Mushroom Stuffed Chicken Breast (Printable)

Golden seared chicken filled with savory mushroom blend, herbs, and melted cheese. Baked to juicy perfection in under an hour.

# 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 Make It:

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 Advice:

01 -
  • The mushroom filling transforms ordinary chicken into something restaurant-worthy without any fancy techniques
  • Leftovers reheat beautifully, making it perfect for meal prep or第二天 lunch
  • That golden sear gives way to the most tender, juicy meat youve ever experienced
02 -
  • Work slowly when cutting the pockets, it gets easier with practice and a sharp knife makes all the difference
  • Really let those mushrooms cook down until no moisture remains, otherwise youll end up with soggy filling
  • The toothpicks are optional but help during searing, just remember to remove them before serving
03 -
  • Pound the chicken slightly thicker side to even out the thickness before cutting pockets
  • Use a toothpick to secure the opening if it feels like it might burst during cooking
  • Let the filling cool completely before stuffing so the cheese doesnt melt too early

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