Can I use different types of cheese?

Absolutely! While mozzarella melts beautifully, you can substitute with provolone, Swiss, or even cream cheese mixed with Parmesan for a different flavor profile in your mushroom stuffed chicken breast.

What if my chicken breasts are too thick?

Pound them to an even thickness of about 1 inch before cutting the pocket. This ensures even cooking and makes stuffing easier for your mushroom stuffed chicken breast.

Can I prepare this ahead of time?

Yes! You can stuff the chicken breasts up to 4 hours ahead, cover them, and refrigerate until ready to cook. Just add a few extra minutes to the baking time if cooking straight from the fridge.

Easy Mushroom Stuffed Chicken Breast Recipe (Restaurant Quality Results)

Mushroom Stuffed Chicken Breast

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Tender chicken breasts filled with savory mushrooms, herbs, cheese, and garlic, baked until golden brown. Restaurant-quality results at home!

Author: James Carter Jr
Prep Time: 13 minutes
Cook Time: 23 minutes
Total Time: 36 minutes
Yield: 2 servings 1x
Category: Classic Chicken Dishes
Method: Sear, Bake
Cuisine: American

Ingredients

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2 boneless, skinless chicken breasts (7 oz each)
3/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons unsalted butter
7 oz mushrooms, sliced
3 oz mozzarella cheese, sliced (low-moisture part-skim)
2 cloves garlic, freshly minced
1/2 teaspoon thyme leaves
2 cups fresh baby spinach
1 tablespoon olive oil

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Instructions

Preheat oven to 200°C/390°F (or 180°C/356°F fan-forced). Cut a pocket into each chicken breast without cutting all the way through. Pat dry and season inside and outside with half the salt and pepper.
Melt butter in 10-12 inch oven-safe skillet over high heat. Add mushrooms and cook 3 minutes until golden. Add garlic, thyme, remaining salt and pepper. Cook 2 minutes. Add spinach and stir until wilted, about 30 seconds. Remove from heat.
Stuff mushroom mixture into chicken breast pockets. Top with cheese slices. Seal openings with 2-3 toothpicks.
Wipe skillet clean. Heat olive oil over medium-high heat. Sear stuffed chicken breasts 1.5 minutes per side until golden.
Transfer skillet to oven. Bake 15 minutes or until internal temperature reaches 74°C/165°F in the chicken flesh, avoiding the filling.
Remove toothpicks. Place on plate, cover loosely with foil. Rest 5-7 minutes before serving.

Notes

Cut pocket 3-4 inches wide on the side. Pat chicken completely dry before seasoning for best sear.
Use cremini or white button mushrooms. If skillet is smaller than 10 inches, cook mushrooms in batches.
Fresh mozzarella melts beautifully. Insert thermometer into thickest part from the side, avoiding cheese filling.
Store in airtight container up to 3 days refrigerated or 3 months frozen. Reheat at 175°C/350°F until 74°C/165°F.

Nutrition

Serving Size: 1 stuffed chicken breast
Calories: 425 kcal
Sugar: 3 g
Sodium: 950 mg
Fat: 27 g
Saturated Fat: 11 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 9 g
Fiber: 2 g
Protein: 45 g
Cholesterol: 145 mg

Find it online: https://www.benefitiany.com/mushroom-stuffed-chicken-breast/