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Elegant but easy mushroom stuffed chicken breasts basted with rosemary butter. Nice enough for company, but easy enough for a weeknight meal.
This chicken may look like you fussed, but it’s as easy as 1-2-3!
One of my favorite combinations is chicken and rosemary–but the rosemary has to be a light flavor for me. Too much tastes medicinal–that’s just a personal taste. You can add more or less as you desire.
Even though I used rosemary here, any herb that you like would be nice here. Sage, tarragon or thyme come immediately to mind as they blend well with chicken.
This is probably a good recipe for those on low-carb diets too. While I don’t do “diet” or “nutrition” on my site, to the best of my knowledge on the issue, this should fit into low-carb meal plans.
It’s necessary here to saute the mushrooms because that gives this maximum flavor and it’s worth the effort.
I used split breasts with the bone in and skin on here, but it can be done with boneless skinless, although the taste will suffer since to me the best part is the roasted rosemary-flavored skin. Also, the bones form a natural rack that prop up the chicken so the filling stays in the pocket. If using boneless, then it would require more basting and a shorter cooking time.
This is basted with melted butter. The butter is melted with a pinch of rosemary for a whisper of flavor. If you like more of an herby taste, add more rosemary (or whatever herb you choose) to the butter.
The chicken reheats very well too!
Mushroom Stuffed Chicken Breast with Rosemary Butter
- 4 bone-in split chicken breasts
- 10 oz sliced fresh mushrooms
- 1/4 cup chopped onion
- 1 tbsp minced garlic
- 1 tsp salt
- 1 tbsp butter
- 1 tbsp olive oil
- 4 tbsp unsalted butter
- 1 sprig fresh rosemary about 3-inches long or 2 tsp dehydrated rosemary (crushed)
- Preheat oven to 375 degrees F
- Cut a deep pocket through the thickest part of the breast (see post pics for place to cut)
- Heat the 1 tbs butter and olive oil in a large skillet over medium-high heat.
- Saute mushrooms, onion and garlic until mushrooms begin to brown; add the 1 tsp salt. Let the mushroom mixture cool until you can handle it.
- Rosemary Butter: melt butter with sprig of rosemary in a small saucepan; set aside.
- Stuff pockets in chicken with the mushroom mixture.
- Place chicken breasts in a large (13 x 9 should do) baking dish
- Baste with half the butter mixture.
- Bake for 30 minutes then baste with the remaining rosemary butter.
- Bake for an additional 20-30 minutes or until chicken tests done (registers 175 degrees on a meat thermometer or juices run clear)
This sounds very delicious, and also easy to prepare. I’d serve this to my guests! My family and I love chicken, and we also love mushrooms, so this chicken dish will definitely be a huge hit with my family. Since we like mushrooms that have a lot of flavor, do you have a suggestion as to which mushroom I might use in order to achieve a good mushroom flavor? I’m thinking Portabellas….
Judith Hanneman says
Portabellas are an excellent choice! In these I just used the common white kind. Make sure you get a good sear on the mushrooms–that really brings out the flavor. And a tip I recently picked up is not to salt them until after they brown–the salt prevents them from browning! Merry Christmas!