Mushroom Stuffed Chicken Breast

Why You’ll Love This Recipe

This recipe is full of rich, earthy flavor and creamy texture thanks to the mushroom filling. The chicken stays moist and tender while the golden crust and gooey cheese center make every bite indulgent. It’s easy to prepare, uses simple ingredients, and pairs beautifully with a variety of sides like mashed potatoes, roasted veggies, or a fresh salad.

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 (button, cremini, or your favorite), finely chopped
• Garlic, minced
• Onion, finely chopped
• Cream cheese or shredded mozzarella
• Parmesan cheese (optional)
• Fresh thyme or parsley (optional)
• Salt and pepper
• Paprika (for seasoning)
• Toothpicks or kitchen twine (for sealing)

Directions

1. Preheat oven to 375°F (190°C).
2. In a skillet, heat olive oil or butter over medium heat. Add onions and cook until soft. Add mushrooms and garlic and sauté until mushrooms are browned and liquid has evaporated, about 5–7 minutes.
3. Remove from heat and stir in cream cheese (or mozzarella) and Parmesan. Season with 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 each breast with the mushroom mixture and secure with toothpicks or kitchen twine.
6. Season the outside of the chicken with salt, pepper, and paprika.
7. Heat a bit more oil in a skillet and sear the chicken on both sides until golden brown, about 3–4 minutes per side.
8. Transfer to a baking dish and bake for 20–25 minutes, or until the internal temperature reaches 165°F.
9. Let rest for a few minutes, remove toothpicks, and serve hot.

Servings and timing

This recipe makes 4 servings.
Prep time: 15 minutes
Cook time: 30–35 minutes
Total time: 45–50 minutes

Variations

• Add spinach: Stir chopped spinach into the mushroom mixture for a veggie boost.
• Cheese swap: Use goat cheese, Gruyère, or Swiss for a unique flavor twist.
• Crispy finish: Top with a sprinkle of breadcrumbs before baking for added crunch.
• Creamy sauce: Serve with a drizzle of garlic cream sauce or white wine reduction.
• Low-carb version: This dish is naturally low-carb and keto-friendly without breading.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a 350°F oven for 10–15 minutes, or in the microwave in 1-minute intervals, being careful not to overcook.
You can freeze stuffed chicken breasts before or after baking. Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating or baking.

FAQs

What mushrooms are best for this recipe?

Cremini, button, or baby bella mushrooms all work well. Use a mix for deeper flavor.

Can I prepare this ahead of time?

Yes, you can stuff the chicken and refrigerate up to 24 hours before cooking.

Do I have to sear the chicken before baking?

Searing adds great color and flavor, but you can skip it and bake a bit longer if short on time.

Can I use bone-in chicken?

Boneless breasts are best for stuffing, but you could adapt the filling to use under the skin of bone-in pieces.

How do I keep the filling from leaking out?

Use toothpicks to seal the opening and avoid overstuffing the chicken.

Is this recipe gluten-free?

Yes, as written it’s naturally gluten-free. Just check all ingredient labels.

What sides go well with stuffed chicken?

Mashed potatoes, roasted vegetables, rice pilaf, or steamed green beans all pair beautifully.

Can I use chicken thighs?

Chicken thighs are harder to stuff but can be rolled around the filling and secured with toothpicks.

What cheese melts best in the filling?

Mozzarella, cream cheese, goat cheese, or fontina melt well and combine nicely with mushrooms.

Can I double this recipe?

Yes, just use a larger skillet and baking dish and adjust cooking time if needed.

Conclusion

Mushroom Stuffed Chicken Breast is a flavorful, satisfying dish that’s both easy and impressive. With its savory filling, juicy chicken, and customizable ingredients, it’s a go-to meal for special occasions or cozy dinners at home. Give it a try and enjoy a dish that’s as delicious as it is elegant.

Mushroom Stuffed Chicken Breast

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Mushroom Stuffed Chicken Breast is a savory, comforting dish featuring juicy chicken breasts filled with a rich, creamy mushroom mixture. It’s a delicious and elegant meal perfect for special occasions or weeknight dinners.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 30–35 minutes
• Total Time: 45–50 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 (button, cremini, or baby bella), finely chopped
• 2 cloves garlic, minced
• 1/4 cup onion, finely chopped
• 1/3 cup cream cheese or shredded mozzarella
• 2 tablespoons grated Parmesan cheese (optional)
• 1 teaspoon fresh thyme or parsley (optional)
• Salt and pepper, to taste
• 1/2 teaspoon paprika
• Toothpicks or kitchen twine, for sealing

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Instructions

1. Preheat oven to 375°F (190°C).
2. Heat olive oil or butter in a skillet over medium heat. Add chopped onions and cook until soft. Stir in mushrooms and garlic, cooking until mushrooms are browned and liquid has evaporated, about 5–7 minutes.
3. Remove from heat and stir in cream cheese and Parmesan (if using). Add salt, pepper, and herbs. Let cool slightly.
4. Cut a pocket horizontally into each chicken breast without cutting all the way through.
5. Stuff each chicken breast with the mushroom mixture and secure with toothpicks or kitchen twine.
6. Season the outside of the chicken with salt, pepper, and paprika.
7. Heat a bit more oil in a skillet and sear chicken on both sides until golden brown, 3–4 minutes per side.
8. Transfer seared chicken to a baking dish and bake for 20–25 minutes, or until internal temperature reaches 165°F.
9. Let rest for 5 minutes. Remove toothpicks or twine, and serve hot.

Notes

• Add chopped spinach to the filling for extra nutrition and flavor.
• Try different cheeses like goat cheese, Gruyère, or Swiss for unique flavor profiles.
• Top with breadcrumbs before baking for a crispy texture.
• Drizzle with garlic cream sauce or serve with a white wine reduction for extra elegance.
• This recipe is naturally low-carb and keto-friendly.

Nutrition

• Serving Size: 1 stuffed chicken breast
• Calories: 350
• Sugar: 2g
• Sodium: 420mg
• Fat: 20g
• Saturated Fat: 7g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 5g
• Fiber: 1g
• Protein: 38g
• Cholesterol: 110mg