Description
Delicious stuffed chicken breasts filled with a savory mixture of sautéed mushrooms, fresh herbs, and creamy goat cheese, then roasted to juicy perfection with crispy skin. This elegant yet easy recipe is perfect for a comforting weeknight dinner or special occasion.
Ingredients
Scale
Chicken
- 4 bone-in, skin-on chicken breast halves
- Olive oil, for brushing and cooking
- Kosher salt and freshly-ground black pepper, to season
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
- About 2 tablespoons white wine
- 2 tablespoons chopped fresh Italian parsley
- 1 teaspoon fresh thyme leaves
- 4 ounces goat cheese, crumbled
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 400 degrees F and position the rack in the lower-middle slot. Lightly oil a roasting pan and keep it ready for later.
- Sauté Mushrooms and Aromatics: Heat 2 tablespoons olive oil in a skillet over medium-high heat. Add the chopped mushrooms and shallots, seasoning them with 1/2 teaspoon each of kosher salt and black pepper. Cook, stirring occasionally, until the mushrooms reduce and begin to brown, about 5-8 minutes. Add garlic and cook for another minute until fragrant.
- Deglaze and Add Herbs: Pour in a splash of white wine to deglaze the skillet, scraping up browned bits from the bottom. Cook 1-2 minutes until the wine evaporates. Stir in the chopped parsley and thyme leaves. Remove from heat and let the mixture cool.
- Prepare Chicken Skin: Gently loosen the skin from the chicken breasts by sliding your finger between the skin and meat from the bone side outward. Be careful not to tear or fully detach the skin.
- Stuff the Chicken: Spoon a quarter of the mushroom mixture evenly into the pocket beneath the skin of each chicken breast. Top each with 1 ounce of crumbled goat cheese, then carefully pull the skin back over the filling. If the skin is loose, secure it with skewers to keep the filling in place.
- Season and Roast: Place the stuffed chicken breasts skin side up in the prepared roasting pan. Lightly brush the skin with olive oil and season with a pinch of salt and pepper. Roast for 35-45 minutes, depending on size, until the internal temperature reaches 165 degrees F in the thickest part away from the bone.
- Rest and Serve: Remove the chicken from the oven and tent with foil. Let rest for 10 minutes to allow juices to redistribute. Serve warm, optionally with a wedge of lemon for a bright finish.
Notes
- These stuffed chicken breasts make a versatile and impressive dinner for both small families and larger gatherings.
- Use a meat thermometer to ensure perfectly cooked chicken without drying out the breast.
- You can substitute goat cheese with cream cheese or feta for a different flavor profile.
- Any blend of mushrooms works well; try button, cremini, or portobello if specialty mushrooms are unavailable.
- Secure the skin with toothpicks if needed, and remember to remove them before serving.
Nutrition
- Serving Size: 1 chicken breast half
- 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
