Mushroom Stuffed Chicken Breast (Printable)

Tender chicken filled with savory mushroom blend, seared golden and baked to juicy perfection with herbs and cheese.

# What You 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 Make:

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 Hints:

01 -
  • The mushroom filling creates pockets of concentrated umami that make every bite memorable
  • You get that golden crispy crust outside with tender juicy meat inside
  • This looks like you spent hours but comes together in under an hour
02 -
  • Patting the chicken completely dry before searing is what creates that gorgeous golden crust
  • Let the mushroom filling cool slightly before stuffing or the cheese will melt too fast and make a mess
  • The toothpicks are not optional if you want that filling to stay inside while searing
03 -
  • Let the chicken rest at least 5 minutes or those juices will run all over your cutting board
  • A splash of white wine in the mushroom filling takes it from great to extraordinary

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