This mushroom stuffed chicken breast recipe is loaded with tender veggies and served with a delicious creamy sauce. A tasty one-pan meal that’s easy to make.

Table of Contents

1. Mushroom selection
2. Spinach selection
3. Saute the vegetables
4. Cheese selection
5. Chicken selection
6. Butterfly the chicken
7. Stuff the chicken
8. How to cook mushroom stuffed chicken breast
9. Checking for doneness
10. Make the sauce
11. Serve this with
12. FAQ
13. Mushroom Stuffed Chicken Breast Recipe

Here’s one way to get your veggies in for the day- stuff them into a juicy piece of chicken. I often make sauteed mushrooms or spinach as a side dish, both are high in moisture and cook very quickly when sauteed. The umami flavors are concentrated in the hot pan, making for a delicious filling to add to the poultry.

The chicken is seasoned with salt and pepper, then stuffed with the mushroom mixture. Everything is bound together with melty mozzarella cheese. The meat is seared on the stovetop for a golden brown surface, then baked until the cheese oozes out. But that’s not all! A delicious garlic cream sauce is made in the same pan.

Mushroom selection

Use brown mushrooms like cremini or baby portabello for a deeper mushroom flavor. They’re harvested later, so they have a more robust flavor. Other types of mushroom can be used, like mild white button, or mix in some rehydrated, dried porcini for a more intense flavor. 

Rinse and dry the fungi well, then slice into ½-inch thick pieces. They contain between 85 to 95% moisture, so they will shrink significantly in size once cooked. The moisture release adds flavorful juices to the sauce.

Spinach selection

Baby spinach has small tender leaves. It may seem like we start with many greens, but it quickly loses their volume when added to the mushrooms. Saute until the leaves just wilt. It will cook more in the oven. Other types of leafy greens like kale would add a nutrient-dense ingredient to the filling. I recommend baby kale because it’s easy to chew and less bitter or try sliced red or curly kale.

Saute the vegetables

To build the flavor of the filling, saute shallots, minced garlic, and concentrated dried Italian seasoning in olive oil. Other herbs like rosemary, oregano, or thyme would complement the dish. Cook the sliced mushrooms with salt and black pepper until some of the liquid seep into the pan and become tender. 

I add a splash of soy sauce and balsamic vinegar to boost the umami flavor of the fungi. Add the spinach leaves right on top, and cook until they wilt. This process will only take a minute. 

Cheese selection

Use a melting cheese like mozzarella for the filling. I recommend slices of whole milk low moisture mozzarella, or shredded works well. Fresh mozzarella also has a nice gooey texture when heated. Provolone, swiss, gruyere, or gouda are delicious substitutions.

Parmesan cheese is sprinkled on the vegetables for a more robust aged flavor. The mozzarella is layered on top before sealing the sides of the chicken.

Chicken selection

Use boneless skinless chicken breasts between 8 to 12 ounces in weight. This size gives enough protein to butterfly open and add the filling. Closely monitor the final bake time, as larger pieces need more baking to ensure that the meat thoroughly cooks.

Butterfly the chicken

Butterfly the chicken to make it easier to stuff the meat with a hearty amount of mushroom filling. This technique involves simply cutting the breast open lengthwise, like a book. Use a sharp knife, such as a utility or paring knife, to cut. Leave one side intact to keep the stuffing inside. After cutting the pieces, I like to season both sides with salt and pepper.

Stuff the chicken

The mushroom spinach mixture makes about 1 cup of filling. Add about ¼ cup inside of the pocket. Layer the mozzarella and parmesan cheese on top to lock the filling in place. Use toothpicks to close the edges to reduce the filling that seeps out and makes it easier to flip. 

If you don’t have a toothpick, that’s okay. However, the protein in the chicken shrinks as it cooks and will push out some of the filling to the open side. Just add it back into the chicken before serving, don’t let any of the deliciousness go to waste.

How to cook mushroom stuffed chicken breast

Use a 12-inch oven-proof skillet, like a wide dutch oven or cast iron skillet. These materials allow you to sear the chicken, bake it, then make the sauce all in one pan. Cook the breast in hot olive oil for about 5 minutes to achieve a golden brown surface. Give it a flip to sear the other side for 3 minutes. 

I cook it for less time on the other side because it will still have contact with the hot pan when it goes into the oven. Bake the stuffed chicken breast in a 375ºF (191ºC) oven for about 10 to 15 minutes. This temperature gently finishes the cooking process for succulent pieces.

Checking for doneness

The mushroom and cheese filling will be hot and melty. Check the top and bottom pieces of chicken for doneness. The meat will be opaque and, when checked with an instant read thermometer, will reach between 160 to 165ºF (71 to 74ºC). Let the chicken rest on a clean plate, covered with foil to keep it warm while making the cream sauce.

Make the sauce

This garlic cream is optional, but it only takes a few extra minutes to prepare. There is a lot of fond (flavorful bits from searing the chicken) and juices from the meat and mushrooms to flavor the sauce. Add some freshly minced garlic to the pan and briefly saute to take out the raw, pungent notes. Add in heavy whipping cream, and let it simmer over medium heat until it thickens in consistency. It contains around 36% milkfat, creating a rich sauce with no extra thickening agents needed. 

Stir in the parsley to add some freshness to the sauce. Basil, chives, dill, or thyme would also add a pleasant herbaceous note. Now you can add the chicken back to the pan to warm it up before serving, or drizzle the sauce on top of each piece if you’re ready to plate up.

Serve this with

FAQ