Past Recipes
Mushroom-Stuffed Chicken

Mushroom-Stuffed Chicken with Fontina and Sautéed Rainbow Chard

See upcoming menus

Get weekly recipes and ingredients delivered.

Recipe Details


On the Culinary team, many of us swap stories of all the recipes, tips, and cooking terms that we learned in culinary school. This week, Chef Elana’s sharing a fancy-sounding technique for mushroom duxelles, a decadent blend of finely chopped mushrooms and shallot cooked in butter. We’re adding Fontina to ours, then stuffing it into butterflied chicken breasts and roasting them until tender. Finished with a creamy sauce of more mushrooms, white wine, butter, and thyme and paired with roasted potatoes and sautéed rainbow chard, this stunning dish will surely impress your dinner company.


  • Low Carb Diet

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Elana

By Chef Elana

Nutritional info

  • Calories 770
  • Protein 56g
  • Total Carb 44g
  • Total Fat 39g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • rainbow Swiss chard
    10 ounces
    rainbow Swiss chard
  • cremini mushrooms
    6 ounces
    cremini mushrooms
  • fingerling potatoes
    12 ounces
    fingerling potatoes
  • lemon
  • shallot
  • garlic
    1 clove
  • unsalted butter
    4 packets
    unsalted butter
  • shredded Fontina cheese
    2 ounces
    shredded Fontina cheese
  • boneless skinless chicken breasts
    boneless skinless chicken breasts
  • chicken stock
    8 ounces
    chicken stock
  • white wine
    1/4 cup
    white wine
  • thyme
    1/8 ounce
  • parsley
    1/8 ounce

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 2 baking sheets
  • 10" medium pan
  • 12" large pan

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 450°F. Rinse all produce. Thinly slice chard crosswise. Wipe mushrooms clean with a damp paper towel. Thinly slice caps, then finely chop stems, keeping separate. Cut potatoes into ½-inch pieces and transfer to a baking sheet. Roughly chop parsley leaves, discarding stems. Halve lemon. Peel shallot and mince. Mince garlic. Unwrap and quarter 2 packets butter and chill in refrigerator until Step 6.

  2. Make duxelles

    Make duxelles

    Heat remaining butter (not chilled cubes) in a medium pan over medium heat. When butter is foamy, add shallot and cook until soft and translucent, about 3 minutes. Add mushroom stems, stir to combine, and cook until softened, about 3 minutes more. Remove pan from heat and stir in Fontina.

  3. Stuff chicken

    Stuff chicken

    Pat chicken dry with paper towel. Using a sharp knife, slice chicken open horizontally, keeping 1 edge intact, to resemble open books. Season all over with ½ teaspoon salt and pepper as desired and arrange in a single layer on a separate baking sheet. Stuff insides of chicken with duxelles and close to seal in filling (don't worry if some filling peeks out—it will still taste delicious). Reserve pan from duxelles for Step 5.

  4. Roast potatoes and chicken

    Roast potatoes and chicken

    Add 1 tablespoon olive oil, ½ teaspoon salt, and pepper to sheet with potatoes and toss to coat. Roast until beginning to soften, 5 minutes. Meanwhile, drizzle chicken with 1 teaspoon olive oil, then season with ½ teaspoon salt and pepper. After 5 minutes of potatoes roasting, transfer sheet with chicken to oven with potatoes. Roast together until potatoes are golden and chicken is no longer pink, 11-13 minutes.

  5. Cook chard and mushrooms

    Cook chard and mushrooms

    Heat 1 tablespoon olive oil in a large pan over medium-high heat. When oil is shimmering, add half of garlic. Cook until fragrant, 1 minute. Add chard and half of stock. Cook, stirring, until chard is wilted and stock is reduced, 3-4 minutes. Meanwhile, heat 1 tablespoon olive oil in pan from duxelles over medium-high heat. When oil is shimmering, add whole thyme sprigs, mushroom caps, and remaining garlic. Cook until brown, 6 minutes.

  6. Make sauce and plate chicken

    Make sauce and plate chicken

    Add wine to pan with mushrooms. Cook until reduced, 2 minutes. Add 1 squeeze lemon and remaining stock. Simmer until reduced, 3-5 minutes. Stir in chilled butter. Taste and add salt and pepper. Remove and discard thyme. Add potatoes and juice of remaining lemon to pan with chard. Serve chicken with potatoes and chard. Pour over sauce. Garnish with parsley.

What is Plated?

  • 1. Pick chef-designed recipes.

    1. Pick chef-designed recipes.

    Mix and match 20 delicious recipes (plus dessert!) each week in any combination.

  • 2. Get your customized box.

    2. Get your customized box.

    Your refrigerated pre-portioned ingredients and recipe cards will be delivered to your door.

  • 3. Enjoy your perfect dinner.

    3. Enjoy your perfect dinner.

    Experience quality time—in the kitchen and at the table—with the people that matter most.