Mushroom-Stuffed Chicken Breast

This is a great recipe I came up with when I got snowed in and had to make dinner for the family. It tastes amazing and also looks very professional! Make some rice and a salad for a side dish, and there you have a whole meal!

• Preparation Time: 30 mins
• Cooking Time: 30 mins
• Total Time: 60 mins
• Calories: 346 Calories

Ingredients

• salt to taste
• ground black pepper to taste
• 2 tablespoons dry white wine
• 1 tablespoon garlic powder
• 6 cloves garlic, minced
• 1 tablespoon onion powder
• 3 tablespoons olive oil, divided
• 2 medium onions, chopped
• 1 (10.5 ounce) can condensed cream of mushroom soup
• 1 ½ teaspoons ground paprika
• 1 ½ (8 ounce) cans sliced mushrooms, drained and chopped
• ½ teaspoon dried parsley, or to taste
• 2 tablespoons dry bread crumbs, or as needed
• 5 (5 ounce) skinless, boneless chicken breast halves

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Line a baking tray with foil. Mix garlic powder, onion powder, and paprika together in a small bowl.

Step 2

Heat 1 tablespoon oil in a skillet over medium-high heat. Add onions and garlic and saute for 1 minute.

Step 3

Set aside 1/3 of the mushrooms for garnish; add remaining mushrooms to the skillet and season with salt. Saute until soft, 2 to 3 minutes. Add wine and cook for 1 to 2 minutes, scraping any browned bits of food off the bottom of the pan with a spoon. Add parsley and pepper, then mix in just enough bread crumbs to bind. Remove from the heat.

Step 4

Cut a slit in each chicken breast to form a pocket. Stuff mushroom mixture into each pocket. Season one side of each breast with salt, then with the 1/2 of the spice mixture.

Step 5

Heat remaining 2 tablespoons oil in a large skillet over medium heat. Place chicken breasts, seasoned-sides down, in the hot skillet and let them brown for about 2 minutes. Season the tops with the remaining spice mixture, flip, and brown for 2 more minutes. Transfer to the prepared baking tray.

Step 6

Spoon reserved mushrooms over the chicken breasts, then pour condensed soup over top.

Step 7

Bake in the preheated oven until no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).