Mushroom stuffed chicken breasts are an impressive dish that the whole family will love.
Boneless chicken breasts are stuffed with a simple cream cheese mushroom filling. They’re lightly browned and then baked until tender and juicy.
This recipe is delicious and so elegant, that you won’t believe how easy it is to make.
Savory Stuffed Chicken
Chicken and mushrooms are a perfect pair! This recipe combines them in a creamy, herb garlic filling! They’re also deceptively low carb and everyone in my family loves them!Easy enough for every day, but elegant enough to serve when company’s coming, too!Prep ahead of time, chill, and cook when ready!Just add a side of wild rice or baked potatoes, a simple salad, and a glass of vino!
Ingredients & Variations
Chicken Breasts – Fresh boneless skinless chicken breasts can be used. See recipe notes for using bone-in split breasts. Boneless thighs work too.
Bacon can be wrapped around the chicken breasts for an even more delicious flavor or added to the filling if desired.
Mushrooms – White or brown ‘button’ mushrooms are readily available and great in this recipe.
Filling – Cream cheese holds the filling together, we love herb and garlic but if you just have plain cream cheese, mix in garlic ½ teaspoon each garlic powder and chopped parsley and 1/8 teaspoon dried basil leaves with a dash of white pepper.
Variations – Turn this into a cheese stuffed chicken by skipping the mushrooms and adding other cheeses and additional parmesan cheese. For a more Tuscan-style dish, fresh spinach, spring peas, or chopped sundried tomatoes can also be added.
How to Make Mushroom Stuffed Chicken Breasts
These breasts are full of flavor and so cheesy!
Prep filling: Cook mushrooms, deglaze the pan with a bit of wine. Once the mushrooms are cooled, add the cheese — season to taste.Fill Chicken: Prepare the chicken breasts (as per the recipe below). Divide the mushroom stuffing into the pocket of each chicken breast and secure with toothpicks. Bake until a meat thermometer reads 165°F at the thickest part of the meat.
Tips for Perfect Stuffed Chicken
Clean mushrooms by wiping off dirt instead of rinsing them.When adding the white wine, scrape the cooked bits of onion and garlic from the pan (this is called deglazing) as this adds incredible flavor to the filling! A bit of chicken broth can be used in place of wine.After browning, it’s ok if the opening with the filling is on the side or facing upright.Do not overcook the chicken, it should be cooked just until it reaches 165°F in the thickest part. I usually remove it from the oven a few degrees early as it will continue to rise as it rests. Let the stuffed chicken breasts rest for about 5 minutes before serving. When resting, remove it from the hot pan so it doesn’t continue cooking and dry out.
Keep leftover mushroom-stuffed chicken breasts in a covered container for up to 3 days. Reheat as desired. Slice and add to a can of cream of mushroom soup and serve over homemade egg noodles, or keep it low-carb and serve with mashed cauliflower potatoes.
More Stuffed Chicken Recipes
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Mushroom Stuffed Chicken Breasts
This delicious mushroom stuffed chicken breasts recipe is really easy to make and is an impressive main dish.
1 tablespoon salted butter3 tablespoons white onion minced6 ounces brown or white mushrooms thinly sliced2 tablespoons dry white wine optional1 clove garlic minced¼ teaspoon thyme3 tablespoons spreadable herb & garlic cream cheese *see notes for options2 ounces mozzarella cheese shreddedsalt & pepper to taste
Preheat oven to 400°F.
Place butter in a pan over medium heat. Add onion and garlic and cook until slightly softened.
Add in mushrooms and cook until juices are released and reabsorbed. Add wine and thyme. Cook until evaporated but not dry. Cool completely.
Combine cooled mushrooms with cream cheese, mozzarella cheese, and salt & pepper to taste.
Using a sharp knife, cut a 1 ½″ slit in the side of the chicken. Move the knife around creating a pocket. Fill the pocket with ¼ of the mushroom mixture. Repeat with remaining chicken breasts.
Sprinkle the chicken with paprika, garlic powder, and salt & pepper to taste.
Heat 1 tablespoon of oil in an oven-proof skillet. Brown the chicken for about 3 minutes on each side until golden.
Place the skillet in the oven and bake for an additional 18-22 minutes or until the chicken reaches 165°F in the thickest part.
Do not overcook the chicken, it should be cooked just until it reaches 165°F in the thickest part. I usually remove it from the oven a few degrees early as it will continue to rise as it rests.
Let the stuffed chicken breasts rest for about 5 minutes before serving. When resting, remove it from the hot pan so it doesn’t continue cooking and dry out.
To Use Split Chicken Breasts (bone-in):Use a sharp knife to cut a 1 ½″ slit in the side of the chicken breast.
Move the knife around creating a pocket. Fill the pocket with ¼ of the mushroom mixture. Repeat with remaining chicken breasts.
Place chicken breasts in the skillet and brown per the recipe above, about 2-3 minutes per side. Place the skillet in the oven and bake 30-35 minutes (165°F).
Rest 5 minutes before serving.
Calories: 374 | Carbohydrates: 3g | Protein: 53g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 170mg | Sodium: 434mg | Potassium: 993mg | Sugar: 1g | Vitamin A: 365IU | Vitamin C: 4.4mg | Calcium: 97mg | Iron: 1.1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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