Mushroom Stuffed Chicken Breast Pressure Cooker Recipe
This delicious mushroom stuffed chicken breasts recipe is an impressive main dish, baked until perfectly juicy & tender with a cheesy filling!
Equipment
- 1 Skillet
- 1 Oven Preheat to 375°F
Ingredients
Main ingredients
- 4 small boneless skinless chicken breasts about 6 ounces each
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- 1 tablespoon olive oil
- 1 tablespoon salted butter
- 3 tablespoons finely diced white onion
- 6 ounces brown or white mushrooms thinly sliced
- 2 tablespoons dry white wine optional but adds nice depth
- 1 clove garlic minced
- ¼ teaspoon dried thyme leaves
- 3 tablespoons spreadable garlic and herb cream cheese or plain cream cheese with chopped herbs
- 2 ounces shredded mozzarella cheese
- Salt and pepper to taste
Instructions
Instructions
- Preheat the oven to 375 degrees Fahrenheit if you want to finish in the oven for a brown finish.
- In a skillet, melt olive oil and butter over medium heat. Add diced onion and cook until translucent, about 3 minutes.
- Add minced garlic and sliced mushrooms. Cook until mushrooms are tender, about 5 to 7 minutes.
- Stir in garlic powder, paprika, thyme, and dry white wine. Cook for a couple more minutes, then remove from heat.
- Slice a pocket in each chicken breast, careful not to cut all the way through. Stuff with mushroom mixture, cream cheese, and mozzarella. Use toothpicks if needed.
- Season the outsides with salt and pepper. Place in a baking dish, cover with foil, bake for 25 minutes, then uncover for 5 more minutes to brown.
- Let rest before cutting. Serve with broth poured over your serving.
Notes
If you're in a rush, use pre-sliced mushrooms and frozen diced onions to save time. Skip the wine if it's unavailable, and use chicken broth or water instead.