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Mushroom Stuffed Chicken Breast

Chicken with a creamy mushroom filling is a delectable dinner for 2!

Prep Time
10 mins
Cook Time
10 mins
Total Time
42 mins
Servings: 2
Calories: 564 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 1 tablespoon butter
  • 2 tablespoons olive oil divided
  • 1 ½ cups (132g) baby Portabella mushrooms sliced
  • 2 cloves garlic finely minced
  • ½ teaspoon dried thyme
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • 12 ounces (340g) chicken breasts 2 boneless and skinless chicken breasts
  • 2 ounces (57g) cream cheese softened
  • ½ cup (112g) freshly shredded mozzarella cheese
  • ¼ cup (45g) freshly shredded parmesan cheese

Instructions

    Cup of Yum
  1. Combine thyme, salt, pepper, onion powder and garlic together in a medium bowl and set aside.
  2. In a medium, oven-safe skillet, heat the butter and a tablespoon of olive oil. Add the mushrooms and stir, and cook until soft and caramelized, about 4 minutes.
  3. Stir in the garlic and cook for about 30 seconds until it becomes fragrant.
  4. Remove mushrooms and garlic from the pan and set them aside to cool
  5. Cut a slit into the side of each chicken breast lengthwise to make a pocket, but don’t cut all the way through.
  6. Season both the inside and outside of the chicken breasts with the spice mixture, rubbing it in.
  7. Heat the oven to 400 degrees F / 200 degrees C.
  8. Wipe the inside of the pan with a paper towel and add the remaining tablespoon of oil. Sear the chicken for 2-3 minutes on each side, or until a nice crust forms.
  9. Turn the heat off, remove the chicken from the pan, and set it aside.
  10. In a large bowl, mix the cream cheese until smooth, then add the mozzarella and parmesan cheese and stir to combine. Add the mushrooms and stir once more. 
  11. Gently open the chicken breasts where you sliced them and insert half of the cream cheese mixture into each pocket of the chicken breasts.
  12. Close the breasts and seal with several toothpicks, then place the chicken breasts back into the skillet.
  13. Bake for 15-20 minutes or until an instant thermometer reads 165 degrees F / 74 degrees C when inserted into the thickest part of the breasts. 
  14. Let the chicken rest for 5 minutes before garnishing with freshly chopped parsley or fresh thyme sprigs.

Notes

  • Pat the chicken breasts dry with paper towels before seasoning and searing.
  • Be sure to use an oven-safe skillet to keep dishes at a minimum. 
  • If you prefer, you can transfer the stuffed chicken to a baking dish to finish cooking. 
  • Bring the cream cheese to room temperature before mixing. 
  • Cut large mushrooms in half before slicing. 
  • Easily double this recipe for a family or for serving guests. 
  • Have plenty of toothpicks ready to seal the chicken and prevent the filling from oozing out. 
  • Be sure not to overcook the chicken so it turns out juicy and tender. 
  • Remove the toothpicks before serving. 
  • Cook until an instant thermometer reads 165 degrees F or 74 degrees C when inserted into the thickest part of the chicken.
  • Storage - keep leftovers in an airtight container inside the fridge for up to 4 days.

Nutrition Information

Calories 564kcal (28%) Carbohydrates 7g (2%) Protein 39g (78%) Fat 42g (65%) Saturated Fat 18g (90%) Polyunsaturated Fat 3g Monounsaturated Fat 18g Trans Fat 1g Cholesterol 152mg (51%) Sodium 1226mg (51%) Potassium 760mg (22%) Fiber 1g (4%) Sugar 3g (6%) Vitamin A 899IU (18%) Vitamin C 4mg (4%) Calcium 333mg (33%) Iron 2mg (11%)

Nutrition Facts

Serving: 2Serving

Amount Per Serving

Calories 564

% Daily Value*

Calories 564kcal 28%
Carbohydrates 7g 2%
Protein 39g 78%
Fat 42g 65%
Saturated Fat 18g 90%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 18g 90%
Trans Fat 1g 50%
Cholesterol 152mg 51%
Sodium 1226mg 51%
Potassium 760mg 16%
Fiber 1g 4%
Sugar 3g 6%
Vitamin A 899IU 18%
Vitamin C 4mg 4%
Calcium 333mg 33%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.