Pan-Seared Chicken Breast with Hidden Mushroom Duxelles

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-31 · Updated 2026-05-31

Tender chicken breasts stuffed with a savory mushroom duxelles, pan-seared to golden perfection. This french-inspired chicken ready in about 45 minutes pairs finely chopped button mushrooms, small, minced shallot, unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 large (6 oz each), boneless and skinless chicken breasts
• 1 cup, finely chopped button mushrooms
• 1 small, minced shallot
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 clove, minced garlic
• 1 tsp fresh thyme leaves
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp softened cream cheese

Instructions

1. Step 1: In a medium skillet, melt 1 tbsp unsalted butter and 1 tbsp olive oil over medium heat. Add 1 small minced shallot and 1 clove minced garlic, sauté for 1-2 minutes until softened and fragrant.
2. Step 2: Add 1 cup finely chopped button mushrooms and 1 tsp fresh thyme leaves. Cook for 6-7 minutes, stirring occasionally, until mushrooms release moisture and become golden brown. Remove from heat and stir in 2 tbsp softened cream cheese, then season with 1/2 tsp black pepper.
3. Step 3: Preheat oven to 375°F. Using a sharp knife, carefully butterfly 2 large chicken breasts by slicing horizontally almost through, creating a pocket.
4. Step 4: Spoon half of the mushroom mixture into each chicken breast pocket, then secure with toothpicks if needed. Season the outside of the chicken breasts with 1 tsp salt and remaining 1/2 tsp black pepper.
5. Step 5: Heat remaining 1 tbsp unsalted butter in an oven-safe skillet over medium-high heat until foaming. Add chicken breasts and sear for 3-4 minutes per side until golden brown.
6. Step 6: Transfer the skillet to the preheated oven and bake for 12-15 minutes, until the chicken reaches an internal temperature of 165°F. Let rest 5 minutes before slicing.