Shiitake Stuffed Chicken Breasts with Teriyaki Glaze
Elevate your dinner table with these Shiitake Stuffed Chicken Breasts with Teriyaki Glaze—an irresistibly flavorful recipe that combines savory ingredients and exquisite presentation. Tender chicken breasts are stuffed with a rich and aromatic filling of fresh shiitake mushrooms, garlic, green onion, and crunchy panko breadcrumbs, all seasoned with soy sauce and sesame oil for an authentic umami punch. They’re then seared to golden perfection, baked to juicy tenderness, and brushed with a luscious teriyaki glaze that caramelizes beautifully in the oven. This recipe is perfect for impressing guests or spicing up weeknight dinners, and it pairs wonderfully with steamed rice or vegetables for a complete, Asian-inspired meal. Ready in under an hour, this dish is your go-to for gourmet flavor and stunning simplicity.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 1 cup Shiitake mushrooms (fresh)
- 2 cloves Garlic (minced)
- 2 stalks Green onion (sliced)
- 2 tablespoons Soy sauce
- 1 cup Panko breadcrumbs
- 1 large Egg (beaten)
- 1 tablespoon Sesame oil
- 1 cup Teriyaki sauce
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 10 pieces Toothpicks
Instructions
Preheat your oven to 375°F (190°C).
Clean the chicken breasts and pat them dry with paper towels. Use a sharp knife to create a pocket in each chicken breast without slicing all the way through.
Finely chop the shiitake mushrooms and combine them in a bowl with the minced garlic, green onion, panko breadcrumbs, soy sauce, sesame oil, and beaten egg. Mix well until combined.
Stuff each chicken breast with the mushroom mixture, making sure to fill the cavity without overstuffing. Secure the edges with toothpicks to enclose the stuffing.
Season the outside of the chicken breasts with salt and black pepper on both sides.
In a large oven-safe skillet, heat olive oil over medium-high heat. Sear the stuffed chicken breasts for 2-3 minutes on each side until golden brown.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and registers an internal temperature of 165°F (74°C).
Once fully cooked, remove the skillet from the oven and brush the tops of the chicken breasts generously with teriyaki sauce.
Return the skillet to the oven for an additional 3-5 minutes to allow the glaze to set and become glossy.
Remove the toothpicks, plate the chicken breasts, and spoon any remaining teriyaki glaze from the skillet over the top. Serve hot with rice or steamed vegetables.
Nutrition Facts
Calories |
2096 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.5 g | 96% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 758 mg | 253% | |
| Sodium | 9006 mg | 392% | |
| Total Carbohydrate | 96.9 g | 35% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 44.3 g | ||
| Protein | 249.5 g | 499% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 212 mg | 16% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 1302 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
