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.

cooked Mushroom Stuffed Chicken Breasts with mushrooms on a plate

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!
chicken , mushrooms , onion , cheese , garlic , thyme and oil to make Mushroom Stuffed Chicken Breasts with salt and pepper

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.

MushroomsWhite 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!

  1. Prep filling: Cook mushrooms, deglaze the pan with a bit of wine.
  2. Once the mushrooms are cooled, add the cheese — season to taste.
  3. 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.
  4. 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.
cooked Mushroom Stuffed Chicken Breasts in the pan

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!

cooked Mushroom Stuffed Chicken Breasts on a plate with mushrooms
5 from 25 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Mushroom Stuffed Chicken Breasts

This delicious mushroom stuffed chicken breasts recipe is really easy to make and is an impressive main dish.
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 4 chicken breasts

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.
To Use Split Chicken Breasts (bone-in):
  • 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.
 
5 from 25 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 374 | Carbohydrates: 3g | Protein: 53g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 170mg | Sodium: 434mg | Potassium: 993mg | Sugar: 1g | Vitamin A: 365IU | Vitamin C: 4.4mg | Calcium: 97mg | Iron: 1.1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dinner
Cuisine American

Like our recipes?
Follow us on Pinterest!

Follow us on Pinterest

Mushroom Stuffed Chicken Breasts on a plate with writing
close up of Mushroom Stuffed Chicken Breasts with writing
top view of Mushroom Stuffed Chicken Breasts on a plate with writing
Mushroom Stuffed Chicken Breasts on a plate and close up with writing

Categories:

,

Recipes you'll love

About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
See more posts by Holly

Follow Holly on social media:

pinterest facebook twitter instagram

Free eBook!

Subscribe to receive weekly recipes and get a FREE Bonus e-book: Quick & Easy Weeknight Meals!

You can unsubscribe anytime by clicking the “unsubscribe” link at the bottom of emails you receive.

latest & greatest

Leave a Reply

Your email address will not be published.

Recipe Rating




Comments

  1. 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

    1. I’m sorry for the confusion Tracy, this was me not you! ;) This recipe needs 2 tablespoons of dry white wine.

  2. 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.

  3. How do you get the top of the chicken breast nice and brown with crisp skin? Do you baste it with something?

    Thanks,
    Jenine

    1. I just put salt and pepper, nothing else. Because it cooks at a high temperature, it will brown and crisp nicely.