Tag Archives: Boneless Chicken Breast

Creamy Chicken Breast with Mushroom

This 40-minute dish makes for a rich flavorful weeknight dinner with very little effort. It is buttery, comforting, and requires only a handful of ingredients. It is the dish I make when I am exhausted or have guests coming for dinner and need something quick. This dish wins every single time, no matter the occasion.

Course: Main Course
Cuisine: American
Level: Easy
Prep: 15 mins
Cooking: 20 to 25 mins
Total: 40 mins
Yield: 4 servings

Special Equipment

  • Meat mallet
  • Large cutting board
  • Heavy-duty plastic wrap
  • Wooden spoon
  • Tongs
  • Aluminum foil
  • 6-quart thick-walled Dutch oven with a tight-fitting lid
  • Instant-Read thermometer

Ingredients

  • 4 boneless skinless chicken breasts
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 6 tablespoons unsalted butter
  • 1 shallot, peeled, halved lengthwise, and thinly sliced crosswise
  • 8 ounces white mushrooms, thinly sliced
  • 1 clove garlic, smashed, peeled and finely chopped
  • 1/4 cup good-quality chicken broth (preferably homemade)
  • 1⁄4 cup dry white vermouth
  • 1 cup heavy cream
  • 1 teaspoon freshly squeezy lemon juice
  • Freshly chopped flat-leaf Italian parsley (leaves only), for serving

Directions

  1. Preheat oven to 400 degrees.
  2. Pat chicken breasts dry with paper towels.
  3. Spread a sheet of plastic wrap on a cutting board. Place 1 chicken breast in the center of the sheet and top with another sheet of plastic. Gently pound it with the flat side of a meat mallet to an even thickness, about 1/2-inch thick. Arrange chicken in a single layer in a large shallow dish and repeat process with the remaining chicken breast.
  4. Season both sides of the chicken breasts with salt and pepper.
  5. Heat the butter in a 6-quart thick-walled Dutch oven with a tight-fitting lid until it is foaming.
  6. Stir in the shallots and cook until softened but not browned, about 1 minute. Add the mushrooms and cook until softened but not browned, about 2 minutes. Season with salt and pepper to taste. Add garlic and cook until fragant, about 1 minute.
  7. Using tongs, add the chicken to the pan, and turn to coat in the butter mixture (No browning here — just butter up both sides). Cover pot and transfer to the oven.
  8. Bake until the chicken is fully cooked and reaches an internal temperature of 165°F, about 15 to 20 minutes.
  9. When done, remove the pot from the oven and transfer the chicken to a plate leaving mushrooms mixture in the pot.
  10. Cover chicken loosely with aluminum foil to keep it warm while making the sauce.
  11. To make sauce, place the pot on the stovetop over medium-high heat. Pour the broth and vermouth into the pot. Bring liquids up to a boil and let reduce slightly, about 4 to 5 minutes.
  12. Stir in the cream and bring to a rapid simmer. Adjust the heat so that the sauce gently simmers. Cook until sauce has thickened slightly, about 3 to 4 minutes. The sauce should be thick enough to lightly coat a spoon.
  13. Turn off the heat. Add lemon juice. Taste for seasoning and add salt and pepper if needed.
  14. Return chicken and any juices that collected on the plate to the pot. Using tongs, turn to coat chicken with sauce. Sprinkle with chopped parsley and serve immediately right out of the pot.

Boneless Chicken Breast Stuffed with Cheese

This mouthwatering cheese stuffed chicken breast recipe completely delivers. It always turns out tender and juicy. It is delicious, low carb and very easy to make! This is a recipe you will come back to time and time again.

Course: Main Course
Cuisine: American
Level: Easy
Prep: 15 mins
Cooking: 20 to 25 mins
Total: 40 mins
Yield: 4 servings

Special Equipment

  • Meat mallet
  • Large cutting board
  • Heavy-duty plastic wrap
  • Small mixing bowl
  • Silicon spatula
  • Tongs
  • Skewers or toothpicks, for securing chicken rolls closed
  • 12-inch heavy skillet with a tight-fitting lid

 Ingredients

  • 4 large boneless chicken Breast
  • 4 ounces cream cheese, softened at room temperature (Do not leave unrefrigerated for more than 2 hours)
  • 1 tablespoon freshly squeezed lemon juice
  • 3 green onions (green and white part), thinly sliced
  • 1 clove garlic, smashed, peeled and finely chopped
  • 1/4 cup all-purpose flour, for dredging
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoon unsalted butter
  • 1/3 cup good-quality chicken broth (preferably homemade)
  • Chopped fresh flat-leaf Italian parsley (leaves only), for garnish

Directions

  1. In a small mixing bowl, combine cream cheese, chopped green onions, garlic and lemon juice using a spatula until mixed. Set aside.
  2. In a shallow dish, add the flour and season with a pinch of salt and a few grinds of black pepper. Set aside.
  3. Pat chicken breasts dry with paper towels.
  4. Spread a sheet of plastic wrap on a cutting board. Place 1 chicken breast in the center of the sheet and top with another sheet of plastic. Gently pound it with the flat side of a meat mallet to an even thickness, about 1/4-inch thick.  Arrange chicken in a single layer in a shallow dish and repeat process with the remaining chicken breast.
  5. Season both sides of the chicken breasts with salt and pepper.
  6. Put 1/4 of the cheese mixture onto the center of each chicken breast. Starting at the long side, roll chicken breast up, keeping the cheese mixture in the center. Secure with a skewer or toothpick and dredge in the seasoned flour, shaking to remove off any excess.
  7. Heat the butter and oil in a large heavy skillet with a tight-fitting lid over medium-high heat.
  8. Using tongs, lower the chicken breasts into the skillet seam side down and cook until lightly browned on both sides, about 2 minutes on each side. Transfer the chicken to a plate reserving the cooking juices in the skillet.
  9. Add broth to the reserved cooking juices in the skillet. Using a wooden spoon, stir and scrape the bottom of the pan to get any flavorful browned bits left behind off the bottom of the pan. Return chicken and any juices that collected on the plate into the skillet. Adjust the heat so that the sauce gently simmers. Cover and simmer over low heat for 20 to 25 minutes or until tender.
  10. When done, transfer the chicken to a cutting board and remove the toothpicks. Slice each breast into 3/4-inch rounds.
  11. To serve, arrange the sliced breasts on a serving plate and pour the sauce over the top. Garnish with chopped parsley and serve immediately.