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Bacon Mushroom Stuffed Chicken Recipe
Ash Tyrrell

Bacon Mushroom Stuffed Chicken Recipe

If you love combining bold flavors while keeping dinner simple yet impressive, this bacon mushroom stuffed chicken is a dish you’ll want to try. I made it recently, and the combination of juicy chicken, crispy bacon, savory mushrooms, and melted cheese filled my kitchen with the most inviting aroma.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course: Main Course
Calories: 635
Ingredients Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts: Use medium-sized chicken breasts to ensure even cooking and easier stuffing.
  • 8 slices of bacon: Go for thick-cut bacon for a crispier finish and robust flavor.
  • 1 cup mushrooms finely chopped: Mushrooms add savory depth, but avoid washing them under water; wipe them clean with a damp cloth.
  • 1 cup shredded Colby Jack cheese or Mexican blend: Freshly grate the cheese for better melting and avoid pre-shredded options that often contain anti-caking agents.
  • 1 tbsp olive oil: Helps achieve a golden sear on the chicken.
  • Salt and pepper to taste
  • ¼ cup mayonnaise
  • 2 tbsp Dijon mustard
  • 1 tbsp honey
  • 1 tbsp heavy cream
  • ¼ tsp paprika
  • 1/8 tsp cayenne pepper: These enhance the glaze’s sweet-spicy balance.

Method
 

  1. Start by dicing the bacon into small pieces and cooking it in a skillet over medium heat until it’s crispy. Remove the bacon and drain most of the grease, reserving about a tablespoon. Then, sauté the chopped mushrooms in the same skillet until they are soft and golden. Lightly season with salt and pepper, and set them aside to cool.
  2. While the mushroom mixture cools, use a sharp knife to cut a pocket into each chicken breast. Make sure not to cut all the way through. Season both sides of the chicken generously with salt and pepper.
  3. Combine the cooked bacon, sautéed mushrooms, and shredded cheese in a bowl. Stuff this mixture into each chicken pocket, pressing gently to secure the filling. You can seal the pockets with toothpicks if needed.
  4. Heat olive oil in a skillet over medium-high heat. Add the stuffed chicken breasts and sear for 3-4 minutes on each side until golden brown.
  5. Mix mayonnaise, honey, Dijon mustard, heavy cream, paprika, and cayenne pepper in a bowl until smooth.
  6. Transfer the seared chicken to an oven-safe dish or use the skillet if it’s oven-safe. Drizzle the honey mustard glaze generously over the chicken and bake at 350°F (175°C) for 15 minutes. Remove the foil and bake for an additional 2-3 minutes to caramelize the glaze slightly.
  7. Remove the chicken from the oven and garnish with freshly chopped parsley for a pop of color.

Notes

  • Use an instant-read thermometer to ensure the chicken reaches 165°F internally. This prevents overcooking while keeping it moist.
  • If your filling oozes out, try freezing the mushroom-bacon-cheese mixture for about 10 minutes before stuffing.
  • Don’t skip searing the chicken! It locks in the juices and adds flavor.
  • Always use fresh, high-quality ingredients. The flavors shine through and make a big difference.