Introduction:
When you want dinner to feel special—but you still want it doable on a weeknight—this
Cheese-Stuffed Mushroom Chicken Breast is the kind of recipe that delivers. It’s juicy chicken breast
stuffed with a savory sautéed mushroom filling, melted cheese, and herbs, then seared until golden and finished in the oven
so it stays tender and cooks evenly.
The flavor combination is classic comfort: earthy mushrooms, creamy cheese, garlic, butter, and a hint of herbs. The stuffing
keeps the chicken moist while adding that “wow” moment when you slice into it and the filling looks like something from a
restaurant plate. Pair it with mashed potatoes, rice, roasted veggies, or a crisp salad, and you’ve got a complete meal that
feels both cozy and impressive.
In this guide, you’ll learn how to make the perfect mushroom stuffing, how to cut a pocket safely, how to keep the filling
from leaking, and how to cook the chicken so it stays juicy—not dry.
Ingredients:
Chicken
- 4 boneless, skinless chicken breasts (medium-large, similar size)
- 1 tsp salt (divided)
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp Italian seasoning (or dried thyme)
- 2 tbsp olive oil
Mushroom cheese stuffing
- 2 tbsp butter
- 8 oz (225g) mushrooms, finely chopped (button or cremini)
- 1 small shallot or 1/2 small onion, finely diced
- 3–4 garlic cloves, minced
- 2 oz (60g) cream cheese, softened (optional but makes it extra creamy)
- 1 cup shredded mozzarella (or provolone)
- 1/3 cup grated Parmesan
- 2 tbsp chopped parsley
- 1 tbsp lemon juice (optional, brightens)
Optional sauce ideas (for serving)
- Pan sauce with broth + cream (quick creamy garlic sauce)
- White wine mushroom sauce
- Simple squeeze of lemon and extra herbs
