Flavorful Mushroom Stuffed Chicken Breast (Printable)
Juicy chicken breasts filled with savory mushroom, garlic, and herb blend. Seared golden and 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 and Baking
16 - 1 tablespoon olive oil
17 - 1/2 cup low-sodium chicken broth
# How To Make It:
01 - Preheat oven to 400°F for baking.
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 keeps the chicken incredibly moist even after reheating
- Everything cooks in one skillet so cleanup is practically nonexistent
02 -
- Cutting the pocket too deep causes the filling to spill out during searing
- Overcrowding the pan drops the temperature and you lose that golden sear
03 -
- Let the mushroom filling cool completely before stuffing. Hot filling can start cooking the chicken from the inside unevenly.
- Use instant read thermometer to check doneness. Overcooked chicken breasts turn dry and rubbery every single time.