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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.

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

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

Find it online: https://thefamilycooking.com/mushroom-stuffed-chicken-breast-2/