Pancetta and Mushroom-Stuffed Chicken Breast is an elegant, flavorful dish that combines tender chicken with a savory stuffing of pancetta, mushrooms, and herbs. The pancetta adds a rich, smoky flavor, while the mushrooms bring an earthy depth that complements the juicy chicken. This dish is perfect for special occasions or when you want to elevate your weeknight dinner with minimal effort. Finished in the oven for a golden, juicy result, this stuffed chicken breast pairs beautifully with roasted vegetables or a light salad.
Ingredients:
- 4 boneless, skinless chicken breasts
- 4 oz pancetta, diced
- 1 cup mushrooms, finely chopped
- 2 cloves garlic, minced
- 1 tbsp fresh thyme or rosemary, chopped
- ½ cup grated Parmesan cheese
- 1 tbsp olive oil
- Salt and pepper to taste
- Toothpicks or kitchen twine for securing
Instructions:
- Preheat your oven to 375°F (190°C).
- In a skillet over medium heat, cook the diced pancetta until crispy. Remove from the pan and set aside.
- In the same skillet, add the mushrooms and garlic, cooking until softened and the moisture has evaporated, about 5-7 minutes. Stir in the fresh thyme or rosemary and the crispy pancetta. Remove from heat and let cool slightly.
- Stir the Parmesan cheese into the pancetta and mushroom mixture.
- Carefully cut a pocket into each chicken breast, making sure not to slice all the way through. Stuff each chicken breast with the pancetta and mushroom mixture, securing the opening with toothpicks or kitchen twine.
- Season the chicken breasts with salt and pepper.
- Heat the olive oil in an oven-safe skillet over medium-high heat. Sear the chicken breasts for 3-4 minutes on each side, until golden brown.
- Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
- Let the chicken rest for a few minutes before slicing and serving.
Enjoy your Pancetta and Mushroom-Stuffed Chicken Breast with your favorite side dishes for a flavorful and impressive meal!
