Flavorful Mushroom Stuffed Chicken (Printable Version)
Juicy chicken breasts stuffed with mushroom, garlic, and herb filling, seared golden and baked to perfection.
# 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 Make It:
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 Insights:
01 -
- The mushroom filling creates these incredible pockets of umami that burst with every bite
- This looks fancy enough for dinner guests but comes together on a busy weeknight
- Leftovers reheat beautifully and might actually taste better the next day
02 -
- Make sure your mushrooms are completely cooled before stuffing or the cheese will melt too fast and ooze out
- Letting the chicken rest after baking is non negotiable or all those juices will end up on your cutting board instead of in the meat
- An instant read thermometer is your best friend here 165°F is the target every single time
03 -
- Pound your chicken breasts slightly thinner before cutting the pocket to make the stuffing process way easier
- Use room temperature chicken for more even cooking but never leave it out longer than 30 minutes
- Double the mushroom filling and freeze half for an even faster dinner next time