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Succulent roasted chicken breast sliced open to reveal a creamy mushroom and herb filling, served on a white plate with sautéed mushrooms.

Mushrooms Stuffed Chicken

Juicy chicken breasts stuffed with a creamy mushroom and cheese filling, baked to perfection and finished with fresh parsley. A comforting and satisfying home-cooked meal.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Chicken and Filling
  • 4 boneless skinless chicken breasts
  • 2 tablespoons olive oil
  • 2 cups mushrooms finely chopped
  • 1 small onion finely diced
  • 2 cloves garlic minced
  • 1/2 cup cream cheese softened
  • 1/2 cup mozzarella cheese shredded
  • 1/4 cup Parmesan cheese grated
  • 1 teaspoon dried thyme
  • 1/2 teaspoon paprika
  • salt to taste
  • black pepper to taste
  • fresh parsley chopped, for garnish

Equipment

  • Skillet
  • Baking Dish

Method
 

  1. Preheat the oven to 375°F (190°C).
  2. Carefully slice a pocket into the side of each chicken breast without cutting all the way through.
  3. Heat olive oil in a skillet over medium heat.
  4. Add the mushrooms and onion and sauté for 4–5 minutes until softened and moisture has evaporated.
  5. Stir in the garlic and cook for 1 minute until fragrant. Remove from heat.
  6. In a bowl, combine the mushroom mixture with cream cheese, mozzarella, Parmesan, thyme, paprika, salt, and black pepper.
  7. Stuff each chicken breast with the mushroom filling and secure with toothpicks if needed.
  8. Place the stuffed chicken breasts in a lightly greased baking dish.
  9. Bake for 30–35 minutes, or until the chicken is fully cooked and juices run clear.
  10. Garnish with fresh parsley and serve warm.

Notes

You can add spinach or sun-dried tomatoes to the filling for extra flavor and color.