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–+ servings
Juicy mushroom stuffed chicken breast garnished with herbs

Mushroom Stuffed Chicken Breasts

Creamy mushroom and Parmesan filling transforms chicken breasts into a comforting and flavorful dish, perfect for weeknight dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Nutrition Notes

Ingredients
  

For the filling
  • 1 cup mushrooms, finely chopped (cremini or button) Wipe and dice, don’t soak
  • 1/2 cup cream cheese, softened Soften fully for smoother stuffing
  • 1/2 cup grated Parmesan cheese Freshly grated for best flavor
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme Or 1 tablespoon fresh, chopped
  • Salt and pepper to taste
For the chicken
  • 4 pieces boneless chicken breasts Pound to even thickness for uniform cooking

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Heat 1 to 2 tablespoons of olive oil in a skillet over medium heat.
  3. Add the chopped mushrooms and the minced garlic. Sauté until soft and the liquid has mostly evaporated, about 5 to 7 minutes.
  4. Remove from heat and stir in cream cheese, grated Parmesan, thyme, salt, and pepper until smooth. Adjust seasoning to taste.
  5. Pat the chicken breasts dry and cut a pocket into the thickest side of each breast.
  6. Spoon the mushroom-cheese mixture evenly into each pocket, ensuring not to overstuff.
Cooking
  1. Season the outside of each breast with salt and pepper, securing openings with toothpicks if necessary.
  2. Reheat the skillet over medium-high and add more oil if needed. Sear each stuffed breast for 2 to 3 minutes per side until golden.
  3. Transfer the breasts to a baking dish and bake for 25 to 30 minutes, or until internal temperature reaches 165°F.
  4. Remove from oven and let the chicken rest for 5 minutes before slicing.

Nutrition

Serving: 1Calories: 400kcalCarbohydrates: 6gProtein: 40gFat: 25gSaturated Fat: 12gSodium: 700mgFiber: 1gSugar: 2g

Notes

Serve over mashed potatoes, lemon-herb rice, or spinach. Cool leftovers within 2 hours and refrigerate in an airtight container for up to 4 days. Can freeze for up to 3 months.

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