Mushroom Stuffed Chicken Breast (Printer-friendly)

Juicy chicken breasts stuffed with golden mushrooms, aromatic garlic, and herbs, seared then baked until tender.

# 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 Guide:

01 - Preheat oven to 400°F (200°C).
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/74°C).
07 - Remove toothpicks, let rest 5 minutes, then slice and serve.

# Expert Advice:

01 -
  • The mushroom filling keeps the chicken incredibly moist, even after reheating the next day
  • You get restaurant-quality presentation with surprisingly simple techniques
  • The stuffing possibilities are endless once you master this basic method
02 -
  • Pat your chicken completely dry before searing wet chicken will steam instead of getting that gorgeous golden crust
  • Let the mushroom filling cool before stuffing, otherwise it melts too quickly and leaks out during cooking
  • Use an instant-read thermometer to avoid overcooking, since stuffed chicken takes longer than unstuffed breasts
03 -
  • Butterfly your chicken instead of cutting pockets for an easier stuffing method that still looks impressive when sliced
  • Double the mushroom filling and freeze half for a quick weeknight meal another time
  • Use kitchen twine instead of toothpicks for securing—easier to remove and less likely to be forgotten

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