Mushroom Stuffed Chicken Breast

Mushroom stuffed chicken breast transforms simple ingredients into an impressive dinner that looks like it came straight from a restaurant kitchen. I love making this recipe when I want something special without spending hours in the kitchen.

The first time I made stuffed chicken breast, I was nervous about cutting the pockets and keeping everything sealed. But after a few tries, I realized it’s much more forgiving than it looks. The mushrooms get beautifully golden, the cheese melts into every bite, and the chicken stays incredibly juicy. This mushroom stuffed chicken breast recipe has become my go-to for date nights at home and casual dinner parties. The savory filling with garlic, thyme, and spinach pairs perfectly with the tender chicken, and guests always ask for the recipe.

What You’ll Need for This Stuffed Chicken

I always recommend using fresh ingredients for the best flavor, especially when it comes to the mushrooms and herbs. Here’s what you’ll need to create this delicious mushroom stuffed chicken breast:

For the Chicken:

• 2 boneless, skinless chicken breasts (7 oz each)
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper

For the Mushroom Stuffing:

• 2 tablespoons unsalted butter
• 7 oz mushrooms, sliced (I prefer cremini for deeper flavor, but white button works great)
• 3 oz mozzarella cheese, sliced (low-moisture part-skim)
• 2 cloves garlic, freshly minced
• 1/2 teaspoon thyme leaves (fresh thyme adds wonderful aroma)
• 2 cups fresh baby spinach

For Cooking:

• 1 tablespoon olive oil

Pro tip: I always use fresh mozzarella when possible because it melts beautifully and creates that restaurant-quality cheese pull. If your chicken breasts are larger than 7 oz, you can butterfly them to create a more even thickness. You’ll need a 10-12 inch oven-safe skillet for this recipe.

How to Make This Mushroom Stuffed Chicken Breast

I recommend prepping all your ingredients before you start cooking, especially having your garlic minced and mushrooms sliced, since timing matters with this recipe. Here’s how to create perfectly cooked mushroom stuffed chicken breast:

Step 1: Preheat your oven to 200°C/390°F (or 180°C/356°F fan-forced). Take each chicken breast and lay it smooth-side up on your cutting board. Insert a sharp knife horizontally into the thickest part of the side, cutting a 3-4 inch pocket without cutting through to the other side or the ends. Pat the chicken completely dry with paper towels, then season both the inside and outside of each chicken breast with half of the salt and pepper.

Step 2: In a heavy-based, 10-12 inch oven-safe skillet, melt butter over high heat. Add the mushrooms in a single layer and cook for about 3 minutes without stirring, allowing them to develop a golden color. This is crucial for flavor, so don’t overcrowd the pan. If your skillet is smaller than 10 inches, cook the mushrooms in two batches. Add the garlic, thyme, and the remaining salt and pepper. Continue cooking for another 2 minutes until the mushrooms turn nice and golden. Add the fresh baby spinach and stir until it wilts completely, which should take about 30 seconds. Remove from heat.

Step 3: Carefully stuff the mushroom mixture into the pocket of each chicken breast, dividing it evenly between the two. Top the filling with cheese slices, tucking them inside the pocket. Use 2-3 toothpicks to seal the openings as best as you can. Don’t worry about making them perfect – mostly sealed is sufficient for cooking. The filling might peek out a bit, and that’s completely fine.

Step 4: Give your skillet a quick wipe with paper towels to clean it. Heat olive oil over medium-high heat, and sear each side of the stuffed chicken breasts for about 1 and a half minutes or until they achieve a nice golden color. This step locks in the juices and creates a beautiful crust.

Step 5: Transfer the skillet with the seared chicken to the preheated oven. Allow the chicken to bake for about 15 minutes, or until the internal temperature of the chicken reaches 74°C/165°F. Insert your thermometer into the thickest part of the chicken breast from the side, making sure you’re measuring the temperature of the chicken flesh and avoiding the cheese filling for an accurate reading.

Step 6: Once fully cooked, remove the chicken from the oven and carefully remove the toothpicks. Place chicken onto a plate, loosely cover it with foil, and let it rest for 5-7 minutes. This resting time allows the juices to redistribute, keeping your mushroom stuffed chicken breast moist and tender. Serve warm and enjoy!

Perfect Sides for Mushroom Stuffed Chicken Breast

The rich, savory flavors of this stuffed chicken pair beautifully with lighter, fresh sides that complement without overwhelming.

Garlic Mashed Potatoes: Creamy potatoes balance the protein-packed chicken and soak up any delicious juices from the filling.

Roasted Asparagus: The slight char and earthy flavor of asparagus creates a restaurant-worthy plate alongside this mushroom stuffed chicken breast.

Simple Risotto: A classic pairing that adds elegance and makes this feel like a special occasion dinner.

Steamed Broccoli: Light and nutritious, broccoli provides a fresh contrast to the rich, cheesy filling.

Mixed Green Salad: For a lighter option, a crisp salad with lemon vinaigrette cuts through the richness perfectly.

More Delicious Chicken Recipes to Try

This mushroom stuffed chicken breast pairs wonderfully with other elegant chicken dishes that bring restaurant-quality flavor to the home kitchen. For another impressive stuffed variation, try the Cranberry Spinach Stuffed Chicken with Brie, which features a sweet and savory filling perfect for special occasions. The Crispy Parmesan Chicken with Rich Garlic Sauce offers similar crispy, golden results with a decadent creamy topping.

For lighter options that still deliver on flavor, the Sheet Pan Lemon Balsamic Chicken provides bright, tangy notes that complement the earthy mushroom flavors beautifully. When hosting dinner parties, serve this stuffed chicken alongside comforting sides like Garlic Cauliflower Mushroom Skillet for a cohesive mushroom-forward menu.

Storing Your Stuffed Chicken Breast

This mushroom stuffed chicken breast stores beautifully, making it perfect for meal prep or enjoying leftovers. Store cooled chicken in an airtight container in the refrigerator for up to 3 days. I recommend slicing it before storing if you plan to use it for lunch bowls or quick meals.

For reheating, I prefer using the oven at 175°C/350°F for 15-20 minutes until the internal temperature reaches 74°C/165°F. This method keeps the chicken moist and prevents the filling from drying out. Cover with foil to retain moisture during reheating.

Pro tip: You can freeze this recipe too. Wrap each cooked chicken breast individually in plastic wrap, then place in a freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator before reheating for best results.

Common Questions About Mushroom Stuffed Chicken

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