Description
Delightfully savory stuffed chicken breasts filled with a flavorful blend of mixed mushrooms, garlic, fresh herbs, and creamy goat cheese, baked to juicy perfection with a crispy skin. This easy, elegant dish makes a perfect dinner for families or guests.
Ingredients
Scale
Chicken
- 4 bone-in, skin-on chicken breast halves
- Olive oil, for brushing
- Kosher salt and freshly-ground black pepper, to taste
Stuffing
- 2 tablespoons olive oil
- 8 ounces mixed mushrooms (porcini, shiitake, cremini), roughly chopped
- 1 large shallot, chopped (about 1/3 cup)
- 2 cloves garlic, chopped or pressed
- Splash white wine (about 2 tablespoons)
- 2 tablespoons chopped fresh Italian parsley
- 1 teaspoon fresh thyme leaves
- 4 ounces goat cheese, crumbled
Instructions
- Preheat oven: Preheat your oven to 400°F (204°C) and place the oven rack in the lower-middle position. Lightly oil a roasting pan and set it aside for later use.
- Cook mushrooms and aromatics: Heat 2 tablespoons olive oil in a skillet over medium-high heat. Add the chopped mushrooms and shallot along with 1/2 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Cook, stirring occasionally, until mushrooms release their moisture and begin to brown, about 5-8 minutes. Add the garlic and cook for another minute until fragrant.
- Deglaze pan: Pour a splash (about 2 tablespoons) of white wine into the pan and scrape the bottom to lift any browned bits. Continue cooking for 1-2 minutes until the wine evaporates. Stir in chopped parsley and thyme, then remove from heat and let the mixture cool.
- Prepare chicken pockets: Gently loosen the skin from each chicken breast by sliding your finger between the skin and the meat starting from the bone side, being careful not to tear or fully detach the skin from the breast.
- Stuff the chicken: Divide the cooled mushroom mixture evenly, placing about a quarter under the skin of each chicken breast. Add 1 ounce of crumbled goat cheese on top of the mushroom layer inside the pocket. Carefully pull the skin back over the filling. If the skin is very loose, secure it with skewers to keep everything enclosed.
- Season and roast: Arrange the stuffed chicken breasts in a single layer in the prepared roasting pan. Lightly brush the skin with olive oil and season with a pinch of salt and pepper. Roast in the oven for 35-45 minutes, until the internal temperature of the thickest part of the chicken (away from the bone) reaches 165°F (74°C).
- Rest and serve: Remove the chicken from the oven, tent loosely with foil, and let rest for 10 minutes before serving. Serve warm with a wedge of lemon if desired.
Notes
- This recipe is versatile and perfect for either a small family dinner or entertaining a crowd by scaling quantities.
- Using a blend of specialty mushrooms like porcini, shiitake, and cremini adds rich earthiness, but regular button mushrooms work well too.
- Ensure the skin is not torn while loosening to keep the filling nicely sealed during roasting.
- Letting the chicken rest after roasting allows juices to redistribute, keeping the meat moist.
- Use a meat thermometer to check doneness precisely to avoid overcooking.
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 547 kcal
- Sugar: 1 g
- Sodium: 252 mg
- Fat: 34 g
- Saturated Fat: 11 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 53 g
- Cholesterol: 157 mg
