Creamy Mushroom and Bacon Stuffed Chicken Breast – A Show-Stopping Dish

Introduction

Bring restaurant-quality dining to your home with this Creamy Mushroom and Bacon Stuffed Chicken Breast. Juicy, golden-brown chicken breasts are filled with savory bacon, tender mushrooms, and gooey cheese, then baked to perfection in a luxurious cream sauce. Perfect for special occasions or weeknight indulgence, this recipe is as easy as it is impressive. Let’s get started!

Ingredients

For the Chicken:

• 4 large chicken breasts
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• ½ tsp salt
• ½ tsp black pepper

For the Filling:

• 1 cup (150g) diced mushrooms
• ½ cup (75g) crispy cooked bacon, chopped
• ½ cup (100g) shredded mozzarella or provolone cheese
• 2 tbsp unsalted butter
• 2 garlic cloves, minced
• 2 tbsp fresh parsley, finely chopped

For the Sauce:

• 1 cup (240ml) chicken broth
• ½ cup (120ml) heavy cream
• 1 tbsp Dijon mustard
• 1 tsp cornstarch mixed with 2 tbsp water (optional)
• Salt and pepper to taste

Instructions

Step 1: Prepare the Chicken Breasts

1. Preheat your oven to 375°F (190°C).
2. Slice a pocket into each chicken breast, being careful not to cut through the sides.
3. Rub the chicken with olive oil, then season with smoked paprika, garlic powder, salt, and pepper.

Step 2: Make the Mushroom and Bacon Filling

1. In a skillet, melt the butter over medium heat. Add the diced mushrooms and minced garlic, cooking for 3–4 minutes until soft.
2. Remove from heat and mix in the chopped bacon, shredded cheese, and parsley. Stir until well combined.

Step 3: Stuff the Chicken

1. Fill each chicken breast pocket with the prepared filling. Use toothpicks to secure the openings if needed.

Step 4: Sear the Chicken

1. Heat an oven-safe skillet over medium-high heat and add a drizzle of olive oil.
2. Sear the stuffed chicken breasts for 2–3 minutes on each side until golden brown. Remove from heat and set aside.

Step 5: Prepare the Creamy Sauce

1. In the same skillet, pour in the chicken broth, heavy cream, and Dijon mustard. Stir to combine.
2. Simmer the sauce for 2–3 minutes to let the flavors meld. If you prefer a thicker sauce, stir in the cornstarch slurry and cook for another minute.
3. Adjust seasoning with salt and pepper to taste.

Step 6: Bake the Chicken

1. Place the seared chicken breasts back into the skillet, spooning some sauce over the top.
2. Transfer the skillet to the preheated oven and bake for 20–25 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).

Step 7: Garnish and Serve

1. Let the chicken rest for 5 minutes after baking.
2. Garnish with freshly chopped parsley and serve with the creamy sauce drizzled over each piece.

Pro Tips

• Ensure the chicken breasts are of similar size to cook evenly.
• Use freshly grated cheese for a creamier and richer filling.
• For an extra flavor boost, add a splash of white wine to the sauce before simmering.

Serving Suggestions

• Pair this dish with buttery mashed potatoes, herbed rice, or crusty bread to soak up the sauce.
• Add roasted vegetables like asparagus, zucchini, or green beans for a balanced plate.
• Serve alongside a light green salad with a tangy vinaigrette for contrast.

Conclusion

This Creamy Mushroom and Bacon Stuffed Chicken Breast is an irresistible combination of textures and flavors. From the crispy seared exterior to the cheesy, savory filling and decadent cream sauce, it’s a dish that will wow your guests or family. Try this recipe tonight and enjoy a meal that feels like a celebration!

Happy cooking!