Mushroom and Cheese Stuffed Chicken is a savory and indulgent dish featuring juicy chicken breasts filled with sautéed mushrooms and melted cheese, then baked or seared to golden perfection. It’s a comforting and elegant entrée suitable for both family dinners and special occasions.

Why You’ll Love This Recipe

This stuffed chicken recipe transforms simple ingredients into a sophisticated dish. The mushrooms add umami depth, while the gooey cheese provides richness. The outer sear or bake locks in flavor and moisture, creating a restaurant-worthy meal at home.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Boneless, skinless chicken breasts
Mushrooms (cremini or button), finely chopped
Garlic, minced
Onion, finely diced (optional)
Shredded mozzarella, provolone, or Swiss cheese
Olive oil or butter
Salt and black pepper
Paprika or Italian seasoning (optional)
Toothpicks or kitchen twine (to secure the chicken)

directions

Prepare the filling. Sauté mushrooms (and onion, if using) in olive oil or butter until soft and golden. Stir in garlic and cook for 1 more minute. Let cool slightly, then mix in shredded cheese.
Butterfly the chicken. Slice chicken breasts horizontally to create a pocket, being careful not to cut all the way through.
Stuff the chicken. Fill each breast with the mushroom-cheese mixture and secure with toothpicks. Season outside with salt, pepper, and optional paprika.
Cook the chicken.
- Stovetop: Sear in a skillet with oil until golden on both sides, then cover and reduce heat to cook through.
- Oven: Bake at 375°F for 25–30 minutes until internal temperature reaches 165°F.
Rest and serve. Let rest briefly before slicing. Serve with pan drippings or a light sauce.

Servings and timing

Makes 4 servings

Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Variations

Add spinach or sun-dried tomatoes to the filling.
Use goat cheese, cream cheese, or feta for a tangier flavor.
Wrap chicken in bacon before baking for extra flavor and texture.
Add a splash of white wine or broth to the baking dish for a moist finish.

storage/reheating

Refrigeration: Store in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat gently in the oven at 350°F or microwave in short intervals until heated through.
Freezing: Wrap tightly and freeze before baking; thaw overnight and bake as instructed.

FAQs

Can I use chicken thighs instead of breasts?

Yes, but ensure they’re large and boneless to hold the filling securely.

How do I prevent the stuffing from leaking out?

Do not overfill, and secure the opening well with toothpicks or tie with kitchen twine.

What type of mushrooms is best?

Cremini or button mushrooms are ideal, but shiitake or portobello can add extra depth.

Can I make this dish ahead of time?

Yes—assemble and refrigerate up to 1 day ahead, then cook when ready.

Is it necessary to sear before baking?

Searing adds color and locks in juices, but it’s optional if baking directly.

What cheese melts best inside the chicken?

Mozzarella, provolone, and Swiss melt smoothly and blend well with mushrooms.

Can I add herbs or spices?

Yes—thyme, rosemary, or Italian seasoning complement the dish beautifully.

Is this dish low-carb?

Yes, it is naturally low in carbs and suitable for keto diets if no breadcrumbs are used.

Can I serve with a sauce?

Yes—creamy mushroom sauce or a light garlic butter sauce pairs nicely.

What side dishes go well?

Mashed potatoes, roasted vegetables, or a light salad are excellent pairings.

Conclusion

Mushroom and Cheese Stuffed Chicken is a flavorful, filling dish that turns everyday ingredients into something special. Whether pan-seared or oven-baked, it delivers a moist and cheesy bite in every forkful. This recipe is sure to become a staple in your dinner rotation.