Mushroom Stuffed Chicken Breast

Mushroom Stuffed Chicken Breast is a flavorful, elegant dish that’s surprisingly simple to make. I take juicy chicken breasts and fill them with a savory mushroom and garlic mixture, then bake until perfectly golden and tender. It’s a low-carb, protein-packed recipe that feels gourmet, but comes together with everyday ingredients and just one skillet.

Why You’ll Love This Recipe

I love this recipe because it transforms basic chicken into something truly special. The mushrooms add a deep, earthy flavor that pairs perfectly with the mild chicken, and the filling stays creamy and moist during baking. It’s perfect for a weeknight dinner when I want something satisfying and impressive without spending hours in the kitchen. Plus, it’s naturally gluten-free and easy to serve with just about any side.

ingredients

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

boneless, skinless chicken breasts
mushrooms (white, cremini, or a mix), finely chopped
garlic, minced
onion or shallot, finely chopped
olive oil or butter
cream cheese or grated cheese (optional for creamy filling)
salt and pepper
paprika (optional for extra color)
fresh thyme or parsley (optional for garnish)
toothpicks or kitchen twine (to secure the chicken)

directions

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

2. I heat olive oil or butter in a skillet and sauté the onion and garlic until fragrant.

3. I add the chopped mushrooms and cook until all the moisture is released and they become golden brown.

4. I season the mushroom mixture with salt, pepper, and fresh herbs, then stir in cream cheese or shredded cheese if using. I let it cool slightly.

5. I slice a pocket horizontally into each chicken breast, being careful not to cut all the way through.

6. I spoon the mushroom filling into each pocket and secure with toothpicks or tie with kitchen twine.

7. I season the outside of the chicken with salt, pepper, and paprika.

8. I sear the chicken breasts in an oven-safe skillet until golden on both sides, then transfer the skillet to the oven and bake for 20–25 minutes, or until the chicken is cooked through (internal temp 165°F/74°C).

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

Servings and timing

This recipe serves 2–4 people.
Preparation time: 15 minutes
Cooking time: 25 minutes
Total time: 40 minutes

Variations

• I add spinach to the mushroom filling for extra greens.

• I mix in grated parmesan or mozzarella for a gooey center.

• I use chicken thighs instead of breasts when I want a juicier cut.

• I swap mushrooms for sun-dried tomatoes or roasted red peppers for a different flavor profile.

• I add a splash of white wine or cream to the skillet before baking for a quick pan sauce.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days.
To reheat, I warm it in a 300°F (150°C) oven for 10–12 minutes or slice it and heat gently in a skillet.
I avoid the microwave if possible, as it can dry out the chicken.
I don’t recommend freezing, as the texture of the filling can change once thawed.

FAQs

Can I make this ahead of time?

Yes, I prep and stuff the chicken up to a day ahead and store it in the fridge. I sear and bake it fresh when I’m ready to serve.

What kind of mushrooms work best?

I usually use cremini or white button mushrooms, but shiitake or a mix of wild mushrooms add great depth.

Do I have to sear the chicken before baking?

I prefer to—it adds flavor and helps seal in moisture. But if I’m short on time, I bake it directly with a bit of olive oil on top.

How do I keep the filling from falling out?

I secure the stuffed breasts with toothpicks or twine, and I don’t overstuff. Letting the filling cool slightly also helps it stay in place.

Can I make this dish dairy-free?

Yes, I skip the cheese or use a dairy-free alternative. The mushrooms are flavorful enough on their own.

Conclusion

Mushroom Stuffed Chicken Breast is one of those dishes that feels fancy but is simple enough for any night of the week. It’s juicy, flavorful, and packed with savory goodness in every bite. Whether I’m cooking for guests or just treating myself to a special dinner, this recipe always delivers.