Flavorful Mushroom Stuffed Chicken (Printable View)
Juicy chicken breasts stuffed with seasoned mushroom filling, seared golden and baked until tender.
# Ingredient List:
→ 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 Suggestions:
01 -
- The mushroom filling creates an incredible umami bomb that keeps every bite incredibly moist
- You get that restaurant-quality presentation without actually needing advanced knife skills
- The sear-and-bake method gives you perfectly crispy skin and tender, juicy meat every single time
02 -
- Cutting the pocket requires a sharp knife and steady hands, but do not worry if your first attempt is not perfect, the filling is forgiving
- Letting the mushroom mixture cool slightly before adding cheese prevents the cheese from melting too soon and making the filling soggy
- The resting period is absolutely crucial, as cutting into chicken immediately lets all those delicious juices escape onto your cutting board instead of staying in the meat
03 -
- Pound your chicken breasts slightly to an even thickness before cutting the pocket, which makes them easier to stuff and ensures even cooking
- Use an instant-read thermometer to check for doneness rather than cutting into the chicken, which lets those precious juices escape