Description
Mushroom-Stuffed Chicken Breasts Recipe
Ingredients
For the Chicken:
2 large chicken breasts
1 tbsp olive oil
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
1/2 tsp paprika (optional)
For the Mushroom Filling:
1 tbsp olive oil or butter
1 cup mushrooms, finely chopped
1/4 cup onion, finely diced
2 cloves garlic, minced
1/2 cup shredded mozzarella or Gruyère cheese
1/4 tsp thyme or parsley, chopped
Salt and pepper to taste
For Garnish:
Fresh parsley, chopped
Instructions
Prepare the Chicken:
Preheat your oven to 375°F (190°C).
Slice a pocket into the side of each chicken breast without cutting all the way through.
Season the chicken with salt, pepper, garlic powder, and paprika.
Make the Mushroom Filling:
Heat olive oil or butter in a skillet over medium heat.
Sauté the mushrooms, onion, and garlic until softened and browned (about 5 minutes).
Remove from heat and stir in the shredded cheese and thyme/parsley.
Season with salt and pepper to taste.
Stuff the Chicken:
Divide the mushroom mixture evenly and stuff into the pockets of the chicken breasts.
Secure the openings with toothpicks if necessary.
Cook the Chicken:
Heat 1 tbsp olive oil in an oven-safe skillet over medium-high heat.
Sear the stuffed chicken breasts for 2-3 minutes per side until golden brown.
Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the internal temperature reaches 165°F (74°C).
Serve:
Remove the chicken from the oven and let it rest for 5 minutes.
Garnish with fresh parsley and serve hot.
Serving Suggestions
Pair with roasted vegetables, mashed potatoes, or a side salad.
Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 2
Enjoy this elegant and flavorful stuffed chicken dish!
Step-by-Step Guide
1. Preheat & Prep: Preheat oven to 375°F (190°C). Carefully slice a horizontal pocket into the thickest side of each chicken breast, stopping about 1/2 inch from the edges to create a pouch.
2. Season Chicken: In a small bowl, mix salt, pepper, garlic powder, and paprika. Rub this mixture all over the chicken breasts, including inside the pockets.
3. Cook Filling: Heat oil or butter in a skillet over medium heat. Add onions, cooking for 2 minutes until translucent. Add mushrooms and garlic, sautéing for 5-7 minutes until all liquid evaporates and mushrooms brown. Transfer to a bowl and let cool for 5 minutes.
4. Combine Filling: Once the mushroom mixture is warm (not hot), stir in the shredded cheese and herbs. This prevents the cheese from melting prematurely.
5. Stuff & Secure: Spoon the filling evenly into the chicken pockets. Use toothpicks to securely close the openings, ensuring they are flush with the meat.
6. Sear & Bake: Heat oil in an oven-safe skillet over medium-high heat. Sear chicken for 2-3 minutes per side until a golden crust forms. Immediately transfer the skillet to the oven and bake for 15-20 minutes, or until a meat thermometer reads 165°F (74°C) at the thickest part.
7. Rest & Serve: Let chicken rest on a cutting board for 5 minutes. This allows juices to redistribute. Remove toothpicks before serving.
Serving Suggestions
For a complete meal, plate the chicken alongside creamy garlic mashed potatoes or buttery egg noodles to soak up the juices. A bright side like steamed green beans, roasted asparagus, or a simple arugula salad with lemon vinaigrette cuts the richness beautifully. For an elegant touch, drizzle the plated chicken with a simple pan sauce made by deglazing the skillet with a splash of white wine or chicken broth.
How-to Summary
Create a pocket in seasoned chicken breasts. Sauté mushrooms, onions, and garlic, then mix with cheese and herbs to create the filling. Stuff the mixture into the chicken, secure with toothpicks, sear until golden, and finish baking in the oven until fully cooked. Rest before serving.
Frequently Asked Questions
Can I prepare stuffed chicken breasts ahead of time? Yes, you can assemble the stuffed chicken breasts up to 24 hours in advance. Store them covered in the refrigerator. Let them sit at room temperature for 15-20 minutes before searing and baking as directed.
What other cheeses can I use? Excellent melting cheeses like fontina, provolone, or Swiss work well. For a stronger flavor, try a sharp white cheddar or a bit of grated Parmesan mixed into the filling.
How do I prevent the filling from leaking out? Ensure the filling is not over-stuffed and is completely cool before using. Securing the pocket tightly with 2-3 toothpicks is crucial. Also, avoid moving the chicken excessively during the searing process.
Can I cook this without an oven-safe skillet? Absolutely. Sear the chicken in any skillet, then carefully transfer the breasts to a baking dish or sheet pan lined with parchment paper for the oven portion.
How should I store and reheat leftovers? Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered dish in the oven at 325°F or in the microwave on medium power to prevent the chicken from drying out.
Common Mistakes to Avoid
Avoid using a hot mushroom filling, as it will melt the cheese and make the stuffing messy and difficult to handle. Do not cut the pocket all the way through the chicken, creating a “butterfly” instead of a pouch; this makes sealing much harder. Never skip the searing step, as it builds foundational flavor and texture. Finally, do not slice the chicken immediately after baking—allowing it to rest is essential for juicy results.
Conclusion
This Mushroom-Stuffed Chicken Breast recipe transforms simple ingredients into an impressive, restaurant-quality meal perfect for both weeknights and special occasions. Mastering the techniques of proper stuffing, searing, and resting ensures a moist, flavorful chicken breast with a deliciously savory mushroom and cheese center. With the provided tips and common pitfalls in mind, you can confidently create a dish that is as rewarding to make as it is to eat. Enjoy the process and the delicious outcome!