This Mushroom Stuffed Chicken Breast is a tasty and easy dish that’s perfect for dinner. Juicy chicken is filled with delicious mushrooms and cheese, making each bite flavorful!
I love how this meal impresses guests without making me sweat in the kitchen. Just stuff, bake, and enjoy—who knew fancy could be so simple? 🍄✨
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are ideal for this recipe. You could swap them for thighs if you prefer more flavor. They stay juicy and hold up well when stuffed.
Mushrooms: Cremini or button mushrooms work great, but you can also try shiitake or portobello for a richer taste. If you’re allergic to mushrooms, consider using chopped spinach or artichokes instead.
Cream Cheese: This gives a creamy texture and rich flavor to the filling. If you need a lighter option, cottage cheese can work, or if you’re dairy-free, look for vegan cream cheese alternatives.
Mozerella Cheese: Shredded mozzarella adds stretch and cheesy goodness. Monterey Jack or cheddar can also be used for a different flavor. Just ensure it melts well!
Green Onions: They add a fresh crunch. If you don’t have them on hand, you can exchange them with shallots or even a bit of regular onion—just use less, as they’re stronger in flavor.
How Do You Properly Stuff Chicken Breast?
Stuffing chicken breast can seem tricky, but with these steps, it’ll be easy! First, score a pocket in each breast carefully, keeping openings intact to hold the filling.
- Make a horizontal cut through the thickest part of the breast, but don’t cut all the way through.
- Use a spoon or your hands to pack the mixture firmly but gently inside.
- If your mixture spills out, no worries! Just seal it up with toothpicks to keep the goodness in.
Also, be sure to sear the chicken well; this will lock in moisture and flavor before baking. Just remember, you want that golden color for extra taste!
How to Make Mushroom Stuffed Chicken Breast
Ingredients You’ll Need:
For the Chicken:
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 cup chicken broth
- 1/2 cup heavy cream
- Fresh parsley, chopped (for garnish)
For the Stuffing:
- 2 cups mushrooms, sliced (e.g., cremini or button mushrooms)
- 1 cup cream cheese, softened
- 1 cup shredded mozzarella cheese
- 1/4 cup green onions, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
How Much Time Will You Need?
This Mushroom Stuffed Chicken Breast recipe will take about 15 minutes to prep and around 30 minutes to bake. In total, you’ll need about 45 minutes to enjoy a delicious and filling meal!
Step-by-Step Instructions:
1. Preheat and Sauté:
Start by preheating your oven to 375°F (190°C). In a skillet over medium heat, add the olive oil. Once the oil is hot, toss in the minced garlic and sauté it for about 30 seconds, or until you smell the wonderful aroma. Next, add the sliced mushrooms to the skillet and cook for about 5-7 minutes, stirring occasionally, until the mushrooms are soft and nicely browned.
2. Make the Stuffing:
In a mixing bowl, combine the sautéed mushrooms with the cream cheese, mozzarella cheese, chopped green onions, dried thyme, salt, and black pepper. Mix everything together until it’s well combined and creamy. This is going to be the delicious filling for your chicken!
3. Prepare the Chicken Breasts:
Now it’s time to work on the chicken. Take each chicken breast and carefully slice a pocket into the side, making sure not to cut all the way through. Fill each pocket with the mushroom and cheese mixture, making sure to pack it in well. If needed, secure the openings with toothpicks to keep the filling inside.
4. Sear and Bake:
In the same skillet you used for the mushrooms, sear the stuffed chicken breasts over medium-high heat. Cook them for about 4-5 minutes on each side until they are golden brown. Once seared, transfer the stuffed chicken to a baking dish. Pour the chicken broth and heavy cream over the top of the chicken breasts.
5. Final Baking and Serving:
Bake the chicken in your preheated oven for 25-30 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (75°C). When it’s done, remove the dish from the oven, sprinkle with fresh parsley for a pop of color, and serve hot. Enjoy your tasty Mushroom Stuffed Chicken Breast!
Can I Use Different Types of Mushrooms?
Absolutely! While cremini and button mushrooms work great, you can also use shiitake, portobello, or even a mix of your favorite mushrooms. Just make sure to chop them finely so they can fit well inside the chicken pockets.
What If I Don’t Have Cream Cheese?
No problem! If you’re out of cream cheese, you can substitute it with ricotta cheese or a mixture of Greek yogurt and a little grated parmesan for creaminess. Just keep in mind that the flavor will change slightly, but it’ll still be delicious!
How to Store Leftovers
Store any leftover mushroom stuffed chicken breasts in an airtight container in the fridge for up to 3 days. You can reheat it in the microwave or in the oven at 350°F (175°C) until warmed through. Adding a splash of broth can help keep it moist during reheating!
Can I Make This Recipe Ahead of Time?
Yes! You can prepare the stuffed chicken breasts a day in advance, sear them, and store them in the refrigerator. When ready to cook, just pour the broth and cream over them and bake as directed. This will save you time on busy days!
