Mushroom Stuffed Chicken Breast (Printable)

Golden seared chicken breasts stuffed with mushroom, garlic, and herb filling, baked to juicy perfection

# 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 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 Tips:

01 -
  • The mushroom filling stays incredibly moist and flavorful, never dry or bland like some stuffings can be
  • It looks impressive on the plate but comes together in under an hour with simple ingredients you probably already have
  • The sear-and-bake method gives you that gorgeous golden crust while keeping the chicken tender throughout
02 -
  • Don't skip the step of cooking down the mushrooms until their moisture evaporates—watery filling will make the chicken steam instead of staying juicy
  • Let the filling cool slightly before stuffing, otherwise it starts melting the cheese too early and makes a mess
  • Using a thermometer is the only foolproof way to know when chicken is done without overcooking it into dryness
03 -
  • Add a splash of white wine to the mushroom filling for extra depth and sophistication
  • Substitute Swiss cheese for the mozzarella if you want something nuttier and more assertive

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