Mushroom Stuffed Chicken is a gourmet-inspired dish that’s surprisingly easy to make at home. Tender chicken breasts are filled with a rich, savory mushroom and herb mixture, then baked to perfection. The earthy flavor of the mushrooms pairs beautifully with garlic, onions, and fresh herbs, creating a filling that adds moisture and depth to the chicken. A simple pan sauce made from the drippings and a splash of broth or wine takes this dish to the next level. This elegant yet simple recipe is perfect for special occasions or whenever you want to elevate a weeknight dinner.
Ingredients:
- 4 boneless, skinless chicken breasts
- 2 cups mushrooms, finely chopped (button, cremini, or your choice)
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 tbsp fresh thyme (or 1 tsp dried thyme)
- 1 tbsp fresh parsley, chopped
- 2 tbsp olive oil
- 1/4 cup grated Parmesan cheese (optional)
- Salt and pepper, to taste
- 1/2 cup chicken broth or white wine (for sauce)
- Toothpicks or kitchen twine
Instructions:
- Preheat the oven: Preheat your oven to 375°F (190°C).
- Prepare the mushroom filling: In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the onions and sauté for about 2 minutes until soft. Add the garlic and mushrooms, cooking until the mushrooms release their moisture and begin to brown, about 5-7 minutes. Stir in the thyme, parsley, and Parmesan (if using), and season with salt and pepper. Remove from heat and let the filling cool slightly.
- Prepare the chicken breasts: Using a sharp knife, make a pocket in each chicken breast by cutting horizontally through the thickest part, being careful not to cut all the way through. Season the chicken with salt and pepper, inside and out.
- Stuff the chicken: Fill each chicken breast with the mushroom mixture, using toothpicks or kitchen twine to secure the edges if needed.
- Sear the chicken: Heat the remaining tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken breasts for 3-4 minutes on each side, until they are golden brown.
- Bake the chicken: Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- Make the sauce: Once the chicken is done, remove it from the skillet and set aside. Place the skillet over medium heat and pour in the chicken broth or wine, scraping up any browned bits from the bottom of the pan. Let the liquid reduce for 3-4 minutes to create a simple pan sauce.
- Serve: Remove the toothpicks or twine from the chicken and slice each breast. Drizzle the pan sauce over the chicken and serve hot with your choice of side dishes, such as roasted vegetables or mashed potatoes.
This Mushroom Stuffed Chicken is a flavorful and elegant dish that’s sure to impress!
