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!

cooked Mushroom Stuffed Chicken Breasts with mushrooms on a plate

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

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.
  • MushroomsWhite 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!

  1. Prep filling: Cook mushrooms and deglaze the pan with a bit of wine. Once the mushrooms are cooled, add the cheese — season to taste.
  2. Fill Chicken: Prepare the chicken breasts (as per the recipe below). Stuff the chicken breasts with the cream cheese mixture and secure with toothpicks.
  3. 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.
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 these Mushroom Stuffed Chicken Breasts? Leave a rating and a comment below!

plated Mushroom Stuffed Chicken Breast
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Mushroom Stuffed Chicken Breasts

This delicious mushroom stuffed chicken breasts recipe is an impressive main dish, baked until perfectly juicy & tender with a cheesy filling!
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 4 chicken breasts
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Ingredients  

  • 4 small boneless skinless chicken breasts about 6-oz each
  • 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 chive & onion spreadable cream cheese *see notes for options
  • 2 ounces mozzarella cheese shredded
  • salt & pepper to taste

Instructions 

  • 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.

Notes

  • 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.
To Use Split Chicken Breasts (bone-in):
  • 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).
 
5 from 51 votes

Nutrition Information

Calories: 342 | Carbohydrates: 4g | Protein: 41g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 135mg | Sodium: 367mg | Potassium: 796mg | Fiber: 1g | Sugar: 2g | Vitamin A: 354IU | Vitamin C: 4mg | Calcium: 101mg | Iron: 1mg

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

Course Chicken, Dinner, Entree, Main Course
Cuisine American
close up of Mushroom Stuffed Chicken Breast on a plate with a title
cheese and Mushroom Stuffed Chicken Breast with writing
Mushroom Stuffed Chicken Breast on a plate with writing
plated Mushroom Stuffed Chicken Breast and close up photo with a title

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About the author

Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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Comments

  1. Hi!! Can I prepare the chicken stuffed in the morning put it in the fridge and cook it in the evening?? thanks Tina5 stars

  2. I made this the other night and was very easy to make. I used diced portabella mushrooms . I did not have any of the cheese it called for, sorry, but I used baby Swiss instead it was easy to make and fast too,., A win win there! The finish dish was awesome! Served with Greek rice adding sone of the veggies from the filling and same good olives and a salad . My hubby loved it too! I will be making this again! Thank you for sharing the recipe !

  3. I am always looking for ways to make chicken not chicken……….this recipe is outstanding and has become a favorite of my husbands. I have made alot of your recipes, keep them coming. Thanks and everyone should give this a try!5 stars

  4. 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!

  5. Hello Holly,
    Can whipped Philadelphia cream cheese be used instead of regular, for a healthier version?
    Thanks in advance ☺️
    Millie

    1. 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!

      1. 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

      2. Oh that’s great Millie, I’m so glad you loved it! Thanks for letting us know about the whipped cream cheese.

  6. Fantastic! Loved it. This was my first time making it; I ovrstuffed it a little. It will be better my 2nd try!5 stars

  7. 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.

  8. 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.

  9. 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.