Introduction

This Mushroom Stuffed Chicken Breast recipe is a flavorful and satisfying dish perfect for a comforting dinner. Juicy chicken breasts are filled with a savory mushroom and cheese stuffing, then seared and baked to perfection. It’s simpler to prepare than it seems and makes for an impressive meal.

A white plate holds a stuffed chicken breast with three visible layers. The bottom layer shows cooked light beige chicken, firm and juicy. On top of this is a filling layer of dark green cooked spinach and brown sliced mushrooms mixed together, along with melted pale yellow cheese that softly oozes out. The top layer is a shiny, golden brown chicken skin, browned to a crisp texture with a slightly caramelized look. The dish sits in a light brown sauce that pools around the base, creating a glossy finish. The setting has a white marbled texture underneath. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3/4 tsp salt
2 boneless, skinless chicken breasts (7 oz each)
1/4 tsp black pepper
2 tbsp unsalted butter
7 oz mushrooms, sliced
3 oz mozzarella cheese, sliced
2 cloves garlic, minced
1/2 tsp thyme leaves
2 cups fresh baby spinach (steamed and squeezed dry)
1 tbsp olive oil (or neutral oil like canola)

Instructions

Step 1: Preheat the oven to 200°C/390°F (180°C fan-forced). Cut a pocket into each chicken breast without cutting all the way through, keeping one side intact. Season the inside and outside of the chicken breasts with half of the salt and pepper.
Step 2: In a heavy-based, oven-proof skillet, melt the butter over high heat. Add the sliced mushrooms and cook for about 3 minutes until golden. Add the garlic, thyme, and remaining salt and pepper, cooking for another 2 minutes until mushrooms are golden. Stir in the baby spinach until wilted, about 30 seconds.
Step 3: Stuff each chicken breast pocket with the mushroom mixture, then top with sliced mozzarella cheese. Use toothpicks to mostly seal the openings.
Step 4: Wipe the skillet clean, heat olive oil over medium-high heat, and sear each side of the stuffed chicken breasts for about 1½ minutes until golden.
Step 5: Transfer the skillet to the preheated oven and bake for about 15 minutes, or until the chicken’s internal temperature reaches 65°C/149°F (take temperature of the chicken flesh, not the filling).
Step 6: Remove the chicken from the oven and let it rest loosely covered with foil for 5 minutes before serving.

Tips & Variations

Use low-moisture part-skim mozzarella for better texture in the stuffing.
Replace mozzarella with provolone or fontina for a different cheese flavor.
Try adding chopped sun-dried tomatoes or herbs like rosemary to the mushroom filling for extra depth.
If you don’t have an oven-proof skillet, transfer the chicken to a baking dish after searing.

Storage

Store leftover stuffed chicken breasts in an airtight container in the refrigerator for up to 3 days. Reheat gently in a low oven or microwave until warmed through. Avoid overheating to keep the chicken moist.

How to Serve

The image shows two golden brown, crispy chicken breasts on top of a layer of sautéed sliced mushrooms, all topped with melted white cheese that stretches slightly over the sides. The chicken is garnished with small pieces of chopped green herbs, adding a fresh touch. This is served in a dark pan placed on a white marbled surface with a white cloth partially underneath the pan. The colors contrast nicely with the golden chicken, creamy melted cheese, and earthy mushrooms and herbs. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the stuffed chicken breasts ahead of time?

Yes, you can stuff and seal the chicken breasts a few hours ahead and keep them covered in the refrigerator until ready to cook. Bring them to room temperature before searing and baking.

Can I use frozen chicken breasts for this recipe?

It’s best to use fresh or fully thawed chicken breasts. Cooking from frozen will result in uneven cooking and may increase baking time significantly.

Mushroom Stuffed Chicken Breast Recipe

Print Recipe

★★★★★

4.8 from 115 reviews

This Mushroom Stuffed Chicken Breast recipe features tender chicken breasts filled with a savory mixture of sautéed mushrooms, fresh spinach, garlic, thyme, and melted mozzarella cheese. The chicken is seasoned, seared for a golden crust, and then baked to juicy perfection, making a flavorful and impressive dish perfect for weeknight dinners or special occasions.

Author: Maya
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 2 servings 1x
Category: Main Course
Method: Baking
Cuisine: American
Diet: Low Fat

Ingredients

Scale

For the Chicken

3/4 tsp salt
2 boneless, skinless chicken breasts (7 oz each)
1/4 tsp black pepper

For the Mushroom Stuffing

2 tbsp unsalted butter (30g)
7 oz mushrooms, sliced (about 1/8” thick, approximately 2 cups or 200g)
3 oz mozzarella cheese, sliced (low-moisture part-skim, 80g)
2 cloves garlic, freshly minced
1/2 tsp thyme leaves
2 cups fresh baby spinach (steamed and squeezed dry)

For Cooking

1 tbsp olive oil (or any neutral oil like canola)

Instructions

Preheat Oven and Prepare Chicken: Preheat your oven to 200°C (390°F) or 180°C fan-forced. Using a sharp knife, carefully cut a pocket into the side of each boneless, skinless chicken breast without cutting all the way through. Season both the inside and outside of each breast with half of the salt and black pepper.
Prepare the Mushroom Filling: In a heavy-based, oven-proof skillet, melt the butter over high heat. Add the sliced mushrooms and cook for about 3 minutes until they begin to turn golden. Stir in the minced garlic, thyme leaves, and the remaining salt and pepper, cooking for another 2 minutes until the mushrooms are nicely golden. Add the steamed baby spinach and stir for about 30 seconds until wilted.
Stuff and Seal the Chicken: Carefully spoon the mushroom and spinach mixture into each chicken breast pocket. Top the filling with sliced mozzarella cheese. Use toothpicks to almost seal the openings to hold the stuffing in place during cooking.
Sear the Chicken: Wipe the skillet clean with paper towels and heat the olive oil over medium-high heat. Place the stuffed chicken breasts in the skillet and sear each side for about 1.5 minutes until they develop a golden-brown crust.
Bake the Chicken: Transfer the skillet to the preheated oven and bake for about 15 minutes, or until the internal temperature of the chicken reaches 65°C (149°F). Be sure to measure the temperature in the chicken flesh, not the stuffing.
Rest and Serve: Remove the chicken from the oven and transfer to a plate. Loosely cover with foil and let rest for 5 minutes. Serve warm, ideally with creamy baked lemon herb risotto and baby spinach dressed with balsamic for a complete meal.

Notes

Be careful when cutting the pocket in the chicken breast to avoid cutting all the way through, ensuring the stuffing stays inside during cooking.
If you don’t have an oven-proof skillet, transfer the chicken to a baking dish after searing before placing in the oven.
The internal temperature should be checked with a meat thermometer for safe cooking and juiciness.
Low-moisture part-skim mozzarella is preferred for better melting and texture.
The mushroom stuffing can be varied by adding herbs like parsley or oregano for different flavor profiles.
Resting the chicken after baking allows juices to redistribute, keeping the meat tender and moist.

Keywords: Mushroom stuffed chicken breast, baked chicken breast, stuffed chicken recipe, easy chicken dinner, mozzarella stuffed chicken, healthy chicken recipes