By Krista Teigen
Published Sep 12, 2024
This mushroom stuffed chicken breast is the ultimate umami bomb dinner. I stuffed tender, juicy chicken breasts with a creamy, cheesy, and rich sautéed mushroom filling for a simple meal that’s bursting with flavor. I love the flavors of the chicken and mushroom filling together, and stuffing the chicken is such a fun way to spice up dinner!
My spinach stuffed chicken recipe is one of my favorites, but sometimes I want something a little different. Swapping out the spinach for seasoned mushrooms and Provolone cheese made these mushroom stuffed chicken breasts so savory and delicious! I just love this new take on an old favorite!
What’s in This Mushroom Stuffed Chicken Breast Recipe?
- Onion + Garlic: Create a savory base of flavor for the filling.
- Spices : Italian seasoning , salt, and pepper season the mushroom filling, while a mixture of salt, onion powder, garlic powder, ground paprika, and black pepper season the chicken breasts.
- Mushrooms: Baby Bella, aka cremini, mushrooms are my favorite for this dish because they’re not too big to begin with and I can get them pre-sliced.
- Cheese: A combination of cream cheese and shredded Provolone binds the filling and adds a mild cheesy and tangy flavor that complements the umami mushrooms.
- Chives: Add a pop of fresh oniony flavor to the filling.
- Chicken: Chicken breasts are the best cut for this recipe since they can be cut to form a perfect pocket for stuffing. Thighs will not work.
Tips for Success
- Use a sharp pairing knife to cut a pocket in the chicken. Be sure not to cut all the way through.
- Don’t be shy with the cheese, but also don’t overstuff the cheese into the chicken breast pocket.
- To check the doneness of the chicken, use an instant-read meat thermometer. When it reaches 165°F degrees you’re good to plate up!
How to Store and Reheat
Store leftover mushroom stuffed chicken breasts in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating covered with foil in a 350°F oven for 15-20 minutes, or until warmed through. I like to add a splash or two of chicken broth to the baking dish to help keep the chicken nice and moist.
Serving Suggestions
I like to serve this mushroom stuffed chicken breast with a side of garlic mashed cauliflower or oven baked risotto . The risotto is a great Italian-flavored side, and the cauliflower gives me that starchiness I crave with fewer calories and carbs than traditional mashed potatoes . For a lighter meal, pair it with a simple salad with my favorite Olive Garden Italian dressing .
Ingredients1x2x3x
For the Mushroom Filling
- ▢ 1 tablespoon olive oil
- ▢ ½ onion chopped
- ▢ 2 cloves garlic minced
- ▢ ½ teaspoon Italian seasoning
- ▢ ¼ teaspoon kosher salt
- ▢ ¼ teaspoon ground black pepper
- ▢ 8 ounces baby Bella mushrooms sliced
- ▢ 4 ounces cream cheese room temperature (½ brick)
- ▢ ½ cup freshly shredded Provolone cheese
- ▢ 1 tablespoon chopped fresh chives
For the Chicken Breasts
- ▢ 4 large boneless, skinless chicken breasts (about 6 ounces each)
- ▢ ½ teaspoon kosher salt
- ▢ ½ teaspoon onion powder
- ▢ ½ teaspoon garlic powder
- ▢ ¼ teaspoon ground paprika
- ▢ ¼ teaspoon ground black pepper
- ▢ 2 tablespoons olive oil
Video
Instructions
For the Mushroom Filling
- Heat the olive oil in a large skillet over medium heat. Add the onion and sauté until softened. 1 tablespoon olive oil, ½ onion
- Stir in the garlic, Italian seasoning, salt, and pepper and cook for another minute. 2 cloves garlic, ½ teaspoon Italian seasoning, ¼ teaspoon kosher salt, ¼ teaspoon ground black pepper
- Add in the mushrooms, and continue cooking until softened and the excess liquid has mostly evaporated. 8 ounces baby Bella mushrooms
- Transfer the mushroom mixture to a bowl and let it cool while you prepare the chicken.
- Stir the cream cheese, provolone cheese, and chives into the mushrooms once the mixture has cooled slightly. 4 ounces cream cheese, ½ cup freshly shredded Provolone cheese, 1 tablespoon chopped fresh chives
For the Chicken Breasts
- Preheat the oven to 375°F.
- Prepare the chicken by cutting out a wide pocket in each chicken breast, being careful not to cut all the way through. Set aside. 4 large boneless, skinless chicken breasts
- Stuff each chicken breast with the mushroom filling, and secure with a toothpick.
- In a small dish, combine the salt, onion powder, garlic powder, paprika, and pepper. Then, sprinkle each stuffed chicken breast with the seasoning. ½ teaspoon kosher salt, ½ teaspoon onion powder, ½ teaspoon garlic powder, ¼ teaspoon ground paprika, ¼ teaspoon ground black pepper
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken breasts to the pan, cooking for 3-4 minutes on each side until browned, but not cooked through. You may need to do this in two batches depending on the size of your chicken breasts and pan. 2 tablespoons olive oil
- Place all 4 breasts in the skillet and transfer the skillet to the preheated oven.
- Bake for 20-25 minutes until the chicken breasts are cooked through and have reached an internal temperature of 165°F.
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make a Mushroom Stuffed Chicken Breast Step by Step
Cook the Filling: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add ½ of a chopped onion and sauté until softened. Stir in 2 minced cloves of garlic, ½ teaspoon of Italian seasoning, ½ teaspoon of salt, and ½ teaspoon of pepper, and cook for another minute. Add in 8 ounces of sliced baby Bella mushrooms, and continue cooking until softened and the excess liquid has mostly evaporated. Transfer the mushroom mixture to a bowl and let it cool while you prepare the chicken, then stir 4 ounces of cream cheese, ½ cup of shredded provolone cheese, and 1 tablespoon of chopped chives into the cooled mushrooms.
Stuff the Chicken: Preheat the oven to 375°F. Prepare the chicken by cutting out a wide pocket in each of 4 large boneless, skinless chicken breasts, being careful not to cut all the way through. Stuff each chicken breast with the mushroom filling, and secure with a toothpick.
Season the Chicken: In a small dish, combine ½ teaspoon of kosher salt, ½ teaspoon of onion powder, ½ teaspoon of garlic powder, ¼ teaspoon of ground paprika, and ¼ teaspoon ground black pepper. Then, sprinkle each stuffed chicken breast with the seasoning.
Cook the Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken breasts to the pan, cooking for 3-4 minutes on each side until browned, but not cooked through. Place all 4 breasts in the skillet and transfer the skillet to the preheated oven. Bake for 20-25 minutes until the chicken breasts are cooked through and have reached an internal temperature of 165°F.
More Chicken Recipes To Try
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Mushroom Stuffed Chicken Breast Recipe
Ingredients
For the Mushroom Filling
- 1 tablespoon olive oil
- ½ onion chopped
- 2 cloves garlic minced
- ½ teaspoon Italian seasoning
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 8 ounces baby Bella mushrooms sliced
- 4 ounces cream cheese room temperature (½ brick)
- ½ cup freshly shredded Provolone cheese
- 1 tablespoon chopped fresh chives
For the Chicken Breasts
- 4 large boneless, skinless chicken breasts (about 6 ounces each)
- ½ teaspoon kosher salt
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon ground paprika
- ¼ teaspoon ground black pepper
- 2 tablespoons olive oil
Instructions
For the Mushroom Filling
- Heat the olive oil in a large skillet over medium heat. Add the onion and sauté until softened. 1 tablespoon olive oil, ½ onion
- Stir in the garlic, Italian seasoning, salt, and pepper and cook for another minute. 2 cloves garlic, ½ teaspoon Italian seasoning, ¼ teaspoon kosher salt, ¼ teaspoon ground black pepper
- Add in the mushrooms, and continue cooking until softened and the excess liquid has mostly evaporated. 8 ounces baby Bella mushrooms
- Transfer the mushroom mixture to a bowl and let it cool while you prepare the chicken.
- Stir the cream cheese, provolone cheese, and chives into the mushrooms once the mixture has cooled slightly. 4 ounces cream cheese, ½ cup freshly shredded Provolone cheese, 1 tablespoon chopped fresh chives
For the Chicken Breasts
- Preheat the oven to 375°F.
- Prepare the chicken by cutting out a wide pocket in each chicken breast, being careful not to cut all the way through. Set aside. 4 large boneless, skinless chicken breasts
- Stuff each chicken breast with the mushroom filling, and secure with a toothpick.
- In a small dish, combine the salt, onion powder, garlic powder, paprika, and pepper. Then, sprinkle each stuffed chicken breast with the seasoning. ½ teaspoon kosher salt, ½ teaspoon onion powder, ½ teaspoon garlic powder, ¼ teaspoon ground paprika, ¼ teaspoon ground black pepper
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken breasts to the pan, cooking for 3-4 minutes on each side until browned, but not cooked through. You may need to do this in two batches depending on the size of your chicken breasts and pan. 2 tablespoons olive oil
- Place all 4 breasts in the skillet and transfer the skillet to the preheated oven.
- Bake for 20-25 minutes until the chicken breasts are cooked through and have reached an internal temperature of 165°F.
Video
Notes
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
