Mushroom-Stuffed Chicken Breasts

Mushroom-Stuffed Chicken Breasts

🕒 Time

• Prep: 15 minutes

• Cook: 25–30 minutes

• Total: ~45 minutes

🍽 Servings

• Serves 2–4 (depending on chicken size)

🧾 Ingredients

For the filling

• 1 cup mushrooms, finely chopped (button or cremini work well)

• 2 cloves garlic, minced

• ½ small onion or 2 tbsp shallot, finely chopped

• 2 tbsp olive oil or butter

• ½ cup shredded cheese (mozzarella, Swiss, or cheddar)

• 2 tbsp cream cheese (optional, for extra creaminess)

• Salt and black pepper, to taste

• 1 tsp dried thyme or Italian seasoning (optional)

For the chicken

• 2–4 boneless, skinless chicken breasts

• Salt and black pepper

• 1 tsp paprika

• 1 tsp garlic powder

• 1–2 tbsp olive oil

👩‍🍳 Instructions

1. Prepare the mushroom filling

1. Heat olive oil or butter in a pan over medium heat.

2. Add onions and sauté until soft (2–3 minutes).

3. Add mushrooms and cook until they release moisture and turn golden (5–7 minutes).

4. Add garlic, salt, pepper, and herbs. Cook 30 seconds.

5. Remove from heat and let cool slightly.

6. Mix in shredded cheese and cream cheese (if using).

2. Prepare the chicken

1. Preheat oven to 375°F (190°C).

2. Carefully cut a pocket into the side of each chicken breast (don’t cut all the way through).

3. Season chicken inside and out with salt, pepper, paprika, and garlic powder.

3. Stuff the chicken

1. Spoon mushroom mixture into each pocket.

2. Secure with toothpicks if needed.

4. Cook

Option A: Oven-Baked

1. Place chicken in a greased baking dish.

2. Drizzle with olive oil.

3. Bake uncovered for 25–30 minutes, until internal temperature reaches 165°F (74°C).

Option B: Pan + Oven (extra flavor)

1. Sear chicken in a hot pan with olive oil (2–3 minutes per side).

2. Transfer to oven and bake 15–20 minutes.

5. Rest & serve

• Let rest 5 minutes before serving.

• Remove toothpicks.

• Serve with rice, pasta, mashed potatoes, or vegetables.

❓ Q & A

Q: What mushrooms work best?

A: Button, cremini, or baby bella mushrooms are best. Avoid watery mushrooms like canned ones.

Q: Can I make this without cheese?

A: Yes! Just increase the mushrooms and add a little olive oil for moisture.

Q: How do I stop the filling from leaking out?

A: Don’t overstuff, and use toothpicks to secure the opening.

Q: Can I make it ahead of time?

A: Yes. Stuff the chicken, cover, and refrigerate up to 24 hours before cooking.

Q: Can I use chicken thighs instead?

A: Yes, but use boneless thighs and roll them around the filling instead of cutting a pocket.

Q: How do I know the chicken is done?

A: The internal temperature should be 165°F (74°C), and the juices should run clear.