Mushroom stuffed chicken breasts are an impressive dish that the whole family will love.
Boneless chicken breasts are stuffed with a simple cream cheese mushroom filling. They’re lightly browned and then baked until tender and juicy.
This recipe is delicious and so elegant, that you won’t believe how easy it is to make.
Savory Stuffed Chicken
- Chicken and mushrooms are a perfect pair! This recipe combines them in a creamy, herb garlic filling!
- They’re also deceptively low carb and everyone in my family loves them!
- Easy enough for every day, but elegant enough to serve when company’s coming, too!
- Prep ahead of time, chill, and cook when ready!
- Just add a side of wild rice or baked potatoes, a simple salad, and a glass of vino!
Ingredients & Variations
Chicken Breasts – Fresh boneless skinless chicken breasts can be used. See recipe notes for using bone-in split breasts. Boneless thighs work too.
Bacon can be wrapped around the chicken breasts for an even more delicious flavor or added to the filling if desired.
Mushrooms – White or brown ‘button’ mushrooms are readily available and great in this recipe.
Filling – Cream cheese holds the filling together, we love herb and garlic but if you just have plain cream cheese, mix in garlic ½ teaspoon each garlic powder and chopped parsley and 1/8 teaspoon dried basil leaves with a dash of white pepper.
Variations – Turn this into a cheese stuffed chicken by skipping the mushrooms and adding other cheeses and additional parmesan cheese. For a more Tuscan-style dish, fresh spinach, spring peas, or chopped sundried tomatoes can also be added.
How to Make Mushroom Stuffed Chicken Breasts
These breasts are full of flavor and so cheesy!
- Prep filling: Cook mushrooms, deglaze the pan with a bit of wine.
- Once the mushrooms are cooled, add the cheese — season to taste.
- Fill Chicken: Prepare the chicken breasts (as per the recipe below). Divide the mushroom stuffing into the pocket of each chicken breast and secure with toothpicks.
- Bake until a meat thermometer reads 165°F at the thickest part of the meat.
Tips for Perfect Stuffed Chicken
- Clean mushrooms by wiping off dirt instead of rinsing them.
- When adding the white wine, scrape the cooked bits of onion and garlic from the pan (this is called deglazing) as this adds incredible flavor to the filling! A bit of chicken broth can be used in place of wine.
- After browning, it’s ok if the opening with the filling is on the side or facing upright.
- Do not overcook the chicken, it should be cooked just until it reaches 165°F in the thickest part. I usually remove it from the oven a few degrees early as it will continue to rise as it rests.
- Let the stuffed chicken breasts rest for about 5 minutes before serving. When resting, remove it from the hot pan so it doesn’t continue cooking and dry out.
Keep leftover mushroom-stuffed chicken breasts in a covered container for up to 3 days. Reheat as desired. Slice and add to a can of cream of mushroom soup and serve over homemade egg noodles, or keep it low-carb and serve with mashed cauliflower potatoes.
More Stuffed Chicken Recipes
Did you make this Mushroom Stuffed Chicken Breasts recipe? Leave a rating and a comment below!
Mushroom Stuffed Chicken Breasts
Equipment
Ingredients
- 1 ½ pounds boneless skinless chicken breasts about four 6-oz chicken breasts
- ½ teaspoon each paprika & garlic powder
- 1 tablespoon olive oil
Mushroom Filling
- 1 tablespoon salted butter
- 3 tablespoons white onion minced
- 6 ounces brown or white mushrooms thinly sliced
- 2 tablespoons dry white wine optional
- 1 clove garlic minced
- ¼ teaspoon thyme
- 3 tablespoons spreadable herb & garlic cream cheese *see notes for options
- 2 ounces mozzarella cheese shredded
- salt & pepper to taste
Instructions
- Preheat oven to 400°F.
- Place butter in a pan over medium heat. Add onion and garlic and cook until slightly softened.
- Add in mushrooms and cook until juices are released and reabsorbed. Add wine and thyme. Cook until evaporated but not dry. Cool completely.
- Combine cooled mushrooms with cream cheese, mozzarella cheese, and salt & pepper to taste.
- Using a sharp knife, cut a 1 ½″ slit in the side of the chicken. Move the knife around creating a pocket. Fill the pocket with ¼ of the mushroom mixture. Repeat with remaining chicken breasts.
- Sprinkle the chicken with paprika, garlic powder, and salt & pepper to taste.
- Heat 1 tablespoon of oil in an oven-proof skillet. Brown the chicken for about 3 minutes on each side until golden.
- Place the skillet in the oven and bake for an additional 18-22 minutes or until the chicken reaches 165°F in the thickest part.
Notes
- If using plain cream cheese, mix in garlic ½ teaspoon each garlic powder and chopped parsley and 1/8 teaspoon dried basil leaves with a dash of white pepper.
- Do not overcook the chicken, it should be cooked just until it reaches 165°F in the thickest part. I usually remove it from the oven a few degrees early as it will continue to rise as it rests.
- Let the stuffed chicken breasts rest for about 5 minutes before serving. When resting, remove it from the hot pan so it doesn’t continue cooking and dry out.
- Use a sharp knife to cut a 1 ½″ slit in the side of the chicken breast.
- Move the knife around creating a pocket. Fill the pocket with ¼ of the mushroom mixture. Repeat with remaining chicken breasts.
- Place chicken breasts in the skillet and brown per the recipe above, about 2-3 minutes per side. Place the skillet in the oven and bake 30-35 minutes (165°F).
- Rest 5 minutes before serving.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dinner
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This was excellent!
I made this and I shared with a friend of mine who loves food! He said this was excellent and asked for more!!
This was great. Used boneless thighs (all I had at the ready) but changed nothing else. I did take the Pam drippings and added a little chic broth and made a great sauce – I couldn’t bring myself to toss those beautiful juices. Thank you!
Hello Holly,
Can whipped Philadelphia cream cheese be used instead of regular, for a healthier version?
Thanks in advance ☺️
Millie
I haven’t tried using the whipped cream cheese but that should work just fine! When using plain cream cheese, I mix in ½ teaspoon each garlic powder and chopped parsley, and 1/8 teaspoon dried basil leaves with a dash of white pepper. If you try it I would love to hear how it turns out Millie!
Ty holly, I’m making it tonite and will be sure to let you know
☺️
Millie
Hi Holly,
Well I tried the whipped Philadelphia cream cheese in the chicken instead of regular and it turned out wonderful!
That was my only change,
Inside stayed together well and it was so tasty and delicious!
Ty for a great chicken dish
Millie
☺️Have a wonderful day
Oh that’s great Millie, I’m so glad you loved it! Thanks for letting us know about the whipped cream cheese.
Fantastic! Loved it. This was my first time making it; I ovrstuffed it a little. It will be better my 2nd try!
I am so glad you enjoyed these stuffed chicken breasts Sheila!
Awesomely easy and equally delicious! Thank you for this recipe!
So glad you loved it Rietta!
I plan on making this for dinner tonight. I don’t see wine in the ingredients list but it is in the directions. Am I just not seeing it? Lol
I’m sorry for the confusion Tracy, this was me not you! ;) This recipe needs 2 tablespoons of dry white wine.
I made this a few times and your recipe is excellent. Thank you for posting it.
So glad you enjoyed it Vince!
So I made this last night and just saw I forgot to add the moz cheese!! Darn! lol. But even with out it this was delicious! Thank you! We will be making this again and again. Wouldn’t change a thing.
So glad you enjoyed it Katie!
Can you use boneless chicken breast
That should work just fine however the cooking time will need to be adjusted.
Thank you
You’re welcome! I’d love to hear how it works out for you!
How do you get the top of the chicken breast nice and brown with crisp skin? Do you baste it with something?
Thanks,
Jenine
I just put salt and pepper, nothing else. Because it cooks at a high temperature, it will brown and crisp nicely.