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A close-up of a sliced stuffed chicken breast with a creamy mushroom and spinach filling, topped with a savory mushroom sauce.

Savory Chicken Stuffed with Mushrooms & Caramelized Onions

Juicy chicken breasts are pounded thin, filled with a rich mixture of caramelized onions, savory mushrooms, garlic, and cheeses, then seared to perfection and baked until tender. A comforting and elegant main course.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: American, Comfort Food
Calories: 425
Ingredients Equipment Method Notes

Ingredients
  

For the Mushroom & Onion Filling
  • 1 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 large yellow onion thinly sliced
  • 8 oz cremini mushrooms finely diced
  • 2 cloves garlic minced
  • 1/4 cup dry white wine or chicken broth optional, for deglazing
  • 2 oz cream cheese softened
  • 1/4 cup grated Parmesan cheese
  • 2 tbsp fresh parsley chopped
  • 1/4 cup panko breadcrumbs optional, for binding and texture
  • to taste Salt
  • to taste Freshly ground black pepper
For the Chicken
  • 4 boneless, skinless chicken breasts about 6-8 oz each
  • 1 tbsp olive oil for chicken seasoning
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp paprika smoked or sweet
For Cooking
  • 1 tbsp olive oil for searing

Equipment

  • Cutting Board
  • Sharp Knife
  • Meat Mallet (or Rolling Pin)
  • Large oven-safe skillet (e.g., cast iron)
  • Mixing Bowl
  • Measuring cups and spoons
  • Toothpicks or Kitchen Twine

Method
 

Prepare the Filling
  1. Heat 1 tbsp butter and 1 tbsp olive oil in a large oven-safe skillet over medium-low heat. Add the thinly sliced yellow onion and cook slowly, stirring occasionally, for 15-20 minutes, or until deeply caramelized and soft. Remove onions from skillet and set aside in a mixing bowl.
  2. Increase heat to medium. Add the finely diced mushrooms to the same skillet (add a touch more oil if needed). Sauté for 5-7 minutes, stirring occasionally, until all the mushroom liquid has evaporated and they are nicely browned. Add the minced garlic and cook for another minute until fragrant. If desired, deglaze the pan with 1/4 cup dry white wine or chicken broth, scraping up any browned bits from the bottom.
  3. Add the cooked mushrooms and garlic to the bowl with the caramelized onions. Stir in the softened cream cheese, grated Parmesan cheese, chopped fresh parsley, and panko breadcrumbs (if using). Season with salt and black pepper to taste. Mix well to combine.
Prepare and Stuff the Chicken
  1. Preheat your oven to 375°F (190°C).
  2. Place each chicken breast between two sheets of plastic wrap. Using a meat mallet or a rolling pin, pound each breast to an even 1/4 to 1/2-inch thickness. This creates a larger surface for stuffing and helps with even cooking.
  3. Drizzle the pounded chicken breasts with 1 tbsp olive oil and season generously on both sides with 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp paprika.
  4. Divide the mushroom and onion filling evenly among the chicken breasts. Place the filling on one end of each chicken breast. Roll each breast tightly, starting from the filled end. Secure the seam with toothpicks or tie with kitchen twine.
Sear and Bake
  1. Heat 1 tbsp olive oil in the same oven-safe skillet over medium-high heat. Once hot, carefully place the stuffed chicken breasts (seam-side down) into the skillet. Sear for 3-4 minutes per side until golden brown all over.
  2. Transfer the skillet with the seared chicken into the preheated oven. Bake for 20-25 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
Serve
  1. Remove the chicken from the oven and let it rest for 5-10 minutes before slicing. This allows the juices to redistribute, keeping the chicken moist. Remove toothpicks or twine before serving.

Notes

For extra flavor, consider adding a pinch of dried thyme or rosemary to the filling mixture. If you prefer a dairy-free option for the filling, you can substitute cream cheese with a cashew cream or omit it entirely and rely more on breadcrumbs for binding. Serve with roasted vegetables, mashed potatoes, or a simple green salad.