Savory Mushroom Cheese Stuffed Chicken – A Restaurant-Style Meal Right from Your Oven!
Tender chicken breasts filled with a creamy, cheesy mushroom stuffing, then seared and baked to juicy perfection – this dish is an absolute weeknight or weekend showstopper. Each bite oozes with flavor, and it’s surprisingly simple to make!
Ingredients
Serves 4
For the Chicken:
4 boneless, skinless chicken breasts
Salt and pepper to taste
1 tsp garlic powder
1 tsp paprika
2 tbsp olive oil
For the Filling:
1 tbsp butter
1½ cups chopped mushrooms (button or cremini)
2 cloves garlic, minced
½ small onion, finely diced
4 oz cream cheese, softened
½ cup shredded mozzarella
¼ cup grated Parmesan
1 tbsp fresh parsley (or 1 tsp dried)
Instructions
- Prepare the Filling
In a skillet over medium heat, melt butter. Add chopped mushrooms and onions; sauté until soft and golden, about 5–6 minutes. Stir in garlic and cook for 1 minute. Remove from heat and mix in cream cheese, mozzarella, Parmesan, and parsley until smooth and creamy. - Stuff the Chicken
Using a sharp knife, cut a pocket into the side of each chicken breast. Stuff generously with the mushroom cheese filling. Use toothpicks to seal if needed. - Season and Sear
Rub chicken with olive oil, then season both sides with salt, pepper, garlic powder, and paprika. In the same skillet, sear chicken for 3–4 minutes on each side until golden brown. - Bake
Transfer the skillet (or move chicken to a baking dish) into a preheated oven at 375°F (190°C). Bake for 20–25 minutes, or until chicken reaches an internal temperature of 165°F. - Serve
Let rest for 5 minutes before slicing. Drizzle any pan juices over the top for extra flavor.
Serving Suggestions
Pair with mashed potatoes, buttered noodles, roasted veggies, or a fresh salad.
Nutrition Estimate (Per Serving)
| Calories | 430 |
| Protein | 41g |
| Carbs | 6g |
| Fat | 26g |
| Sodium | 480mg |
FAQs
Q: Can I use other cheeses in the filling?
Yes! Try Swiss, fontina, or gouda for a fun twist.
Q: What mushrooms work best?
Button, cremini, or even shiitake work well. Use what you have!
Q: Can I make this ahead of time?
Absolutely. Stuff and season the chicken, refrigerate it for up to 24 hours, and bake when ready.
