Balsamic Mushroom and Swiss Cheese Stuffed Chicken
This balsamic mushroom and Swiss cheese stuffed chicken recipe checks all the boxes. The juicy chicken is stuffed with garlicky balsamic mushrooms and melty Swiss cheese for the ultimate flavor bomb. This is one of those recipes you’ll have on repeat. Plus, this delicious meal comes together very quickly, making it perfect any night of the week. Let me know if you give this recipe a try!
Ingredients Needed for Balsamic Mushroom and Swiss Cheese Stuffed Chicken
Chicken – You’ll need one pound of chicken, roughly two breasts for this recipe. Carefully slice a pocket into the side of the chicken so it is easy to stuff with the cheese and mushrooms.
Fats – You’ll need olive oil and butter for this recipe. The olive oil is used to sauté the mushrooms and then the stuffed chicken. While the butter is used to finish the mushrooms and soften the balsamic vinegar.
Mushrooms – You’ll need 8 ounces of baby belle mushrooms for this recipe. However, you can use whatever mushroom you enjoy most. I like baby bella because they have a good flavor and are on the heartier side.
Balsamic Vinegar – This recipe calls for balsamic vinegar. Adding balsamic vinegar to the mushrooms while they are sautéing gives them a depth of flavor that’s hard to resist.
Cheese – You’ll need two to four slices of swiss cheese for this recipe. If the Swiss cheese slices are smaller use two pieces per breast. However, if they are larger, you can use one slice per breast.
Seasoning – You’ll need salt and black pepper for this recipe.
Chicken Broth – This recipe calls for chicken broth. You’ll add the broth to the hot pan right before placing it in the oven to finish cooking. The broth helps keep the chicken juicy and develops into a delicious pan sauce that you can pour over the chicken once it’s done.
Garnish – Option to garnish this dish with freshly chopped Italian parsley.
How to Make Balsamic Mushroom and Swiss Cheese Stuffed Chicken
Prepare the Chicken
Preheat the oven to 400 degrees.
Carefully slice or butterfly your chicken breasts so that they are easy to stuff. Do not cut all the way through the meat, you want to be able to tuck everything inside of the chicken.
Prepare the Mushrooms
Add 1.5 tablespoons olive oil to an oven safe sauté pan over medium high heat. Once the oil is hot add the minced garlic and baby bella mushrooms. Sauté for 2-3 minutes. Season with salt and black pepper. Once the mushrooms have browned, reduce the heat and deglaze the pan with the balsamic vinegar. Be sure to scrape up and crispy bits from the pan. Lastly, add a knob of butter. Once the butter is melted and the mushrooms are cooked to your liking, remove them from the pan and place them in a small bowl.
Stuff the Chicken
Take once chicken breast and add a layer of Swiss cheese to the inside. Next, add a large spoonful of the mushrooms. Carefully fold the chicken over all the ingredients, making sure they are well tucked inside. Season the chicken with a pinch of salt and black pepper.
Cook the Chicken
Add the remaining 1.5 tablespoons of olive oil to the same oven safe sauté pan over medium high heat. Once the oil is hot, but not smoking carefully add the stuffed chicken. Sear for 3-4 minutes per side. Only flipping once. Reduce the heat and pour the chicken broth into the pan. Place the entire pan in the oven and cook for 15-18 minutes or until the internal temperature reaches 165 degrees Fahrenheit.
Using an oven mit remove the pan from the oven. Top with freshly chopped parsley and serve hot.
Storage
Store any leftover chicken in an airtight container in the refrigerator for three to four days. Reheat in the microwave until warmed through.
Looking for more chicken recipes?
Balsamic Mushroom and Swiss Cheese Stuffed Chicken
Ingredients
- 1 pound chicken breasts, two breasts, slice a pocket
- 3 tablespoon olive oil, divided
- 8 ounces baby bella mushrooms
- salt, to taste
- black pepper, to taste
- 1 tablespoon balsamic vinegar
- 1.5 tablespoons butter
- 2-4 slices Swiss cheese, depending on size
- ¼ cup chicken broth
- sprinkle Italian parsley, chopped small
Equipment
- 1 oven safe saute pan
Instructions
How to Make Balsamic Mushroom and Swiss Cheese Stuffed Chicken
- Preheat the oven to 400 degrees.
Prepare the Chicken
- Carefully slice or butterfly your chicken breasts so that they are easy to stuff. Do not cut all the way through the meat, you want to be able to tuck everything inside of the chicken.
Prepare the Mushrooms
- Add 1.5 tablespoons olive oil to an oven safe sauté pan over medium high heat. Once the oil is hot add the minced garlic and baby bella mushrooms. Sauté for 2-3 minutes. Season with salt and black pepper. Once the mushrooms have browned, reduce the heat and deglaze the pan with the balsamic vinegar. Be sure to scrape up and crispy bits from the pan. Lastly, add a knob of butter. Once the butter is melted and the mushrooms are cooked to your liking, remove them from the pan and place them in a small bowl.
Stuff the Chicken
- Take once chicken breast and add a layer of Swiss cheese to the inside. Next, add a large spoonful of the mushrooms. Carefully fold the chicken over all the ingredients, making sure they are well tucked inside. Season the chicken with a pinch of salt and black pepper.
Cook the Chicken
- Add the remaining 1.5 tablespoons of olive oil to the same oven safe sauté pan over medium high heat. Once the oil is hot, but not smoking carefully add the stuffed chicken. Sear for 3-4 minutes per side. Only flipping once. Turn off the heat and pour the chicken broth into the pan. Place the entire pan in the oven and cook for 15-18 minutes or until the internal temperature reaches 165 degrees Fahrenheit.
- Using an oven mit remove the pan from the oven. Top with freshly chopped parsley and serve hot.
One Comment on “Balsamic Mushroom and Swiss Cheese Stuffed Chicken”
Oh my goodness! Sooo good! This will be on normal rotation here. Thanks for the awesome recipes!!