Mushroom Stuffed Chicken Breast
Tender chicken breasts filled with a creamy mushroom, garlic, and mozzarella mixture. A comforting, quick dish perfect for family dinners or casual date nights.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 cup mushrooms, chopped (cremini or button work well)
- 1/2 cup cream cheese, softened
- 1/2 cup shredded mozzarella cheese
- 2 cloves garlic, minced
- 1 tablespoon fresh herbs (parsley, thyme, or basil), finely chopped
- Salt and pepper to taste
- Olive oil for cooking
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Heat 1 tablespoon olive oil in a skillet over medium heat. Add the chopped mushrooms and minced garlic; sauté until mushrooms are softened and any liquid has mostly evaporated (about 5–7 minutes). Season lightly with salt and pepper.
- Transfer the mushroom mixture to a bowl. Stir in the cream cheese, shredded mozzarella, and fresh herbs until well combined. Taste and adjust seasoning.
- Using a sharp knife, cut a horizontal pocket into the thickest side of each chicken breast, being careful not to slice through. Season the outside of the breasts with salt and pepper.
- Spoon the mushroom-cheese filling into each pocket, pressing gently to distribute the filling evenly. Secure with toothpicks if needed.
- Place the stuffed chicken breasts in a lightly oiled baking dish and drizzle a little olive oil over the tops.
Cooking
- Bake for 25–30 minutes, until the internal temperature reaches 165°F (74°C) and the juices run clear. If the cheese is not browned to your liking, broil for 1–2 minutes at the end—watch closely.
- Let the chicken rest for 5 minutes before slicing and serving to keep the meat juicy.
Notes
This recipe is flexible; you can use goat cheese or ricotta for a tangier filling, and it's easy to adapt with different herbs and cheeses. Store leftovers in the refrigerator for up to 3–4 days.