This post may contain affiliate links, read my disclosure policy for details.
Mushroom stuffed chicken breast is made with simple ingredients for an impressive dinner that cooks in just 45 minutes. Chicken breast and mushrooms come together in a delightful garlic butter cream sauce that’s so good you’ll want to lick the plate. You won’t believe how easy it is to make this stuffed chicken dinner.
This super simple stuffed chicken breast with mushrooms recipe is sure to become a weeknight favorite. Seasoned chicken is loaded with mushrooms and melty mozzarella cheese in a dreamy garlic sauce with just a hint of spice from crushed red pepper. This garlic butter mushroom stuffed chicken is a mushroom lover’s dream.
If you like stuffed chicken breast try my Asparagus Stuffed Chicken, Spinach Stuffed Chicken Breast, or Broccoli and Cheese Stuffed Chicken.
Why You’ll Love This Easy Stuffed Chicken
- Incredible garlic butter sauce. The sauce for this stuffed chicken may be the best part of this dish. It’s creamy, silky and divine.
- It’s perfect for mushroom lovers. Mushroom lovers will adore this dish. Mushrooms are stuffed into the chicken breast and throughout the creamy sauce.
- It’s quick to make. This chicken recipe is ready in about 45 minutes. It’s perfect for a busy weeknight.
Mushroom Stuffed Chicken Ingredients
- Unsalted butter: Using unsalted butter allows you to salt the butter to taste.
- Aromatics: Use shallots and garlic for flavor.
- Mushrooms: I used brown (baby Bella) mushrooms but use your favorite.
- Chicken: Cut boneless skinless breasts lengthwise to create a pocket.
- Seasoning: Use a combination of Italian seasonings, salt and pepper.
- Cheese: Stuff the chicken with fresh mozzarella cheese and use parmesan in the sauce.
- All-purpose flour: Use for thickening the sauce or substitute with a gluten free flour or thickener.
- Broth: Chicken broth is preferred for this recipe.
- Heavy cream: This gives you a luscious sauce.
- Parsley: To garnish.
- Red chili flakes: This adds a touch of heat and can be omitted if you prefer.
How To Cook Stuffed Chicken Breast
- Cook the aromatics and mushrooms: Heat a medium skillet over medium heat, add a tablespoon of butter and add shallots. Cook for 2 minutes and then add the minced garlic and mushrooms and cook further for 5 minutes. Keep it aside.
- Season the chicken– Season the chicken breasts on both sides with Italian seasonings, salt and pepper.
- Stuff and seal the chicken: Cut the chicken breast lengthwise to create a small pocket. Stuff the chicken pocket with mozzarella slices and a spoonful of sauteed mushroom mixture and seal the chicken with a toothpick.
- Sear the chicken: Heat a large skillet with remaining butter. Add the chicken gently and sear the chicken to golden on both sides for about 8-10 minutes. Transfer the chicken to a plate and set aside.
- Prepare the sauce: To the same skillet add garlic and flour and cook for a minute. Pour the chicken broth and heavy cream and let it simmer for 3-5 minutes.
- Add the mushrooms: Add the remaining mushroom mixtures if there is any and add parmesan cheese along with the chicken breasts.
- Cover and cook: Cover and cook the chicken along with the sauce for 10-12 minutes until the chicken is cooked through and cheese is melted.
- Garnish and serve: Garnish the chicken with chopped parsley and serve while it is still warm.
Tips To Make Stuffed Chicken Breast with Mushrooms
- When cutting a pocket into the chicken be careful not to cut through the other side.
- You can use provolone or even swiss cheese in place of the mozzarella cheese.
- Not a fan of mushrooms? Substitute with your favorite vegetable.
- Add spinach to the filling for even more goodness.
- After stuffing the chicken, use a toothpick to seal it shut.
- Replace the flour in the sauce with gluten free flour to make this meal gluten free.
- Freshly grated parmesan will melt better.
- Add a tablespoon of dijon mustard to the sauce for a fun twist.
- Omit the red pepper flakes if no heat is desired.
- Always check for doneness using a meat thermometer. The temperature should read 165 degrees F.
- Remove the toothpicks before serving.
Frequently Asked Questions
Lay the chicken breast on a cutting board and place your hand over the chicken to hold it in place. Use a sharp knife to cut lengthwise into the chicken taking care not to penetrate through the other side.
Chicken should be cooked to 165 degrees F. Always use a meat thermometer to test for doneness.
Stuffed chicken breast with mushrooms can be stored in an airtight container in the fridge for up to 4 days. Reheat in the microwave.
To freeze this recipe cook the mushrooms as directed then season and stuff the chicken. Wrap the chicken tightly in plastic wrap and store in a freezer bag for up to 3 months. To cook, thaw the chicken overnight in the fridge. Sear the chicken and then make the sauce and finish cooking the chicken as directed. Due to the cream in the recipe, we don’t recommend freezing the sauce.
I love to serve this with something to soak up the flavorful sauce such as Mashed Potatoes, Roasted Potatoes, or some fluffy Dinner rolls. Add Grilled Vegetables or Cheesy Broccoli Bites to make it a complete meal.
More Chicken and Mushrooms Recipes
- Garlic Mushroom Chicken Thighs
- Garlic Butter Mushroom Chicken Bites
- Creamy Chicken and Mushroom Pasta
- Creamy Mushroom Chicken Thighs
- Creamy Mushroom Chicken
I hope you enjoy all the recipes I share with you, including this delicious garlic butter mushroom stuffed chicken recipe. I hope you try it, enjoy it, rate it, and share it with your friends and family!
If you try this recipe and liked it, please leave a star rating and comment below. Use my hashtag to share it with me on Instagram so I can see your delicious recreations! Also, follow me at Cookin’ With Mima on FACEBOOK |INSTAGRAM |PINTEREST for all of my latest social posts and recipes.
Mushroom Stuffed Chicken Breast
Ingredients
To prepare chicken
- ¼ cup unsalted butter, divided
- ½ cup shallots, sliced
- 1 teaspoon garlic, finely chopped
- 8 oz brown mushrooms, sliced
- 4 whole chicken breasts, boneless skinless
- 1 teaspoon Italian seasonings
- 8 slices fresh mozzarella cheese
- ½ tsp salt, more or less to taste
- ½ tsp black pepper, more or less to taste
To prepare sauce
- 1 tbsp. garlic, minced
- 1 tbsp. all-purpose flour
- ½ cup chicken broth
- ½ cup heavy cream
- ½ tsp Salt
- ½ tsp black pepper
- ½ cup parmesan cheese, shredded
- 2 tbsps. parsley, chopped
- ½ teaspoon red chili flakes, more or less to taste
Instructions
- Heat a medium skillet over medium heat, add a tablespoon of butter and add shallots. Cook for 2 minutes and then add the minced garlic and mushrooms and cook further for 5 minutes. Keep it aside.
- Season the chicken breasts with Italian seasonings, salt and pepper. Cut the chicken breast lengthwise to create a small pocket. Stuff the chicken pocket with mozzarella slices and a spoonful of sauteed mushroom mixture and seal the chicken with a toothpick.
- Heat a large skillet with remaining butter. Add the chicken gently and sear the chicken to golden on both sides for about 8-10 minutes. Transfer the chicken to a plate and set aside.
- To the same skillet add garlic and flour and cook for a minute. Pour the chicken broth and heavy cream and let it simmer for 3-5 minutes.
- Add the remaining mushroom mixtures if there is any and add parmesan cheese along with the chicken breasts.
- Cover and cook the chicken along with the sauce for 10-12 minutes until the chicken is cooked through and cheese is melted.
- Garnish the chicken with chopped parsley and serve while it is still warm.
Notes
- When cutting a pocket into the chicken be careful not to cut through the other side.
- You can use provolone or even swiss cheese in place of the mozzarella cheese.
- Not a fan of mushrooms? Substitute with your favorite vegetable.
- Add spinach to the filling for even more goodness.
- After stuffing the chicken, use a toothpick to seal it shut.
- Replace the flour in the sauce with gluten free flour to make this meal gluten free.
- Freshly grated parmesan will melt better.
- Add a tablespoon of dijon mustard to the sauce for a fun twist.
- Omit the red pepper flakes if no heat is desired.
- Always check for doneness using a meat thermometer. The temperature should read 165 degrees F.
- Remove the toothpicks before serving.
Love this dish! I made it exactly as directed and it turned out perfectly. I made it for my Dad and he not only enjoyed it immensely but he also ate all the leftovers the next day!
Glad y’all enjoyed it Jodi!Thanks for the review.
One her best recipes. Made it twice so far. Once for family and other for friends. Everyone loved it!
Hi J
So happy you enjoyed the recipe. Thanks for leaving a review.