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, you won’t believe how easy it is to make!
Savory Stuffed Chicken
- Chicken and mushrooms are a perfect pair, and even better with cheese!
- They’re also low carb and everyone in my family loves them!
- Easy enough for every day, but elegant enough to serve when guests are coming.
- 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 for Stuffed Chicken Breasts
This is one of my favorite stuffed chicken breast recipes with a creamy mushroom filling inside!
- Chicken Breasts – This recipe uses fresh boneless skinless chicken breasts but you can also stuff split breasts or boneless chicken thighs.
- Mushrooms – White or cremini/brown mushrooms are my first choice but use any variety. Rehydrated mushrooms or portobello are other great choices.
- Cheese Filling – Cream cheese is a delicious base, I love chive & onion or herb and garlic flavor. If you just have plain cream cheese, mix in 1/2 teaspoon each garlic powder and chopped parsley, and 1/8 teaspoon of dried basil leaves with a dash black pepper.
- Variations – Add additional herbs, spices, or cheeses like feta cheese or parmesan cheese. Swap out the mushrooms for chopped spinach or add sun-dried tomatoes.
How to Make Mushroom Stuffed Chicken Breasts
These stuffed chicken breasts are full of flavor and so cheesy!
- Prep filling: Cook mushrooms and 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). Stuff the chicken breasts with the cream cheese mixture and secure with toothpicks.
- Bake until a meat thermometer reads 165°F degrees at the thickest part of the meat.
Tips for Stuffing Chicken Breasts
- Clean mushrooms by wiping off dirt instead of rinsing them. Chicken broth can replace the wine if needed.
- Cut a pocket along the thickest part of the chicken breast and use a small knife to make it large enough to fill.
- 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 to 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.
- Remove the chicken from the pan as it rests so it doesn’t continue cooking.
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.
Did you make these Mushroom Stuffed Chicken Breasts? Leave a rating and a comment below!
Mushroom Stuffed Chicken Breasts
- 4 small boneless skinless chicken breasts about 6-oz each
- ½ teaspoon each paprika & garlic powder
- 1 tablespoon olive oil
- 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 chive & onion spreadable cream cheese *see notes for options
- 2 ounces mozzarella cheese shredded
- salt & pepper to taste
- Preheat the oven to 400°F.
- In a 10-inch skillet, melt the butter over medium heat. Add the onion and garlic and cook until slightly softened, about 3 minutes.
- Add the mushrooms and cook until juices are released and reabsorbed. Add wine and thyme. Cook until evaporated but not dry. Cool completely.
- In a small bowl, combine cooled mushrooms with cream cheese, mozzarella cheese, and salt & pepper to taste.
- Using a paring knife, cut a 1 ½″ slit in the side of the chicken. Move the knife around to create a pocket. Fill the pocket in each chicken breast with ¼ of the mushroom mixture.
- In a small bowl, combine paprika, garlic powder, ½ teaspoon salt and 1/4 teaspoon black pepper. Season the outside of the chicken.
- In an ovenproof skillet, heat 1 tablespoon of oil over medium heat. Brown the chicken for about 3 minutes on each side or until golden.
- Place the skillet in the oven and bake for an additional 17-21 minutes or until the chicken reaches 165°F in the thickest part.
- Remove from the oven and transfer the chicken to a plate. Let rest for 5 minutes before serving.
- Use any flavored cream cheese. If using plain cream cheese, add ½ teaspoon each garlic powder and chopped parsley and 1/8 teaspoon dried basil leaves with a dash of black pepper or red pepper flakes.
- Do not overcook the chicken, I usually remove it from the oven around 162°F 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 and fill as directed. 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 for 30-35 minutes (165°F).
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.