A delightful dish where tender chicken breasts are generously filled with a savory mushroom and cheese mixture, then baked to juicy perfection. I love how it combines earthy mushrooms, melty cheese, and perfectly seasoned chicken into an elegant yet simple meal.

Mushroom Stuffed Chicken Breast

Why You’ll Love This Recipe

I put together this recipe for its rich, comforting flavor without fuss. The stuffing of sautéed mushrooms, garlic, cheese, and herbs inside juicy chicken breasts makes each bite satisfying and impressive, while the oven method is quick and low‑maintenance. It’s a great dish for weeknights or when I want to feel like I’m treating myself.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
• 4 boneless skinless chicken breasts (about 6 oz each)
• 1 tbsp olive oil (plus extra for searing)
• Salt, garlic powder, onion powder, paprika, black pepper (for seasoning chicken)
• 1 onion, finely diced
• 8 oz sliced mushrooms (baby Bella or white)
• 2 cloves garlic, minced
• Italian seasoning
• ¼ tsp dried thyme
• 4 oz cream cheese, softened
• ½ cup shredded provolone cheese or mozzarella slices
• 1 tbsp fresh chives, chopped

Directions

I preheat the oven to 375 °F (190 °C).
For the filling, I heat olive oil in a skillet, sauté onion until softened, then add garlic, Italian seasoning, thyme, salt, and pepper. I stir in mushrooms and cook until liquid evaporates.
I let the mixture cool slightly, then mix in cream cheese, shredded provolone, and chives.
I slice a pocket into each chicken breast, season both inside and out with salt, pepper, garlic powder, onion powder, and paprika.
I stuff each breast with the mushroom filling and seal loosely with toothpicks.
I heat more oil in the skillet and sear the stuffed breasts about 3–4 minutes per side until golden, not cooked through. Then I transfer them to the oven.
I bake for about 20–25 minutes, until the internal temperature reaches 165 °F (74 °C).
I let them rest for 5 minutes with foil loosely tented before serving to keep juices locked in.

Servings and timing

This recipe makes 4 servings.

Prep time: ~25 minutes
Cook time: ~25 minutes
Total time: ~50 minutes

Variations

Swap provolone with mozzarella or parmesan for different melty textures.
Use spinach or kale in place of mushrooms for a lighter stuffing.
Add chopped cooked bacon or sun‑dried tomatoes for extra flavor and a twist.
Try goat cheese or Gorgonzola instead of cream cheese for a tangy edge.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months. To reheat, I thaw overnight (if frozen), then bake covered with foil at 350 °F for 15–20 minutes until warmed through. I sometimes add a splash of chicken broth for extra moisture.

FAQs

What’s the best way to check chicken is done?

I always use an instant‑read meat thermometer and pull the chicken when it reaches 165 °F (74 °C) internally. That ensures it’s safe and juicy.

Can I skip searing and just bake?

Yes, I can skip the stovetop sear and bake directly—it still works—but searing adds extra flavor and a nicer crust.

Can I use chicken thighs instead of breasts?

Thighs aren’t ideal for pockets—they don’t hold stuffing as neatly. I stick with chicken breasts for ease.

How can I prevent the filling from leaking?

I don’t overfill the pockets and usually secure them with 1–2 toothpicks. Even if a bit leaks, it’s not a problem—it still tastes great.

Can I make this ahead of time?

Yes, I can prepare and stuff the breasts ahead, then refrigerate until cooking. I pull them out about 20 minutes before baking so they aren’t too cold going into the oven.

Conclusion

I find this mushroom stuffed chicken breast recipe elegant yet approachable—it’s rich, satisfying, and surprisingly simple to make. I love how the earthy mushrooms and cheese meld into the juicy chicken, yielding a dish that looks and tastes gourmet without a long ingredient list or advanced technique. It’s one of my go‑to meals when I want something special with minimal fuss.