Looking to really shake up your weeknight dinner routine? This Stuffed Mushroom Chicken Breast is a true show-stopper: juicy chicken breasts packed with a creamy, garlicky mushroom filling and baked to golden, cheesy perfection. It’s one of those special meals that feels restaurant-worthy but is oh-so-easy to make at home.
Why You’ll Love This Recipe
- Decadently Creamy Filling: Every bite is packed with a luscious blend of mushrooms, two kinds of cheese, garlic, and herbs that melt together inside the chicken.
- Fancy but Fuss-Free: Stuffed Mushroom Chicken Breast looks gourmet but comes together with basic supermarket ingredients in just one pan.
- Family-Friendly & Crowd-Pleasing: Even picky eaters will find something to love in the savory, familiar flavors of this dish.
- Make-Ahead Magic: You can prep the filling or assemble everything ahead, making dinner a breeze on your busiest nights.
Ingredients You’ll Need
It’s amazing how just a handful of everyday ingredients can create a Stuffed Mushroom Chicken Breast that feels seriously special. Each one adds its own flavor and texture—don’t skip anything for the best results!
- Boneless, Skinless Chicken Breasts: Look for large, even-sized breasts so you get a nice pocket for stuffing without tearing the meat.
- Baby Bella Mushrooms: These mushrooms bring a deep, earthy flavor that pairs beautifully with the creamy cheese filling.
- Onion & Garlic: The classic aromatic pair gives the mushroom mixture irresistible depth.
- Cream Cheese: Softened cream cheese melts into the filling for ultimate creaminess and helps everything hold together inside the chicken.
- Provolone Cheese: Freshly shredded provolone melts into gooey, savory perfection and adds a lovely mild tang.
- Olive Oil: Used for sautéing the mushrooms and browning the chicken—choose extra virgin for the best flavor.
- Italian Seasoning: A simple pinch infuses the filling with classic, herbaceous notes.
- Kosher Salt & Ground Black Pepper: Essential for seasoning every layer of the dish, from the filling to the chicken exterior.
- Onion Powder, Garlic Powder & Paprika: A spice blend for the chicken that brings extra savory punch and a hint of color.
- Chopped Fresh Chives: These add a subtle bite and a pop of green that lifts the entire filling.
Variations
What I love about Stuffed Mushroom Chicken Breast is how easily you can make it your own, whether you’re switching up the cheeses or swapping in your favorite herbs. Let’s get creative—this dish loves to be customized!
- Add Spinach: Stir a big handful of fresh baby spinach into the mushroom filling for extra color and nutrition—just wilt it down with the mushrooms.
- Change Up the Cheese: Try Swiss, Gruyère, or even smoked mozzarella instead of provolone for a different flavor profile.
- Go Gluten-Free: This recipe is naturally gluten-free—just double-check your cheese and spice labels to be sure.
- Make It Spicy: Sprinkle a pinch of crushed red pepper flakes into the filling if you like a kick of heat.
How to Make Stuffed Mushroom Chicken Breast
Step 1: Sauté the Mushroom Filling
Start by heating your olive oil in a large skillet over medium heat—let it shimmer before adding the chopped onion. Sauté the onion until translucent and soft, then add the minced garlic, Italian seasoning, salt, and pepper. After a fragrant minute, stir in the sliced baby bella mushrooms. Cook until they’re deeply browned and all their moisture has evaporated, concentrating their flavor. Let the mixture cool off the heat before mixing in the cream cheese, shredded provolone, and chives. This savory filling should be creamy but still hold its shape.
Step 2: Prepare and Stuff the Chicken Breasts
With your chicken breasts on a cutting board, carefully cut a deep pocket into each one. The trick is to create a large enough cavity for generous stuffing without slicing all the way through—think of it as making a “chicken envelope” to hold that luscious mushroom-cheese mixture. Fill each pocket with plenty of cooled filling, then secure the opening with toothpicks to keep all the goodness sealed inside.
Step 3: Season and Sear
In a little bowl, mix together kosher salt, onion powder, garlic powder, paprika, and black pepper. Pat the seasoning onto all sides of the stuffed chicken breasts—this adds so much flavor and beautiful color. Heat a bit more olive oil in your skillet over medium-high, then place the chicken in and sear until golden on both sides, about 3–4 minutes per side. You just want a delicious crust here, not to cook them all the way through.
Step 4: Bake to Finish
Transfer the seared chicken breasts (still in the skillet, if it’s oven-safe) into your preheated 375°F oven. Bake for 20–25 minutes, or until the chicken is juicy, cooked through, and the filling is bubbling. You’re aiming for an internal temperature of 165°F at the thickest part—don’t forget to rest the chicken a few minutes before slicing, so those cheesy juices stay put.
Pro Tips for Making Stuffed Mushroom Chicken Breast
- Chicken Pocket Perfection: Use a sharp, thin knife to create the biggest pocket possible without cutting through the other side—this gives maximum room for your creamy filling.
- Dry Those Mushrooms: Sauté the mushrooms until nearly all their moisture is gone; this keeps your filling from getting watery and ensures big, concentrated flavor.
- Searing for Flavor: Don’t skip the skillet step! That golden-brown crust locks in the juices and adds irresistible flavor to the Stuffed Mushroom Chicken Breast.
- Rest Before Slicing: Allow the chicken to rest for a few minutes after baking; this prevents the cheesy filling from escaping and keeps the breast extra juicy.
How to Serve Stuffed Mushroom Chicken Breast
Garnishes
Top your Stuffed Mushroom Chicken Breast with a sprinkle of extra fresh chives or a handful of chopped parsley just before serving. For a little flair (and even more flavor), you can add a tiny drizzle of good-quality olive oil or a few cracks of black pepper—those finishing touches make dinner feel extra special.
Side Dishes
Pair this dish with buttery mashed potatoes, garlicky roasted vegetables, or a crisp green salad—anything that loves soaking up those cheesy mushroom juices. Simple steamed rice or a side of lemony asparagus also work beautifully alongside the rich, savory chicken.
Creative Ways to Present
Feeling a little fancy? Slice the Stuffed Mushroom Chicken Breast on a diagonal and fan the pieces out on a platter, letting the creamy filling peek through. Drizzle with pan juices or a squeeze of fresh lemon for a restaurant-quality presentation that’s sure to impress your guests.
Make Ahead and Storage
Storing Leftovers
Leftover Stuffed Mushroom Chicken Breast will keep beautifully in an airtight container in the fridge for up to 3 days. Let it cool completely before storing, and be sure to include any pan juices to keep it moist and flavorful.
Freezing
You can freeze the fully cooked chicken breasts (or even just the filling!) for up to 2 months. Wrap each one tightly in foil and place in a freezer bag. To reheat, thaw overnight in the fridge for best texture and bake gently until heated through.
Reheating
For best results, reheat Stuffed Mushroom Chicken Breast in the oven at 325°F, covered loosely with foil, until hot and melty—about 15–20 minutes. You can microwave it in a pinch, but go low and slow to keep the filling creamy and the chicken juicy.
FAQs
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Can I use chicken thighs instead of breasts?
It’s best to use large boneless, skinless chicken breasts for this recipe, as they’re thick enough to hold plenty of filling. Chicken thighs are delicious, but can be a bit tricky for stuffing since they’re thinner—however, if you love dark meat, you can roll the filling inside and secure with toothpicks for a similar effect.
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What’s the easiest way to cut a pocket in the chicken breast?
Lay the chicken breast flat and use a sharp knife to cut a deep slit along the thickest side, being careful not to cut all the way through to the other side. Make sure you go as deep as possible to create a generous pocket for that delicious mushroom filling!
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Can I prep Stuffed Mushroom Chicken Breast ahead of time?
Absolutely! You can assemble the stuffed and seasoned chicken breasts up to a day in advance—just cover and refrigerate until ready to sear and bake. The mushroom filling can also be made a day ahead for no-stress cooking.
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My filling leaked out—how can I prevent this?
Be sure to seal the pocket closed with toothpicks before cooking, and don’t overstuff the chicken. Letting the cooked chicken rest for a few minutes before slicing helps keep the gooey filling in place, too!
Final Thoughts
If you’re ready to wow your dinner table, give this Stuffed Mushroom Chicken Breast a try. It’s satisfying, wholesome, and just plain delicious—one bite and you’ll want to put it on repeat. Can’t wait to hear how it turns out in your kitchen!
Print
Mushroom Stuffed Chicken Breast Recipe
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baking, Sautéing
- Cuisine: American
- Diet: Gluten Free
Description
A delightful recipe for Mushroom Stuffed Chicken Breast, where tender chicken breasts are filled with a savory mushroom mixture and baked to perfection. A delicious and elegant dish perfect for a special dinner.
Ingredients
For the Mushroom Filling
- 1 tablespoon olive oil
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 8 ounces baby Bella mushrooms, sliced
- 4 ounces cream cheese, room temperature (1/2 brick)
- 1/2 cup freshly shredded Provolone cheese
- 1 tablespoon chopped fresh chives
For the Chicken Breasts
- 4 large boneless, skinless chicken breasts (about 6 ounces each)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground paprika
- 1/4 teaspoon ground black pepper
- 2 tablespoons olive oil
Instructions
- For the Mushroom Filling – Heat the olive oil in a large skillet over medium heat. Add the onion and sauté until softened. Stir in the garlic, Italian seasoning, salt, and pepper and cook for another minute. Add in the mushrooms and continue cooking until softened. Transfer the mushroom mixture to a bowl and let it cool. Stir in cream cheese, Provolone cheese, and chives.
- For the Chicken Breasts – Preheat the oven. Cut a pocket in each chicken breast, stuff with mushroom filling, secure with toothpicks. Season the chicken breasts. Brown in a skillet, then bake until cooked through.
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 380 kcal
- Sugar: 2g
- Sodium: 550mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 115mg
