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top down view of two place settings of mushroom stuffed chicken breast, broccoli and glasses of red wine
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Mushroom Stuffed Chicken Breast

Chicken with a creamy mushroom filling is a delectable dinner for 2!
Course Main Course
Cuisine American, Western
Diet Gluten Free
Prep Time 10 minutes
Cook Time 32 minutes
Total Time 42 minutes
Servings 2
Calories 564kcal

Ingredients

  • 1 tablespoon butter
  • 2 tablespoons olive oil divided
  • 1 ½ cups (132g) baby Portabella mushrooms sliced
  • 2 cloves garlic finely minced
  • ½ teaspoon dried thyme
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • 12 ounces (340g) chicken breasts 2 boneless and skinless chicken breasts
  • 2 ounces (57g) cream cheese softened
  • ½ cup (112g) freshly shredded mozzarella cheese
  • ¼ cup (45g) freshly shredded parmesan cheese

Instructions

  • Combine thyme, salt, pepper, onion powder and garlic together in a medium bowl and set aside.
  • 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.
  • Stir in the garlic and cook for about 30 seconds until it becomes fragrant.
  • Remove mushrooms and garlic from the pan and set them aside to cool
  • Cut a slit into the side of each chicken breast lengthwise to make a pocket, but don’t cut all the way through.
  • Season both the inside and outside of the chicken breasts with the spice mixture, rubbing it in.
  • Heat the oven to 400 degrees F / 200 degrees C.
  • 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.
  • Turn the heat off, remove the chicken from the pan, and set it aside.
  • 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. 
  • Gently open the chicken breasts where you sliced them and insert half of the cream cheese mixture into each pocket of the chicken breasts.
  • Close the breasts and seal with several toothpicks, then place the chicken breasts back into the skillet.
  • Bake for 15-20 minutes or until an instant thermometer reads 165 degrees F / 74 degrees C when inserted into the thickest part of the breasts. 
  • Let the chicken rest for 5 minutes before garnishing with freshly chopped parsley or fresh thyme sprigs.

Video

Notes

  • 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.
  • Storage - keep leftovers in an airtight container inside the fridge for up to 4 days.

Nutrition

Calories: 564kcal | Carbohydrates: 7g | Protein: 39g | Fat: 42g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 152mg | Sodium: 1226mg | Potassium: 760mg | Fiber: 1g | Sugar: 3g | Vitamin A: 899IU | Vitamin C: 4mg | Calcium: 333mg | Iron: 2mg