👉Creamy Mushroom Stuffed Chicken Breasts

🍽️ Creamy Mushroom Stuffed Chicken Breasts

Juicy, tender chicken breasts filled with a rich and savory mushroom-cheese mixture, seared to golden perfection and finished with a melty Parmesan topping. This Creamy Mushroom Stuffed Chicken is a crowd-pleasing main dish perfect for weeknights or dinner parties.

🧄 Ingredients

4 boneless, skinless chicken breasts
1 cup mushrooms, finely chopped
1/2 cup cream cheese, softened
1/2 cup shredded mozzarella cheese
3 tablespoons butter
3 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried parsley
Salt and pepper, to taste
1/4 cup grated Parmesan cheese
Fresh parsley, chopped (for garnish)

🔪 Directions

1. Preheat the Oven

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or grease lightly.

2. Prepare the Filling

In a medium bowl, combine:

Finely chopped mushrooms
Cream cheese
Mozzarella cheese
Minced garlic
Dried thyme & parsley
Salt & pepper

Mix until smooth and well combined.

3. Stuff the Chicken

Using a sharp knife, cut a deep pocket into each chicken breast, being careful not to cut all the way through.
Fill each pocket generously with the mushroom-cheese mixture.

4. Sear the Chicken

In a large skillet, melt the butter over medium heat.
Sear stuffed chicken breasts for 3–4 minutes per side, or until golden brown.

5. Bake to Finish

Transfer seared chicken breasts to the baking sheet.
Sprinkle grated Parmesan cheese on top.
Bake for 20–25 minutes, or until chicken reaches an internal temperature of 165°F (74°C) and juices run clear.

6. Garnish & Serve

Let rest for 5 minutes, garnish with chopped fresh parsley, and serve hot.

🍴 Nutrition (per chicken breast):

Calories: 380
Fat: 24g
Protein: 38g
Carbs: 4g
Fiber: 1g

❓ 20 Frequently Asked Questions (FAQs)

Can I use other cheeses?
Yes! Try fontina, gouda, or provolone for a different flavor.
Can I prep this in advance?
Yes, stuff the chicken and refrigerate up to 24 hours before cooking.
Can I freeze this recipe?
Freeze after baking for up to 2 months. Thaw and reheat in the oven.
What kind of mushrooms work best?
Button, cremini, or baby bella mushrooms are perfect.
Can I use chicken thighs instead of breasts?
Yes, but make sure they’re boneless and large enough to stuff.
Can I add spinach to the filling?
Absolutely! Sautéed spinach pairs wonderfully with the creamy filling.
What should I serve this with?
Mashed potatoes, roasted veggies, or a fresh salad.
Is this keto-friendly?
Yes — low in carbs and high in protein and fat.
Can I make this dairy-free?
Try dairy-free cream cheese and mozzarella alternatives.
Do I need to cover the chicken when baking?
No, bake uncovered for a golden cheesy top.
Can I grill this instead of baking?
Yes, but finish in a cast-iron pan or indirect heat after searing.
How do I know when the chicken is done?
Use a meat thermometer — 165°F internal temp is perfect.
Can I add breadcrumbs on top?
Yes! Mix breadcrumbs with Parmesan for a crispy finish.
Can I make this spicier?
Add red pepper flakes or chopped jalapeños to the filling.
What’s the best way to cut the chicken pocket?
Use a sharp paring knife and cut lengthwise down the middle.
What’s the best way to keep filling from leaking?
Use toothpicks to secure the opening, if needed.
How do I store leftovers?
In the fridge in an airtight container for up to 3 days.
Can I make this in a cast-iron skillet only?
Yes, sear then finish in the oven-safe skillet.
Can I use dried garlic instead of fresh?
Yes — use 1 tsp garlic powder in the filling.
Will this work in an air fryer?
Yes, cook at 375°F for 18–20 minutes. Check doneness halfway.