Mushroom Stuffed Chicken Breast

There’s just something about a stuffed chicken breast that makes dinner feel a little more special. It’s still simple and quick enough for a weeknight meal, but it has that elegant flair that makes it perfect for impressing dinner guests or treating yourself to something extra cozy and comforting. This Mushroom Stuffed Chicken Breast recipe is one of those go-to dishes in our house that always hits the spot — juicy, golden-brown chicken, a savory mushroom and garlic filling, and just the right amount of melted cheese to tie it all together. Yes, please!

I originally made this dish on a chilly fall evening when I wanted something hearty but not heavy. I had some mushrooms in the fridge, a couple of chicken breasts thawing, and not a whole lot of time. What started as a “let’s just throw something together” moment quickly turned into a favorite that has made its way into our regular dinner rotation. And every time I make it, I’m reminded that sometimes the simplest ingredients create the most satisfying meals.

If you’re looking for a flavorful, slightly fancy (but not fussy!) main dish, you’re in for a treat. Let’s walk through the recipe together — it’s easier than you might think.

Ingredients You’ll Need

Before we jump into the steps, here’s what you’ll need to have ready:

For the chicken:

• 2 large boneless, skinless chicken breasts

• 1 tablespoon olive oil

• Salt and pepper to taste

• 1 teaspoon garlic powder

• ½ teaspoon paprika

• Toothpicks or kitchen twine for sealing

For the stuffing:

• 1 tablespoon butter

• 1 cup finely chopped mushrooms (cremini or white)

• 2 garlic cloves, minced

• ¼ teaspoon dried thyme

• Salt and pepper to taste

• ½ cup shredded mozzarella cheese

• 2 tablespoons grated Parmesan cheese

STEP 1: Preheat the Oven

Start by preheating your oven to 375°F (190°C). This ensures it’s hot and ready to go by the time you’re finished searing the chicken. You’ll also want to grab an oven-safe skillet or cast iron pan — something that can go from stovetop to oven without skipping a beat.

this recipe

STEP 2: Make the Mushroom Stuffing

Now, let’s talk about that rich, garlicky mushroom filling. This is the star of the show, and it comes together in just a few minutes.

In a medium skillet over medium heat, melt 1 tablespoon of butter. Add 1 cup of finely chopped mushrooms and sauté for 6–8 minutes, stirring occasionally. You’ll want the mushrooms to cook down and get a bit golden as they release their moisture.

Once the mushrooms look golden and caramelized, stir in 2 minced garlic cloves and ¼ teaspoon of dried thyme. Let that cook for about a minute until fragrant, then season with a pinch of salt and pepper to taste.

Remove the skillet from heat and let the mixture cool slightly — this step is important so you don’t melt the cheese too early. Once it’s cool, stir in ½ cup shredded mozzarella and 2 tablespoons of Parmesan cheese. The mixture should be creamy, cheesy, and seriously tempting not to eat straight from the pan.

STEP 3: Prep the Chicken

Take your 2 large chicken breasts and pat them dry with paper towels. Using a sharp knife, carefully cut a pocket into the side of each breast. The key here is not to cut all the way through — just make a deep enough pocket to hold all that delicious stuffing.

Now season the outside of each chicken breast with salt, pepper, 1 teaspoon of garlic powder, and ½ teaspoon of paprika. Don’t skip this step — it helps build flavor on the outside while the stuffing takes care of the inside.

STEP 4: Stuff the Chicken

Spoon the mushroom and cheese filling into each chicken pocket. It’s okay if a little spills out — it’s all going to cook together beautifully. Once filled, secure the openings with toothpicks or kitchen twine to help keep the stuffing in place during cooking.

Now that your chicken breasts are perfectly stuffed with that savory mushroom and cheese filling, it’s time to get cooking. This next part is where the magic really starts to happen — we’re talking golden, pan-seared crust and juicy, oven-baked perfection. What I love most about this step is how fast it comes together, yet the end result tastes like something you’d order at a fancy bistro.

Let’s get right back into the kitchen and finish up this flavorful dinner.

STEP 5: Sear the Chicken

Grab your oven-safe skillet (if you don’t have one, a regular skillet will work — you’ll just need to transfer the chicken to a baking dish afterward). Heat 1 tablespoon of olive oil over medium-high heat. Once it’s nice and hot, carefully place the stuffed chicken breasts in the pan.

Sear the chicken for 3–4 minutes per side, or until each side develops a golden brown crust. This step is all about adding flavor and locking in moisture — you’ll get that beautiful texture on the outside while keeping everything tender and juicy inside.

If you’re using toothpicks or twine, just be cautious while flipping. A pair of tongs works well here, and you’ll want to avoid moving the chicken too much so the stuffing stays secure.

STEP 6: Bake Until Cooked Through

Once both sides are seared, it’s time to finish cooking in the oven. If your skillet is oven-safe, go ahead and slide it directly into the preheated oven at 375°F (190°C). If not, transfer the chicken carefully into a baking dish.

Bake for 15–18 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C). I highly recommend using a meat thermometer for this — it takes the guesswork out and ensures your chicken turns out just right every time.

The cheese will be melted and slightly bubbly, the stuffing will be warm and fragrant, and the chicken itself? Perfectly tender.

STEP 7: Rest and Serve

After pulling the chicken from the oven, let it rest for about 5 minutes before slicing. This gives the juices time to redistribute, keeping everything moist and flavorful. Trust me, it’s worth the wait.

Remove the toothpicks or twine, then slice and serve. That golden crust, cheesy mushroom center, and juicy chicken make every bite completely satisfying.

Tips & Simple Variations

This recipe is already packed with flavor, but if you’re in the mood to mix things up a bit, here are a few fun variations and tips that can take your mushroom stuffed chicken to the next level:

• Add Greens: A handful of chopped spinach sautéed with the mushrooms is a great way to sneak in some extra veggies and adds a fresh touch to the filling.

• Try a Different Cheese: Swap out the mozzarella for Swiss, provolone, or even Gruyère if you want a deeper, nuttier flavor. Goat cheese also adds a tangy creaminess that works beautifully with mushrooms.

• Sun-Dried Tomatoes: A couple tablespoons of chopped sun-dried tomatoes in the filling adds a sweet-tart pop that pairs really well with the earthy mushrooms.

• Herbs for Days: If you have fresh herbs on hand like parsley, rosemary, or sage, don’t be shy! Chop and sprinkle some in with the filling for an herbaceous kick.

• Make It Ahead: You can stuff the chicken breasts a few hours ahead and refrigerate them until you’re ready to sear and bake. Great for entertaining or prepping dinner in advance.

What to Serve It With

Wondering what to pair with this dish? Here are a few of my favorite sides:

• Roasted veggies like Brussels sprouts, carrots, or asparagus

• A simple side salad with a light vinaigrette to balance out the richness

• Garlic mashed potatoes or a creamy cauliflower mash

• Steamed rice or orzo to soak up any melted cheese or juices from the chicken