How To Make Homemade Mushroom Stuffed Chicken Breast Recipe – Easy, Juicy & Gourmet Dinner (Quick & Healthy)
Elevate your weeknight dinners with Mushroom Stuffed Chicken Breast—a dish that brings restaurant-quality flavor to your own kitchen with minimal effort. Juicy, perfectly seasoned chicken breasts are filled with a savory mushroom and herb mixture, then baked until golden and succulent. The creamy, earthy stuffing keeps the chicken moist and adds layers of flavor and texture, making every bite both comforting and elegant. This versatile entrée pairs beautifully with a variety of sides, making it an ideal centerpiece for anything from a simple family meal to an impressive dinner party.
Overview of Mushroom Stuffed Chicken Breast
Mushroom Stuffed Chicken Breast is a classic yet modern main course that combines convenience with gourmet appeal. Tender chicken breasts are butterflied and filled with a sautéed mixture of mushrooms, garlic, onions, fresh herbs, and creamy cheese. The stuffed breasts are quickly seared for a golden crust and then oven-finished to lock in juices. This dish delivers a perfect balance of protein and vegetables, is naturally gluten-free, and can be prepared in under 45 minutes. Whether served with roasted vegetables, a light salad, or creamy mashed potatoes, this recipe promises a flavorful, satisfying meal for any occasion.
Ingredients of Mushroom Stuffed Chicken Breast
- 4 boneless, skinless chicken breasts (about 6–7 oz each)
- 2 tablespoons olive oil, divided
- 8 oz (225g) cremini or white mushrooms, finely chopped
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 1/2 teaspoon kosher salt, plus more for seasoning
- 1/4 teaspoon freshly ground black pepper, plus more for seasoning
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 1 tablespoon fresh parsley, chopped (plus extra for garnish)
- 2 oz (60g) cream cheese, softened
- 1/2 cup (60g) shredded mozzarella or Gruyère cheese
- 1 tablespoon Dijon mustard
- 1/4 teaspoon smoked paprika (optional, for color)
- Toothpicks or kitchen twine
Optional for serving:
- Fresh lemon wedges
- Extra chopped parsley
Cook and Prep Times
- Prep Time: 20 minutes
- Cook Time: 20–25 minutes
- Total Time: 40–45 minutes
How To Make Mushroom Stuffed Chicken Breast
1. Prepare the Mushroom Filling
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onions and cook until softened, 2–3 minutes. Add mushrooms and a pinch of salt. Sauté, stirring often, until mushrooms release their moisture and begin to brown, 6–8 minutes. Add garlic, thyme, and parsley; cook for 1 minute more. Remove from heat and allow to cool for a few minutes.
Transfer the mushroom mixture to a bowl. Stir in cream cheese, mozzarella (or Gruyère), Dijon mustard, and a pinch of black pepper. Mix until creamy and well combined. Taste and adjust seasoning.
2. Prepare the Chicken
Pat chicken breasts dry and place on a cutting board. Using a sharp knife, slice each breast horizontally to create a pocket, being careful not to cut all the way through. Season both sides and the inside pocket generously with salt, pepper, and smoked paprika (if using).
3. Stuff the Chicken
Divide the mushroom filling into four portions. Carefully stuff each chicken breast pocket with the mixture, securing the edges with toothpicks or kitchen twine to prevent filling from escaping.
4. Sear and Bake
Preheat oven to 400°F (200°C). Heat remaining 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Sear the stuffed chicken breasts for 2–3 minutes per side, until golden brown.
Transfer the skillet to the preheated oven (or use a baking dish if your skillet isn’t oven-safe). Bake for 13–16 minutes, or until chicken is cooked through (internal temp of 165°F/74°C) and juices run clear. Remove toothpicks or twine before serving.
Step-By-Step Instructions
- Sauté the Filling:
Cook onions, then mushrooms with salt until browned. Add garlic, thyme, and parsley. Remove from heat, cool slightly, and combine with cheeses and mustard for a creamy stuffing. - Butterfly the Chicken:
Cut each chicken breast to create a deep pocket. Season generously. - Stuff and Secure:
Fill each pocket with the mushroom mixture. Secure with toothpicks. - Sear for Color:
Sear stuffed chicken in hot olive oil until browned on both sides. - Oven Finish:
Transfer to the oven and bake until fully cooked. Let rest 5 minutes before slicing.
Nutrition Information (per serving, 1 stuffed breast)
- Calories: 325
- Protein: 38g
- Carbohydrates: 6g
- Fiber: 1g
- Sugar: 3g
- Fat: 16g
- Saturated Fat: 6g
- Cholesterol: 117mg
- Sodium: 490mg
Nutrition will vary depending on cheese choice and exact ingredients.
Serving of Mushroom Stuffed Chicken Breast
Serve Mushroom Stuffed Chicken Breast hot, sliced on the bias to showcase the savory filling. Garnish with chopped parsley and a squeeze of fresh lemon. Pair with simple sides like roasted green beans, garlic mashed potatoes, or a crisp mixed greens salad. For a low-carb meal, serve with steamed asparagus or cauliflower mash. Drizzle with any pan juices or a light chicken jus for added elegance. This dish also reheats well, making it perfect for meal prep or special occasions.
Chef’s Notes
- Cheese Options: Gruyère, fontina, or Swiss cheese all add exceptional melt and flavor.
- Mushroom Varieties: Try a blend of cremini, shiitake, and portobello for depth.
- Herb Finish: Add fresh tarragon or chives for a different herbal note.
- Meal Prep: Stuffed breasts can be assembled ahead and refrigerated, then cooked when ready.
Final Thoughts
Mushroom Stuffed Chicken Breast is a dish that promises both ease and elegance. With a rich, flavorful filling and juicy chicken, it’s a guaranteed crowd-pleaser—ideal for weeknights or entertaining. This recipe brings gourmet results to your table with everyday ingredients and simple steps. Enjoy the compliments—this will become a favorite in your repertoire.
