Description
Deliciously savory Stuffed Chicken Breasts with Mushrooms and Goat Cheese combine tender chicken with a flavorful mushroom and herb filling, finished with tangy goat cheese under crisp, roasted skin. Perfect for an elegant yet easy-to-make dinner.
Ingredients
Scale
Chicken and Filling
- 4 bone-in, skin-on chicken breast halves
- 2 tablespoons olive oil, plus additional for brushing the chicken breasts
- 8 ounces mixed mushrooms (porcini, shiitake, cremini), roughly chopped
- 1 large shallot, chopped (about 1/3 cup)
- 2 cloves garlic, chopped or pressed
- Splash of white wine (about 2 tablespoons)
- 2 tablespoons chopped fresh Italian parsley
- 1 teaspoon fresh thyme leaves
- 4 ounces goat cheese, crumbled
- Kosher salt and freshly-ground black pepper, to taste
Instructions
- Preheat Oven and Prepare Roasting Pan: Preheat your oven to 400 degrees F, placing the rack in the lower-middle position. Lightly oil a roasting pan and set aside to ensure the chicken doesn’t stick while roasting.
- Cook Mushroom Filling: Heat 2 tablespoons olive oil in a skillet over medium-high heat. Add the chopped mushrooms and shallots with 1/2 teaspoon kosher salt and 1/2 teaspoon freshly-ground black pepper. Cook, stirring occasionally, until the mushrooms release their moisture and start to brown, about 5-8 minutes. Add garlic and cook for another 1 minute until fragrant.
- Deglaze with White Wine: Add a splash (about 2 tablespoons) of white wine to the pan to deglaze, scraping up any browned bits from the bottom. Cook for 1-2 minutes until the wine evaporates. Stir in chopped parsley and thyme. Remove from heat and let the mixture cool.
- Prepare Chicken for Stuffing: Gently loosen the skin of each chicken breast by carefully sliding your finger between the skin and meat from the bone side outward. Be careful not to tear or fully detach the skin as this will hold the filling in place.
- Stuff the Chicken Breasts: Divide the cooled mushroom mixture evenly, placing about 1/4 of it under the skin of each chicken breast. Top the mushrooms inside with 1 ounce of crumbled goat cheese. Pull the skin back over the filling, and if the skin is loose, secure it with skewers to keep the filling inside.
- Season and Roast: Place 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 kosher salt and freshly-ground black pepper to taste.
- Roast Until Cooked Through: Roast the chicken in the preheated oven for 35-45 minutes, depending on the size of the breasts. Use a meat thermometer to check the internal temperature of the thickest part of the meat (away from the bone); it should read 165 degrees F for safe consumption.
- Rest and Serve: Remove the chicken from the oven, tent loosely with foil, and let rest for 10 minutes to allow juices to redistribute. Serve warm with a wedge of lemon for added brightness.
Notes
- This recipe is easily scalable, perfect for a romantic dinner for two or a larger gathering.
- Using bone-in, skin-on chicken breasts ensures the meat stays juicy and flavorful during roasting.
- If goat cheese is unavailable, feta cheese can be used as a substitute for a similar tangy flavor.
- To save time, the mushroom mixture can be prepared a day ahead and refrigerated.
- For a dairy-free option, omit the goat cheese or substitute with a vegan cheese alternative.
Nutrition
- Serving Size: 1 serving
- Calories: 547 kcal
- Sugar: 1 g
- Sodium: 252 mg
- Fat: 34 g
- Saturated Fat: 11 g
- Unsaturated Fat: 21 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 53 g
- Cholesterol: 157 mg
