Description
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.
Ingredients
Units
Scale
- 4 boneless, skinless chicken breasts
- 1 1/2 cups mushrooms (cremini or button), finely chopped
- 2 cloves garlic, minced
- 1/4 cup onion, finely diced (optional)
- 1 cup shredded mozzarella, provolone, or Swiss cheese
- 2 tbsp olive oil or butter
- Salt and black pepper to taste
- 1/2 tsp paprika or Italian seasoning (optional)
- Toothpicks or kitchen twine
Instructions
- Sauté mushrooms (and onion if using) in 1 tbsp oil or butter until soft and golden. Add garlic and cook 1 minute more. Cool slightly and mix with shredded cheese.
- Slice chicken breasts horizontally to create a pocket without cutting all the way through.
- Fill each chicken breast with mushroom-cheese mixture. Secure with toothpicks. Season the outside with salt, pepper, and optional paprika.
- To cook on the stovetop: Sear stuffed chicken in a skillet with remaining oil until golden on both sides. Reduce heat, cover, and cook until internal temperature reaches 165°F.
- To bake: Preheat oven to 375°F (190°C). Place stuffed chicken on a baking dish and bake for 25–30 minutes until cooked through.
- Let rest 5 minutes before slicing. Serve with pan drippings or a light sauce if desired.
Notes
- Do not overfill to avoid leakage; secure well with toothpicks.
- Add spinach, sun-dried tomatoes, or herbs for variation.
- Can be prepped a day ahead and cooked fresh.
- Use different cheeses like goat or cream cheese for a tangy twist.
Nutrition
- Serving Size: 1 stuffed breast
- Calories: 410
- Sugar: 2g
- Sodium: 430mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 42g
- Cholesterol: 120mg