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Mushroom Stuffed Chicken Breast

Mushroom Stuffed Chicken Breast
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This Mushroom Stuffed Chicken Breast recipe is a simple yet elegant dinner option featuring juicy chicken breasts stuffed with a savory mixture of sautéed mushrooms, garlic, spinach, cream cheese, and melted mozzarella or cheddar. Ready in under 45 minutes, this flavorful dish balances rich, creamy textures with tender, seasoned chicken, making it perfect for busy weeknights or special occasions.

Ingredients

Scale

Chicken

  • 4 boneless, skinless chicken breasts
  • Salt and pepper, to taste
  • Olive oil or butter, for cooking

Filling

  • 1 cup fresh mushrooms (cremini or button), finely chopped
  • 2 cloves garlic, minced
  • 1 cup fresh spinach (optional)
  • 4 oz cream cheese, softened
  • 1/2 cup shredded mozzarella or cheddar cheese
  • 1/2 teaspoon dried thyme or oregano
  • Salt and pepper, to taste
  • Olive oil or butter, for sautéing

Instructions

  1. Prepare the filling: Finely chop the mushrooms and sauté them in olive oil or butter with minced garlic over medium heat until soft and golden. If using, add the spinach and cook until wilted. Remove from heat and let cool slightly, then mix in softened cream cheese, shredded cheese, dried herbs, salt, and pepper, creating a rich and flavorful filling.
  2. Prep the chicken breasts: Lay the chicken breasts flat and carefully slice a pocket into each one without cutting all the way through to create space for stuffing. Season both sides generously with salt and pepper.
  3. Stuff the chicken breasts: Fill each pocket with the prepared mushroom and cheese mixture, pressing gently to secure the filling inside. Use toothpicks to keep the breasts closed if needed.
  4. Cook the chicken: Preheat a skillet over medium heat with a small amount of olive oil or butter. Sear the stuffed chicken breasts for 4-5 minutes on each side until golden brown. Transfer the skillet to a preheated oven at 375°F (190°C) and bake for an additional 15-20 minutes or until the internal temperature reaches 165°F (74°C).
  5. Rest and serve: Allow the chicken to rest for 5 minutes after cooking to lock in juices. Slice diagonally to showcase the melty filling and serve hot, optionally garnished with fresh herbs and a drizzle of balsamic glaze or olive oil.

Notes

  • Use a sharp knife to create even pockets in the chicken for easier stuffing and even cooking.
  • Do not overcrowd the pan when searing; cook in batches if necessary to maintain a golden crust.
  • Check the internal temperature with a meat thermometer to avoid overcooking and keep the chicken juicy.
  • Prefer fresh mushrooms over canned for best texture and flavor.
  • Double the filling to stuff extra chicken breasts or use as a spread on toast as an appetizer.

Nutrition

Keywords: Mushroom stuffed chicken, stuffed chicken breast, chicken dinner, easy chicken recipe, mushroom and cheese chicken

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