I’m not sure what’s up with our weather this summer, but I can’t remember a time with so many storms. Like BIG storms. Like Direct TV goes out and I don’t know what to do kind of storms. I was planning on grilling chicken for dinner but guess what??!! A thunder storm ruined my plans so I needed to switch up my meal plan. I broke out a skillet and made Mushroom & Goat Cheese Stuffed Chicken with Easy Pan Sauce. I used basic ingredients & got our meal on the table as quickly as possible.
I made this stuffed chicken recipe on a Sunday evening. There is something about having a nice meal on a Sunday which I love. It’s a great way to close down the weekend and catch up with family. As much as I love chicken, I despise boring chicken. I am not one to cook up a plain chicken breast, serve it with some veggies and call it a meal. I created this Mushroom & Goat Cheese Stuffed Chicken Breast recipe for those who feel the same way that I do…and besides being totally delicious, this meal cooks up in about 45 minutes and clean up is a breeze.
The mushroom and goat cheese stuffing is good enough to eat on it’s own. It’s sauteed mushrooms, onions and fresh thyme. After butterflying four chicken breasts, add a couple tablespoons of the mushroom mixture to the middle of each piece of chicken. Sprinkle goat cheese on top, roll the chicken and secure with a couple of toothpicks. I’m sure you’ll have plenty of mushroom filling left over. Do not throw it away! Mix it in with some 90 second microwaveable rice and some parsley. You’ll have a tasty side dish to go with the chicken.
Return the chicken to the same skillet used to make the mushroom filling and bake for 35-40 minutes, or until the internal temperature of the chicken is at 165 degrees. Remove the chicken and you’ll make an easy pan sauce in the same skillet. I wanted to call this a pantry pan sauce, but the title of this recipe is already wordy enough. It’s a super simple sauce. All you need is butter, flour, chicken stock, white wine (optional) and parsley. The sauce is going to be very flavorful since you’re using the same skillet the chicken baked in.
The next time you’re looking for an easy chicken dish which won’t fall short on flavor, give this Mushroom & Goat Cheese Stuffed Chicken recipe a try! It’s the perfect to serve to your family. They’ll be impressed with your hard work…and little will they know they only have one skillet to clean up.
- 1 tbsp extra virgin olive oil
- 1/2 onion, chopped
- 2 cups mushrooms, chopped
- 6 sprigs fresh thyme, de-stemmed
- Salt & Pepper, to taste
- 4 chicken breasts, butterfly cut
- 1/4 cup goat cheese crumbles
- 2 tbsp butter
- 2 tbsp flour
- 1 cup chicken stock, warmed
- 1 tbsp white wine (optional)
- chopped parsley
- 2 packages of 90 second microwavable rice
- Pre-heat oven to 375 degrees. In a large oven proof skillet, add olive oil over a medium heat. Saute onions, mushrooms and thyme until the onions are translucent; about 5 minutes. Season with salt and pepper. Remove from heat and add to a bowl.
- Scoop a few tablespoons of the mushroom mixture and place in the middle of the chicken. Sprinkle goat cheese. Roll the chicken and secure with toothpicks. Repeat with other chicken breasts. Season chicken with salt and pepper. Place rolled chicken in the same skillet used for the mushroom mixture. Bake for 35-40 minutes, or until the internal temperature of the chicken is 165 degrees. Remove chicken from skillet; cover with foil to keep warm.
- In the same skillet, add butter and flour. Stir constantly until the color of the flour is light brown. In a steady stream, pour in warmed chicken stock and wine. Stir until the sauce starts to thicken. Let it simmer for 5 minutes. Remove from heat and add parsley. Drizzle over chicken when serving.
- Microwave rice according to directions. Add cooked rice to the bowl of the leftover mushroom filling. Stir in parsley. Serve with chicken and pan sauce.