Delicious Mushroom-Stuffed Chicken with Tangy Balsamic Pan Sauce

This mushroom-stuffed chicken breasts recipe is a crowd-pleaser, with tender chicken breasts filled with a flavorful mixture of mushrooms, herbs, and cheese, then topped with a tangy balsamic pan sauce. It's a perfect dish for a special occasion or a comforting weeknight meal. The combination of juicy chicken, earthy mushrooms, and tangy balsamic creates a symphony of flavors that will delight your taste buds. Plus, it's surprisingly easy to make!

Ingredients

• 4 boneless, skinless chicken breasts
• 8 ounces cremini mushrooms, finely chopped
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh thyme leaves, chopped
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 cup chicken broth
• 1/4 cup balsamic vinegar
• 2 tablespoons butter

Directions

1. Preheat your oven to 375°F (190°C).
2. Season the chicken breasts with salt and pepper on both sides.
3. In a skillet, heat 1 tablespoon of olive oil over medium heat.
4. Add the chopped mushrooms, onion, and garlic to the skillet. Cook until the mushrooms are tender and the onion is translucent.
5. Stir in the fresh thyme and cook for an additional minute.
6. Remove the skillet from heat and let the mushroom mixture cool slightly.
7. In a mixing bowl, combine the mushroom mixture with the grated Parmesan cheese.
8. Slice a pocket into each chicken breast, being careful not to cut all the way through.
9. Stuff each pocket with the mushroom mixture, dividing it evenly among the chicken breasts.
10. In the same skillet, heat another tablespoon of olive oil over medium-high heat.
11. Add the stuffed chicken breasts to the skillet and cook for about 3-4 minutes on each side until golden brown.
12. Remove the chicken from the skillet and transfer it to a baking dish.
13. Place the baking dish in the preheated oven and bake for 20-25 minutes or until the chicken is cooked through and no longer pink in the center.
14. Meanwhile, return the skillet to the stovetop and add the chicken broth and balsamic vinegar. Bring to a boil and let it simmer until the liquid is reduced by half.
15. Remove the skillet from heat and stir in the butter until melted and the sauce is smooth.
16. Once the chicken is done baking, pour the balsamic pan sauce over the chicken breasts.
17. Serve the mushroom-stuffed chicken breasts with the delicious pan sauce and enjoy!

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