If you are searching for a dish that brings together rich flavors and comforting textures, this Mushroom Stuffed Chicken Breast Recipe is an absolute winner. Perfect for both weeknight dinners and special occasions, this recipe combines tender chicken breasts filled with a creamy, savory mushroom mixture that’s bursting with herbs and cheesy goodness. Each bite delivers an irresistible harmony of juicy chicken and velvety filling, making this dish a guaranteed crowd-pleaser you will want to make again and again.
Ingredients You’ll Need
Getting ready to make this Mushroom Stuffed Chicken Breast Recipe is wonderfully straightforward because it relies on simple, fresh ingredients that each play a crucial role. From the earthy mushrooms to the creamy cheeses and aromatic seasonings, these elements come together beautifully to create incredible taste, texture, and color.
- 1 tablespoon olive oil: For sautéing the veggies and ensuring rich flavor without overpowering.
- ½ onion, chopped: Adds a sweet, slightly sharp base note to the filling.
- 2 cloves garlic, minced: Gives a fragrant punch that complements mushrooms fabulously.
- ½ teaspoon Italian seasoning: A blend of herbs that elevates the filling with complexity.
- ¼ teaspoon kosher salt: Enhances natural flavors throughout the filling.
- ¼ teaspoon ground black pepper: Adds a mild heat and depth to balance creaminess.
- 8 ounces baby Bella mushrooms, sliced: The star of the filling, delivering earthiness and moisture.
- 4 ounces cream cheese (room temperature): Provides the creamy, luscious texture inside the chicken.
- ½ cup freshly shredded Provolone cheese: Melts beautifully to add richness and gooeyness.
- 1 tablespoon chopped fresh chives: Brightens the filling with a fresh herbal note.
- 4 large boneless, skinless chicken breasts (about 6 ounces each): Tender and lean, the perfect vessel for the stuffing.
- ½ teaspoon kosher salt: Seasoning for the chicken exterior to build flavor.
- ½ teaspoon onion powder: Adds a subtle savory dimension to the chicken’s surface.
- ½ teaspoon garlic powder: Reinforces the garlicky notes for a full flavor profile.
- ¼ teaspoon ground paprika: Provides a mild smoky undertone and beautiful color.
- ¼ teaspoon ground black pepper: A bit of gentle heat to balance the spices.
- 2 tablespoons olive oil: Used for searing the chicken to a golden perfection.
How to Make Mushroom Stuffed Chicken Breast Recipe
Step 1: Prepare the Mushroom Filling
Start by heating 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and sauté until it turns translucent and sweet, about 3-4 minutes. Toss in the minced garlic, Italian seasoning, salt, and pepper, stirring for about 30 seconds until fragrant. Next, add the sliced baby Bella mushrooms and cook until they release their moisture and it evaporates, about 7-8 minutes. Once the mushrooms are tender and browned, remove the skillet from the heat and let the mixture cool slightly. Stir in the cream cheese, shredded Provolone, and fresh chives, mixing until everything is well combined and creamy.
Step 2: Prep and Season the Chicken
While the filling cools, prepare your chicken breasts by patting them dry with a paper towel. Using a sharp knife, carefully create a pocket in each breast by slicing horizontally across the thickest side, being cautious not to cut all the way through. Season the outside and inside of each chicken breast generously with kosher salt, onion powder, garlic powder, paprika, and black pepper. This seasoning blend is going to build layers of flavor that make each bite so irresistible.
Step 3: Stuff the Chicken
Take a spoonful of the mushroom and cheese mixture and stuff it gently inside each chicken pocket, trying to evenly distribute the filling among the four breasts. If needed, secure the opening with toothpicks to keep the filling nestled inside during the cooking process.
Step 4: Cook the Chicken
Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Carefully place the stuffed chicken breasts in the pan and sear each side for about 3-4 minutes until golden brown. Once beautifully seared, transfer the skillet to a preheated oven at 375°F (190°C) and bake the chicken for 20-25 minutes, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through. This step locks in the juicy tenderness while melding the flavors together beautifully.
How to Serve Mushroom Stuffed Chicken Breast Recipe
Garnishes
The best way to finish off your Mushroom Stuffed Chicken Breast Recipe is with fresh, vibrant garnishes. A sprinkle of chopped fresh parsley or additional chives adds a burst of color and a fresh herbal note that lightens the richness of the dish. A drizzle of a simple pan sauce made with chicken broth and white wine can elevate your presentation and add even more flavor depth.
Side Dishes
This stuffed chicken pairs beautifully with a variety of sides. Consider serving it alongside garlic mashed potatoes or creamy risotto to soak up the delicious juices. Roasted seasonal vegetables, like asparagus or Brussels sprouts, add texture and a nice balance. For lighter options, a crisp green salad with a tangy vinaigrette brings freshness to the plate.
Creative Ways to Present
If you want to impress guests or just make your meal feel special, slice the stuffed chicken breasts crosswise, exposing the luscious mushroom filling in swirls. Arrange the slices fan-style over your chosen side dishes, and garnish with herbs or a sprinkle of freshly cracked black pepper. Plating individual portions with artful drizzles of balsamic glaze or a creamy mushroom sauce really takes this Mushroom Stuffed Chicken Breast Recipe to the next level.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover cooked chicken in an airtight container in the refrigerator. It will stay fresh for up to three days. Be sure to remove any toothpicks before storing. These leftovers make an easy next-day meal or a protein-packed addition to salads and sandwiches.
Freezing
You can freeze cooked stuffed chicken breasts by wrapping them tightly in plastic wrap and aluminum foil or placing them in a freezer-safe container. Frozen, they remain at quality for up to three months. For the best texture, thaw overnight in the refrigerator before reheating.
Reheating
To reheat, place leftover chicken in a preheated oven at 350°F (175°C) for 15-20 minutes until warmed through. Cover with foil to prevent drying out, or gently reheat slices in the microwave at medium power to maintain moisture and flavor.
FAQs
Can I use other types of mushrooms for this recipe?
Absolutely! While baby Bella mushrooms offer a great earthy flavor and texture, you can substitute cremini, shiitake, or even button mushrooms based on what you have available. Just make sure to sauté them well to release moisture before stuffing.
Is this recipe gluten-free?
Yes, the Mushroom Stuffed Chicken Breast Recipe is naturally gluten-free as it contains no wheat-based ingredients. Just be sure to check your seasoning mixes and cheeses to confirm they are gluten-free as well.
Can I prepare the chicken breasts in advance?
Definitely! You can stuff the chicken breasts and cover them tightly, keeping them refrigerated for up to 24 hours before cooking. This makes meal prep easier and helps the flavors meld even more.
What’s the best way to make sure the chicken stays juicy?
Proper searing to lock in the juices combined with baking at a moderate temperature helps keep the chicken moist. Using a meat thermometer to avoid overcooking is key—aim for an internal temperature of 165°F (74°C).
Can I make this recipe dairy-free?
While the cream cheese and Provolone add richness, you can substitute them with dairy-free cream cheese and vegan cheese alternatives. Keep in mind this may slightly change the flavor and texture, but it can still be delicious!
Final Thoughts
This Mushroom Stuffed Chicken Breast Recipe is truly one of those dishes that feels like a warm hug on a plate. Its perfect balance of creamy filling and savory chicken will quickly make it a favorite in your meal rotation. I encourage you to make this recipe and share the joy it brings with your friends and family—you might just find it becoming a classic in your home too.
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Mushroom Stuffed Chicken Breast Recipe
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Mushroom Stuffed Chicken Breast recipe features tender chicken breasts filled with a savory mixture of sautéed baby Bella mushrooms, cream cheese, Provolone cheese, and fresh chives. Seasoned to perfection and baked until juicy and golden, this dish combines creamy, earthy flavors with a crispy exterior for an impressive yet easy-to-make dinner.
Ingredients
For the Mushroom Filling
- 1 tablespoon olive oil
- ½ onion, chopped
- 2 cloves garlic, minced
- ½ teaspoon Italian seasoning
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 8 ounces baby Bella mushrooms, sliced
- 4 ounces cream cheese, room temperature (½ brick)
- ½ cup freshly shredded Provolone cheese
- 1 tablespoon chopped fresh chives
For the Chicken
- 4 large boneless, skinless chicken breasts (about 6 ounces each)
- ½ teaspoon kosher salt
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon ground paprika
- ¼ teaspoon ground black pepper
- 2 tablespoons olive oil
Instructions
- Prepare the Mushroom Filling: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes. Stir in minced garlic, Italian seasoning, kosher salt, and black pepper, cooking for another minute until fragrant. Add the sliced baby Bella mushrooms and sauté until they release their moisture and become tender, approximately 6-8 minutes. Remove the skillet from heat and let the mixture cool slightly. Stir in the cream cheese, shredded Provolone cheese, and chopped fresh chives until well combined.
- Prepare the Chicken Breasts: Preheat the oven to 375°F (190°C). Using a sharp knife, carefully create a pocket in each chicken breast by slicing horizontally, making sure not to cut all the way through. Season both sides of each chicken breast with kosher salt, onion powder, garlic powder, paprika, and ground black pepper.
- Stuff the Chicken: Spoon the prepared mushroom and cheese filling evenly into the pockets of each chicken breast. Secure the openings with toothpicks if needed to keep the filling inside during cooking.
- Sear the Chicken Breasts: Heat 2 tablespoons of olive oil in an oven-safe skillet over medium-high heat. Once hot, add each stuffed chicken breast and sear for about 3-4 minutes on each side until nicely browned.
- Bake to Finish Cooking: Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). Remove from oven and let rest for 5 minutes before serving. Remove toothpicks and serve warm.
Notes
- Ensure chicken breasts are of even size for uniform cooking.
- Use a meat thermometer to confirm chicken doneness for safety and juiciness.
- Prep the filling in advance to save time on cooking day.
- Substitute Provolone with mozzarella or fontina cheese for variation.
- Keep toothpicks handy to secure the chicken pockets while cooking.
