This mushroom and cheese stuffed chicken is a savory, elegant main course featuring juicy chicken breasts filled with sautéed mushrooms, garlic, and melted cheese. It’s an impressive yet easy dish perfect for weeknight dinners or special occasions.

Why You’ll Love This Recipe

Moist and flavorful chicken with a delicious stuffing
Great presentation for guests or family meals
Versatile stuffing options to suit various tastes
Can be baked or pan-seared and finished in the oven

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Boneless, skinless chicken breasts
Mushrooms (cremini or button), finely chopped
Garlic, minced
Cheese (mozzarella, Swiss, or cheddar), shredded
Butter or olive oil
Salt and pepper
Fresh herbs (thyme, parsley, or rosemary)
Toothpicks or kitchen twine for securing

directions

Preheat oven to 190 °C (375 °F).
Butterfly chicken breasts and season inside and out with salt and pepper.
Sauté mushrooms and garlic in butter until liquid evaporates and mushrooms are golden.
Stir in herbs and cheese, then let the filling cool slightly.
Fill each chicken breast with the mushroom-cheese mixture and secure with toothpicks.
Sear stuffed chicken in a hot pan with oil until golden on each side.
Transfer to oven and bake for 15–20 minutes until internal temperature reaches 74 °C (165 °F).
Rest for 5 minutes before slicing and serving.

Servings and timing

Servings: 4
Prep time: 15 minutes
Cook time: 25 minutes (pan + oven)
Total time: 40 minutes

Variations

Add spinach or sun-dried tomatoes to the stuffing
Use different cheeses like feta or blue cheese for a stronger flavor
Wrap the chicken in bacon or prosciutto before baking for added flavor
Serve with a creamy sauce or pan juices

storage/reheating

Store leftovers in an airtight container in the fridge for up to 3 days
Reheat in a covered dish in the oven at 160 °C (325 °F) until heated through
Can be frozen cooked and thawed overnight before reheating

FAQs

Can I use chicken thighs instead of breasts?

Yes, but ensure they’re large enough to hold filling and cook evenly.

What cheese melts best in the stuffing?

Mozzarella and Swiss are ideal for stretch and melt, while cheddar offers a sharper taste.

Can I prep this ahead?

Yes—assemble and refrigerate for up to 24 hours before baking.

How do I keep the stuffing from leaking out?

Secure the edges with toothpicks or kitchen twine and don’t overfill.

Can I make this recipe dairy-free?

Yes—omit cheese and use oil instead of butter. Add more herbs for flavor.

Can I add breadcrumbs to the filling?

Yes—add a tablespoon of breadcrumbs for structure and richness.

What sides go well with this dish?

Mashed potatoes, roasted vegetables, or a light salad work beautifully.

How do I know when it’s fully cooked?

Use a meat thermometer to confirm the internal temperature is 74 °C (165 °F).

Can I grill this chicken?

It’s possible, but wrapping in foil or using indirect heat is best to prevent stuffing leakage.

Can I double the recipe?

Yes—scale ingredients and ensure even pan spacing when baking.

Conclusion

Mushroom and cheese stuffed chicken offers a perfect combination of rich flavors and juicy texture. It’s simple enough for everyday meals yet elegant enough for entertaining, making it a reliable favorite for any occasion.

Mushroom and Cheese Stuffed Chicken

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Author: Emma Harper
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Baked
Cuisine: American
Diet: Halal

Ingredients

Units Scale

4 boneless, skinless chicken breasts
1 cup mushrooms (cremini or button), finely chopped
2 cloves garlic, minced
1 cup shredded cheese (mozzarella, Swiss, or cheddar)
2 tablespoons butter or olive oil
Salt and pepper to taste
1 tablespoon fresh herbs (thyme, parsley, or rosemary), chopped
Toothpicks or kitchen twine for securing

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Instructions

Preheat oven to 190 °C (375 °F).
Butterfly chicken breasts and season inside and out with salt and pepper.
Sauté mushrooms and garlic in butter until liquid evaporates and mushrooms are golden.
Stir in herbs and cheese, then let the filling cool slightly.
Fill each chicken breast with the mushroom-cheese mixture and secure with toothpicks or twine.
Sear stuffed chicken in a hot pan with oil until golden on each side.
Transfer to oven and bake for 15–20 minutes until internal temperature reaches 74 °C (165 °F).
Rest for 5 minutes before slicing and serving.