Bacon Mushroom Stuffed Chicken Recipe
This recipe packs juicy chicken breasts with a savory and flavorful stuffing of bacon, mushrooms, and cheese.
Ingredients:
- 4 boneless, skinless chicken breasts (around 6-8 oz each)
- 8 slices bacon
- 8 oz white or cremini mushrooms, sliced
- 1/2 cup shredded mozzarella cheese
- 1/4 cup shredded parmesan cheese
- 1 tablespoon olive oil
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 1/4 cup dry white wine (optional)
- 1/4 cup chicken broth
- 1 tablespoon chopped fresh thyme (or 1 teaspoon dried)
- Salt and freshly ground black pepper, to taste
- Toothpicks (optional)
Cooking Guide:
- Preheat oven to 375°F (190°C).
- Prepare the chicken: Carefully butterfly each chicken breast by slicing horizontally through the thickest part, not quite cutting all the way through. Open the chicken breast like a book. Season both sides with salt and pepper.
- Cook the bacon: In a large skillet over medium heat, cook the bacon until crispy. Remove bacon to a paper towel-lined plate, reserving about 1 tablespoon of bacon grease in the pan.
- Sauté the vegetables: Add the olive oil to the pan with the bacon grease. Sauté the onion and garlic until softened, about 5 minutes. Add the mushrooms and cook until they release their moisture and start to brown, about 5 minutes more.
- Deglaze the pan (optional): Pour in the white wine (if using) and scrape up any browned bits from the bottom of the pan. Let the wine simmer for a minute or two, then add the chicken broth and thyme. Bring to a simmer and cook for a couple of minutes until slightly reduced.
- Assemble the chicken: In a bowl, combine the cooked mushrooms, mozzarella cheese, parmesan cheese, and chopped thyme. Season with salt and pepper to taste. Divide the stuffing mixture evenly among the chicken breasts, placing it in the center of each pocket.
- Close and secure the chicken: Fold the chicken breasts closed and secure them with toothpicks if needed. Wrap each stuffed chicken breast with 2 slices of bacon.
- Brown the chicken: Heat a large oven-safe skillet over medium heat. Sear the chicken breasts on both sides for 2-3 minutes per side, until golden brown.
- Bake the chicken: Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and the juices run clear when pierced with a fork.
- Rest and serve: Let the chicken rest for 5 minutes before slicing and serving. Enjoy with your favorite sides!
Tips:
- For thicker chicken breasts: If your chicken breasts are very thick, you may need to pound them slightly thinner with a meat mallet before creating the pocket.
- Chicken selection: Chicken tenders can be used instead of chicken breasts. Butterflying won’t be necessary, but pounding them slightly thinner is recommended for even cooking.
- Don’t overstuff: Don’t overstuff the chicken breasts, or they may burst open during cooking.
- Leakproof closure: Secure the chicken with toothpicks to prevent the filling from leaking out. Alternatively, you can use kitchen twine to tie the chicken closed.
- Internal temperature: The safe internal temperature for cooked chicken is 165°F (74°C). Use a meat thermometer to check the temperature of the thickest part of the chicken before serving.
- Sauce option: For a richer flavor, you can add a creamy sauce to the recipe. After searing the chicken, pour a mixture of chicken broth, heavy cream, and Dijon mustard into the skillet before transferring it to the oven.
- Leftovers: Leftover stuffed chicken can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through.
This Bacon Mushroom Stuffed Chicken is a delicious and easy weeknight meal that’s sure to please everyone at the table. With a few simple tips, you can create a restaurant-quality dish at home!
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