Mushroom Stuffed Chicken Breast

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Mushroom Stuffed Chicken Breast is a flavorful dish that features the most delectable garlic butter mushrooms. Slowly sautéed in butter, the mushroom flavor develops and caramelizes to utter perfection. 

The mushrooms are good enough to eat on their own, but when combined with seasoned chicken and a blend of not one but THREE kinds of cheese, mushroom stuffed chicken truly becomes the meal of your dreams. 

Don’t get overwhelmed by the number of steps in this recipe. Mushroom stuffed chicken breasts come together quickly, and the final result is well worth any effort on your part. 

If you are looking for a dish that’s not overly complicated, mushroom chicken breasts are elegant and scrumptious. It’s the perfect dinner for two!

Why Make This Recipe

• Intense Flavor – The garlic butter mushrooms are warm, earthy and incredibly yummy. 
• Quick – Don’t get overwhelmed by the number of steps because the recipe comes together quickly. 
• Dinner for Two – Mushroom stuffed chicken breast is the perfect dinner for two. 

Ingredient Notes

• Chicken – Use two chicken breasts that have been trimmed of excess fat and patted dry.
• Butter and Oil – A combination of butter and oil helps flavor the mushrooms and sear the chicken. 
• Mushrooms – Baby portabella mushrooms are a tasty choice for this dish. For large mushrooms, you may need to cut them in half before slicing. 
• Garlic – Use fresh garlic for the best flavor.
• Seasonings – Create your own seasoning blend of thyme, salt, pepper, onion powder, and garlic powder. 
• Cheese – Cream cheese, mozzarella and parmesan create a decadent and creamy blend. 

Ready to make this Mushroom Stuffed Chicken? Gather your ingredients and I will show you…

How To Make Mushroom Chicken Breasts

Get the complete ingredients list and instructions from the recipe card below.

1. Combine thyme, salt, pepper, onion powder and garlic together in a medium bowl and set aside.
2. In a medium, oven-safe skillet, heat the butter and a tablespoon of olive oil. Add the mushrooms and stir, and cook until soft and caramelized, about 4 minutes.
3. Stir in the garlic and cook for about 30 seconds until it becomes fragrant.
4. Remove mushrooms and garlic from the pan and set them aside to cool. 
5. Cut a slit into the side of each chicken breast lengthwise to make a pocket, but don’t cut all the way through.
6. Season both the inside and outside of the chicken breasts with the spice mixture, rubbing it in. 
7. Heat the oven to 400 degrees F or 200 degrees C.
8. Wipe the inside of the pan with a paper towel and add the remaining tablespoon of oil. Sear the chicken for 2-3 minutes on each side, or until a nice crust forms.
9. Turn the heat off, remove the chicken from the pan, and set it aside.
10. In a large bowl, mix the cream cheese until smooth, then add the mozzarella and parmesan cheese and stir to combine. Add the mushrooms and stir once more. 
11. Gently open the chicken breasts where you sliced them and insert half of the cream cheese mixture into the pocket of each chicken breast.
12. Close the breasts and seal with several toothpicks, then place the chicken breasts back into the skillet.
13. Bake for 15-20 minutes or until an instant thermometer reads 165 degrees F or 74 degrees C when inserted into the thickest part of the breasts. 
14. Let the chicken rest for 5 minutes before garnishing with freshly chopped parsley or fresh thyme sprigs.

tender and juicy chicken stuffed with mushrooms and cheese….delicious!

Expert Tips 

• Pat the chicken breasts dry with paper towels before seasoning and searing.
• Be sure to use an oven-safe skillet to keep dishes at a minimum. 
• If you prefer, you can transfer the stuffed chicken to a baking dish to finish cooking. 
• Bring the cream cheese to room temperature before mixing. 
• Cut large mushrooms in half before slicing. 
• Easily double this recipe for a family or for serving guests. 
• Have plenty of toothpicks ready to seal the chicken and prevent the filling from oozing out. 
• Be sure not to overcook the chicken so it turns out juicy and tender. 
• Remove the toothpicks before serving. 
• Cook until an instant thermometer reads 165 degrees F or 74 degrees C when inserted into the thickest part of the chicken.

Delicious Variations

• Top With More Mushrooms – Love mushrooms? Double the mushroom recipe and reserve half to pile on the chicken after baking. 
• Swap The Seasoning – Swap the seasoning blend for your favorite mixture of herbs and spices. 
• Add A Cream Sauce – A quick cream sauce drizzled over the mushroom stuffed chicken breasts makes them utterly delightful. 

Prep And Storage

• Prep Ahead – Sear the chicken and stuff with the filling up to 24 hours in advance before baking. Allow the chicken to come to room temperature for 30 minutes before baking. 
• Store – This mushroom stuffed chicken can be stored in an airtight container in the fridge for up to 3 days.
• Freeze – Prepare the chicken and stuff with the filling before freezing. Wrap each chicken breast separately and freeze in an air-tight bag. To prepare, thaw the chicken overnight in the fridge. Bring the chicken to room temperature before baking as directed.

FAQs

More Recipes You May Like

• Spinach Stuffed Chicken Breast.
• Instant Pot Chicken and Mushrooms.
• Chicken Fricassee.

Serving Suggestions

• Instant Pot Broccoli.
• Easy Greek Rice.
• Smothered Potatoes.

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