This creamy mushroom stuffed chicken breast is a flavorful treat! Tender chicken is filled with a rich mushroom and cheese mixture that will make your taste buds dance.
Cooking this dish is a great way to impress your family or friends! I love pairing it with some simple veggies on the side for a colorful plate. Can’t wait for you to try it!
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are the star here. If you’re looking for something leaner, you can use turkey cutlets as a substitute.
Mushrooms: I love using cremini mushrooms for their deeper flavor, but white button mushrooms also work well. If you’re looking for a different taste, try using shiitake or portobello mushrooms.
Cream Cheese: It gives a rich creaminess to the stuffing. If you’re dairy-free, a vegan cream cheese works beautifully too.
Cheeses: Parmesan and mozzarella add depth and stretch to the stuffing. You can use any melty cheese, like Gouda or Fontina, if you prefer. Just make sure they melt well!
Heavy Cream: It enriches the sauce around the chicken. You can swap it with half-and-half for a lighter option, or use coconut milk for a dairy-free version.
How Can I Stuff Chicken Breasts Without Making a Mess?
Stuffing chicken breasts can be a bit tricky, but here are some key tips to get it right:
- Make a Good Pocket: Carefully cut a pocket into the chicken breasts, avoiding cutting all the way through. This will give you enough space for the filling.
- Use Toothpicks: If the filling spills out, secure the opening with toothpicks to keep everything inside while cooking.
- Don’t Overstuff: It may be tempting, but leaving a little extra space in the pocket helps to prevent ripping the chicken and makes it easier to cook evenly.
- Sealing it Up: Searing the stuffed chicken in the skillet helps lock in juices and flavor, so don’t skip that step!
How to Make Creamy Mushroom Stuffed Chicken Breast
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts
- Salt and black pepper, to taste
- 1 tablespoon olive oil
- 1 cup mushrooms, finely chopped (white or cremini)
- 2 cloves garlic, minced
- 1/2 cup cream cheese, softened
- 1/4 cup grated Parmesan cheese
- 1/4 cup shredded mozzarella cheese
- 2 tablespoons fresh parsley, chopped (plus extra for garnish)
- 1/4 cup heavy cream
- 1 tablespoon butter
- Optional: 1/4 teaspoon dried thyme or rosemary
How Much Time Will You Need?
This delicious stuffed chicken recipe will take you about 10 minutes for prep work and about 25-30 minutes for cooking and baking, totaling around 40-45 minutes from start to finish. Perfect for a delightful weeknight dinner!
Step-by-Step Instructions:
1. Prepping the Chicken:
Start by preheating your oven to 375°F (190°C). Take the chicken breasts and slice a pocket into each one by cutting horizontally through the middle, but don’t cut all the way through. Season each breast with salt and black pepper on both sides so they’re nicely flavored.
2. Sautéing the Mushrooms:
In a skillet, heat the olive oil over medium heat. Add the finely chopped mushrooms and let them cook for about 5-7 minutes, stirring occasionally until they release their moisture and start to brown and deliciously fragrant.
3. Mixing the Filling:
Add the minced garlic to the skillet with the mushrooms and let it cook for another 1-2 minutes until you can smell the wonderful aroma. Then, remove everything from the heat. In a separate bowl, combine the cooked mushrooms and garlic with cream cheese, Parmesan, mozzarella, chopped parsley, and thyme or rosemary if you’re using it. Mix until everything is creamy and well combined.
4. Stuffing the Chicken:
Now, take the mushroom and cheese mixture and stuff it evenly into the pockets of the chicken breasts. If needed, use toothpicks to secure the openings and keep that yummy filling inside.
5. Searing the Chicken:
In an oven-safe skillet, melt the butter over medium-high heat. Place the stuffed chicken breasts in the skillet and sear them for about 3 minutes on each side until they are golden brown. This helps seal in the flavors!
6. Baking to Perfection:
Carefully pour the heavy cream around the stuffed chicken breasts in the skillet. Then, transfer the skillet to your preheated oven and bake for 20-25 minutes. Your chicken should be cooked through, reaching an internal temperature of 165°F (74°C).
7. Finishing Touches:
Once done, remove the chicken from the oven and let it rest for a few minutes. This helps keep everything juicy! Before serving, sprinkle some extra fresh parsley on top for a lovely touch.
Enjoy your creamy mushroom stuffed chicken breast with your favorite sides, like roasted vegetables or mashed potatoes!
FAQ for Creamy Mushroom Stuffed Chicken Breast
Can I Use Different Types of Cheese?
Absolutely! If you prefer a different flavor, feel free to substitute the Parmesan and mozzarella with gouda, cheddar, or even feta for a touch of tanginess. Just ensure the cheese you choose melts well for a creamy texture.
What If I Don’t Have Heavy Cream?
No problem! You can replace heavy cream with half-and-half or whole milk for a lighter option, though the sauce may be slightly thinner. Alternatively, a dairy-free option like coconut milk works great too!
Can I Prepare This Dish Ahead of Time?
Yes! You can prepare the chicken and stuff it a few hours in advance and store it in the fridge. Just make sure to bring it to room temperature for about 30 minutes before cooking for even cooking.
How Should I Store Leftovers?
Store any leftover stuffed chicken in an airtight container in the fridge for up to 3 days. To reheat it, warm gently in the oven or on the stovetop to keep the chicken moist.
