Stuffed Chicken with Mushroom Gravy is anything from another boring chicken dinner! It’s flavorful and a great comfort meal with the lighter mushroom based gravy.
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I don’t know about you, but my family eats a lot of chicken. It’s the only protein source that we all agree on. To keep dinner from seeming boring I come up with many different ways to cook chicken: from grilled, baked, or stuffed and sautéed!
Stuffed chicken seems complicated but I promise this recipe comes together very easily when you do your prep work first. From start to finish you can get this amazing stuffed chicken with mushroom gravy on the table in 45 minutes and I guarantee it’s a crowd pleaser!
How to clean and slice mushrooms
I prefer to buy raw whole baby portobello mushrooms for this recipe. I feel they are fresher if I slice them myself and it really doesn’t take that long. Mushrooms tend to be a little dirty so I usually wipe them with a damp paper towel. I also twist and break off the stems and discard. Then place them in a colander and quickly rinse under cold water. You don’t want to soak the mushrooms because they act like little sponges and will soak up too much water which will cause them to not brown nicely when we sauté them.
Once I’m finished with the light rinse I pat dry with a paper towel and slice in ¼ inch thick slices.
What is a shallot?
Shallots are a small bulb similar to onions or garlic. I use shallots quite a bit because they have a milder flavor than onions. My husband isn’t too fond of onions so I try to make my dishes with shallots to still give a great flavor but less pungent. It seems to work because he loves this stuffed chicken recipe.
Prepping the ingredients first saves you time in the long run. I always plan my dinner as to what takes longer to cook and have a plan to get everything finished at the same time. It takes practice to multitask but it is definitely a time saver!
I can quickly prep the ingredients for both the stuffing and the gravy by chopping the mushrooms and shallots and just splitting the quantity in half. It’s quicker and easier to do everything at one time.
Then by sautéing the mushrooms and shallots first, you can prep your potatoes and chicken, which gives time for the sautéed ingredients to cook and cool before stuffing.
Heres a little breakdown to help you multitask so your dinner comes together fast!
- slice shallots
- clean and slice mushrooms
- sauté half of sliced shallots and half of mushrooms
- peel and dice potatoes/ start boiling
- trim and make pocket in chicken
- mix stuffing ingredients
- heat large skillet for chicken
- stuff mixture in chicken/ dip in panko
- cook chicken in skillet
- start gravy by sautéing remaining shallots and mushrooms
- finish chicken in oven
- mash potatoes
You can see how once the chicken is cooking it gives you plenty of time to finish the potatoes and gravy. Everything comes together easily to get a delicious dinner on the table.
How to stuff chicken
Stuffing chicken breast is a great way to jazz up a piece of chicken. It's very easy to stuff chicken and the combinations are really endless. Whatever my filling is it will always has some sort of cheese. I mix up my stuffing ingredients and set aside while I prep my chicken. First, I trim any fat off the chicken. Then using a sharp paring knife cut a slit along the side creating a small pocket. Be careful not to cut all the way through. Pat the chicken dry with a paper towel and now your chicken is ready to stuff.
How to make mushroom gravy
Mushroom gravy is the easiest and quickest gravy to make. I love it because it gives a decadent flavor but is really lighter in calories than you’d think. This is perfect over stuffed chicken and garlic mashed potatoes.
Did you try this recipe? Please let me know what you think! Leave a comment below, and a 5- star rating. I would love to hear from you! Subscribe Here to get new recipes sent straight to your inbox!
Stuffed Chicken with Mushroom Gravy
Mushroom Suffed Chicken
- 4 boneless skinless chicken breast
- 3 ounces crumbled goat cheese
- 4 ounces mushrooms, sliced
- 1 small shallot, sliced thinly
- 1 clove garlic minced
- 2 sprigs fresh thyme
- ⅔ cup chicken broth
- 1 small sliced shallot
- 4 ounces sliced mushroom
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 tablespoon flour
Garlic Mashed Potates
- 3 cloves garlic whole
- 5 large Yukon gold potatoes
- ¼ cup milk
- 2 tablespoons butter
Stuffed Mushroom Chicken
- Prepare stuffing for chicken and mushroom gravy by cleaning and slicing mushrooms and slicing shallots. Divide in half.
- Heat small sauté pan over medium heat with tablespoon of olive oil. Add one of the halves of shallots and mushrooms.
- While sautéing, mince 1 clove of garlic add during last minute of cooking along with 2 sprigs of thyme.
- Peel and slice potatoes, cutting in uniform sizes for even cooking. Put potatoes in medium sized sauce pan, covered with water. Add three peeled, whole garlic cloves. Bring to boil and cook until tender about 20 minutes.
- While potatoes are cooking, trim fat of chicken, cut pockets in chicken.
- Preheat oven to 400 degrees.
- Mix together goat cheese, cooked and cooled shallot mixture. Stuff into chicken pocket. Close together with wooden toothpicks.
- On a shallow plate place panko and cover each piece of chicken gently pressing all over chicken.
- Heat 2 tablespoons of olive oil in a large oven proof skillet. Test a couple of panko crumbs in the oil to make sure it is hot enough to sizzle before adding your chicken. Cook on each side for 6-7 minutes just until panko is gold brown.
- Place chicken in preheated oven to finish cooking approximately 20-25 minutes. Chicken should no longer be pink in center and a meat themomtor reads 165 degrees.
- In a small sauce pan with 1 tablespoon olive oil and 1 tablespoon butter heat on medium. Add remaining mushrooms and shallots sautéing until tender.
- Add flour, stirring frequently for 1 minute until flour is incorporated. Add chicken broth slowly continuing to stir. After several minutes broth will thicken into gravy. Reduce heat and keep warm until ready to serve.
- When potatoes are fork tender, drain all water. Add butter and beat with hand mixer or potato masher. Then add milk of choice mixing until creamy.