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Here’s my go-to mushroom stuffed chicken breast recipe, with tender chicken breasts filled with a savory mix of mushrooms, herbs, cheese, and garlic, all baked until golden brown.
This stuffed chicken has become my family’s favorite weeknight dinner option. I often make extra so we can pack the leftovers for lunch the next day. Nothing beats having a good homemade meal ready to go, right?
Why You’ll Love This Stuffed Chicken Breast
- Quick weeknight dinner – Ready in under an hour, this chicken dish fits perfectly into your busy schedule while still feeling special enough for a proper sit-down dinner.
- Low-carb friendly – With no breadcrumbs or heavy starches, this protein-rich dish is perfect for anyone watching their carb intake or following a keto diet.
- Restaurant-quality results – The combination of mushrooms, garlic, and melty cheese creates a dish that looks and tastes like something from your favorite restaurant, but at a fraction of the cost.
- Basic ingredients – You’ll only need a handful of common ingredients that you can find at any grocery store – nothing fancy or hard to source required.
- Protein-packed – Between the chicken breast and cheese, this recipe delivers a good amount of protein while staying surprisingly light and satisfying.
What Type of Mushrooms Should I Use?
For stuffed chicken breast, regular white button mushrooms or cremini mushrooms (also called baby bella) are perfect choices that are easy to find at any grocery store.
While fancy mushrooms like shiitake or oyster can work too, they’re usually pricier and save those for dishes where they’re the star. The key is picking mushrooms that look fresh, with firm caps and no slimy spots or discoloration.
Before slicing them, just give them a quick wipe with a damp paper towel instead of washing them under running water – mushrooms are like little sponges and can get waterlogged, which makes them harder to brown nicely in the pan.
Options for Substitutions
This stuffed chicken recipe is pretty flexible and you can switch things up based on what you have in your kitchen:
- Mushrooms: While regular button mushrooms work great, you can swap them for cremini, shiitake, or portobello mushrooms. Each type will bring its own unique flavor to the dish.
- Mozzarella cheese: Any good melting cheese works here – try provolone, fontina, Swiss, or even Gruyere. Just avoid hard cheeses like Parmesan as the main cheese since they won’t give you that nice, melty texture.
- Spinach: You can use frozen spinach (just make sure to thaw and squeeze out all the water first), or try other leafy greens like kale or Swiss chard – just cook them a bit longer to soften.
- Thyme: Fresh thyme can be replaced with 1/4 teaspoon dried thyme, or try other herbs like rosemary or sage. Each will give a different but tasty twist to the dish.
- Butter: You can use all olive oil instead of butter, though you’ll miss out on some of that rich flavor. Ghee or avocado oil are good alternatives too.
Watch Out for These Mistakes While Cooking
The biggest challenge when making stuffed chicken breast is cutting the pocket too shallow or too deep – aim for a 3-4 inch wide pocket that goes almost to the edges but doesn’t cut through, creating a secure space for your filling.
Making sure your chicken is completely dry before seasoning and stuffing is crucial, as excess moisture will prevent proper browning and could make the filling watery.
To get perfectly cooked mushrooms, avoid overcrowding the pan and cook them in a single layer until they release their moisture and turn golden brown – rushing this step will leave you with rubbery mushrooms that lack flavor.
For the juiciest results, let your stuffed chicken rest for 5-7 minutes after cooking, as cutting into it too soon will cause all those flavorful juices to run out onto your cutting board instead of staying in the meat.
What to Serve With Stuffed Chicken Breast?
Since this chicken dish is rich and filling, I like to keep the sides simple and light.
A side of rice or mashed potatoes works great for soaking up any mushroom-y goodness that escapes from the chicken.
Roasted asparagus or steamed broccoli pairs really nicely with the savory flavors of the stuffed chicken.
If you’re feeling fancy, a simple risotto makes this feel like a restaurant-worthy meal – and the mushroom flavors in the chicken will complement it perfectly!
Storage Instructions
Keep Fresh: Put your leftover stuffed chicken breasts in an airtight container and pop them in the fridge. They’ll stay good for up to 3 days. The mushroom and cheese filling helps keep the chicken moist, which is perfect for enjoying later!
Freeze: These chicken breasts freeze really well! Let them cool completely, then wrap each piece individually in plastic wrap and place in a freezer bag. They’ll keep for up to 3 months in the freezer. It’s super handy for those busy weeknights when you need a quick dinner.
Reheat: To warm up your stuffed chicken, place it in the oven at 350°F (175°C) for about 15-20 minutes, or until heated through. If you’re in a hurry, you can use the microwave, but the oven method helps maintain the nice texture better. Just make sure the chicken is thoroughly heated to 165°F (74°C) before eating.
| Preparation Time | 15-25 minutes |
| Cooking Time | 20-25 minutes |
| Total Time | 35-50 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 800-900
- Protein: 85-95 g
- Fat: 50-60 g
- Carbohydrates: 15-20 g
Ingredients
- 2 chicken breasts (220g or 7oz each, skinless and boneless)
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons unsalted butter (30g)
- 7 oz mushrooms, sliced about 1/8″ thick (approximately 2 full cups, 200g)
- 2 cloves garlic, finely minced
- 1/2 teaspoon thyme leaves
- 2 cups fresh baby spinach
- 3 oz mozzarella cheese, sliced (or any cheese that melts well, 80g)
- 1 tablespoon olive oil
Step 1: Preheat Oven and Prepare Chicken
- 2 chicken breasts (220g or 7oz each, skinless and boneless)
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
Begin by preheating your oven to 200°C/390°F (or 180°C fan-forced).
While the oven is heating, take each chicken breast and carefully cut a pocket into it.
Be sure not to cut all the way through; aim to cut on the side with the fold to keep the smooth side intact.
Season both the inside and outside of each chicken breast with half of the salt and pepper.
Step 2: Prepare the Mushroom Filling
- 2 tablespoons unsalted butter (30g)
- 7 oz mushrooms, sliced about 1/8″ thick (approximately 2 full cups, 200g)
- 2 cloves garlic, finely minced
- 1/2 teaspoon thyme leaves
- 2 cups fresh baby spinach
In a heavy-based, oven-proof skillet, melt some butter over high heat.
Add the mushrooms and cook for about 3 minutes until they start to achieve a golden hue.
Then, add the garlic, thyme, and the remaining salt and pepper.
Continue cooking for another 2 minutes until the mushrooms turn nice and golden.
Add the baby spinach and stir until it wilts, which should take about 30 seconds.
Step 3: Stuff and Seal the Chicken
- 3 oz mozzarella cheese, sliced (or any cheese that melts well, 80g)
Carefully stuff the mushroom mixture into the pocket of each chicken breast.
Top the filling with cheese.
Use toothpicks to seal the openings as best as you can.
It’s not necessary to seal them completely—mostly sealed is sufficient for cooking.
Step 4: Sear the Chicken
- 1 tablespoon olive oil
Give your skillet a quick wipe with paper towels to clean it.
Heat oil over medium-high heat, and sear each side of the stuffed chicken breasts for about 1 and a half minutes or until they achieve a nice golden color.
Step 5: Bake the Chicken
Transfer the skillet with the seared chicken to the preheated oven.
Allow the chicken to bake for about 15 minutes, or until the internal temperature of the chicken reaches 65°C/149°F.
Ensure you’re measuring the temperature of the chicken flesh, not the mushroom filling.
Step 6: Rest and Serve
Once fully cooked, remove the chicken from the oven and place it onto a plate.
Loosely cover it with foil and let it rest for 5 minutes.
Serve warm, ideally with a side of easy creamy Baked Lemon Herb Risotto and baby spinach with a Balsamic Dressing for an exquisite meal.
made this with roast baby potatoes and asparagus for mine and mom’s Sunday dinner.
She said it was restaurant quality.