This Easy Mushroom Stuffed Chicken Breast is a tasty and filling dish. Juicy chicken is packed with creamy mushrooms and cheese, making it super delicious!
You’ll love how simple it is to whip up. I often pair it with a fresh salad or some rice for a complete meal. It’s a hit every time! Who knew chicken could be so fancy? 😄
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts work best for this recipe. If you prefer, you can use chicken thighs for a juicier outcome. They’re a bit richer in flavor too!
Mushrooms: I find cremini mushrooms add a lovely, earthy flavor. If they’re not available, feel free to use button mushrooms or even spinach for a different twist.
Cheese: I usually go for mozzarella for that melty goodness, but cream cheese makes it extra creamy. If you want a stronger flavor, try feta or goat cheese instead.
Herbs: Dried thyme is fantastic, but if you have fresh herbs, use those for better flavor. Basil and rosemary are great alternatives as well!
How Do I Properly Stuff Chicken Breasts?
Stuffing chicken breasts can be a bit tricky, but with a few tips, you’ll nail it! The key is to create a nice pocket without cutting all the way through.
- Use a sharp knife to slice horizontally, stopping before you cut through the other side.
- Make sure not to overstuff; a little filling goes a long way. You want to keep it neat and avoid spillage!
- Securing the opening with toothpicks or twine ensures your delicious filling stays inside while cooking.
- Always check the chicken temperature at the thickest part for doneness; it should be 165°F (74°C).
Easy Mushroom Stuffed Chicken Breast
Ingredients You’ll Need:
For the Chicken:
- 4 boneless, skinless chicken breasts
For the Stuffing:
- 1 cup mushrooms, finely chopped
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup shredded mozzarella cheese (or cream cheese for extra creaminess)
- 1/4 cup grated Parmesan cheese
- 1 tsp dried thyme or Italian seasoning
- Salt and pepper, to taste
For Cooking:
- 2 tbsp olive oil
- Toothpicks or kitchen twine for securing
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and around 25 minutes to cook. You’ll be enjoying your meal in no time!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This way, it’s ready when your chicken is stuffed and seared.
2. Cook the Vegetables:
In a skillet, heat 1 tablespoon of olive oil over medium heat. Sauté the chopped onion and minced garlic until they’re soft and fragrant—about 2 to 3 minutes. This will give your stuffing a nice flavor base!
3. Add the Mushrooms:
Now, toss in the chopped mushrooms. Cook them until they release their moisture—about 5 to 7 minutes. Sprinkle in some salt, pepper, and thyme or Italian seasoning. Remove from heat and let this mixture cool a bit.
4. Mix in the Cheese:
Once the mushroom mixture has cooled slightly, stir in the shredded mozzarella (or cream cheese) and grated Parmesan. Combine everything until it’s nicely mixed together. This is your delicious stuffing!
5. Prepare the Chicken:
Using a sharp knife, carefully cut a pocket into each chicken breast. Make sure to slice horizontally but not all the way through—this pocket will hold your stuffing.
6. Stuff the Chicken:
Take the mushroom and cheese mixture and stuff each pocket generously. It’s okay if it’s a little full! Secure the openings with toothpicks or kitchen twine to keep the filling from spilling out.
7. Season the Chicken:
On the outside of the chicken breasts, season them with salt and pepper to taste. This will add great flavor to the chicken itself.
8. Sear the Chicken:
In the same skillet, heat the remaining tablespoon of olive oil over medium-high heat. Sear the chicken breasts for about 2-3 minutes on each side until they are golden brown. This will give them a nice crust.
9. Bake the Chicken:
Transfer the skillet (if it’s oven-safe) to your preheated oven and bake for 20-25 minutes. The chicken is done when it reaches an internal temperature of 165°F (74°C).
10. Let It Rest:
Remove the skillet from the oven and let the chicken rest for about 5 minutes. This helps it stay juicy!
11. Serve and Enjoy:
Before serving, don’t forget to remove the toothpicks or twine. Serve your mushroom stuffed chicken warm with your favorite sides such as a salad or some rice. Enjoy your delicious meal!
FAQ for Easy Mushroom Stuffed Chicken Breast
Can I Use Different Vegetables in the Stuffing?
Absolutely! Feel free to experiment with other vegetables such as spinach, bell peppers, or even zucchini. Just make sure to cook them beforehand to remove excess moisture and enhance their flavors.
How Can I Make This Recipe Dairy-Free?
For a dairy-free version, substitute the cheese with a dairy-free cheese alternative or use mashed avocado for creaminess. Just be mindful that this may change the flavor profile somewhat.
What Should I Do With Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in the microwave or in an oven preheated to 350°F (175°C) until warmed through. For best texture, consider reheating in the oven.
How Can I Tell When the Chicken is Cooked Through?
The safest way is to use a meat thermometer; the internal temperature should be at least 165°F (74°C). If you don’t have a thermometer, you can cut into the thickest part of the chicken to ensure it’s no longer pink inside and the juices run clear.
