Doctorate Housewife

What my degree in IPE didn't teach me about baking, DIY, fitness, and life…

Mushroom & Thyme Stuffed Chicken Cooked in White Wine

I have a fun recipe for you, a fun healthy recipe – perfect for the last warm Summer days. It doesn’t require an oven or more than a handful of ingredients, but it looks impressive, tastes delicious, and is done in a flash. I stumbled upon it when I realised I had company coming in an hour and hadn’t thought what I was going to make them. I had chicken breasts and a package of mushrooms. I had fresh thyme from the plant in the window that I’ve been desperately trying to keep alive and white wine. Nothing says summer evenings more than white wine. So I threw my random ingredients together and I’m really excited about what came out.

Doesn’t it look pretty?!

And healthy and tasty too?! Wanna give it a try? I promise it’s tasty =)

Here’s what you need:

  • 400g white button mushrooms
  • 5 chicken breasts, butterflied (one per person)
  • a few snippings fresh thyme
  • a couple tablespoons of parmesan cheese
  • olive oil
  • a glass or two of white wine

Here’s what you do:

  1. Butterfly your chicken (if the nice butcher at the supermarket didn’t already do it for you =p). Set aside. Quarter 1/4 of your mushrooms. Set aside
  2. Chop remaining 3/4 of your mushrooms into tiny pieces. Throw them in your frying pan and add a good glug of olive oil. Strip the little thyme bits of the branch and add to pan. Let the mushrooms cook until they’ve given up their juices. Add the parmesan cheese, stirring it into the mixture so it melts. Remove from heat.
  3. Spoon mushroom filling on to one half of butterflied chicken breasts (careful not to overfill – you will have to flip these things). Fold over the other half of the chicken breast and close with toothpick.
  4. Empty any remaining filling into a small bowl. Return pan to the stove, over medium heat. Add stuffed chicken breasts to pan. Brown for about 3 minutes. Flip and brown the other side (you may have to remove the toothpicks to do this). Add white wine, quartered mushrooms, and remaining mushroom filling. Cover and leave until cooked through (5-10 minutes depending on the size of your chicken breasts).

Enjoy =) Print Recipe

Ever have a recipe that came together unexpectedly? Leave a comment and let me know =)


7 comments on “Mushroom & Thyme Stuffed Chicken Cooked in White Wine

  1. Crystal (@phatbakes)
    August 24, 2012

    I consume a ton of chicken breast and yet, havent really tried any recipes. Have I also mentioned I love wine? So, if all fails and I ruin this delicious recipe, atleast I have something to fall back on!! Thanks for sharing!

    • Jessi
      August 24, 2012

      You won’t regret trying this one – and I doubt very much that you’ll fail!

  2. myhealthyohana
    August 24, 2012

    You did a great job for a last minute dinner!! I love chicken and mushrooms together.

    • Jessi
      August 24, 2012

      Thanks! The mushrooms really made this dish =)

  3. Pingback: Temptation Tuesdays « Doctorate Housewife

    December 17, 2012

    This looks really tasty! Here is a good lemon garlic chicken you might like (it’s allergy-free) and here is the backstory as to why I was making allergy-free chicken in the first place:


    • Jessi
      December 18, 2012

      Thanks, looks yummy!

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This entry was posted on August 23, 2012 by in Dinner, Recipes and tagged , , , , , , .

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