Delightful Mushroom-Stuffed Chicken: a savory delight. I love how tender chicken meets an earthy, creamy mushroom and cheese filling—it’s rich without being over the top, and comes together faster than many expect.
Why You’ll Love This Recipe
I find this dish hits all the right notes: juicy boneless chicken breasts packed with a creamy mushroom-cheese mixture, seasoned to perfection, seared for a golden crust and baked until just right. The mushrooms give an umami boost, the cheese adds gooey richness, and the herbs freshen things up. It’s elegant enough for guests yet simple enough for a weeknight when I want something special.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
4 large boneless, skinless chicken breasts
1 Tbsp olive oil (for the filling)
½ onion, chopped
2 cloves garlic, minced
½ tsp Italian seasoning
¼ tsp kosher salt (for the filling)
¼ tsp ground black pepper (for the filling)
8 oz baby Bella mushrooms, sliced
4 oz cream cheese, room temperature
½ cup freshly shredded provolone cheese
1 Tbsp chopped fresh chives
½ tsp kosher salt (for the chicken)
½ tsp onion powder
½ tsp garlic powder
¼ tsp ground paprika
¼ tsp ground black pepper (for the chicken)
2 Tbsp olive oil (for cooking the chicken)
Directions
Preheat the oven to 375 °F (190 °C).
In a skillet over medium heat, warm 1 Tbsp olive oil. Add the chopped onion and sauté until softened (about 3-4 minutes). Add the minced garlic, Italian seasoning, ¼ tsp salt, and ¼ tsp pepper, cooking for another minute to release the aromas. Then add the sliced mushrooms and cook for 5-7 minutes until they’ve softened and most of the excess liquid has evaporated. Transfer this mixture to a bowl and allow it to cool slightly.
Into the cooled mushroom mixture stir the cream cheese, shredded provolone, and chopped chives until well combined.
Using a sharp knife, cut a wide pocket into each chicken breast—be careful not to slice all the way through. Stuff each breast with the prepared mushroom-cheese filling, using toothpicks if needed to secure the opening.
In a small bowl combine ½ tsp kosher salt, ½ tsp onion powder, ½ tsp garlic powder, ¼ tsp paprika, and ¼ tsp ground black pepper. Sprinkle this seasoning mix generously over the stuffed chicken breasts.
Heat 2 Tbsp olive oil in a large oven-safe skillet over medium-high heat. Add the stuffed chicken breasts and sear for 3-4 minutes on each side until golden brown but not fully cooked through.
Transfer the skillet (with the chicken) into the preheated oven and bake for 20-25 minutes, or until the internal temperature of the chicken reaches 165 °F (74 °C).
Remove from the oven, remove toothpicks, and let the breasts rest for a few minutes. Then serve alongside your favorite side dishes—roasted veggies, mashed potatoes, or a fresh salad work beautifully.
Servings and Timing
This recipe yields 4 servings. Prep time: approximately 15 minutes. Cook time: approximately 30 minutes. Total time: about 45 minutes.
Variations
I like to switch things up depending on my mood or pantry items:
Swap the provolone for mozzarella, feta, or a blend of cheeses for a different melt and flavor profile.
Add finely chopped spinach, sun-dried tomatoes, or roasted red peppers into the filling for extra color and taste.
Use different herbs—thyme, rosemary, or basil work beautifully.
For a vegetarian or vegan option: replace the chicken breasts with large portobello mushroom caps or a plant-based chicken alternative; stuff with the same filling (or vegan versions) and bake until tender.
Storage/Reheating
I store leftover stuffed chicken in an airtight container in the refrigerator for up to 3–4 days. To reheat, I cover it loosely with foil and warm it in a 350 °F (175 °C) oven until heated through (about 10–15 minutes). If I’m in a hurry I’ll slice it and microwave on medium power for 1-2 minutes, checking to make sure the filling is thoroughly warmed.
FAQs
How can I ensure the chicken breast doesn’t dry out when cooking mushroom-stuffed chicken?
I recommend brining the chicken in a saltwater solution for about 30 minutes before cooking—this helps it retain moisture. Also, I rely on a meat thermometer to remove the chicken as soon as it hits 165 °F (74 °C), and I let it rest for a few minutes post-oven to let the juices redistribute.
What can I use as a substitute for cream cheese in the filling?
If I don’t have cream cheese or want a lighter alternative, I’ll use Greek yogurt or ricotta as a creamy base. For a dairy-free option, cashew cream or a non-dairy cream cheese works well. I just adjust seasoning a little since the flavor profile shifts.
Can I prepare the mushroom stuffing ahead of time?
Yes—I often cook the mushroom mixture ahead, cool it completely, and store it in the fridge (airtight container) for 2–3 days. When ready, I stuff it into the chicken. If freezing, use freezer-safe containers and thaw overnight in the fridge before using.
What should I do if the filling is too thick to stuff into the chicken?
If my filling feels too dense, I’ll loosen it by stirring in a splash of broth, milk or cream until the texture is easy to spoon into the pockets. Warming it slightly can also soften it, but I avoid cooking it further before stuffing so it doesn’t overcook later.
Can I make this dish ahead of time for guests?
Absolutely. I’ll prep the filling in advance and stuff the chicken shortly before cooking. Alternatively, I’ll assemble the stuffed breasts, cover and chill in the fridge for a few hours, then bring to room temperature, sear, and bake when guests arrive. This way I retain freshness without last-minute rush.
Conclusion
I’ve found that this Mushroom-Stuffed Chicken recipe hits the perfect balance of comfort and sophistication. With its juicy chicken, rich mushroom-cheese filling, and versatile tweaks, it’s a dish I return to often whether I’m cooking for a crowd or treating myself. I hope you’ll enjoy putting on your apron, crafting this meal, and delighting your taste buds with each flavorful bite.
Juicy boneless chicken breasts filled with a creamy, savory blend of mushrooms, cheese, and herbs, seared to golden perfection and baked until tender. A comforting yet elegant dinner option.
Total Time:45 minutes
Yield:4 servings
Ingredients
4 large boneless, skinless chicken breasts
1 Tbsp olive oil (for the filling)
½ onion, chopped
2 cloves garlic, minced
½ tsp Italian seasoning
¼ tsp kosher salt (for the filling)
¼ tsp ground black pepper (for the filling)
8 oz baby Bella mushrooms, sliced
4 oz cream cheese, room temperature
½ cup freshly shredded provolone cheese
1 Tbsp chopped fresh chives
½ tsp kosher salt (for the chicken)
½ tsp onion powder
½ tsp garlic powder
¼ tsp ground paprika
¼ tsp ground black pepper (for the chicken)
2 Tbsp olive oil (for cooking the chicken)
Instructions
Preheat oven to 375°F (190°C).
In a skillet over medium heat, add 1 Tbsp olive oil. Sauté onion until soft (3–4 minutes), then add garlic, Italian seasoning, ¼ tsp salt, and ¼ tsp pepper. Cook for another minute.
Add mushrooms and cook for 5–7 minutes until softened and liquid evaporates. Transfer to a bowl to cool.
Stir in cream cheese, provolone cheese, and chives to the mushroom mixture until well combined.
Cut a pocket into each chicken breast. Stuff with the mushroom-cheese mixture. Secure with toothpicks if needed.
Mix salt, onion powder, garlic powder, paprika, and pepper in a small bowl. Season the chicken all over with this mixture.
Heat 2 Tbsp olive oil in a large oven-safe skillet over medium-high heat. Sear chicken for 3–4 minutes per side until golden.
Transfer skillet to the oven and bake for 20–25 minutes, or until internal temperature reaches 165°F (74°C).
Remove from oven, rest a few minutes, remove toothpicks, and serve with your favorite sides.
Notes
Use a meat thermometer to ensure chicken doesn’t overcook.
Try mozzarella, feta, or other cheeses for variation.
