Mushroom Stuffed Chicken Breast (Print Version)

Juicy chicken breasts stuffed with golden mushrooms, aromatic garlic, and herbs, seared then baked until tender.

# 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.
02 - Melt butter in a skillet over medium heat. 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 Tips:

01 -
  • The mushroom filling creates an incredible depth of flavor that seeps into every bite of juicy chicken
  • You get that golden brown crust on the outside while keeping everything tender and moist inside
  • It looks fancy enough for dinner guests but is simple enough for a Tuesday night
02 -
  • Make sure your mushroom filling cools slightly before stuffing otherwise it starts to cook the chicken from the inside out
  • Dont skip searing the chicken first—that golden crust is where so much of the flavor lives
  • Let the chicken rest for the full 5 minutes or youll lose all those precious juices the moment you cut into it
03 -
  • Pound the thicker end of the chicken breasts slightly to create an even thickness before stuffing
  • Use room temperature chicken for more even cooking, just take it out of the fridge 30 minutes before starting
  • If the filling starts to fall out while searing, just press it back in with a spoon—the cheese will help hold it together as it melts

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