Mushroom Stuffed Chicken with Shallot Pan Sauce

Mushroom Stuffed Chicken with Shallot Pan Sauce -  This recipe is a fantastic way to put your ordinary chicken breast in it’s Sunday best.

Recipe: Mushroom Stuffed Chicken with Shallot Pan Sauce

Summary: This recipe is a fantastic way to put your ordinary chicken breast in it’s Sunday best. In fact, I recently served this elegant chicken at a dinner party that I catered.


    • 8 oz cremini mushrooms, rinsed, dried, finely diced
    • salt/pepper/olive oil/canola oil
    • 1 Tbs fresh thyme, minced
    • 4 oz goat cheese, at room temperature
    • 2 boneless, skinless chicken breasts
    • 2 Tbs butter, cut into 1/4″ cubes
    • 1/2 large onion, sliced, or two large shallots
    • 1/2 cup dry white wine
    • 1 1/2 cups chicken broth*
    • 2 Tbs cornstarch slurry (whisk 2 Tbs cornstarch with 1/4 cup water to liquefy)
    • 2 Tbs parsley, chopped


  1. Heat pan over medium heat and add 2 Tbs olive oil. Add diced mushrooms and sprinkle with salt and pepper. Saute to brown mushrooms until liquid in pan is evaporated. If mushrooms look dry during cooking add more olive oil. Stir in thyme and remove from heat. Taste and add salt/pepper if desired. Cool to room temperature.
  2. Combine mushroom mixture and goat cheese in small bowl and mix together. Taste for seasoning and add salt/pepper if desired. Set aside.
  3. Preheat oven to 400. Using a plastic freezer baggie or between two sheets of plastic wrap, gently pound out each chicken breast to flatten slightly. Using a sharp pairing knife, cut a slit in each breast to form a pocket for the stuffing, being careful not to cut all the way through. Stuff breast with a generous 2 Tbs mushroom-goat mixture. Do not over stuff (you may not need to use all the stuffing mixture depending on the size of your chicken breasts).
  4. Heat a cast-iron skillet over medium-high heat until hot. Pat chicken dry on both sides with paper towels carefully, as not to push out the stuffing. Season both sides with salt and pepper. Add 2 Tbs canola oil to pan. Place breasts in pan and press down gently. Sear 3-4 minutes per side and remove to a plate. If any stuffing has fallen out into the pan, re-stuff it into breasts.
  5. Add sliced shallots or onions to cast-iron pan. Use juices released to partially de-glaze pan. Add wine, de-glaze again and boil down by half. Add chicken broth and simmer 5 minutes. Whisk in cornstarch slurry, bring to a boil, reduce heat to a simmer. Season to taste with salt and pepper. Remove from heat and add parsley.
  6. Spoon 1-2 ladles of warm pan sauce into a baking dish. Lay chicken in baking dish. Place cubes of butter evenly spaced on top of chicken. Roast chicken 10-15 minutes or until done (juices should be clear and meat opaque) to finish cooking through.
  7. Serve chicken with additional pan sauce spooned over.

Quick notes

Serve with orzo** or mashed potatoes and green vegetable. For this particular catered event I served the chicken over a celery root puree with roasted asparagus. *For gluten-free, ensure chicken broth is gluten-free. Traditional Orzo pasta is not gluten-free.

Preparation time: 10 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 2

Recipe adapted from and photo courtesy of:

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