Mushroom Stuffed Chicken Breast Recipe | Juicy & Flavorful
I just have to say, this mushroom-stuffed chicken breast has become one of my all-time favorites. The first time I made it, I was amazed at how simple ingredients turned into something so elegant and flavorful.
Cutting into the juicy chicken and finding that cheesy mushroom-spinach surprise inside feels like a little celebration every time.
What I love most is that it looks fancy enough to serve guests but is actually really simple to pull together. Honestly, it’s one of those dishes that makes me look like a better cook than I really am!
Ingredients
- 4 medium chicken breasts – Thick breasts are best because they’re easier to stuff without tearing.
- 2 tablespoons olive oil – Perfect for searing the chicken and adding a little richness.
- 2 tablespoons butter – Adds a silky texture and enhances the mushroom flavor.
- 2 garlic cloves, minced – Fresh garlic really brings out the savory notes.
- 1 ½ cups mushrooms, sliced – Cremini or button mushrooms are great, but avoid canned mushrooms as they get soggy.
- 1 teaspoon fresh thyme – Fresh herbs give a brighter taste than dried ones here.
- 2 cups baby spinach – Don’t use frozen spinach; it releases too much water.
- 6 slices mozzarella cheese – Freshly sliced cheese melts better than pre-shredded.
Note: This recipe serves 4.
Variations
Want to switch things up? Here are some easy ways to adapt this recipe:
- Use kale or Swiss chard instead of spinach if you want a heartier filling.
- Try different cheeses like Gruyère, provolone, or smoked Gouda for new flavor twists.
- Add a little spice with chili flakes, or swap thyme for rosemary or oregano.
- For a dairy-free versin, use plant-based cheese and olive oil instead of butter.
Cooking Time
- Prep Time: 15 minutes
- Cooking Time: 30 minutes
- Total Time: 45 minutes
Equipment You Need
- Sharp knife – To carefully cut a pocket in each chicken breast.
- Large skillet – For sautéing the filling and searing the chicken.
- Oven-safe dish or skillet – To finish baking the chicken in the oven.
- Toothpicks – To hold the stuffed chicken securely while it cooks.
How to Make Mushroom-Stuffed Chicken Breast?
This recipe is simple but feels special. Here’s how I make it step by step.
Sauté the Mushrooms
Melt the butter in a skillet over medium heat, then add the mushrooms. Let them cook until they’re golden brown and soft, about 5 minutes. Stir in garlic and thyme just at the end so the flavors stay fresh and fragrant. Remove from heat and set aside.
Wilt the Spinach
In the same skillet, toss in the spinach. It only takes about 30 seconds to wilt down nicely. Mix the spinach with the cooked mushrooms and let the filling cool slightly so it’s easier to handle.
Prepare the Chicken Breasts
Take each chicken breast and carefully cut a pocket inside with a sharp knife. Make sure not to slice all the way through. Sprinkle salt and pepper inside and out to season the chicken before stuffing.
Stuff the Chicken
Spoon the mushroom-spinach mixture into the pockets, then slide in the mozzarella slices. Tuck everything inside and secure the opening with toothpicks to keep the filling from escaping.
Sear the Chicken
Heat olive oil in the skillet and sear each stuffed chicken breast for about 1–2 minutes on each side until beautifully golden. This step keeps the chicken juicy and adds flavor.
Bake to Perfection
Transfer the chicken to an oven preheated to 390°F (200°C). Bake for around 15 minutes, or until the chicken reaches 165°F internally. Let it rest for 5 minutes before serving so the juices stay locked in.
Additional Tips for Making this Recipe Better
Here are a few things I’ve learned while making this dish:
- I always take my time with the sear—it makes such a difference in flavor.
- Cutting a neat pocket is important, so I use a sharp knife and go slow.
- Letting the filling cool a little before stuffing keeps everything easier to manage.
- If I want extra creaminess, I sometimes add a spoonful of cream cheese to the filling.
How to Serve Mushroom-Stuffed Chicken Breast?
This chicken looks gorgeous on its own, but a few pairings make it even better. Serve it with mashed potatoes, wild rice, or roasted asparagus for a balanced meal. I also like to drizzle any pan drippings over the chicken for extra flavor. For presentation, a sprinkle of fresh parsley or Parmesan on top makes it look restaurant-worthy.
Nutritional Information
This dish is satisfying and nourishing. Here’s the breakdown per serving:
- Calories: 575
- Protein: 60g
- Carbohydrates: 7g
- Fat: 34g
Make Ahead and Storage
Make Ahead
I sometimes stuff the chicken breasts the night before and keep them covered in the fridge. That way, I can just bake them fresh when I’m ready.
Storage
Leftovers keep well in an airtight container in the fridge for up to 3 days.
Reheating
To reheat, I prefer using the oven or a skillet so the chicken stays juicy and the filling keeps its texture.
Why You’ll Love This Recipe?
This is one of those dishes that checks all the boxes. Here’s why I think you’ll love it too:
- It feels fancy but is actually quick and easy to make.
- Every bite is packed with juicy chicken, melty cheese, and flavorful veggies.
- You can easily swap ingredients to suit your taste or what’s in the fridge.
- It’s high in protein and filling, making it a balanced meal.
- It’s always a hit with guests, family, or even for a quiet dinner at home.
Mushroom Stuffed Chicken Breast Recipe
Ingredients
Method
- Melt the butter in a skillet over medium heat, then add the mushrooms. Let them cook until they’re golden brown and soft, about 5 minutes. Stir in garlic and thyme just at the end so the flavors stay fresh and fragrant. Remove from heat and set aside.
- In the same skillet, toss in the spinach. It only takes about 30 seconds to wilt down nicely. Mix the spinach with the cooked mushrooms and let the filling cool slightly so it’s easier to handle.
- Take each chicken breast and carefully cut a pocket inside with a sharp knife. Make sure not to slice all the way through. Sprinkle salt and pepper inside and out to season the chicken before stuffing.
- Spoon the mushroom-spinach mixture into the pockets, then slide in the mozzarella slices. Tuck everything inside and secure the opening with toothpicks to keep the filling from escaping.
- Heat olive oil in the skillet and sear each stuffed chicken breast for about 1–2 minutes on each side until beautifully golden. This step keeps the chicken juicy and adds flavor.
- Transfer the chicken to an oven preheated to 390°F (200°C). Bake for around 15 minutes, or until the chicken reaches 165°F internally. Let it rest for 5 minutes before serving so the juices stay locked in.
Notes
- I always take my time with the sear—it makes such a difference in flavor.
- Cutting a neat pocket is important, so I use a sharp knife and go slow.
- Letting the filling cool a little before stuffing keeps everything easier to manage.
- If I want extra creaminess, I sometimes add a spoonful of cream cheese to the filling.
