Mushroom Stuffed Chicken Breast

This mushroom stuffed chicken breast is a delicious, easy, and impressive dinner. Chicken breasts are stuffed with sauteed mushrooms and cheese, topped with more cheese, and served with creamy pan sauce.

Ingredients

Here’s what you need for mushroom stuffed chicken:

• chicken breasts
• mushrooms – any kind of mushrooms, I used cremini mushrooms but you can also use button mushrooms (cremini mushrooms have a little bit more flavor)
• cheese – I used Gruyere but you can use any type of melting cheese, a good alternative would be a mix of mozzarella and parmesan or just Swiss cheese
• garlic, Italian herbs (or French herbs/Herbes de Provence), parsley – to season the mushrooms

and here’s what you need to make a creamy pan sauce:

• white wine – adds acidity to the sauce, you can omit it – use more broth + add some lemon juice at the end
• broth – chicken or vegetable broth (or just water)
• heavy cream or heavy whipping cream
• seasonings: Dijon mustard, garlic, parsley

Step by step instructions

STEP 1: Make the mushroom stuffing (photos 1+2):

Cut the mushrooms into 1/4-inch (5mm) slices, finely cut garlic, and parsley.

Heat 1 tablespoon of oil in a large frying pan over high heat, when hot add the mushrooms in an even layer. Don’t stir for a minute letting the mushrooms brown, then cook, stirring, for a couple of minutes until the mushrooms are soft.

Reduce the heat to low and add the garlic and herbs, cook for 30 seconds.

Take the pan off the heat, add the chopped parsley, and season the mushrooms with salt and pepper.

STEP 2: Make a pocket in the chicken breast (photo 3+4):

If your chicken breasts come with tenderloins attached, remove them and use in another dish (or just pan fry them and serve with the stuffed chicken).

Cut a slit horizontally in the chicken breast, creating a pocket (don’t cut the breast all the way through).

STEP 3: Stuff the chicken (photo 5):

Fill the pockets with mushrooms and 2/3 of the grated cheese. If you have some mushrooms left, reserve them – you can add them later to the sauce. Close the pockets with toothpicks (optional).

STEP 4: Sear the chicken (photo 6):

Heat the remaining 1 tablespoon of oil in a large pan over high heat. When hot add the stuffed chicken and cook on both sides until browned (the chicken doesn’t have to be cooked through at this point, only browned). Transfer chicken to a plate.

STEP 5: Make the pan sauce (photos 7+8):

Add the butter and finely chopped garlic to the pan, cook over medium-low heat for about 30 seconds or until garlic is fragrant.

Add the wine and cook until it’s almost evaporated. While the wine is cooking, scrape with a spatula all the brown bits from the bottom of the pan.

Add the broth, cream, and Dijon mustard, whisk until all the ingredients are combined, and season the sauce very lightly with salt and pepper.

STEP 6: Cook the stuffed chicken breasts until cooked through (photo 9+10):

Add the chicken back to the pan, cover the pan with a lid and cook over low heat until the chicken is cooked through (it took 13 minutes for me, but the cooking time will depend on how big the chicken is and how long have you seared it).

About 5 minutes before the end of cooking time, sprinkle the remaining cheese on top of the chicken.

Transfer the cooked chicken to a plate. If the sauce is too thin, cook it a little bit longer until thickened. Season to taste with more salt and pepper (if necessary), add the remaining mushrooms (if you have any).

Let the chicken rest for 5 minutes.

Serve the chicken with sauce, sprinkle with chopped parsley. Enjoy!

How to know if the chicken is cooked through

The best way to check if the chicken is cooked is to measure its temperature with a thermometer. Insert it in the middle of the thickest section of the meat, it should register 160°F (71°C). The chicken should then come to the safe temperature of 165°F (74°C) while resting.

I like to use a probe thermometer (grill thermometer) to check if the chicken is ready. Probe thermometers consist of a thin metal rod (a probe), that’s connected by a wire to a digital display. The probe is inserted into the fish/meat and stays there throughout cooking, the display unit sits outside the oven (or the pan on the stovetop) and sounds an alarm when the preset temperature is reached.

Using this method was really a game-changer for me – it’s the easiest way to cook any protein in the oven without overcooking it and without the need to check on it constantly.

Serving suggestions

• I like to serve this dish with just boiled potatoes. You could also make mashed potatoes.
• Rice or orzo pasta would also be a good option.
• Vegetable sides: boiled green beans or steamed broccoli.

Storage

This dish can be easily reheated – reheat in a pan, add some more water to the sauce, cover with a pan, and heat over low heat until the chicken is warm. It can also be frozen.

More chicken recipes:

• Chicken Fajita Pasta
• Mayo parmesan chicken
• Pesto chicken bake
• Chicken broccoli rice casserole (from scratch!)
• Greek chicken wrap with tzatziki
• Lemon butter chicken

Did you make this recipe? RATE THE RECIPE or tell me in the COMMENTS how you liked it! You can also add a photo of your dish. It would make me very happy and will help other readers. Thank you!!

Mushroom Stuffed Chicken Breast

This mushroom stuffed chicken breast is a delicious, easy, and impressive dinner. Chicken breasts are stuffed with sauteed mushrooms and cheese, topped with more cheese, and served with creamy pan sauce.

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5 from 3 votes

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 2 servings

Calories 684kcal

Author Aleksandra

Ingredients

for the stuffed chicken breasts:

• ▢ 2 tablespoons frying oil
• ▢ 7 oz (200g) cremini mushrooms, or button mushrooms
• ▢ 2 cloves garlic
• ▢ 2 teaspoons Italian herbs
• ▢ 1 teaspoon chopped parsley
• ▢ 2 medium chicken breasts
• ▢ salt and pepper to taste
• ▢ 2 oz (60g) Gruyere/Swiss cheese, or a mix of mozzarella and parmesan

for the sauce:

• ▢ 1 tablespoon butter
• ▢ 2 cloves garlic
• ▢ 3 tablespoons dry white wine
• ▢ 1/2 cup heavy cream
• ▢ 1/2 cup broth chicken or vegetable
• ▢ 1/2 teaspoon Dijon mustard
• ▢ 1 teaspoon chopped parsley
• ▢ salt and pepper to taste

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Instructions

Stuff the chicken breasts:

• Cut the mushrooms into 1/4-inch (5mm) slices, finely cut garlic, and parsley.
• Heat 1 tablespoon of oil in a large frying pan over high heat, when hot add the mushrooms in an even layer. Don’t stir for a minute letting the mushrooms brown, then cook, stirring, for a couple of minutes until the mushrooms are soft.
• Reduce the heat to low and add the garlic and herbs, cook for 30 seconds.
• Take the pan off the heat, add the chopped parsley, and season the mushrooms with salt and pepper.
• If your chicken breasts come with tenderloins attached, remove them and use in another dish (or just pan fry them and serve with the stuffed chicken).
• Cut a slit horizontally in the chicken breast, creating a pocket (don’t cut the breast all the way through, see photos in the post for reference).
• Fill the pockets with mushrooms and 2/3 of the grated cheese. If you have some mushrooms left, reserve them – you can add them later to the sauce. Close the pockets with toothpicks (optional).
• Heat the remaining 1 tablespoon of oil in a large pan over high heat. When hot add the stuffed chicken and cook on both sides until browned (the chicken doesn’t have to be cooked through at this point, only browned). Transfer chicken to a plate.

Make the pan sauce:

• Add the butter and finely chopped garlic to the pan, cook over medium-low heat for about 30 seconds or until garlic is fragrant.
• Add the wine and cook until it’s almost evaporated. While the wine is cooking, scrape with a spatula all the brown bits from the bottom of the pan.
• Add the broth, cream, and Dijon mustard, whisk until all the ingredients are combined and season the sauce very lightly with salt and pepper.
• Add the chicken back to the pan, cover the pan with a lid and cook over low heat until the chicken is cooked through (it took 13 minutes for me, but the cooking time will depend on how big the chicken is and how long have you seared it). About 5 minutes before the end of cooking time, sprinkle the remaining cheese on top of the chicken.
• Transfer the cooked chicken to a plate. If the sauce is too thin, cook it a little bit longer until thickened. Season to taste with more salt and pepper (if necessary), add the remaining mushrooms (if you have any).
• Let the chicken rest for 5 minutes.
• Serve the chicken with sauce, sprinkle with chopped parsley. Enjoy!

Notes

• How to know if the chicken is cooked: the best way to check if the chicken is cooked through is to measure its temperature with a thermometer. Insert it in the middle of the thickest section of the meat, it should register 160°F (71°C). You can use an instant-read thermometer or a grill thermometer (this is my preference). If I’m using a grill thermometer: I insert the probe into the chicken, then cover the pan with a lid (the cable of the probe is very thin so it’s possible to cover the pan completely) and set the thermometer to 160°F (71°C). The thermometer is ringing when the chicken has reached the temperature that I have set so I don’t have to check on it constantly. The chicken should then come to the safe temperature of 165°F (74°C) while resting.
• Calories = 1 serving (1/2 of the recipe).

Course Main Course

Cuisine American

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