There’s something so cozy and elegant about a Mushroom Stuffed Chicken Breast. Juicy chicken, earthy mushrooms, a hint of melty cheese—each bite promises comfort and just enough wow-factor to make it a stunner for family nights or dinner parties alike. Once you taste this, you’ll wonder why you’ve never tried tucking your favorite mushroom filling inside chicken before!
Why You’ll Love This Recipe
- Restaurant-Quality Results: Mushroom Stuffed Chicken Breast feels gourmet, yet comes together effortlessly right in your home kitchen.
- Packed with Flavor: The umami from sautéed mushrooms, aromatic garlic, and buttery spinach transforms everyday chicken into an unforgettable main course.
- Cheesy Surprise: That layer of gooey, melty mozzarella inside just oozes out when you cut in—making every forkful even more irresistible.
- Impressively Versatile: Dress it up for a special dinner or serve it alongside simple sides for a weeknight treat—Mushroom Stuffed Chicken Breast shines every time.
Ingredients You’ll Need
This Mushroom Stuffed Chicken Breast doesn’t need a long shopping list—just staple ingredients working some flavorful magic together. Each item has a delicious role, from creating a juicy, herby filling to ensuring a golden, cheesy finish.
- Chicken breast: Choose plump, boneless, skinless breasts for easy stuffing and maximum juiciness.
- Mushrooms: Sliced mushrooms lend that earthy, meaty texture and soak up all the buttery, garlicky flavor.
- Unsalted butter: Adds richness and helps the mushrooms caramelize beautifully.
- Garlic cloves: Finely minced garlic infuses the mushroom filling with aromatic depth.
- Thyme leaves: Fresh or dried, thyme brings a gentle, herby whisper to the dish—perk up the mushrooms and chicken alike!
- Baby spinach: Wilts down in seconds, adding color and subtle freshness inside the chicken pouch.
- Mozzarella cheese: Go for mozzarella or another melty variety; those cheesy pulls are what dreams are made of.
- Olive oil: For a golden sear on the outside of your chicken breast—don’t skip this!
- Salt & pepper: These essentials transform the flavors, working their magic in every layer.
Variations
The beauty of Mushroom Stuffed Chicken Breast? You can mix and match flavors or swap in ingredients for dietary needs—so it never gets boring or stressful. Here are a few favorite twists you can try next time you make it.
- Add some heat: Toss a pinch of red pepper flakes into the mushroom mixture for a little spicy kick.
- Change up the cheese: Swap mozzarella for provolone, Havarti, smoked gouda, or a sharp cheddar for extra flavor.
- Go green: Use kale, Swiss chard, or even a handful of chopped arugula if you’re out of baby spinach.
- Low-carb coating: For a crispy outside, try coating the stuffed chicken with almond flour or crushed pork rinds before searing and baking.
How to Make Mushroom Stuffed Chicken Breast
Step 1: Prepare the Chicken
Using a sharp knife, gently cut a deep pocket into the side of each chicken breast—but don’t slice all the way through! Aim for the side with the fold in the meat so the smooth side stays intact. This little pocket will be ready and waiting for your gorgeous mushroom filling.
Step 2: Season for Success
Sprinkle salt and pepper inside the pocket and all over the outside of each chicken breast. This step makes such a difference—the seasoning sneaks into every bite, not just the surface.
Step 3: Make That Mushroom Filling
Toss butter into an ovenproof skillet over high heat. Sauté your mushrooms until they’re golden (about 3 minutes), then toss in garlic, thyme, the remaining salt and pepper. After another 2 minutes, the mushrooms will smell amazing and be caramelized to perfection. Add in the spinach and stir until just wilted—so fresh and vibrant!
Step 4: Stuff and Seal
Spoon that lovely mushroom mixture into each chicken pocket, then top it with a layer of mozzarella. Use toothpicks to close up the sides—no need for a perfect seal, but do your best to keep the goodies in as much as possible!
Step 5: Sear for Flavor
Give your pan a quick wipe, add olive oil, and heat over medium-high. Sear each side of the stuffed chicken breasts for about 1½ minutes per side. You want that golden, appetizing crust—it’s the key to deep, savory flavor!
Step 6: Bake to Juicy Perfection
Transfer the skillet to a hot oven (200°C/390°F) and bake for 15 minutes, or until the chicken is just cooked through (internal temp around 65°C/149°F). Finish by letting it rest, loosely covered with foil, for 5 minutes—this keeps every bite tender and juicy!
Pro Tips for Making Mushroom Stuffed Chicken Breast
- Slicing the Perfect Pocket: Use a paring knife and keep your hand steady—slice slowly and leave about a half-inch border intact to avoid tearing through the chicken.
- Golden Mushroom Filling: Don’t rush the mushrooms; high heat gives caramelized edges and prevents sogginess for the best flavor punch.
- Cheese Placement Matters: Layer the mozzarella right on top of the filling—not mixed in—so you get perfect melty cheese with every slice.
- Rest for Juiciness: Letting the Mushroom Stuffed Chicken Breast rest after baking ensures you keep that luscious moisture inside—no dry chicken here!
How to Serve Mushroom Stuffed Chicken Breast
Garnishes
A sprinkle of fresh parsley or thyme over your Mushroom Stuffed Chicken Breast adds a pop of color and wakes up the flavors. For a restaurant touch, a tiny drizzle of extra-virgin olive oil or a flurry of lemon zest right before serving always wins rave reviews!
Side Dishes
This chicken begs for a creamy risotto (lemon herb risotto is my go-to!), a heap of garlicky mashed potatoes, or just a crisp green salad with balsamic dressing. Roasted veggies or sautéed green beans also soak up any cheesy, mushroomy juices for a delicious finish.
Creative Ways to Present
Slice your Mushroom Stuffed Chicken Breast on the diagonal and fan out the pieces over a bed of greens for a bistro-style look. Or serve it whole, letting guests cut in and discover the molten cheesy center themselves—trust me, you’ll see delighted faces every time!
Make Ahead and Storage
Storing Leftovers
Keep any leftover Mushroom Stuffed Chicken Breast in an airtight container in the fridge for up to three days. The flavors meld even more overnight, making for a surprisingly fabulous next-day lunch.
Freezing
Want to prep ahead? Stuff and sear your chicken, then let it cool completely. Wrap each breast tightly in plastic wrap and pop them in a freezer bag—freeze for up to 2 months. Defrost fully in the fridge overnight before baking as directed.
Reheating
Gently reheat Mushroom Stuffed Chicken Breast covered in a 325°F (160°C) oven for 15–20 minutes, or until warmed through. A splash of chicken stock in the baking dish keeps it moist. For a quick lunch, microwave gently in 1-minute bursts, but oven is best for maintaining that dreamy, juicy texture.
FAQs
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Can I use a different cut of chicken instead of breast?
Chicken breast is ideal because it’s thick, making it easy to cut a deep pocket for the filling. Chicken thighs are too thin and won’t hold enough stuffing well, so stick with breasts for the best result.
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What kind of mushrooms work best for the filling?
Regular white button mushrooms, cremini, or even portobello all work well for Mushroom Stuffed Chicken Breast. Just slice them to an even thickness for sautéing so they cook evenly and caramelize nicely.
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Can I make Mushroom Stuffed Chicken Breast ahead of time?
Definitely! You can prepare the stuffed, seared chicken up to a day in advance and refrigerate. When ready to serve, just bake as directed until hot and cooked through.
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Do I need to use toothpicks to seal the chicken breast?
Toothpicks make stuffing easier to handle and keep more filling inside as it bakes, but if you don’t have them, be gentle while searing and lift the chicken with a spatula rather than tongs to keep it intact.
Final Thoughts
If you’ve been craving a new chicken favorite, Mushroom Stuffed Chicken Breast is sure to steal your heart (and your taste buds!). Warm, homey, but still a little bit fancy—give it a try, and don’t be surprised if this recipe earns a permanent spot in your kitchen rotation.
Print
Mushroom Stuffed Chicken Breast Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 2 servings 1x
- Category: Baking
- Method: Stovetop
- Cuisine: Main Course
Description
Delicious Mushroom Stuffed Chicken Breast recipe that features tender chicken breasts filled with a savory mushroom mixture and melted cheese, creating a flavorful and satisfying dish.
Ingredients
Chicken:
- 2 x 220g / 7oz chicken breast , skinless boneless (Note 1)
- 3/4 tsp salt
- 1/4 tsp pepper
Mushroom Filling:
- 30g / 2 tbsp unsalted butter
- 200g / 7 oz mushrooms , sliced 3mm (1/8″) thick (~2 heaped cups)
- 2 garlic cloves , finely minced
- 1/2 tsp thyme leaves (Note 2)
- 2 cups baby spinach (Note 3)
- 80 g / 3oz mozzarella , sliced (or other melting cheese)
- 1 tbsp olive oil
Instructions
- Cut pockets into chicken breasts: Preheat oven. Carefully cut pockets into chicken breasts without cutting all the way through.
- Season chicken: Season chicken with salt and pepper inside and out.
- Prepare mushroom filling: Sauté mushrooms, garlic, thyme, salt, and pepper. Add spinach and cook until wilted.
- Stuff and cook chicken: Fill chicken pockets with mushroom mixture and cheese. Sear chicken, then bake until cooked through.
- Rest and serve: Rest chicken, then serve with desired sides.
Notes
- Chicken breast is required for this recipe.
- Other herb options include dried thyme or other herbs.
- Substitute baby spinach with other greens if needed.
Nutrition
- Serving Size: 1 chicken breast
- Calories: 575 cal
- Sugar: 3g
- Sodium: 1409mg
- Fat: 34g
- Saturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 60g
- Cholesterol: 205mg
