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.
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.
Video
Nutrition
Serving: 1stuffed chicken breast, Calories: 620kcal, Carbohydrates: 7g, Protein: 56g, Fat: 41g, Saturated Fat: 13g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 21g, Trans Fat: 0.4g, Cholesterol: 184mg, Sodium: 480mg, Potassium: 1376mg, Fiber: 1g, Sugar: 3g, Vitamin A: 472IU, Vitamin C: 3mg, Calcium: 189mg, Iron: 2mg