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