Mushroom Stuffed Chicken Breast Recipe

mushroom stuffed chicken breasts in a pan.

5 from 1 vote

Mushroom Stuffed Chicken Breast Recipe

This mushroom stuffed chicken breast is the ultimate umami bomb dinner. Tender, juicy chicken breasts with a rich sautéed mushroom filling.

Step-by-step photos can be seen below the recipe card.

Prep Time25

Cook Time35

Total Time1

Course: appetizer or main course, Dinner

Cuisine: American

Servings:

Author: Krista Teigen

Ingredients

For the Mushroom Filling

1 tablespoon olive oil
½ onion chopped
2 cloves garlic minced
½ teaspoon Italian seasoning
¼ teaspoon kosher salt
¼ teaspoon ground black pepper
8 ounces baby Bella mushrooms sliced
4 ounces cream cheese room temperature (½ brick)
½ cup freshly shredded Provolone cheese
1 tablespoon chopped fresh chives

For the Chicken Breasts

4 large boneless, skinless chicken breasts (about 6 ounces each)
½ teaspoon kosher salt
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon ground paprika
¼ teaspoon ground black pepper
2 tablespoons olive oil

Instructions

For the Mushroom Filling

Heat the olive oil in a large skillet over medium heat. Add the onion and sauté until softened.
1 tablespoon olive oil, ½ onion
Stir in the garlic, Italian seasoning, salt, and pepper and cook for another minute.
2 cloves garlic, ½ teaspoon Italian seasoning, ¼ teaspoon kosher salt, ¼ teaspoon ground black pepper
Add in the mushrooms, and continue cooking until softened and the excess liquid has mostly evaporated.
8 ounces baby Bella mushrooms
Transfer the mushroom mixture to a bowl and let it cool while you prepare the chicken.
Stir the cream cheese, provolone cheese, and chives into the mushrooms once the mixture has cooled slightly.
4 ounces cream cheese, ½ cup freshly shredded Provolone cheese, 1 tablespoon chopped fresh chives

For the Chicken Breasts

Preheat the oven to 375°F.
Prepare the chicken by cutting out a wide pocket in each chicken breast, being careful not to cut all the way through. Set aside.
4 large boneless, skinless chicken breasts
Stuff each chicken breast with the mushroom filling, and secure with a toothpick.
In a small dish, combine the salt, onion powder, garlic powder, paprika, and pepper. Then, sprinkle each stuffed chicken breast with the seasoning.
½ teaspoon kosher salt, ½ teaspoon onion powder, ½ teaspoon garlic powder, ¼ teaspoon ground paprika, ¼ teaspoon ground black pepper
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. You may need to do this in two batches depending on the size of your chicken breasts and pan.
2 tablespoons olive oil
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.

Video

Notes

Storage: Store mushrooms stuffed chicken breasts in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition