Mushroom Stuffed Chicken Breast

Why You’ll Love This Recipe

This dish combines the earthy richness of mushrooms with melty cheese and tender chicken for a restaurant-quality meal at home. It’s easy to make, looks impressive, and pairs beautifully with a wide range of sides. Whether you’re looking for a low-carb main or simply something deliciously different, this stuffed chicken checks all the boxes.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts
• Olive oil or butter
• Mushrooms (such as cremini or button), finely chopped
• Garlic, minced
• Onion or shallot, finely chopped
• Cream cheese or shredded mozzarella
• Grated Parmesan cheese
• Salt and pepper
• Paprika (optional)
• Fresh herbs like parsley or thyme (optional)
• Toothpicks or kitchen twine (for sealing)

Directions

1. Preheat your oven to 375°F (190°C).
2. In a skillet over medium heat, warm olive oil or butter. Sauté the onions for 2–3 minutes, then add mushrooms and garlic. Cook until mushrooms are soft and liquid has evaporated, about 6–8 minutes.
3. Remove from heat and stir in cream cheese, Parmesan, salt, pepper, and herbs if using. Let cool slightly.
4. Slice a pocket into each chicken breast by cutting horizontally without cutting all the way through.
5. Stuff the chicken breasts with the mushroom mixture. Secure with toothpicks or tie with kitchen twine.
6. Season the outside of the chicken with salt, pepper, and paprika if desired.
7. In an oven-safe skillet, sear the chicken over medium-high heat for 2–3 minutes per side until golden.
8. Transfer to the oven and bake for 20–25 minutes, or until the chicken is cooked through and reaches 165°F internal temperature.
9. Let rest for 5 minutes, remove toothpicks or twine, and serve hot.

Servings and timing

This recipe makes 4 servings.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Variations

• Add spinach: Stir sautéed spinach into the mushroom filling for added greens.
• Cheese variations: Use goat cheese, Swiss, fontina, or gruyère instead of cream cheese or mozzarella.
• Crispy topping: Sprinkle stuffed chicken with seasoned breadcrumbs and a little oil before baking.
• Bacon-wrapped: Wrap each breast in bacon before baking for extra flavor.
• Saucy finish: Serve with a drizzle of garlic cream sauce or pan jus.

Storage/Reheating

Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently in a 350°F oven or in the microwave in short intervals, covered, to avoid drying out.
You can freeze cooked stuffed chicken, tightly wrapped, for up to 2 months. Thaw in the fridge overnight before reheating.

FAQs

What kind of mushrooms work best?

Cremini, button, or baby bella mushrooms are great options for this dish. Use what you have or try a mix.

Can I make this ahead of time?

Yes, stuff and refrigerate the chicken up to 24 hours ahead. Bake when ready to serve.

Do I have to sear the chicken first?

Searing gives the chicken a golden crust and adds flavor, but you can skip this step and bake longer if needed.

Can I use chicken thighs?

Thighs are more difficult to stuff but can be rolled with the filling and secured with toothpicks.

Is this recipe low-carb?

Yes, it’s naturally low in carbs and keto-friendly—just pair with a low-carb side like cauliflower mash.

Can I add wine to the filling?

Yes, a splash of white wine can be added when cooking the mushrooms for deeper flavor. Cook off the alcohol before adding cheese.

How do I prevent the filling from leaking out?

Don’t overfill, and make sure to secure the opening well with toothpicks or twine.

What’s the best cheese for melting?

Mozzarella, cream cheese, or goat cheese work well and melt smoothly in the filling.

Can I skip the searing step?

Yes, but searing adds flavor. If skipping, bake the chicken slightly longer (30–35 minutes) until done.

What sides go well with this dish?

Try mashed potatoes, roasted vegetables, steamed green beans, or a crisp salad.

Conclusion

Mushroom Stuffed Chicken Breast is an easy yet impressive dish that turns simple ingredients into something truly special. With juicy chicken, a savory mushroom filling, and gooey cheese in every bite, it’s a dinner that feels fancy but is incredibly simple to prepare. Whether you’re cooking for guests or just spicing up your weeknight menu, this recipe delivers on taste and presentation.

Mushroom Stuffed Chicken Breast

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Mushroom Stuffed Chicken Breast is a juicy, savory dish filled with a creamy mushroom and cheese mixture, then baked until golden and tender. It’s a flavorful, restaurant-style meal that’s easy enough for weeknights yet elegant enough for special occasions.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings
• Category: Main Dish
• Method: Baked
• Cuisine: American

Ingredients

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil or butter
• 1 cup mushrooms (cremini or button), finely chopped
• 2 cloves garlic, minced
• 1/4 cup onion or shallot, finely chopped
• 1/3 cup cream cheese or shredded mozzarella
• 2 tablespoons grated Parmesan cheese
• Salt and pepper, to taste
• 1/2 teaspoon paprika (optional)
• 1 teaspoon chopped fresh parsley or thyme (optional)
• Toothpicks or kitchen twine for sealing

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Instructions

1. Preheat oven to 375°F (190°C).
2. In a skillet over medium heat, warm olive oil or butter. Sauté the onion for 2–3 minutes, then add mushrooms and garlic. Cook until mushrooms are soft and liquid has evaporated, about 6–8 minutes.
3. Remove from heat and stir in cream cheese, Parmesan, salt, pepper, and herbs (if using). Let cool slightly.
4. Slice a pocket horizontally into each chicken breast, being careful not to cut all the way through.
5. Stuff each chicken breast with the mushroom filling. Secure with toothpicks or twine.
6. Season the outside of the chicken with salt, pepper, and paprika (if using).
7. In an oven-safe skillet, sear the chicken on medium-high heat for 2–3 minutes per side until golden brown.
8. Transfer skillet to the oven and bake for 20–25 minutes, or until chicken reaches 165°F internal temperature.
9. Let rest for 5 minutes, remove toothpicks or twine, and serve hot.

Notes

• Don’t overfill the chicken breasts to prevent leaking.
• Searing adds flavor but can be skipped if short on time—just bake slightly longer.
• Try a splash of white wine while sautéing mushrooms for added depth.
• This recipe is naturally low-carb and keto-friendly.
• Stuffed chicken can be prepared in advance and refrigerated until ready to bake.

Nutrition

• Serving Size: 1 stuffed chicken breast
• Calories: 370
• Sugar: 2g
• Sodium: 410mg
• Fat: 22g
• Saturated Fat: 8g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 4g
• Fiber: 1g
• Protein: 38g
• Cholesterol: 115mg