Mushroom-Stuffed Chicken Breasts in a Balsamic Pan Sauce

Mushroom-Stuffed Chicken Breasts in a Balsamic Pan Sauce

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"When you're shopping, try to find the smaller, more attractive 10- to 12-ounce bone-in, skin-on chicken breasts. The 1-pound ones work fine, too: Just give them a good fist-pounding to flatten them a bit before stuffing (and you may want to split this size between two guests)."
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servings 423 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 423 kcal
  • 21%
  • Fat:
  • 15.4 g
  • 24%
  • Carbs:
  • 16.3g
  • 5%
  • Protein:
  • 53.7 g
  • 107%
  • Cholesterol:
  • 145 mg
  • 48%
  • Sodium:
  • 233 mg
  • 9%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Bring 1 cup water to a boil. Add dried mushrooms, cover and let stand about 20 minutes. Squeeze dry; strain liquid (a coffee filter is handy for this) and reserve.
  2. In a food processor, mince garlic and rehydrated mushrooms. Add fresh mushrooms and thyme; continue to process until all is minced.
  3. Heat oil in a 12-inch skillet over medium-high heat. Add mushroom mixture; saute until nearly all moisture has evaporated, 5 to 7 minutes. Turn off heat, stir in cheese, and season with salt and pepper. Set aside.
  4. Mix honey and vinegar in a small bowl.
  5. Adjust oven rack to lowest position and heat oven to 425 degrees.
  6. Set breasts, skin side down, on a large, heavy, lipped cookie sheet. Brush with half of the honey-vinegar; generously salt and pepper. Turn breasts over. Push fingers under skin to make a pocket; stuff with mushroom mixture. Again brush with honey-vinegar and season with salt and pepper. Being careful not to crowd, arrange breasts on cookie sheet so thickest ends point outward. (Can now be covered and refrigerated overnight; return to room temperature before roasting.)
  7. Roast until golden brown, adding water if necessary to keep pan drippings from burning, until a meat thermometer registers 160 degrees in the thickest portion of the largest piece, 30 to 45 minutes. Transfer chicken to a platter.
  8. Scrape pan juices into a medium saucepan. Add reserved mushroom-soaking liquid and enough water to equal 1 1/2 cups of liquid. Bring to a simmer. Add cornstarch mixture; continue to simmer until it thickens a bit.
  9. Arrange a breast on each of 8 plates; drizzle with sauce, and serve.


  • Copyright 2005 USA WEEKEND and columnist Pam Anderson. All rights reserved.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


  1. 30 Ratings

Most helpful positive review

Soooo good! I used olives instead of dried mushrooms, rutabagas instead of the fresh mushrooms, 30W motor oil instead of olive oil, Venezuelan beaver cheese instead of goat cheese, and squirrel...

Most helpful critical review

This did not turn out well for me. Baking the chicken breast at 425 for that long was like boiling it in its own juices, the chicken was hard and over done. The honey balsamic was just a bit off...

Soooo good! I used olives instead of dried mushrooms, rutabagas instead of the fresh mushrooms, 30W motor oil instead of olive oil, Venezuelan beaver cheese instead of goat cheese, and squirrel...

The reason the previous reviewers chicken burned is probably because she altered the ingredients without altering the cooking. Chicken thighs are a lot smaller and need to be cooked on lower he...

I had to change this recipe a bit since I only had fresh mushrooms, sherry vinegar instead of balsamic, chicken thighs instead of breasts, and I wanted more garlic. My hubby said the cheese wasn...

This was one of the best meals I have ever eaten! My whole family LOVED it! I plan on making this meal very often. The only thing i did different was to use boneless chicken breasts and I just ...

I changed this a lot!!! For the filling only used fresh mushrooms and replaced the goats cheese with Parmesan. I used a chicken breast with no skin which I battered out then put the mushroom stu...

My hubby and I have lost a bunch of weight, and we're always looking for new, tasty recipes that are within our caloric limits. This recipe totally exceeded my expectations! It was savory, fla...

I added mozzarella cheese, less than a hand full of fresh baby spinach leaves, and sun dried tomatoes to the filling. I served the chicken over a bed of mashed potatoes. It was to die for! My bo...

Did this dish for my girlfriend's birthday as she loves goat cheese. Made no change to the recipe - used Lobster dehydrated shrooms. The taste was to die for. Only warning might be to have alumi...

This was a fantastic dish, and using boneless chicken breasts with the filling stuffed inside them makes for a nice change.

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