Tender, juicy chicken breasts stuffed with creamy cheese and sautéed mushrooms, then pan-seared until golden and finished with fresh herbs. This recipe makes 4 servings.
Ingredients
For the Chicken
- 4 boneless, skinless chicken breasts
- 1 cup mushrooms, finely chopped
- ½ cup cream cheese, softened
- 2 tbsp olive oil or butter
- 2 cloves garlic, minced
- ½ tsp dried Italian seasoning
- ½ tsp paprika
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp fresh parsley, chopped
Optional
- ¼ cup shredded mozzarella or Parmesan
- ½ tsp onion powder
- Extra parsley for garnish
- 1 tbsp butter for finishing
Instructions
- Prepare the chicken:
Pat the chicken breasts dry. Using a sharp knife, carefully cut a pocket into the thickest part of each breast without cutting all the way through. - Cook the mushrooms:
Heat 1 tbsp olive oil or butter in a skillet over medium heat. Add the chopped mushrooms and cook for 4–5 minutes until softened and most of their moisture has evaporated. - Make the filling:
Add garlic and cook for about 30 seconds. Remove from heat and mix the mushrooms with cream cheese, parsley, Italian seasoning, a little salt and black pepper. Add mozzarella or Parmesan if desired. - Stuff the chicken:
Divide the mushroom mixture between the four chicken breasts. Gently close the openings. Secure with toothpicks if necessary. - Season:
Rub the outside of the chicken with paprika, Italian seasoning, salt and pepper. - Sear:
Heat the remaining oil or butter in a large oven-safe skillet over medium-high heat. Sear the chicken for 3–4 minutes per side, until beautifully golden. - Finish cooking:
Reduce the heat and cover, or transfer the skillet to a 375°F (190°C) oven for approximately 15–20 minutes, depending on the thickness of the chicken. - Check doneness:
The thickest part of the chicken and the center of the stuffing should reach 165°F (74°C) on a food thermometer. - Rest and serve:
Let the chicken rest for 5 minutes, remove toothpicks, garnish with fresh parsley, and serve warm.
Serving Suggestions
Serve with:
- Roasted vegetables
- Green beans
- Mashed potatoes
- Rice or quinoa
- Fresh garden salad
Approximate Nutrition
Per serving (1 stuffed chicken breast):
- Calories: ~390 kcal
- Protein: ~49 g
- Fat: ~19 g
- Carbohydrates: ~5 g
- Fiber: ~1 g
- Sugar: ~2 g
- Sodium: ~550 mg
Nutrition is an estimate and will vary depending on the size of the chicken breasts, cream cheese brand, oil/butter, and optional cheese used.
Recipe Q&A
Q: Can I use other mushrooms?
A: Yes! Button, cremini, baby bella, or a mixture of mushrooms work well.
Q: Can I prepare this ahead of time?
A: Yes. Stuff and season the chicken, cover it, and refrigerate until you’re ready to cook.
Q: Can I use low-fat cream cheese?
A: Absolutely. It will make the filling lighter while keeping it creamy.
Q: Can I add spinach?
A: Yes. Sauté a handful of chopped spinach with the mushrooms and let excess moisture cook off before mixing with the cream cheese.
Q: How do I keep the chicken juicy?
A: Avoid overcooking and use a thermometer rather than judging by color alone. Chicken is safely cooked at 165°F (74°C).
Q: How long can leftovers be stored?
A: Refrigerate leftovers promptly and use them within 3–4 days; reheat to 165°F.
Q: Can I freeze it?
A: Yes. Cool completely, wrap tightly, and freeze. Thaw in the refrigerator before reheating.