Mushroom Stuffed Chicken: A Delicious and Easy Recipe

Mushroom Stuffed Chicken: Prepare to elevate your weeknight dinner game with a dish that’s both elegant and surprisingly easy to make! Imagine sinking your teeth into a juicy, perfectly cooked chicken breast, bursting with a savory, earthy filling of sautéed mushrooms, herbs, and creamy cheese. Sounds divine, right?

Stuffed chicken recipes, in general, have a long and varied history, appearing in cookbooks across different cultures for centuries. They represent a resourceful way to transform a simple protein into a more substantial and flavorful meal. While the exact origins of mushroom stuffed chicken are difficult to pinpoint, the combination of chicken and mushrooms is a classic pairing enjoyed worldwide, particularly in European cuisines.

But what makes this particular dish so irresistible? It’s the symphony of textures and flavors, of course! The tender chicken, the soft, yielding mushrooms, the creamy, melted cheese – it’s a culinary experience that delights the senses. Beyond the taste, it’s also incredibly versatile. You can customize the filling with your favorite herbs, cheeses, or even add a touch of spice. Plus, it’s a fantastic way to impress guests without spending hours in the kitchen. So, whether you’re a seasoned chef or a beginner cook, this mushroom stuffed chicken recipe is guaranteed to become a new favorite!

this Recipe

Ingredients:

• 4 boneless, skinless chicken breasts (about 6-8 ounces each)
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 8 ounces cremini mushrooms, sliced
• 4 ounces shiitake mushrooms, stemmed and sliced
• 1/4 cup dry sherry (or chicken broth)
• 1/2 cup chicken broth
• 1/4 cup heavy cream
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh thyme
• 1/4 cup grated Parmesan cheese
• Salt and freshly ground black pepper to taste
• 4 slices prosciutto (optional)
• 2 tablespoons butter, divided
• 1 tablespoon all-purpose flour
• Toothpicks or kitchen twine

Preparing the Mushroom Filling

Okay, let’s get started with the heart of this dish – the flavorful mushroom filling! This is where all the magic happens, so pay close attention.

1. Sauté the Aromatics: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Don’t rush this step; we want the onions to release their sweetness.
2. Add the Garlic: Stir in the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic, as it can become bitter.
3. Cook the Mushrooms: Add the sliced cremini and shiitake mushrooms to the skillet. Cook, stirring occasionally, until the mushrooms have released their moisture and are nicely browned, about 8-10 minutes. The browning is key for developing a deep, earthy flavor. If the pan seems dry, add a splash more olive oil.
4. Deglaze with Sherry: Pour in the dry sherry (or chicken broth if you prefer a non-alcoholic option) and scrape up any browned bits from the bottom of the skillet. This is called deglazing, and it adds a ton of flavor to the sauce. Let the sherry simmer for a minute or two until it’s mostly evaporated.
5. Add Broth and Cream: Pour in the chicken broth and heavy cream. Bring the mixture to a simmer and cook until the sauce has thickened slightly, about 3-5 minutes.
6. Stir in Herbs and Cheese: Remove the skillet from the heat and stir in the chopped fresh parsley, thyme, and Parmesan cheese. Season with salt and freshly ground black pepper to taste. Remember, you can always add more seasoning later, but it’s hard to take it away.
7. Cool the Filling: Let the mushroom filling cool slightly before stuffing the chicken breasts. This will make it easier to handle and prevent the chicken from cooking unevenly.

Preparing the Chicken Breasts

Now, let’s get the chicken ready to receive that delicious mushroom filling. This step is all about creating a pocket for the stuffing and ensuring the chicken cooks evenly.

1. Pound the Chicken: Place each chicken breast between two sheets of plastic wrap or in a resealable plastic bag. Using a meat mallet or rolling pin, pound the chicken breasts to an even thickness of about 1/2 inch. This will help them cook evenly and make them easier to stuff. Be careful not to pound them too thin, or they might tear.
2. Create a Pocket: Using a sharp knife, carefully cut a horizontal slit into the side of each chicken breast, creating a pocket for the mushroom filling. Be careful not to cut all the way through the chicken. You want to create a pouch, not two separate pieces.
3. Season the Chicken: Season the inside and outside of each chicken breast with salt and freshly ground black pepper. Don’t be shy with the seasoning; it’s essential for flavorful chicken.

Stuffing and Securing the Chicken

Time to bring the chicken and mushroom filling together! This is where the magic really starts to happen.

1. Stuff the Chicken: Spoon about 1/4 of the mushroom filling into the pocket of each chicken breast. Don’t overstuff the chicken, or the filling might spill out during cooking.
2. Secure the Chicken: Use toothpicks or kitchen twine to close the opening of each chicken breast. This will help keep the filling inside and prevent the chicken from drying out. If using toothpicks, insert them at an angle to hold the edges together. If using kitchen twine, tie the chicken breasts securely.
3. Wrap with Prosciutto (Optional): If using prosciutto, wrap each stuffed chicken breast with a slice of prosciutto. This will add a salty, savory flavor and help keep the chicken moist during cooking.

Cooking the Stuffed Chicken

Now for the final act – cooking the stuffed chicken to perfection! We’ll use a combination of searing and baking to ensure the chicken is cooked through and the filling is heated through.

1. Sear the Chicken: Heat 1 tablespoon of butter in a large oven-safe skillet over medium-high heat. Add the stuffed chicken breasts to the skillet and sear for 2-3 minutes per side, until golden brown. Searing the chicken will create a beautiful crust and add flavor.
2. Make a Quick Pan Sauce: Remove the chicken from the skillet and set aside. Add the remaining 1 tablespoon of butter to the skillet. Once melted, whisk in the all-purpose flour and cook for 1 minute, stirring constantly. This creates a roux, which will thicken the sauce.
3. Add Chicken Broth: Gradually whisk in the remaining chicken broth until the sauce is smooth and thickened. Bring the sauce to a simmer and cook for 2-3 minutes, stirring occasionally. Season with salt and pepper to taste.
4. Bake the Chicken: Place the seared chicken breasts back into the skillet with the pan sauce. Transfer the skillet to a preheated oven at 375°F (190°C) and bake for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). Use a meat thermometer to ensure the chicken is cooked to a safe temperature.
5. Rest the Chicken: Remove the skillet from the oven and let the chicken rest for 5-10 minutes before serving. This will allow the juices to redistribute, resulting in more tender and flavorful chicken.

Serving the Mushroom Stuffed Chicken

The moment you’ve been waiting for! It’s time to enjoy your delicious Mushroom Stuffed Chicken.

1. Remove Toothpicks or Twine: Before serving, remove the toothpicks or kitchen twine from the chicken breasts.
2. Slice and Serve: Slice the chicken breasts and serve with the pan sauce spooned over the top.
3. Garnish (Optional): Garnish with fresh parsley or thyme for a pop of color and flavor.
4. Side Dish Suggestions: This Mushroom Stuffed Chicken pairs perfectly with roasted vegetables, mashed potatoes, rice pilaf, or a simple salad.

Tips for Success

• Don’t Overcrowd the Pan: When searing the chicken, make sure not to overcrowd the pan. If necessary, cook the chicken in batches to ensure proper browning.
• Use a Meat Thermometer: A meat thermometer is your best friend when cooking chicken. It’s the only way to ensure the chicken is cooked to a safe internal temperature.
• Adjust Seasoning to Taste: Taste the mushroom filling and pan sauce throughout the cooking process and adjust the seasoning as needed.
• Make Ahead: You can prepare the mushroom filling ahead of time and store it in the refrigerator for up to 2 days. You can also stuff the chicken breasts ahead of time and store them in the refrigerator for up to 24 hours before cooking.

Variations

• Cheese Variations: Experiment with different types of cheese in the mushroom filling, such as Gruyere, Fontina, or Mozzarella.
• Mushroom Variations: Use a variety of different mushrooms in the filling, such as oyster mushrooms, portobello mushrooms, or chanterelle mushrooms.
• Herb Variations: Try different herbs in the filling, such as sage, rosemary, or oregano.
• Sauce Variations: Add a splash of white wine to the pan sauce for extra flavor. You can also add a dollop of Dijon mustard or a squeeze of lemon juice.

Enjoy!

I hope you enjoy this recipe for Mushroom Stuffed Chicken as much as I do! It’s a delicious and impressive dish that’s perfect for a special occasion or a weeknight dinner. Happy cooking!

Conclusion:

So there you have it! This Mushroom Stuffed Chicken recipe is truly a must-try for anyone looking to elevate their weeknight dinners or impress guests with a flavorful and elegant dish. The combination of juicy chicken breasts, earthy mushrooms, and creamy cheese creates a symphony of flavors that will tantalize your taste buds. It’s surprisingly easy to prepare, making it perfect for both seasoned cooks and kitchen novices alike. I promise, the effort is minimal, and the reward is immense!

But why is this recipe so special? It’s the perfect balance of comfort food and sophistication. The savory mushroom stuffing adds a depth of flavor that you just don’t get with plain chicken, and the cheese melts into a gooey, irresistible center. Plus, it’s a fantastic way to sneak in some extra vegetables! I’ve made this for picky eaters, and they always clean their plates. The secret? The deliciousness overpowers any vegetable aversion!

Now, let’s talk about serving suggestions and variations. This Mushroom Stuffed Chicken pairs beautifully with a variety of sides. For a classic pairing, try serving it with roasted asparagus or green beans. A simple side salad with a light vinaigrette also complements the richness of the chicken perfectly. If you’re feeling a bit more adventurous, consider serving it with creamy polenta or risotto. The creamy texture of these sides will create a truly decadent meal.

Looking for variations? Feel free to experiment with different types of mushrooms. Cremini, shiitake, or even a mix of wild mushrooms would all work wonderfully. You can also add other ingredients to the stuffing, such as chopped spinach, sun-dried tomatoes, or herbs like thyme or rosemary. For a spicier kick, add a pinch of red pepper flakes to the stuffing mixture. If you’re watching your calorie intake, you can use part-skim mozzarella cheese or even substitute the cream cheese with Greek yogurt for a lighter version.

Don’t be afraid to get creative and make this recipe your own! That’s the beauty of cooking, isn’t it?

I truly believe that this Mushroom Stuffed Chicken will become a staple in your recipe repertoire. It’s a crowd-pleaser, it’s relatively healthy, and it’s incredibly satisfying. It’s the kind of dish that makes you feel good from the inside out.

So, what are you waiting for? Head to the kitchen, gather your ingredients, and give this recipe a try. I’m confident that you’ll love it as much as I do. And most importantly, I want to hear about your experience! Did you make any modifications? What sides did you serve it with? What did your family and friends think?

Please, share your thoughts and photos in the comments below. I’m always eager to learn from my readers and see how you’ve put your own spin on my recipes. Your feedback is invaluable, and it helps me to create even better recipes in the future.

Happy cooking, and I can’t wait to hear from you! I hope this recipe brings as much joy to your table as it has to mine. Enjoy!