Introduction

Stuffed chicken breasts are a simple yet elegant dish that combines tender chicken with a flavorful filling of mushrooms, sun-dried tomatoes, and cheese. This recipe offers a creamy sauce that perfectly complements the savory stuffing, making it ideal for a comforting weeknight dinner or a special occasion.

Stuffed Chicken Breasts with Sun-Dried Tomatoes, Feta, and Basil in Creamy Sauce Recipe - Recipe Image

Ingredients

4 boneless, skinless chicken breasts (about 6 ounces each)
1 tablespoon olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 cup cremini mushrooms, sliced
1/2 cup sun-dried tomatoes, oil-packed, drained and chopped
1/2 cup crumbled feta cheese
1/4 cup chopped fresh basil
1/4 cup grated Parmesan cheese
1/4 cup dry white wine
1/2 cup chicken broth
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup all-purpose flour
2 tablespoons butter
1/2 cup heavy cream

Instructions

Step 1: Slice a horizontal pocket into each chicken breast, being careful not to cut all the way through. Pound each breast to an even thickness. Season both sides with salt and pepper.
Step 2: Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes, stirring occasionally.
Step 3: Add garlic and cook for 1 minute until fragrant.
Step 4: Add mushrooms and cook until they release moisture and brown, about 5 to 7 minutes, stirring frequently.
Step 5: Stir in sun-dried tomatoes, feta, and basil. Cook for 2 to 3 minutes more.
Step 6: Remove the skillet from heat and stir in the Parmesan cheese.
Step 7: Spoon the stuffing mixture into the chicken pockets. Secure the openings with toothpicks or kitchen twine.
Step 8: In the same skillet, melt butter over medium heat. Whisk in flour until a smooth roux forms.
Step 9: Slowly whisk in white wine, then chicken broth, stirring until the sauce thickens slightly.
Step 10: Place the stuffed chicken breasts into the skillet, nestling them in the sauce. Bring to a simmer, reduce heat to low, cover, and cook for 20 to 25 minutes, or until the internal temperature reaches 165°F (74°C).
Step 11: Remove the chicken from the skillet and let it rest for a few minutes.
Step 12: Stir heavy cream into the sauce in the skillet. Bring to a gentle simmer to thicken the sauce. Season with salt and pepper to taste.
Step 13: Remove toothpicks or twine from the chicken breasts.
Step 14: Spoon the creamy sauce over the chicken before serving.

Tips & Variations

For a milder flavor, substitute feta with cream cheese or mozzarella.
Use fresh tomatoes instead of sun-dried for a lighter, fresher taste.
Serve with steamed vegetables or a side of rice to soak up the sauce.
If you prefer, butterfly the chicken breasts for easier stuffing and even cooking.

Storage

Store leftover stuffed chicken breasts in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave to avoid drying out the chicken. The sauce may thicken when cold; add a splash of milk or broth when reheating to restore a creamy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this recipe ahead of time?

Yes, you can prepare the stuffed chicken breasts and keep them refrigerated before cooking. Bring them to room temperature before cooking for even results.

Is it possible to make this recipe gluten-free?

To make it gluten-free, substitute the all-purpose flour with a gluten-free flour blend or cornstarch for thickening the sauce.

Stuffed Chicken Breasts with Sun-Dried Tomatoes, Feta, and Basil in Creamy Sauce Recipe

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★★★★★

4.9 from 113 reviews

This recipe for Stuffed Chicken Breasts offers a delicious and easy way to elevate a simple chicken dinner. Boneless, skinless chicken breasts are filled with a flavorful mixture of sautéed mushrooms, sun-dried tomatoes, feta cheese, and fresh basil, then cooked in a creamy white wine sauce. The dish is both elegant and comforting, perfect for weeknight meals or special occasions.

Author: Nora
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: American

Ingredients

Scale

Chicken and Stuffing

4 boneless, skinless chicken breasts (about 6 ounces each)
1 tablespoon olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 cup cremini mushrooms, sliced
1/2 cup sun-dried tomatoes, oil-packed, drained and chopped
1/2 cup crumbled feta cheese
1/4 cup chopped fresh basil
1/4 cup grated Parmesan cheese

Sauce

1/4 cup dry white wine
1/2 cup chicken broth
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup all-purpose flour
2 tablespoons butter
1/2 cup heavy cream

Instructions

Prepare Chicken: Slice a horizontal pocket into each chicken breast carefully, avoiding cutting all the way through. Pound each breast gently to an even thickness and season both sides with salt and pepper to enhance flavor.
Sauté Onion: Heat olive oil in a large skillet over medium heat. Add the finely chopped onion and cook for about 5 minutes until softened, stirring occasionally for even cooking.
Add Garlic: Stir in the minced garlic and cook for 1 minute until fragrant, ensuring it doesn’t burn for the best aroma.
Cook Mushrooms: Add the sliced cremini mushrooms to the skillet. Cook for 5 to 7 minutes until they release their moisture and start to brown, stirring frequently to prevent sticking.
Combine Filling: Stir in the chopped sun-dried tomatoes, crumbled feta cheese, and chopped fresh basil. Cook this mixture for 2 to 3 minutes to blend flavors.
Add Parmesan: Remove the skillet from heat and mix in the grated Parmesan cheese to enrich the stuffing’s texture and taste.
Stuff Chicken: Spoon the mushroom and cheese filling into each chicken breast pocket. Secure the openings with toothpicks or kitchen twine to keep the filling inside during cooking.
Make Roux: Melt butter in the same skillet over medium heat. Whisk in the all-purpose flour until a smooth roux forms, which will thicken the sauce.
Prepare Sauce: Slowly whisk in the dry white wine, followed by the chicken broth, stirring continuously until the sauce thickens slightly to a creamy consistency.
Cook Chicken: Place the stuffed chicken breasts in the skillet nestled into the sauce. Bring to a simmer, reduce heat to low, cover, and cook for 20 to 25 minutes until the internal temperature reaches 165°F (74°C) ensuring they are fully cooked.
Rest Chicken: Remove the chicken breasts from the skillet and let them rest for a few minutes to retain juices.
Finish Sauce: Stir the heavy cream into the sauce remaining in the skillet. Bring to a gentle simmer to thicken the sauce further. Season with additional salt and pepper to taste.
Serve: Remove the toothpicks or twine from the chicken. Spoon the creamy sauce generously over the stuffed chicken breasts before serving for a rich, satisfying meal.

Notes

To ensure even cooking, pound the chicken breasts evenly before stuffing.
Use fresh basil for the best flavor; dried basil will alter the taste.
Be careful not to overcook the chicken to keep it juicy and tender.
If preferred, substitute chicken broth with vegetable broth for a milder taste.
Leftover stuffed chicken can be refrigerated for up to 2 days and reheated gently to preserve sauce texture.

Keywords: stuffed chicken breasts, chicken breast recipe, creamy stuffed chicken, mushroom stuffed chicken, feta cheese chicken, easy chicken dinner