Flavorful Mushroom Stuffed Chicken (Printable)
Tender chicken breasts stuffed with a savory blend of mushrooms, garlic, and herbs, seared to golden perfection and baked until juicy.
# What You’ll Need:
→ Chicken
01 - 4 large boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/2 teaspoon black pepper
→ Mushroom Filling
05 - 2 tablespoons unsalted butter
06 - 2 cups cremini or white mushrooms, finely chopped
07 - 2 cloves garlic, minced
08 - 1 small shallot, finely diced
09 - 1/2 teaspoon dried thyme
10 - 1/2 teaspoon dried oregano
11 - 1/4 teaspoon salt
12 - 1/4 teaspoon black pepper
13 - 1/4 cup grated Parmesan cheese
14 - 1/4 cup shredded mozzarella cheese
15 - 2 tablespoons chopped fresh parsley
→ For Searing & Baking
16 - 1 tablespoon olive oil
17 - 1/2 cup low-sodium chicken broth
# How-to Steps:
01 - Preheat oven to 400°F.
02 - In a skillet over medium heat, melt butter. Add shallot and garlic; sauté for 1 minute until fragrant. Add mushrooms, thyme, oregano, salt, and pepper. Cook, stirring, until mushrooms are golden and moisture has evaporated, about 7 minutes. Remove from heat and let cool slightly. Stir in Parmesan, mozzarella, and parsley.
03 - Pat chicken dry. With a sharp knife, cut a deep pocket horizontally into the thickest side of each breast, being careful not to cut all the way through. Season inside and outside with salt and pepper.
04 - Stuff each chicken breast with the mushroom mixture, securing with toothpicks if needed.
05 - In a large oven-safe skillet, heat olive oil over medium-high heat. Sear the stuffed breasts for 2–3 minutes per side until golden.
06 - Add chicken broth to the skillet. Transfer the skillet to the preheated oven and bake for 15–20 minutes, or until the chicken is cooked through and juices run clear (internal temperature 165°F).
07 - Remove toothpicks, let rest 5 minutes, then slice and serve.
# Expert Advice:
01 -
- The mushroom filling stays incredibly moist while the chicken gets wonderfully crispy outside
- This dish looks like something from a fancy bistro but comes together in under an hour
- Leftovers reheat beautifully for tomorrow's lunch
02 -
- Make sure your mushroom filling cools before stuffing, or it will cook the chicken from the inside while you sear and throw off your timing
- Do not skip searing before baking, as that golden crust is what gives the dish its restaurant quality texture and appearance
03 -
- Pound the chicken breasts to an even thickness before cutting pockets so everything cooks at the same rate
- Double the filling and freeze half for next time, then you are halfway to dinner on a busy night