Recipe Collection: Stuffed Mushroom Chicken

Written by Kate Tietje

I have a tiny obsession with mushrooms.  (And I’m okay with it.)  They are delicious in sauces, pan-fried, and stuffed.  I’ve made stuffed mushrooms many times and just love the flavors, no matter what they’re stuffed with.  I’m partial to the Cheesecake Factory version with lots of cheese and a wine sauce.

That’s what I had in mind when I also decided I needed to make stuffed chicken.  So…why not combine them?

It’s the flavors of a stuffed mushroom, with small breadcrumbs and cheese and wine…added to some delicious chicken.  Served alongside garlic mashed potatoes and garlic green beans…uh, yes, please.

Stuffed Mushroom Chicken

This is actually fairly quick and easy to make.  It can be on the table in under an hour, with maybe half of that being active time.  Maybe not a busy weeknight meal, but certainly a casual, stay-at-home Friday meal.  And it’s fancy enough that you could serve it for company, too.

A note on the stuffing: if I’m making regular (not gluten-free) stuffing, I make my homemade whole wheat bread recipe, slice it, cube it, and then dry it in the oven at 250ºF for about an hour until the cubes are completely dry.  Then, for every 2 cups of dry bread cubes, I add 1 tsp. dried onion, 1 tsp. sage, and 1/2 tsp. parsley.

This time, I wanted it to be gluten-free, and I didn’t want to take the extra step of making my homemade gluten-free bread recipe (which I haven’t posted yet), so I just used Aleia’s Gluten-Free Stuffing Mix (you can find that here).  Feel free to choose whatever stuffing mix you prefer, but read the ingredients and choose a clean one.

Ingredients:

• 4 large chicken breasts, slit to create a pocket
• 4 tbsp. butter
• 16 oz. mushrooms
• 1 small onion, minced
• 4 – 5 cloves garlic, minced
• ½ cup white wine
• 2 oz.  Romano cheese, shredded
• 2 cups of gluten-free stuffing mix (or regular bread cubes)
• 1 tsp. sea salt
• Sprinkle black pepper
• 2 tbsp. green onions

Step 1: Carefully cut your chicken breasts through the middle, but not all the way, to create a pocket for your stuffing.  If it doesn’t stay all the way closed, and there are holes in it…it will be okay.  Set them aside.

Step 2: Melt butter in a large skillet on medium heat.  Add the chicken, sprinkle with salt and pepper, and cook on each side for about 5 min or until golden brown.  It won’t be cooked through, but that’s okay.  Transfer chicken to a baking dish and set aside.

Step 3: Add the butter, onion, and mushrooms to the skillet.  Cook for about 5 minutes or until veggies are softened.  Preheat oven to 350.

Step 4: Add the garlic and cook for another minute.  Sprinkle with a pinch of salt.

Step 5: Add the wine and stir to get any bits off the bottom of the pan.

Step 6: Add the stuffing mix, green onions, and cheese and stir it together.

Step 7: Scoop the stuffing mix into the chicken pockets.  Get as much in as you can.

Step 8: Bake the chicken for 25 – 30 minutes or until cooked.  Serve immediately, or it can be refrigerated or frozen until later — it reheats well!  (I made a bunch and portioned it out for meals later.)

Enjoy!

Print Recipe

Stuffed Mushroom Chicken

A mouth-watering stuffed chicken recipe made from real food ingredients.

Prep Time15 mins

Course: Main Course

Servings: 4 people

Ingredients

• 4 large chicken breasts, slit to create a pocket
• 4 Tbsp butter
• 16 oz mushrooms
• 1 small onion, minced
• 4-5 cloves garlic, minced
• 1/2 cup white wine
• 2 oz Romano cheese, shredded
• 2 cups gluten-free stuffing mix (or regular bread cubes)
• 1 tsp salt
• Sprinkle black pepper
• 2 Tbsp green onions

Instructions

• Carefully cut your chicken breasts through the middle, but not all the way, to create a pocket for your stuffing.  If it doesn't stay all the way closed, and there are holes in it...it will be okay.  Set them aside.
• Melt butter in a large skillet on medium heat.  Add the chicken, sprinkle with salt and pepper, and cook on each side for about 5 min or until golden brown.  It won't be cooked through, but that's okay.  Transfer chicken to a baking dish and set aside.
• Add the butter, onion, and mushrooms to the skillet.  Cook for about 5 minutes or until veggies are softened.  Preheat oven to 350.
• Add the garlic and cook for another minute.  Sprinkle with a pinch of salt.
• Add the wine and stir to get any bits off the bottom of the pan.
• Add the stuffing mix, green onions, and cheese and stir it together.
• Scoop the stuffing mix into the chicken pockets.  Get as much in as you can.
• Bake the chicken for 25 - 30 minutes or until cooked.  Serve immediately, or it can be refrigerated or frozen until later -- it reheats well!  (I made a bunch and portioned it out for meals later.)

If you tried it, tell me how it went!