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Mushroom Stuffed Chicken Breast in a white skillet with a creamy sauce..

Mushroom Stuffed Chicken Breast

5 from 3 votes
Created by Mariam E.
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.
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Main Dish
Servings 4 servings


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


  • 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.


  • 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.


Calories: 473kcal | Carbohydrates: 16g | Protein: 20g | Fat: 38g | Saturated Fat: 23g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 128mg | Sodium: 1167mg | Potassium: 547mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1960IU | Vitamin C: 14mg | Calcium: 500mg | Iron: 2mg
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