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[[ Chicken · Meat · Dinner · Roast · Bake ]]

Mushroom Stuffed Chicken Breasts with Sides

Gluten free

Chicken breasts filled with a creamy mushroom and garlic mixture, then seared and roasted until golden. The filling stays soft and rich against the tender meat. Good for a midweek dinner when you want something a bit more substantial without much fuss.

An original recipe by Jamie, created in collaboration with AI. The drawing is AI too.

Time: 45 min
Effort: Low
Steps: 7

4 of the steps have a timer you can start with one tap.

Pencil drawing of Mushroom Stuffed Chicken Breasts with Sides

Ingredients

2 to feed

2 whole boneless, skinless chicken breasts
25 g olive oil
3 g salt
1.5 g black pepper
50 g mushrooms, finely chopped
60 g cream cheese, softened
1 g garlic powder
30 ml chicken stock
200 g broccoli, cut into florets
200 g zucchini, sliced
1 cloves fresh garlic, finely sliced
15 ml lemon juice
10 g fresh parsley, roughly chopped

Gluten free as long as your stock is. Worked out from the ingredients as written. Packets vary, so check the labels if it matters to you.

How it goes

PrepPreheat and prepare vegetables · Make the mushroom filling · Stuff the chicken breasts
CookSear the stuffed chicken · Roast in the oven · Cook the vegetables
RestRest and serve

Method

Preheat and prepare vegetables
Preheat oven to 200°C fan-forced. Finely chop 50g mushrooms until small enough to stay in the pocket. Cut 200g broccoli into florets and slice 200g zucchini into 1cm rounds. Set all aside.
Make the mushroom filling
Mix 50g finely chopped mushrooms with 60g softened cream cheese and 1g garlic powder. Season with a small pinch of salt and pepper.
Stuff the chicken breasts
Pat the 2 chicken breasts dry. Cut a deep horizontal pocket in each breast by slicing in from the thickest side, stopping about 1.5cm from the edges. Don't cut all the way through. Spoon the mushroom-cream cheese filling evenly into both pockets — don't overfill. Secure each breast with 1–2 toothpicks. Season the outside with 1.5g salt and 0.75g black pepper.
Sear the stuffed chicken
Heat 15g olive oil in an oven-safe frying pan over medium-high heat until shimmering. Sear the stuffed chicken breasts for 3–4 minutes per side until deep golden brown.
Roast in the oven
Pour 30ml chicken stock into the pan around the chicken. Transfer the pan to the 200°C oven and roast for 18–22 minutes until cooked through. Internal temperature must reach ≥75°C at the thickest part of the breast. Avoid pushing the probe into the filling pocket.
Cook the vegetables
While the chicken roasts, heat 10g olive oil in a frying pan over medium heat. Add 1 sliced garlic clove and cook for 30 seconds until fragrant. Add the 200g zucchini and cook 4–5 minutes, turning occasionally, until golden at the edges. Add the 200g broccoli with about 30ml water, cover, and steam for 3–4 minutes until just tender but still bright green. Season with 1.5g salt and 0.75g black pepper. Squeeze over 15ml lemon juice just before serving.
Rest and serve
Remove the pan from the oven. Rest the chicken uncovered for 5 minutes. Remove toothpicks and spoon any pan juices over the chicken. Scatter over 10g fresh chopped parsley. Plate the chicken alongside the garlic broccoli and zucchini.