This easy mushroom stuffed chicken breast is loaded with tasty mushrooms and creamy cheese. It’s a dinner winner that looks fancy but is super simple to make!
Honestly, who doesn’t love cheesy goodness stuffed inside juicy chicken? I always make extra for leftovers, because this dish is even better the next day!
Preparing this dish is a breeze for me—just stuff the chicken, bake it, and enjoy! It pairs perfectly with a fresh salad or some fluffy rice for a complete meal.
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are ideal for stuffing. If you want a healthier option, skinless chicken thighs can work well too; they tend to be juicier.
Mushrooms: I like using cremini mushrooms for their earthy flavor, but white button mushrooms are a great option too. If you’re feeling adventurous, try spinach or diced bell peppers as a fun twist.
Cheese: Mozzarella and provolone give a lovely creamy texture. If you’re a fan of stronger flavors, gorgonzola or goat cheese can add a nice touch. For a dairy-free option, try cashew cheese or a vegan cheese substitute.
Herbs: Fresh parsley adds brightness, but if you don’t have it, dried herbs can work in a pinch. Basil or oregano are good alternatives.
How Do You Properly Stuff Chicken Breasts Without Making a Mess?
Stuffing chicken breasts can be tricky, but it’s easy with a few tips! The first step is creating a pocket without cutting all the way through. Here’s how:
- Use a sharp knife to slice horizontally into the thickest part of the chicken breast.
- Be gentle while making the pocket to avoid breaking through the sides.
- Once stuffed, secure the opening with toothpicks or kitchen twine to keep the filling inside while baking. This prevents any spillage during cooking.
Lastly, don’t overstuff! Aim for about 1/3 to 1/2 cup filling per breast. Enjoy your cooking!
Easy Mushroom Stuffed Chicken Breast
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts
- 1 cup mushrooms, finely chopped (such as cremini or white button)
- 1/2 cup shredded mozzarella or provolone cheese
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tablespoons olive oil, divided
- 1/4 cup onion, finely chopped
- 2 tablespoons fresh parsley, chopped (optional)
- Salt and pepper to taste
- 1 teaspoon dried Italian seasoning or dried thyme
- Toothpicks or kitchen twine (for securing the chicken)
How Much Time Will You Need?
This delicious stuffed chicken breast recipe will take you about 10 minutes to prep, followed by 25-30 minutes in the oven. So, in about 40 minutes total, you’ll have a mouthwatering dish ready to serve!
Step-by-Step Instructions:
1. Preheat the Oven:
First, preheat your oven to 375°F (190°C). This will ensure your chicken cooks evenly and thoroughly.
2. Sauté the Onions and Garlic:
In a skillet, heat 1 tablespoon of olive oil over medium heat. Toss in the chopped onion and let it cook for about 2-3 minutes until it’s softened. Next, add the minced garlic and finely chopped mushrooms. Sauté this mixture for 5-7 minutes until the mushrooms release their moisture and it evaporates. Season with a little salt, pepper, and the Italian seasoning, then remove from heat and let it cool for a few minutes.
3. Prepare the Filling:
In a mixing bowl, combine your cooled mushroom mixture with the shredded mozzarella (or provolone), grated Parmesan cheese, and optional chopped parsley. Mix everything together until well combined.
4. Stuff the Chicken Breasts:
Using a sharp knife, carefully create a pocket in each chicken breast by making a horizontal slit. Be cautious not to cut all the way through. Now, fill each chicken breast with the mushroom and cheese mixture, making sure to stuff them generously. Secure the openings with toothpicks or kitchen twine to keep the filling from spilling out.
5. Season the Chicken:
Rub the outside of the stuffed chicken breasts with the remaining 1 tablespoon of olive oil. Season with salt and pepper to taste.
6. Bake the Chicken:
Place the stuffed chicken breasts in a baking dish and pop them into the preheated oven. Bake for 25-30 minutes or until the chicken is cooked through and its internal temperature reaches 165°F (74°C).
7. Rest and Serve:
Once done, take the chicken out of the oven and let it rest for about 5 minutes. Before serving, remember to remove the toothpicks or twine. Enjoy your cheesy, delicious mushroom stuffed chicken breast warm, along with some steamed veggies, rice, or a fresh salad!
FAQ for Easy Mushroom Stuffed Chicken Breast
Can I Use Frozen Chicken Breasts for This Recipe?
Yes, but be sure to fully thaw the chicken breasts first! The best way to do this is by leaving them in the refrigerator overnight. If you’re short on time, you can place the sealed chicken in a bowl of cold water to thaw quicker, changing the water every 30 minutes until fully thawed.
What If I Don’t Have Fresh Parsley?
No worries! You can either skip it or substitute it with another fresh herb like basil or cilantro. Dried herbs can also work in a pinch—just use about a teaspoon if you’re substituting dried for fresh.
How Can I Store Leftovers?
Leftover stuffed chicken can be stored in an airtight container in the fridge for up to 3 days. To reheat, place it in the microwave or warm it in an oven until heated through. If reheating in the oven, cover with foil to keep it moist.
Can I Make This Dish Ahead of Time?
Absolutely! You can prepare the chicken and stuffing in advance, then stuff the chicken and refrigerate it. When you’re ready to cook, just bake it straight from the fridge. You may need to add a few extra minutes to the cooking time if it’s cold from the fridge.
