Flavorful Mushroom Stuffed Chicken (Printable)

Golden seared chicken stuffed with mushroom, garlic, and herb filling. Juicy, flavorful, and ready 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

# Directions:

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 creates its own savory sauce as it bakes, keeping the chicken incredibly moist without any fancy techniques
  • One pan handles everything from stovetop searing to oven finishing, making cleanup almost nonexistent
02 -
  • Let the mushroom filling cool before stuffing the chicken, or the cheese will melt immediately and make a mess
  • Do not skip searing the chicken before baking, that golden crust is what keeps the meat juicy inside
03 -
  • If the chicken breasts are very thick, cut a deeper pocket or pound them slightly to an even thickness before stuffing
  • Let the chicken rest for the full 5 minutes so the juices settle back into the meat instead of running onto the cutting board

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