I swear, nothing beats the moment you cut into a perfectly cooked mushroom stuffed chicken breast and that golden mozzarella oozes out. The first time I made this, my kitchen smelled like a fancy bistro—garlicky mushrooms mingling with thyme, juicy chicken sizzling in the pan. I knew right then this recipe was a keeper.
Here’s the magic: tender chicken breasts butterflied open like a book, stuffed with a savory mix of buttery mushrooms, garlic, and just-wilted spinach. Top it with melty mozzarella, and you’ve got a dish that feels indulgent but comes together in under 40 minutes. My family now requests this weekly—it’s that good. Trust me, once you try this mushroom stuffed chicken breast, you’ll understand why it’s my go-to for impressing guests (or just treating myself on a Tuesday).
Why You’ll Love This Mushroom Stuffed Chicken Breast
This isn’t just another chicken recipe—it’s the one you’ll crave. Here’s why:
- Flavor bomb: Garlicky mushrooms and spinach pack every bite with savory goodness, while melted mozzarella ties it all together.
- Easier than it looks: No fancy skills needed—just butterfly, stuff, and sear. The oven does the rest while you set the table.
- Fancy enough for date night: That golden sear and cheesy pull make it look straight from a bistro, but at a fraction of the cost.
- Secretly wholesome: Packed with protein and veggies, it’s comfort food that doesn’t leave you sluggish afterward.
Seriously, this dish checks all the boxes. Even my picky eater licks the plate clean!
Ingredients for Mushroom Stuffed Chicken Breast
Gather these simple ingredients—the key to transforming basic chicken into something spectacular:
- 2 chicken breasts (220g or 7oz each, skinless, boneless)—look for plump ones that’ll hold all that filling
- 3/4 teaspoon salt + 1/4 teaspoon black pepper—for seasoning the inside just right
- 2 tablespoons unsalted butter (30g)—because mushrooms deserve the good stuff
- 7 oz mushrooms, sliced thin (about 2 cups, 200g)—cremini or white, whatever’s freshest
- 2 cloves garlic, finely minced—no jarred stuff here, please!
- 1/2 teaspoon thyme leaves—fresh or dried, both work magic
- 2 cups fresh baby spinach—it wilts down to almost nothing but adds such depth
- 3 oz mozzarella, sliced (80g)—or swap in provolone if you’re feeling fancy
- 1 tablespoon olive oil—for that perfect golden sear
That’s it! No obscure ingredients, just good old-fashioned flavor builders.
How to Make Mushroom Stuffed Chicken Breast
Don’t let the fancy look fool you—this dish comes together like a dream. Just follow these simple steps, and you’ll have a showstopper on your plate in no time. That melty cheese pull? Worth every second.
Step 1: Prepare the Chicken
First, let’s butterfly those breasts. Lay them flat on your cutting board and make a horizontal slice through the thickest part—but don’t go all the way through! You want them to open like a book. Sprinkle the insides with salt and pepper (this little step makes all the difference).
Step 2: Cook the Filling
Now for the good stuff—the filling! Melt butter in your skillet over medium heat and toss in those mushrooms. Let them work their magic until they’re golden and fragrant, about 5 minutes. Add garlic and thyme (your kitchen will smell heavenly), then the spinach. It’ll wilt down in seconds—just give it a quick stir and take it off the heat.
Step 3: Stuff and Sear
Time to assemble! Divide that mushroom-spinach goodness between your chicken breasts, then top with mozzarella slices. Fold them closed—if they’re being stubborn, a couple toothpicks will help (just remember to take them out later!). Heat oil in the same skillet and sear the chicken 2-3 minutes per side until you get that perfect golden crust.
Step 4: Bake to Perfection
Pop the skillet right into a 375°F oven for 15-18 minutes. The chicken’s done when it hits 165°F inside—trust me, a meat thermometer is your best friend here. Let it rest 5 minutes before slicing (I know it’s hard to wait, but this keeps all those juices inside where they belong).
Tips for the Best Mushroom Stuffed Chicken Breast
Want restaurant-quality results every time? Here are my hard-earned tricks:
- Thermometer is non-negotiable: Chicken at 165°F means juicy perfection—no guesswork!
- Resting time matters: Those 5 minutes post-baking let juices redistribute. Skip this, and you’ll lose flavor.
- Cheese flexibility: No mozzarella? Try provolone, gouda, or even brie for a fancy twist.
- Dry your mushrooms: Pat them dry before sautéing to avoid a watery filling.
Follow these, and you’ll nail it—promise!
Serving Suggestions for Mushroom Stuffed Chicken Breast
This dish shines alongside simple sides that let the chicken take center stage. I love pairing it with creamy garlic mashed potatoes—they catch all that cheesy goodness. Or go fresh with roasted asparagus and a crisp green salad. For a cozy meal, buttery egg noodles soak up every last bit of flavor. Easy and elegant!
Storing and Reheating Mushroom Stuffed Chicken Breast That Melts in Your Mouth
Leftovers? No problem! Store cooled chicken in an airtight container in the fridge—it’ll stay fresh for up to 3 days. When reheating, skip the microwave (unless you like soggy chicken). Instead, warm it in a 350°F oven for about 10 minutes. It won’t be quite as crisp as fresh, but that cheesy center will still be irresistible!
Nutritional Information for Mushroom Stuffed Chicken Breast
Each generous serving (that’s one stuffed chicken breast) packs about 450 calories with a whopping 48g protein—perfect for fueling your day! You’ll also get 8g carbs (2g fiber), 25g fat (10g saturated), and 950mg sodium. Of course, exact numbers vary based on ingredient brands and how much cheese sneaks into your mouth while cooking. (We don’t judge!)
FAQs About Mushroom Stuffed Chicken Breast
Got questions? I’ve got answers! Here are the most common things people ask me about this recipe:
Can I use a different cheese?
Absolutely! While mozzarella gives that classic stretchy pull, you can swap in any good melting cheese. Provolone adds a mild tang, Swiss gets nutty, or go bold with smoked gouda. Even brie (rind removed) makes it extra fancy—just adjust quantities since stronger cheeses pack more flavor punch.
How do I know when the chicken is done?
The golden rule? A meat thermometer reading 165°F in the thickest part. No thermometer? Cut a small slit—the juices should run clear, not pink. But really, invest in a $10 thermometer—it’s a game-changer for juicy chicken every time!
Can I make this ahead of time?
Sort of! Prep the filling and butterfly the chicken up to a day ahead (store separately in the fridge). But stuff and cook just before serving—pre-stuffed chicken can get soggy. Leftovers reheat beautifully though! Try it today and enjoy!
Print
Juicy Mushroom Stuffed Chicken Breast
- Total Time: 40 minutes
- Yield: 2 servings 1x
- Diet: Low Lactose
Description
Juicy chicken breasts stuffed with a savory mushroom and spinach filling, topped with melted mozzarella.
Ingredients
- 2 chicken breasts (220g or 7oz each, skinless and boneless)
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons unsalted butter (30g)
- 7 oz mushrooms, sliced about 1/8” thick (approximately 2 full cups, 200g)
- 2 cloves garlic, finely minced
- 1/2 teaspoon thyme leaves
- 2 cups fresh baby spinach
- 3 oz mozzarella cheese, sliced (or any cheese that melts well, 80g)
- 1 tablespoon olive oil
Instructions
- Preheat your oven to 375°F (190°C).
- Butterfly the chicken breasts by slicing them horizontally, but not all the way through, so they can open like a book.
- Season the inside of each chicken breast with salt and pepper.
- In a skillet, melt butter over medium heat. Add mushrooms and cook until they release their moisture and brown slightly.
- Add garlic and thyme, stir for 30 seconds until fragrant.
- Add spinach and cook until wilted. Remove from heat.
- Divide the mushroom-spinach mixture between the chicken breasts, spreading it inside.
- Top each with mozzarella slices.
- Fold the chicken breasts closed and secure with toothpicks if needed.
- Heat olive oil in the same skillet over medium-high heat. Sear the chicken for 2-3 minutes per side until golden.
- Transfer to the oven and bake for 15-18 minutes until the chicken reaches 165°F (74°C).
- Remove toothpicks before serving.
Notes
- Use a meat thermometer to ensure the chicken is fully cooked.
- Let the chicken rest for 5 minutes before slicing to retain juices.
- Substitute any cheese that melts well if mozzarella isn’t available.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Pan-seared and Baked
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 450
- Sugar: 3g
- Sodium: 950mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 48g
- Cholesterol: 150mg
Keywords: mushroom stuffed chicken, easy chicken recipe, baked chicken breast
