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Tender chicken breasts, creamy ricotta cheese, mushrooms sauteed in sherry and of course, bacon, make this stuffed chicken breast recipe one of the best stuffed chicken chicken recipes ever!!
I just can't get enough of this stuffed chicken breast recipe guys. I mean bacon, mushrooms, ricotta cheese...how can you go wrong? You can't.
Seriously, you can't go wrong with this easy stuffed chicken. That's right, I called it easy. Because it is. And delicious.
Did I say that already? I just can't reiterate enough how amazing this ricotta stuffed chicken breast is).
The chicken is pounded until thin, then stuffed with a combo of ricotta cheese and sauteed mushrooms, rolled up and secured with toothpicks. Then it gets browned in none other than bacon fat.
But the real kicker is the sauce. More mushrooms sauteed in bacon fat and crumbled bacon, with some garlic, shallots and cream to round it out. Poured on the chicken and baked to bubbly perfection.
Yes, this stuffed chicken breast recipe is the BEST.
If you like delicious chicken recipes, you will also love this Instant Pot Paprika Chicken and these White Wine and Dijon Chicken Thighs.
Jump to:
The Ingredients
I try to buy the thinly cut chicken breasts at the market. This makes it much easier to pound into thin pieces. Otherwise, you will need to halve the chicken breasts before pounding them.
When buying ricotta cheese, I ALWAYS opt for the whole milk version. If you're going to use it, you might as well use the good stuff, none of that low fat stuff so it stays creamy like these tuna stuffed shells do.
And you can be as creative as you'd like with the mushrooms. I love a mixture of white and baby bellas because they are easy to find, but feel free to use shiitakes, creminis, potabella, etc. etc. They're all incredible!
The sherry adds an amazing flavor to the mushrooms, but you can substitute beef broth or another wine if you don't have sherry.
What you can't substitute is the bacon. The bacon is key. It adds so much smoky, salty, delicious flavor to our cheese stuffed chicken.
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Step By Step Instructions
I already mentioned that it's easy. Because it is. The hardest part is rolling up and securing the chicken, but even I can do that. Which is saying a lot.
Preheat the oven to 400 degrees. While oven is preheating, place a cast iron skillet inside to heat for 20-30 minutes. We want it nice and hot to brown the chicken.
Use a mallet to beat the chicken breasts into thin (¼") slices. Set aside.
Heat 1 tbsp. of the bacon fat in a large skillet. Add the shallots and garlic and saute for 1 minute. Add 1 package of mushrooms and cook for 2-3 minutes, until they start to soften.
Add 1 tbsp. of the sherry and cook down for about 5 minutes, until moist of the moisture has evaporated and mushrooms are soft. Combine the cooked mushrooms with the ricotta cheese in a bowl and mix to combine.
How to Stuff Chicken Breast
Lay 1 chicken breast out and spread on ricotta mixture, about ¼" thick. Roll the chicken breast up and secure all sides with toothpicks.
Do the same for the remaining 3 breasts and season with 1 tsp. salt and ¼ tsp. pepper; set aside. NOTE - it does not have to be pretty!!
Add the remaining bacon fat to the skillet and add the second package of mushrooms and the crumbled bacon. Cook until mushrooms start to soften and add the remaining 1 tbsp. of sherry. Cook about 5 minutes, or until most liquid has evaporated and mushrooms are soft.
Add the ¼ tsp. salt, ⅛ tsp. pepper and heavy cream to the skillet and bring to a simmer. Simmer about 5 minutes, until cream has started to reduce and thicken. Remove from heat and set aside.
Remove the cast iron skillet from the oven after heated and add 1 tsp. of the bacon fat to the skillet. Add the chicken and brown on all sides, about 3 minutes per side.
Cover in the reduced mushroom cream sauce and place in the oven for 10-15 minutes, or until chicken is fully cooked to an internal temperature of 165 degrees.
Can I make stuffed chicken breast ahead of time?
You can totally make these in advance to save some time. Follow all the steps to stuff your chicken. Place the stuffed breasts in an airtight container and store in the fridge overnight.
Make the mushroom cream sauce and store in a separate airtight container. When you're ready to cook, heat the cast iron skillet in the oven for 20 minutes, then follow the rest of the recipe instructions for cooking the chicken.
**Note you can also brown the chicken in advance and store in the fridge overnight.
Can I freeze leftover stuffed chicken breast?
Place any leftovers in an airtight container and freeze for up to one month. Thaw in the fridge overnight and reheat in the microwave or in the oven for 10-15 minutes, until warmed through.
Tools Used
- Lodge Cast Iron Skillet
- Non-stick Ceramic Skillet
- Toothpicks
- Meat tenderizer
- Glass mixing bowls
More awesome chicken recipes
Brazilian Roasted Chicken Thighs
Instant Pot Chicken Pho
Moroccan Roasted Chicken
Instant Pot Chicken Curry Stew
Indian Spiced Roasted Chicken
Baked Honey Chicken Thighs
Did you make this stuffed chicken breast recipe? rate the recipe and leave a comment below to let me know how it turned out!
Recipe
Stuffed Chicken Breast Recipe
Ingredients
- 4 thinly sliced chicken breasts
- 1 tsp. salt
- ¼ tsp. pepper
- 1 cup ricotta cheese
- 2-8 oz. packages of mushrooms, sliced
- 2 tbsp. sherry
- 2 tbsp. bacon fat
- 1 shallot, minced
- 2 garlic cloves, minced
- ⅔ cup heavy cream
- 4 slices cooked bacon, crumbled
- ¼ tsp. salt
- ⅛ tsp. black pepper
Instructions
- Preheat the oven to 400 degrees. While oven is preheating, place a cast iron skillet inside to heat for 20-30 minutes.
- Use a mallet to beat the chicken breasts into thin (¼") slices. Set aside. Heat 1 tbsp. of the bacon fat in a large skillet. Add the shallots and garlic and saute for 1 minute. Add 1 package of mushrooms and cook for 2-3 minutes, until they start to soften. Add 1 tbsp. of the sherry and cook down for about 5 minutes, until moist of the moisture has evaporated and mushrooms are soft.
- Combine the cooked mushrooms with the ricotta cheese in a bowl and mix to combine. Lay 1 chicken breast out and spread on ricotta mixture, about ¼" thick. Roll the chicken breast up and secure all sides with toothpicks. Do the same for the remaining 3 breasts and season with 1 tsp. salt and ¼ tsp. pepper; set aside.
- Add the remaining bacon fat to the skillet and add the second package of mushrooms and the crumbled bacon. Cook until mushrooms start to soften and add the remaining 1 tbsp. of sherry. Cook about 5 minutes, or until most liquid has evaporated and mushrooms are soft.
- Add the ¼ tsp. salt, ⅛ tsp. pepper and heavy cream to the skillet and bring to a simmer. Simmer about 5 minutes, until cream has started to reduce and thicken. Remove from heat and set aside.
- Remove the cast iron skillet from the oven after heated and add 1 tsp. of the bacon fat to the skillet. Add the chicken and brown on all sides, about 3 minutes per side. Cover in the reduced mushroom cream sauce and place in the oven for 10-15 minutes, or until chicken is fully cooked to an internal temperature of 165 degrees.
Expert Tips:
- If you can't find thin sliced chicken breasts at the store, use regular chicken breasts and slice them in half lengthwise.
- If you don't have sherry, you can substitute any red or white wine, or beef broth. However, for the best flavor I highly recommend using sherry.
- Any kind of mushrooms can be used. Experiment with white, baby bells, portabello, cremini, shiitake, etc.
- To make the chicken ahead of time, Follow all the steps to stuff your chicken. Place the stuffed breasts in an airtight container and store in the fridge overnight. Make the mushroom cream sauce and store in a separate airtight container. When you're ready to cook, heat the cast iron skillet in the oven for 20 minutes, then follow the rest of the recipe instructions for cooking the chicken. **Note you can also brown the chicken in advance and store in the fridge overnight.
- To freeze leftovers: Place any leftovers in an airtight container and freeze for up to one month. Thaw in the fridge overnight and reheat in the microwave or in the oven for 10-15 minutes, until warmed through.
Nutrition
[nutrifox id="58883"]
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