Mushroom Stuffed Chicken Breast

Mushroom Stuffed Chicken Breast is one of those elegant but easy meals I love making when I want something hearty, savory, and a little special. The chicken is juicy and tender, while the mushroom filling is rich, earthy, and full of flavor. It’s the perfect dish for a cozy dinner or a dinner party—simple enough for weeknights, fancy enough for guests.

Why You’ll Love This Recipe

I love how this recipe turns plain chicken into something exciting. The filling of sautéed mushrooms, garlic, and cheese adds moisture and depth, while baking keeps everything juicy and golden. It’s low-carb, high-protein, and pairs beautifully with veggies, salad, or mashed cauliflower. Plus, it reheats well, making it great for leftovers or meal prep.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts

• Mushrooms (cremini, button, or a mix), finely chopped

• Garlic, minced

• Onion or shallot, finely chopped

• Olive oil or butter

• Cream cheese or shredded mozzarella (for creaminess)

• Fresh parsley or thyme, chopped

• Salt and black pepper

• Paprika (optional, for color)

• Toothpicks or kitchen twine (to secure the chicken)

Directions

1. I preheat the oven to 375°F (190°C).

2. I sauté chopped onions and garlic in olive oil or butter until fragrant. I add the mushrooms and cook until the liquid evaporates and they’re browned. I remove from heat and stir in cream cheese or shredded mozzarella and herbs.

3. I cut a pocket into the side of each chicken breast, being careful not to slice all the way through.

4. I season the chicken with salt, pepper, and paprika, then stuff each breast with the mushroom mixture. I secure with toothpicks if needed.

5. I sear the stuffed breasts in a hot oven-safe skillet for 2–3 minutes per side until golden.

6. I transfer the skillet to the oven and bake for 20–25 minutes, or until the chicken is cooked through (internal temp 165°F).

7. I let it rest for a few minutes before slicing and serving.

Servings and timing

This recipe makes 2–4 servings depending on portion size. It takes about 15 minutes to prep and 25–30 minutes to cook.

Variations

Sometimes I add spinach or chopped sun-dried tomatoes to the filling for extra flavor. I’ve used goat cheese, feta, or even grated Parmesan instead of cream cheese. For a sauce, I deglaze the skillet with white wine or chicken broth and stir in a splash of cream for an optional pan sauce.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I bake in a 325°F oven for 10–15 minutes or microwave on medium heat to avoid drying it out. The filling stays creamy and flavorful even after reheating.

FAQs

Can I use chicken thighs?

I’ve made this with boneless thighs, but they’re harder to stuff. Rolling the filling inside works better with thighs than cutting a pocket.

What mushrooms work best?

Cremini and button mushrooms are my go-to, but shiitake or portobello add more depth if I want a stronger mushroom flavor.

How do I keep the filling from spilling out?

I avoid overstuffing, and I always secure the chicken with toothpicks. Searing also helps seal the opening before baking.

Can I make this ahead?

Yes, I stuff the chicken in advance and refrigerate it for up to a day before cooking. It’s perfect for prepping ahead of time.

Is this dish keto-friendly?

Definitely. It’s naturally low in carbs and fits well into a keto or low-carb meal plan, especially if I use low-carb sides like salad or roasted veggies.

Conclusion

Mushroom Stuffed Chicken Breast is a flavorful, satisfying dish that’s surprisingly easy to make. With tender chicken and a savory, cheesy filling, it’s one of those recipes that feels fancy but comes together with minimal fuss. Whether I’m cooking for myself or someone special, this dish always hits the mark.