Flavorful Mushroom Stuffed Chicken (Printable)

Juicy chicken breasts stuffed with golden mushrooms, aromatic garlic, and herbs. Seared then baked for ultimate tenderness and flavor.

# 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 Tips:

01 -
  • The mushroom filling stays creamy and rich without any heavy cream thanks to the cheeses
  • One pan handles both the stovetop searing and oven baking for fewer dishes
  • The chicken stays juicy because the filling protects it from drying out
02 -
  • If your knife slips and cuts through the breast, do not panic, just use a toothpick to close it and proceed
  • Letting the mushroom filling cool slightly prevents the cheese from melting too soon
  • The chicken broth in the pan prevents the bottom from scorching and makes an instant pan sauce
03 -
  • Cremini mushrooms have more flavor than white button mushrooms, but either works here
  • A splash of white wine in the mushroom filling adds brightness and depth

Return