Mushroom Stuffed Chicken BreastMushroom Stuffed Chicken Breast
Ingredients
4 boneless, skinless chicken breasts
1 tbsp olive oil
8 oz (about 225 g) mushrooms, finely chopped
1 small onion, finely chopped
2 cloves garlic, minced
½ cup shredded mozzarella or Swiss cheese
¼ cup grated Parmesan cheese (optional)
2 tbsp cream cheese (optional for extra creaminess)
1 tsp Italian seasoning
Salt and pepper, to taste
Fresh parsley or thyme for garnish (optional)
Instructions
1. Prepare the Filling
Heat olive oil in a skillet over medium heat.
Add the onion and sauté for 2–3 minutes until slightly softened.
Add the mushrooms and cook for 5–7 minutes, until they release their moisture and start to brown.
Stir in the garlic and cook for another 1 minute.
Remove from heat and stir in mozzarella, Parmesan (if using), cream cheese (if using), and Italian seasoning.
Season with salt and pepper to taste. Set aside to cool slightly.
2. Stuff the Chicken
Preheat your oven to 375°F (190°C).
Using a sharp knife, cut a pocket into the thickest side of each chicken breast, being careful not to cut all the way through.
Stuff each breast pocket with the mushroom‑cheese mixture — divide it evenly between the 4 breasts.
3. Bake
Place the stuffed chicken breasts in a greased baking dish.
Season the outside of the chicken lightly with additional salt, pepper, and a sprinkle of Italian seasoning.
Bake uncovered for 25–30 minutes, or until the chicken is cooked through (internal temperature of 165°F / 75°C) and the cheese is melted and bubbly.
4. Garnish & Serve
Let the chicken rest for a few minutes.
Garnish with fresh parsley or thyme if desired.
Serve warm with your favorite sides like rice, mashed potatoes, or a fresh salad.
Tips
To keep the chicken moist, avoid overbaking — check with a meat thermometer.
You can add a splash of cream or broth to the pan before baking for extra juiciness.
For a richer flavor, stir a little white wine or balsamic vinegar into the mushroom filling (optional).