Stuffed Chicken Breasts with Mushrooms & Goat Cheese
User Reviews
5
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Prep Time
25 mins
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Cook Time
55 mins
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Total Time
1 hr 20 mins
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Servings
4 servings
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Calories
547 kcal
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Course
Main Course
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Cuisine
American
Stuffed Chicken Breasts with Mushrooms & Goat Cheese
Description
The recipe features bone-in, skin-on chicken breasts gently stuffed beneath the skin with a sautéed mixture of porcini, shiitake, and cremini mushrooms combined with shallots, garlic, and fresh herbs like parsley and thyme. After deglazing the mushroom mixture with white wine and cooling it, the filling is carefully placed under the chicken skin to keep it moist and flavorful during roasting. Baking at 400 degrees Fahrenheit allows the chicken skin to crisp while the filling melds into the meat without drying out.
This method creates a tender chicken breast with a flavorful, juicy interior. The earthy mushroom blend and crumbly goat cheese add richness and complexity while maintaining a delicate balance of tastes. The roasted chicken, with its stuffed pockets, makes an elegant and satisfying main dish that pairs well with simple side vegetables or salad.
This recipe can be adapted by stuffing the mushroom and goat cheese filling inside a pocket cut within the chicken breast as an alternative to placing the filling under the skin. This flexibility allows for presentation variation while delivering the same flavors. Using freshly chopped herbs boosts fragrance and freshness in the dish.
The recipe includes practical steps for loosening the skin without tearing and balancing seasoning with kosher salt and black pepper. The roasting pan is lightly oiled to prevent sticking. The combination of sautéing and roasting ensures the mushrooms develop a browned, slightly caramelized profile, complementing the creamy cheese filling.
Ingredients
- 4 chicken breast bone-in, skin-on halves
- 2 tablespoons olive oil , plus additional for brushing the chicken breasts
- 8 ounces mushroom I use a specialty blend of porcini, shiitake, and cremini), roughly chopped, mixed varieties
- 1 large shallot , chopped (about 1/3 cup)
- 2 cloves garlic , chopped or pressed
- plash white wine (about 2 T)
- 2 tablespoons Italian parsley chopped, fresh
- 1 teaspoon thyme fresh leaves
- 4 ounces goat cheese , crumbled
- salt kosher salt and freshly-ground
- black pepper kosher salt and freshly-ground
Instructions
- Preheat oven to 400 degrees F with rack in the lower-middle position. Lightly oil a roasting pan and set aside.
- Heat olive oil in a skillet over medium-high heat. Add mushrooms and shallots with 1/2 teaspoon each kosher salt and freshly-ground black pepper. Cook, stirring occasionally, until mushrooms are cooked down and starting to brown, about 5-8 minutes. Add garlic and cook for 1 minute, until fragrant.
- Add a splash of white wine to the pan to deglaze, scraping up any brown bits on the bottom of the pan. Cook for an additional 1-2 minutes, until wine is evaporated. Stir in parsley and thyme and set aside to cool.
- Gently loosen skin of chicken breasts by running your finger between the skin and the meat from the bone side outward. Be careful not to tear the skin or detach it completely from the chicken.
- Add 1/4 of the cooked mushroom mixture to the pocket underneath the skin, spreading it evenly across the length of the chicken breast.
- Add 1 ounce of goat cheese per chicken breast on top of the mushrooms and pull skin over the filling. If the skin appears quite loose, secure it with skewers to keep it closed over the filling.
- Place 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 for 35-45 minutes (depending on the size of the chicken breast), until the internal temperature in the thickest part, away from the bone, reads 165 degrees F on a meat thermometer.
- Remove from oven, tent with foil, and let rest for 10 minutes. Serve with a wedge of lemon.
Notes
- You can alternatively create a pocket inside the chicken breast, about 3 inches wide, using a paring knife and stuff it similar to the method used under the skin.
- Be careful when loosening the chicken skin to avoid tearing it or detaching it completely from the meat.
- Use a roasting pan lightly oiled to prevent sticking during baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 547 kcal
% Daily Value*
| Calories | 547kcal | 27% |
| Carbohydrates | 4g | 1% |
| Protein | 53g | 106% |
| Fat | 34g | 52% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 157mg | 52% |
| Sodium | 252mg | 11% |
| Potassium | 669mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 505IU | 10% |
| Vitamin C | 1.2mg | 1% |
| Calcium | 67mg | 7% |
| Iron | 2.5mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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