Chicken Stuffed With Savory Duxelles (Mushroom Stuffing)

READY IN: 55mins
Recipe by JacquelineS

Moist and richly flavorful chicken. I make this stuffing ahead of time so I'm not rushing at dinner and can make some yummy sidedish

Top Review by angie_pangie

This was good, but perhaps a little too rich for my taste. I made this for Valentine's Dinner for my dh and I. I used boneless skinless breasts and rolled the stuffing into the center, securing it with toothpicks. Otherwise I made no changes. I would make this again, but would sub in chic broth for the wine, or perhaps half broth/half wine. I also think I would lightly roll the chicken breasts in an egg wash and bread crumbs, brown them slightly and then bake. Yummy! Thanks for a great recipe.

Ingredients Nutrition


  1. Preheat oven 400 degrees.
  2. In skillet, heat 1 T oil.
  3. Saute garlic and shallot 1 minute.
  4. Add mushrooms, cook 4 minutes.
  5. Add salt, pepper and white wine, cook 10 minutes.
  6. Remove from heat and add parsley.
  7. Pull back chicken skin, leaving attached at one end.
  8. Salt and pepper each breast, then mound 1/3 c stuffing on each.
  9. Pull the skin back over the stuffing and secure with toothpicks.
  10. Place in roasting pan and drizzle with 1 T olive oil over the the top.
  11. Roast until skin is golden brown, about 35 minutes.

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