Savory Mushroom Cheese Stuffed Chicken

by

Description

This Savory Mushroom Cheese Stuffed Chicken is a flavor-packed dish featuring juicy chicken breasts stuffed with a rich blend of sautéed mushrooms, garlic, herbs, and melted cheese. Perfectly seared and baked, the chicken comes out golden on the outside with a gooey, savory surprise inside. It’s an elegant yet simple recipe great for family dinners, special occasions, or even meal prep.

 Ingredients For Savory Mushroom Cheese Stuffed Chicken

  • 4 boneless, skinless chicken breasts

  • 1 cup mushrooms, finely chopped (button, cremini, or portobello)

  • 2 tbsp olive oil (divided)

  • 2 cloves garlic, minced

  • 1 tsp fresh thyme (or ½ tsp dried)

  • ½ tsp paprika

  • ½ tsp black pepper

  • ½ tsp salt (plus extra for seasoning chicken)

  • 1 cup shredded mozzarella (or a mix of mozzarella & parmesan)

  • 2 tbsp cream cheese (optional, for extra creaminess)

  • 2 tbsp fresh parsley, chopped (for garnish)

  • Toothpicks or kitchen twine

 Instructions

  1. Prepare the chicken:

    • Pat dry chicken breasts and cut a pocket into the side of each without slicing through completely.

    • Season lightly with salt, pepper, and paprika.

  2. Make the mushroom filling:

    • Heat 1 tbsp olive oil in a skillet over medium heat.

    • Add chopped mushrooms and sauté until golden brown and moisture evaporates (5–7 mins).

    • Stir in garlic, thyme, salt, and pepper. Cook another 1–2 minutes.

    • Remove from heat and mix with cheese (and cream cheese if using).

  3. Stuff the chicken:

    • Fill each chicken breast with the mushroom-cheese mixture.

    • Secure the openings with toothpicks.

  4. Sear and bake:

    • Preheat oven to 375°F (190°C).

    • Heat 1 tbsp olive oil in an oven-safe skillet. Sear chicken on each side for 2–3 minutes until golden brown.

    • Transfer skillet to oven and bake for 18–22 minutes, until chicken reaches 165°F (74°C).

  5. Serve:

    • Let chicken rest for 5 minutes. Garnish with parsley and serve warm.

Notes

  • Use sharp cheese (like parmesan or gouda) for a stronger flavor.

  • Ensure mushrooms are cooked until moisture is gone to prevent soggy filling.

  • Can also be grilled instead of baked for smoky flavor.

 Tips

  • Pound chicken breasts slightly to ensure even cooking.

  • If worried about stuffing spilling out, you can also butterfly the chicken and fold it over instead of cutting pockets.

  • For extra flavor, marinate chicken in olive oil, lemon juice, and herbs before stuffing.

  • Pairs beautifully with roasted vegetables, mashed potatoes, or a light salad.

 Servings

  • Makes 4 servings (1 stuffed chicken breast per person).

 Nutritional Info (per serving, approx.)

  • Calories: 360

  • Protein: 42g

  • Carbohydrates: 4g

  • Fat: 18g

  • Fiber: 1g

  • Sugar: 1g

Benefits

  • High protein meal to keep you full and energized.

  • Low carb and keto-friendly.

  • Mushrooms provide antioxidants and B-vitamins.

  • Cheese adds calcium and flavor without heavy sauces.

  • Great balance of comfort food + healthy eating.

Q&A

Q: Can I prepare this ahead of time?
A: Yes! You can stuff and refrigerate the chicken up to 24 hours before cooking.

Q: What’s the best cheese to use?
A: Mozzarella for meltiness, Parmesan for flavor, or a mix for balance.

Q: Can I make this dairy-free?
A: Yes, use dairy-free cheese alternatives or skip cheese and add spinach or sun-dried tomatoes with mushrooms.

Q: How do I prevent chicken from drying out?
A: Don’t overcook—use a thermometer and remove at 165°F. Letting it rest also keeps it juicy.

Q: Can I freeze this dish?
A: Yes! Freeze uncooked stuffed chicken, wrapped tightly. Thaw in fridge overnight before baking.

Leave a Comment