Description

This Cheese-Stuffed Mushroom Chicken Breast is a juicy, flavor-packed entrée featuring tender chicken breasts filled with a savory mixture of sautéed mushrooms, garlic, herbs, and melted cheese. It’s elegant enough for a special dinner but simple enough for a weekday meal. The melted cheese keeps the chicken incredibly moist while golden seasonings on the outside add irresistible color and flavor.

Servings

Serves: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Ingredients for

Cheese-Stuffed Mushroom Chicken Breast

For the Chicken

4 boneless, skinless chicken breasts
1 tbsp olive oil
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
½ tsp dried thyme or Italian seasoning
Salt & pepper to taste
Toothpicks (to secure the chicken)

For the Cheese–Mushroom Filling

1 tbsp butter
1 cup mushrooms, finely chopped (cremini or button mushrooms work well)
2 cloves garlic, minced
¼ cup onion, finely diced (optional)
½ tsp dried parsley or Italian seasoning
Salt & pepper to taste
½ cup shredded mozzarella or provolone
¼ cup shredded parmesan

Instructions

1. Prepare the Chicken

Preheat oven to 375°F (190°C).
Pat chicken breasts dry.
Using a sharp knife, slice a deep pocket into the side of each breast without cutting all the way through.

2. Make the Mushroom & Cheese Filling

Heat butter in a skillet over medium heat.
Add mushrooms, onion (if using), garlic, salt, pepper, and dried herbs.
Sauté until liquid evaporates and mushrooms are browned, about 5–7 minutes.
Remove from heat and stir in mozzarella and parmesan. Let mixture cool slightly.

3. Stuff the Chicken

Spoon the mushroom-cheese mixture evenly into each chicken pocket.
Secure the opening with toothpicks so the filling doesn’t melt out during baking.

4. Season the Outside

Brush the chicken with olive oil.
Sprinkle with paprika, garlic powder, onion powder, thyme, salt, and pepper.

5. Cook

Option A — Oven:
Place chicken on a baking dish and bake 25–30 minutes, or until internal temperature reaches 165°F (74°C).
Option B — Stovetop + Oven (best browning):
1. Sear stuffed chicken 2–3 minutes per side in an oven-safe skillet.
2. Transfer skillet to oven and bake 15–20 minutes until done.

6. Rest & Serve

Let chicken rest 5 minutes before slicing or serving.

Notes

Be sure not to overstuff; a packed filling expands as cheese melts.
Cooling the filling slightly makes stuffing easier.
Using smoked provolone or gouda gives a deeper, restaurant-style flavor.
Cremini mushrooms add better flavor than white mushrooms.

Tips

Don’t skip toothpicks—the cheese will escape during cooking.
Use even-sized chicken breasts for uniform cooking.
If chicken breasts are thick, pound slightly to make them easier to stuff.
Add spinach to the filling for an extra nutrient boost.
For a crisp crust, broil for the final 2–3 minutes.

Approximate Nutritional Information (per serving)

(Values vary based on brands and portion sizes)

Calories: 380
Protein: 45g
Fat: 18g
Carbohydrates: 4g
Fiber: 1g
Sugars: 2g
Sodium: ~480mg

Health Benefits

High Protein: Excellent for muscle repair and satiety.
Low Carb: Great for keto, low-carb, or gluten-free diets.
Nutrient-rich mushrooms: Provide B-vitamins, antioxidants, and minerals.
Moderate fat content: Helps keep the meal satisfying without being overly heavy.

Q&A Section

Q: Can I make this ahead of time?

A: Yes! Assemble and refrigerate for up to 24 hours before baking.

Q: What cheese works best?

A: Mozzarella gives stretch; provolone provides flavor; Swiss or gouda adds creaminess. Mix and match as you like.

Q: Can I use chicken thighs instead of breasts?

A: Bone-in thighs are not ideal for stuffing. Boneless thighs can work but are harder to secure.

Q: How do I know when the chicken is done?

A: Use a meat thermometer in the thickest part—165°F (74°C) is safe.

Q: Is there a dairy-free option?

A: Yes—use dairy-free mozzarella shreds and vegan parmesan.

Q: Can I freeze it?

A: Freeze before baking for up to 2 months. Thaw overnight before cooking.