My spinach stuffed chicken recipe is one of my favorites, but sometimes I want something a little different. Swapping out the spinach for seasoned mushrooms and Provolone cheese made these mushroom stuffed chicken breasts so savory and delicious! I just love this new take on an old favorite!
What’s in This Mushroom Stuffed Chicken Breast Recipe?
Onion + Garlic: Create a savory base of flavor for the filling. Spices: Italian seasoning, salt, and pepper season the mushroom filling, while a mixture of salt, onion powder, garlic powder, ground paprika, and black pepper season the chicken breasts. Mushrooms: Baby Bella, aka cremini, mushrooms are my favorite for this dish because they’re not too big to begin with and I can get them pre-sliced. Cheese: A combination of cream cheese and shredded Provolone binds the filling and adds a mild cheesy and tangy flavor that complements the umami mushrooms. Chives: Add a pop of fresh oniony flavor to the filling. Chicken: Chicken breasts are the best cut for this recipe since they can be cut to form a perfect pocket for stuffing. Thighs will not work.
Tips for Success
Use a sharp pairing knife to cut a pocket in the chicken. Be sure not to cut all the way through. Don’t be shy with the cheese, but also don’t overstuff the cheese into the chicken breast pocket. To check the doneness of the chicken, use an instant-read meat thermometer. When it reaches 165°F degrees you’re good to plate up!
How to Store and Reheat
Store leftover mushroom stuffed chicken breasts in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating covered with foil in a 350°F oven for 15-20 minutes, or until warmed through. I like to add a splash or two of chicken broth to the baking dish to help keep the chicken nice and moist.
Serving Suggestions
I like to serve this mushroom stuffed chicken breast with a side of garlic mashed cauliflower or oven baked risotto. The risotto is a great Italian-flavored side, and the cauliflower gives me that starchiness I crave with fewer calories and carbs than traditional mashed potatoes. For a lighter meal, pair it with a simple salad with my favorite Olive Garden Italian dressing.
How to Make a Mushroom Stuffed Chicken Breast Step by Step
Cook the Filling: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add ½ of a chopped onion and sauté until softened. Stir in 2 minced cloves of garlic, ½ teaspoon of Italian seasoning, ½ teaspoon of salt, and ½ teaspoon of pepper, and cook for another minute. Add in 8 ounces of sliced baby Bella mushrooms, and continue cooking until softened and the excess liquid has mostly evaporated. Transfer the mushroom mixture to a bowl and let it cool while you prepare the chicken, then stir 4 ounces of cream cheese, ½ cup of shredded provolone cheese, and 1 tablespoon of chopped chives into the cooled mushrooms. Stuff the Chicken: Preheat the oven to 375°F. Prepare the chicken by cutting out a wide pocket in each of 4 large boneless, skinless chicken breasts, being careful not to cut all the way through. Stuff each chicken breast with the mushroom filling, and secure with a toothpick. Season the Chicken: In a small dish, combine ½ teaspoon of kosher salt, ½ teaspoon of onion powder, ½ teaspoon of garlic powder, ¼ teaspoon of ground paprika, and ¼ teaspoon ground black pepper. Then, sprinkle each stuffed chicken breast with the seasoning. Cook the Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken breasts to the pan, cooking for 3-4 minutes on each side until browned, but not cooked through. Place all 4 breasts in the skillet and transfer the skillet to the preheated oven. Bake for 20-25 minutes until the chicken breasts are cooked through and have reached an internal temperature of 165°F.
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