This mushroom stuffed chicken breast is a delicious, easy, and impressive dinner. Chicken breasts are stuffed with sauteed mushrooms and cheese, topped with more cheese, and served with creamy pan sauce.
Ingredients
Below you will find information about the ingredients and how to prepare the recipe. For the measurements and detailed instructions scroll down to the printable recipe card.
Here’s what you need for mushroom-stuffed chicken:
- Chicken breasts.
- Mushrooms – any kind of mushroom will work. I used cremini mushrooms but you can also use button mushrooms (cremini mushrooms have a little bit more flavor).
- Cheese – I used Gruyere cheese – it has a wonderful nutty flavor (see all my Gruyere cheese recipes). If you can’t find Gruyere, you can use any type of melting cheese, a good alternative would be a mix of mozzarella and parmesan or just Swiss cheese (Emmentaler).
- Seasonings: garlic, Italian herbs (or French herbs/Herbes de Provence), parsley – to flavor the mushrooms.
and here’s what you need to make a creamy pan sauce:
- White wine – adds acidity and flavor to the sauce. If you don’t cook with wine, you can omit it. Instead of wine, you can use more broth + add some lemon juice at the end to brighten up the sauce.
- Broth – chicken or vegetable broth (or just water). Chicken broth would be best.
- Heavy cream or heavy whipping cream.
- Seasonings: Dijon mustard, garlic, parsley.
- Flour – to thicken the sauce.
Step-by-step instructions
STEP 1: Make the mushroom filling
Prepare the ingredients: Wash mushrooms and pat them dry with paper towels. Cut mushrooms into 1/4-inch (5mm) slices. Finely chop garlic and parsley. Grate Gruyere cheese on the small holes of a box grater.
(1 pound (450g) cremini mushrooms, 4 cloves garlic, 2 teaspoons chopped parsley, 4 ounces (120g) Gruyere cheese)
Cook the mushrooms: Heat 2 tablespoons of oil in a large frying pan over high heat. When hot add the mushrooms in an even layer. Don’t stir for 2-3 minutes, letting the mushrooms at the bottom brown. Start stirring the mushrooms, they will now release water. Cook them for a couple of minutes over high heat until all the liquid is evaporated. Then cook the mushrooms for a further couple of minutes, stirring from time to time, until soft and browned.
Season: Reduce the heat to low and add garlic, 1 tablespoon of Italian seasoning, and parsley. Cook for 30 seconds. Season with salt and pepper to taste. Remove to a plate.
STEP 2: Stuff chicken breasts
If your chicken breasts come with tenderloins attached, remove them and use them in another dish.
(4 medium/large chicken breasts)
Cut a slit horizontally in the chicken breast, creating a pocket (don’t cut the breast all the way through, see the photo in the post for reference). Aim to maintain even thickness on both parts of the chicken.
Fill the pockets with mushrooms and 2/3 of the grated cheese. If you have some mushrooms left, reserve them – you can add them later to the sauce. Close the pockets with toothpicks (optional).
STEP 3: Sear the chicken
Heat the remaining 2 tablespoons of oil in the pan over high heat. When hot add the stuffed chicken and cook on both sides until browned (the chicken doesn’t have to be cooked through at this point, only browned). Transfer chicken to a plate.
STEP 4: Make the pan sauce
If there is some oil left in the pan, discard it. Add the butter and finely chopped garlic to the pan. Cook over medium-low heat for about 30 seconds or until garlic is fragrant.
(2 tablespoons butter, 4 cloves garlic)
Add the flour (1 Tbsp) and cook for a minute, stirring.
Add the wine and cook until it’s almost evaporated. While the wine is cooking, scrape with a spatula all the brown bits from the bottom of the pan.
(1/3 cup (80ml) dry white wine)
Add the broth, cream, and Dijon mustard. Bring the sauce to a boil and whisk until all the ingredients are well combined.
(1 cup (240ml) heavy cream, 1 cup (240ml) chicken broth, 1 teaspoon Dijon mustard)
STEP 5: Finish the chicken in the sauce
Return the chicken back to the pan – if one side of the chicken is noticeably thinner, place the chicken in the pan on the side that is thicker – it will have more contact with the heat and sauce and will cook faster.
Cover the pan with a lid and cook over low heat until the chicken is cooked through (it took 13 minutes for me, but the cooking time will depend on how big the chicken breast is and how long have you seared it).
About 5 minutes before the end of cooking time, sprinkle the remaining cheese on top of the chicken.
Transfer the cooked chicken to a plate. If the sauce is too thin, cook it a little bit longer until thickened. Season to taste with more salt and pepper (if necessary), add the remaining mushrooms (if you have any).
Let the chicken rest for 5 minutes.
Serve the chicken with sauce and sprinkle with chopped parsley.
Enjoy!
How to know if the chicken is cooked through
The best way to check if the chicken is cooked is to measure its temperature with a thermometer. Insert it in the middle of the thickest section of the meat, it should register 160°F (71°C). The chicken should then come to the safe temperature of 165°F (74°C) while resting.
I like to use a probe thermometer (grill thermometer) to check if the chicken is ready. Probe thermometers consist of a thin metal rod (a probe), that’s connected by a wire to a digital display. The probe is inserted into the fish/meat and stays there throughout cooking, the display unit sits outside the oven (or the pan on the stovetop) and sounds an alarm when the preset temperature is reached.
Using this method was really a game-changer for me – it’s the easiest way to cook any protein in the oven without overcooking it and without the need to check on it constantly.
Serving suggestions
- I like to serve this dish with boiled potatoes or mashed potatoes.
- Garlic butter rice, garlic butter noodles, or this mushroom orzo pasta would also be a good option.
- Vegetable sides: boiled green beans or steamed broccoli will work well.
Storage
This dish can be easily reheated. Reheat it in a pan – add some more water to the sauce, cover with a lid, and cook over low heat until the chicken is warm. You can also reheat it in the oven – cover the dish with aluminum foil and bake at 325°F (160°C) until warm. It can also be frozen.
A simpler and quicker way to reheat it (especially if you’re serving it just for your family) is to cut the stuffed breasts into slices and pan-fry these slices on a non-stick pan on both sides until lightly browned and warm. Then warm up the sauce. Whole stuffed breasts are quick thick and take some time to warm up so if you’re short on time, this is a way to go.
More delicious chicken recipes you may like
- Chicken Fajita Pasta
- Mayo parmesan chicken
- Pesto chicken bake
- Chicken broccoli rice casserole (from scratch!)
- Greek chicken wrap with tzatziki
- Lemon butter chicken
Did you make this recipe? RATE THE RECIPE or tell me in the COMMENTS how you liked it! You can also add a photo of your dish. It would make me very happy and will help other readers. Thank you!!
Mushroom Stuffed Chicken Breast
Ingredients
for the chicken:
- 4 tablespoons frying oil divided
- 1 pound (450g) cremini mushrooms
- 4 cloves garlic
- 1 tablespoon Italian seasoning
- 2 teaspoons chopped parsley
- 4 medium/large chicken breasts
- salt and pepper to taste
- 4 ounces (120g) Gruyere cheese
for the sauce:
- 2 tablespoons butter
- 4 cloves garlic
- 1 tablespoon flour
- 1/3 cup (80ml) dry white wine
- 1 cup (240ml) heavy cream
- 1 cup (240ml) chicken broth
- 1 teaspoon Dijon mustard
- 2 teaspoons chopped parsley
- salt and pepper to taste
Would you like to save this?
We'll email this post to you, so you can come back to it later!
Instructions
Make the mushroom filling:
- Prepare the ingredients: Wash mushrooms and pat them dry with paper towels. Cut mushrooms into 1/4-inch (5mm) slices. Finely chop garlic and parsley. Grate Gruyere cheese on the small holes of a box grater.1 pound (450g) cremini mushrooms, 4 cloves garlic, 2 teaspoons chopped parsley, 4 ounces (120g) Gruyere cheese
- Cook the mushrooms: Heat 2 tablespoons of oil in a large frying pan over high heat. When hot add the mushrooms in an even layer. Don’t stir for 2-3 minutes, letting the mushrooms at the bottom brown. Start stirring the mushrooms, they will now release water. Cook them for a couple of minutes over high heat until all the liquid is evaporated. Then cook the mushrooms for a further couple of minutes, stirring from time to time, until soft and browned.
- Season: Reduce the heat to low and add garlic, Italian seasoning, and parsley. Cook for 30 seconds. Season with salt and pepper to taste. Remove to a plate.1 tablespoon Italian seasoning
Stuff chicken breasts:
- If your chicken breasts come with tenderloins attached, remove them and use them in another dish.4 medium/large chicken breasts
- Cut a slit horizontally in the chicken breast, creating a pocket (don’t cut the breast all the way through, see the photo in the post for reference). Aim to maintain even thickness on both parts of the chicken.
- Fill the pockets with mushrooms and 2/3 of the grated cheese. If you have some mushrooms left, reserve them – you can add them later to the sauce. Close the pockets with toothpicks (optional).
Sear the chicken:
- Heat the remaining 2 tablespoons of oil in the pan over high heat. When hot add the stuffed chicken and cook on both sides until browned (the chicken doesn’t have to be cooked through at this point, only browned). Transfer chicken to a plate.
Make the pan sauce:
- If there is some oil left in the pan, discard it. Add the butter and finely chopped garlic to the pan. Cook over medium-low heat for about 30 seconds or until garlic is fragrant.2 tablespoons butter, 4 cloves garlic
- Add the flour and cook for a minute, stirring.1 tablespoon flour
- Add the wine and cook until it’s almost evaporated. While the wine is cooking, scrape with a spatula all the brown bits from the bottom of the pan.1/3 cup (80ml) dry white wine
- Add the broth, cream, and Dijon mustard. Bring the sauce to a boil and whisk until all the ingredients are well combined.1 cup (240ml) heavy cream, 1 cup (240ml) chicken broth, 1 teaspoon Dijon mustard
Finish the chicken in the sauce:
- Return the chicken back to the pan – if one side of the chicken is noticeably thinner, place the chicken in the pan on the side that is thicker – it will have more contact with the heat and sauce and will cook faster.
- Cover the pan with a lid and cook over low heat until the chicken is cooked through (it took 13 minutes for me, but the cooking time will depend on how big the chicken breast is and how long have you seared it). About 5 minutes before the end of cooking time, sprinkle the remaining cheese on top of the chicken.
- Transfer the cooked chicken to a plate. If the sauce is too thin, cook it a little bit longer until thickened. Season to taste with more salt and pepper (if necessary), add the remaining mushrooms (if you have any).
- Let the chicken rest for 5 minutes.
- Serve the chicken with sauce and sprinkle with chopped parsley.
- Enjoy!
Notes
- Instead of Gruyere cheese, you can use Swiss cheese (Emmentaler), or a mix of mozzarella and parmesan.
- How to know if the chicken is cooked: the best way to check if the chicken is cooked through is to measure its temperature with a thermometer. Insert it in the middle of the thickest section of the meat, it should register 160°F (71°C). You can use an instant-read thermometer or a grill thermometer (this is my preference). If I’m using a grill thermometer: I insert the probe into the chicken, then cover the pan with a lid (the cable of the probe is very thin so it’s possible to cover the pan completely) and set the thermometer to 160°F (71°C). The thermometer is ringing when the chicken has reached the temperature that I have set so I don’t have to check on it constantly. The chicken should then come to a safe temperature of 165°F (74°C) while resting.
- Calories = 1 serving (1/2 of the recipe).
2 Comments
Alene
22 October 2021 at 00:25This was delicious, especially the sauce! We had a bunch of mushrooms, including chanterelles and shitakes, and I came across this in my saved recipes. I was fascinated with your oven thermometer. Now I have to find one! It’s so annoying to open the oven door to take the temperature of something, and I let out all the heat. Thank you for a tasty recipe. I think it would work for a dinner party too!
Aleksandra
22 October 2021 at 08:17Thank you so much for your comment, I’m so glad you liked the recipe! Yes, it would be perfect for a dinner party, you could prepare more chicken and finish it in the oven if it wouldn’t fit in a pan. There are plenty of grill thermometers with a probe on amazon: https://www.amazon.com/s?k=probe+grill+thermometer&ref=nb_sb_noss_2.