Flavorful Mushroom Stuffed Chicken Breast (Printable version)
Juicy chicken breasts stuffed with herb-seasoned mushroom filling, seared to golden perfection 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
# Directions:
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 Tips:
01 -
- The filling melts into a savory, almost creamy center that keeps every bite incredibly moist.
- It looks fancy enough for company but is secretly straightforward to pull off.
02 -
- Do not rush the mushroom cooking process because excess moisture will make the filling soggy and cause leaks.
- Toothpicks are your best friend here because they keep everything contained during the searing and flipping.
03 -
- Use a sharp paring knife for the pocket cuts and work slowly because a clean pocket means less risk of tearing.
- Let the stuffed chicken sit for five minutes at room temperature before searing to ensure even cooking throughout.