Stuffed Chicken Breasts with Sun-Dried Tomato, Feta, and Basil in Creamy Parmesan Sauce Recipe

Introduction

These stuffed chicken breasts are a flavorful and elegant dish that’s surprisingly easy to prepare. Filled with a savory mixture of mushrooms, sun-dried tomatoes, feta, and fresh herbs, then cooked in a creamy white wine sauce, it’s perfect for a special weeknight dinner or entertaining guests.

Ingredients

• 4 boneless, skinless chicken breasts (about 6 ounces each)
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 cup cremini mushrooms, sliced
• 1/2 cup sun-dried tomatoes, oil-packed, drained and chopped
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh basil
• 1/4 cup grated Parmesan cheese
• 1/4 cup dry white wine
• 1/2 cup chicken broth
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup all-purpose flour
• 2 tablespoons butter
• 1/2 cup heavy cream

Instructions

1. Step 1: Slice a horizontal pocket into each chicken breast, being careful not to cut all the way through. Pound each breast to an even thickness. Season both sides with salt and pepper.
2. Step 2: Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes, stirring occasionally.
3. Step 3: Add garlic and cook for 1 minute until fragrant.
4. Step 4: Add mushrooms and cook until they release moisture and brown, about 5-7 minutes, stirring frequently.
5. Step 5: Stir in sun-dried tomatoes, feta cheese, and basil. Cook for 2-3 minutes, then remove from heat and stir in Parmesan cheese.
6. Step 6: Spoon the stuffing into the chicken pockets. Secure the openings with toothpicks or kitchen twine.
7. Step 7: Melt butter in the same skillet over medium heat. Whisk in the flour until a smooth roux forms.
8. Step 8: Slowly whisk in the white wine, then the chicken broth, stirring until the sauce thickens slightly.
9. Step 9: Place the stuffed chicken breasts in the skillet, nestling them into the sauce. Bring to a simmer, reduce heat to low, cover, and cook for 20-25 minutes, or until the internal temperature reaches 165°F (74°C).
10. Step 10: Remove the chicken from the skillet and let it rest for a few minutes.
11. Step 11: Stir the heavy cream into the sauce in the skillet. Bring to a gentle simmer to thicken the sauce, then season with salt and pepper to taste.
12. Step 12: Remove toothpicks or twine from the chicken.
13. Step 13: Spoon the creamy sauce over the chicken breasts before serving.

Tips & Variations

• For a milder flavor, substitute feta with cream cheese or mozzarella.
• Try adding chopped spinach or kale to the stuffing for extra greens.
• Use fresh herbs like thyme or oregano instead of basil for a different aroma.
• If you prefer a thicker sauce, simmer it a bit longer before adding cream.

Storage

Store leftover stuffed chicken breasts in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave until warmed through. The sauce may thicken upon cooling; add a splash of cream or broth when reheating to loosen it.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

Yes, you can stuff the chicken breasts and keep them covered in the refrigerator for a few hours before cooking. The sauce is best made fresh, but it can be gently reheated along with the chicken.

What can I serve with stuffed chicken breasts?

This dish pairs well with steamed vegetables, rice, mashed potatoes, or a simple green salad for a complete meal.