp butter
- 2 garlic cloves, minced
- 2 tbsp fresh parsley, chopped
For the Sauce:
- 1 cup (240ml) chicken broth
- ½ cup (120ml) heavy cream
- 1 tbsp Dijon mustard
- 1 tbsp cornstarch mixed with 2 tbsp water (optional for thickening)
Instructions
Step 1: Prepare the Chicken
- Preheat your oven to 375°F (190°C).
- Using a sharp knife, make a pocket in each chicken breast without cutting all the way through.
- Season the chicken with olive oil, paprika, garlic powder, salt, and pepper. Set aside.
Step 2: Make the Filling
- Heat butter in a skillet over medium heat. Add the diced mushrooms and minced garlic.
- Sauté for 3–4 minutes until the mushrooms are tender and slightly golden.
- Remove from heat and mix in the cooked bacon, shredded cheese, and parsley. Stir until well combined.
Step 3: Stuff the Chicken
- Spoon the mushroom and bacon mixture into the pockets of each chicken breast.
- Use toothpicks to seal the edges of the chicken if necessary to keep the filling in place.
Step 4: Sear the Chicken
- Heat a large oven-safe skillet over medium-high heat. Add a drizzle of olive oil.
- Sear the stuffed chicken breasts for 2–3 minutes on each side until golden brown. Remove from heat.
Step 5: Make the Sauce
- In the same skillet, whisk together the chicken broth, heavy cream, and Dijon mustard.
- Simmer for 2–3 minutes. If you prefer a thicker sauce, stir in the cornstarch slurry and cook for another minute.
Step 6: Bake the Chicken
- Pour the sauce over the seared chicken breasts in the skillet.
- Transfer the skillet to the preheated oven and bake for 20–25 minutes, or until the chicken is fully cooked (internal temperature of 165°F/75°C).
Step 7: Garnish and Serve
- Remove the skillet from the oven and let the chicken rest for 5 minutes.
- Garnish with fresh parsley and serve warm with the creamy sauce spooned over the top.
Pro Tips
- Use thick-cut bacon for more flavor in the filling.
- Ensure the chicken pockets are large enough to hold the filling but not so deep that they split open.
- For extra flavor, add a splash of white wine to the sauce.
Serving Suggestions
- Pair this stuffed chicken with creamy mashed potatoes or buttered pasta for a hearty meal.
- Serve alongside steamed green beans, roasted asparagus, or a fresh garden salad for a balanced plate.
- Add a crusty baguette to soak up the delicious sauce.
Conclusion
This Stuffed Chicken Breast with Mushroom and Bacon is a mouthwatering dish that’s perfect for any occasion. With its juicy chicken, savory filling, and creamy sauce, it’s guaranteed to impress your family or guests. Try this recipe today and enjoy a gourmet meal in the comfort of your home!
Happy cooking!