Potato-Crusted Chicken Stuffed with Mushrooms
Description
This Potato-Crusted Chicken Stuffed with Mushrooms is a flavorful and crispy dish that combines juicy chicken, a rich mushroom filling, and a golden potato crust. The crispy exterior and savory stuffing make this meal both elegant and comforting. Perfect for a special dinner or an impressive meal prep option!
Ingredients (Serves 4)
For the Chicken & Filling:
- 4 boneless, skinless chicken breasts
- 2 cups mushrooms (cremini, button, or shiitake, finely chopped)
- 1 small onion (finely diced)
- 2 cloves garlic (minced)
- ½ cup shredded cheese (mozzarella, Swiss, or Parmesan)
- 2 tbsp butter or olive oil
- 1 tsp dried thyme or Italian seasoning
- Salt & black pepper to taste
For the Potato Crust:
- 2 medium potatoes (peeled and shredded)
- 1 egg (beaten)
- ¼ cup cornstarch or flour
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp olive oil or butter (for pan-frying)
Instructions
1. Prepare the Mushroom Filling
- Heat butter or olive oil in a pan over medium heat.
- Add onions and garlic and sauté for 2-3 minutes until soft.
- Stir in mushrooms and thyme, cook until softened and moisture evaporates (about 5-7 minutes).
- Remove from heat, mix in shredded cheese, and set aside.
2. Stuff the Chicken
- Slice a pocket into each chicken breast without cutting through.
- Fill each pocket with the mushroom mixture.
- Secure with toothpicks or kitchen twine.
3. Prepare the Potato Crust
- Grate potatoes and squeeze out excess moisture using a kitchen towel.
- Mix with egg, cornstarch, salt, and pepper.
4. Coat the Chicken
- Press grated potato mixture onto the chicken breasts, covering evenly.
- Gently press down to help it stick.
5. Cook the Chicken
Pan-Frying Method:
- Heat olive oil or butter in a large skillet over medium heat.
- Sear chicken for 4-5 minutes per side until golden brown.
Baking Method:
- Transfer to a baking dish and bake at 375°F (190°C) for 20-25 minutes until the chicken is fully cooked (internal temp 165°F/75°C).
6. Serve & Enjoy!
- Let rest for 5 minutes, then remove toothpicks and serve with salad, roasted veggies, or mashed potatoes.
Notes & Tips
- Crispier Crust: Squeeze out as much moisture as possible from the potatoes.
- Cheese Options: Swap mozzarella for goat cheese, feta, or cheddar for different flavors.
- Vegetarian Alternative: Replace chicken with portobello mushrooms or eggplant slices.
- Storage: Store in the fridge for up to 3 days or freeze for up to 2 months.
Servings & Nutritional Info (Per Serving)
- Calories: ~380
- Protein: ~35g
- Carbohydrates: ~28g
- Fat: ~14g
- Fiber: ~3g
- Sugar: ~2g
(Values may vary based on ingredients used.)
Health Benefits of Potato-Crusted Chicken
- High in Protein: Chicken supports muscle growth and repair.
- Rich in Fiber: Mushrooms and potatoes improve digestion.
- Gluten-Free Option: Use cornstarch instead of flour for a gluten-free crust.
- Lower in Fat: Baking instead of frying reduces excess oil intake.
- Great for Meal Prep: Reheats well for easy lunches or dinners.
Q&A (Frequently Asked Questions)
Q: Can I use sweet potatoes instead?
Yes! Sweet potatoes will give a slightly sweeter and crispier crust.
Q: Can I air-fry this?
Yes! Air-fry at 375°F (190°C) for 15-18 minutes, flipping halfway.
Q: What side dishes go well with this?
Great options include steamed greens, mashed potatoes, roasted Brussels sprouts, or a light salad.
Q: How do I know when the chicken is fully cooked?
Use a meat thermometer; the internal temp should be 165°F (75°C).
Q: Can I make this dairy-free?
Yes! Simply omit the cheese or use a dairy-free alternative.
This Potato-Crusted Chicken with Mushroom Stuffing is crispy, juicy, and packed with flavor. Want to try different variations? Let me know!