Mushroom Stuffed Chicken Breast

5 from 12 votes
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This mushroom stuffed chicken breast recipe is loaded with tender veggies and served with a delicious creamy sauce. A tasty one-pan meal that’s easy to make.

Four mushroom stuffed chicken breast in a pan.

Here’s one way to get your veggies in for the day- stuff them into a juicy piece of chicken. I often make sauteed mushrooms or sauteed spinach as a side dish. Both are high in moisture and cook very quickly. The flavors concentrate in the hot pan, making for a delicious filling.

The chicken is seasoned with salt and pepper and then stuffed with the mushroom mixture. Everything is bound together with melty mozzarella cheese. The meat is seared on the stovetop for a golden brown surface, then baked until the cheese oozes out. But that’s not all! A delicious garlic cream sauce is made in the same pan.

Recipe ingredients

  • Chicken: Use boneless skinless chicken breasts between 8 to 12 ounces. This size gives enough protein to butterfly open and add the filling.
  • Mushrooms: Use brown mushrooms like cremini or baby portabello. They’re harvested later, so they have a more robust flavor.
  • Spinach: Baby spinach has small, tender leaves and is ideal to add to the filling.
  • Cheese: Use a melting cheese like mozzarella. I recommend slices of whole milk low-moisture mozzarella or shredded. Parmesan cheese is sprinkled on the vegetables for a more robust, aged flavor.
  • Aromatics: Minced shallots and garlic add earthiness when sauteed in olive oil. Dried Italian seasonings infuse its concentrated herb flavor into the vegetable filling.
  • Seasoning: Use salt and pepper to season the chicken pieces and mushrooms. Soy sauce and balsamic vinegar enhance the umami flavor of the fungi.
  • Cream: To make a creamy pan sauce, use heavy whipping cream, which contains at least 36% milkfat, creating a rich consistency.

See the recipe card below for all ingredients and measurements (US and metric).

Prepare the mushrooms

Step 1: Preheat the oven to 375ºF (191ºC) before starting. This will ensure that the oven is hot enough to finish cooking the chicken after searing it on the stovetop.

Step 2: Give the mushroom a good rinse with water to remove dirt and debris. Use a paper towel to remove as much moisture from the surface as possible. Slice the mushrooms into ¼-inch thick pieces. Eight ounces should yield about 2 ½ cups of sliced mushrooms.

Saute the aromatics

Step 3: Use a 12-inch oven-proof skillet, like a wide Dutch oven or cast iron skillet. These materials allow you to cook the vegetables, sear the chicken, bake it, and then make the sauce in one pan. To build the flavor of the filling, saute shallots, minced garlic, and concentrated dried Italian seasoning in olive oil.

Sauteing will remove the raw sulfurous note from the alliums. The fat extracts the fat-soluble flavors from the herbs, intensifying the taste in the filling. Other herbs like rosemary, oregano, or thyme would complement the dish.

Saute the mushrooms

Sliced mushrooms sauteing in a pan.

Step 4: Sprinkle the sliced mushrooms with salt and black pepper to draw the moisture to the surface and for seasoning. Cook the mushrooms over medium heat until some liquid seeps into the pan and becomes tender.

Mushrooms contain between 85 to 95% moisture, so they will shrink significantly once cooked. The moisture release adds flavorful juices to the filling. I add a splash of soy sauce and balsamic vinegar to boost the umami flavor of the fungi.

Saute the spinach

Spinach and mushrooms cooking together in a large pan.

Step 5: Add the spinach leaves to the mushrooms and cook until they wilt. It may seem like we start with a large amount of greens, but they quickly lose their volume when added to the pan and heated due to their high moisture content. This process will only take a minute.

Prepare the chicken

Step 6: Place the chicken on a cutting board and cut a pocket to stuff the meat with a hearty amount of mushroom filling. The butterfly technique involves simply cutting the breast open lengthwise, like a book. Use a sharp knife, such as a utility or paring knife, to cut. Leave one side intact to keep the stuffing inside.

Step 7: Season the chicken surface with salt and pepper to enhance the savory flavor of the meat.

Stuff the chicken

Person spooning sauteed mushrom and spinach inside a chicken breast.
Add the filling
Sprinkling parmesan cheese over the filling that's inside a chicken breast.
Sprinkle on parmesan
Person layering two slices of mozzarella over the filling.
Layer with mozzarella
Person using toothpicks to seal the filling mixture inside the stuffed chicken breast.
Seal with toothpicks

Step 8: The mushroom spinach mixture makes about 1 cup of filling. Add about ¼ cup inside of the pocket. Layer the mozzarella and parmesan cheese on top to lock the filling in place. Use toothpicks to close the edges to reduce seepage and make flipping easier. 

If you don’t have toothpicks, that’s okay, but you’ll notice that the protein shrinks as it cooks, and it will push out some of the filling. Just add it back into the chicken before serving; don’t let any of that deliciousness go to waste.

Sear the surface

Chicken breasts with browned surfaces in a pan.

Step 9: Cook the breast in hot olive oil for 5 minutes to achieve a golden brown surface. Give it a flip to sear the other side for 3 minutes. I cook it on the other side for less because it will still have contact with the hot pan when it goes into the oven.

Finish in the oven

Step 10: Bake the stuffed chicken breast at 375ºF (191ºC) in the oven for 10 to 15 minutes. Cooking time is dependent on the thickness. The mushroom and cheese filling will be hot and melty.

To check for doneness, the meat should reach an internal temperature between 160 to 165ºF (71 to 74ºC) in the thickest part. Rest the chicken on a clean plate, covered with foil, to keep it warm while making the cream sauce.

Make the sauce

Step 11: There will be a lot of leftover fond (flavorful bits from searing the chicken) and juices from the meat and mushrooms to make a flavorful sauce. Add freshly minced garlic to the pan and briefly saute it to take out the raw, pungent notes. Add heavy whipping cream and let it simmer over medium heat until it thickens. The rich cream creates a velvety sauce with no extra thickening agents needed. Stir in parsley to add freshness.

Step 12: Add the chicken back to the pan to warm it up before serving. Alternatively, drizzle the sauce on top of each piece if ready to plate up.

Flavor variations

To switch up the mushroom and spinach stuffed chicken breast recipe, try these taste options:

  • Mushrooms: Other types of mushrooms can be used, like mild white button or dried porcini that have been rehydrated for a more intense flavor.
  • Herbs: Basil, chives, dill, or thyme would add a pleasant herbaceous note to the filling or sauce.
  • Greens: Instead of spinach, leafy greens like kale would add a nutrient-dense ingredient to the filling. I recommend baby kale because it’s easier to chew and less bitter, or try sliced red or curly kale.
  • Cheese: Fresh mozzarella also has a nice gooey texture when heated. Provolone, swiss, gruyere, or gouda are delicious substitutions. Cream cheese would add a thick and tangy taste.

Serving suggestions

Frequently asked questions

Can I use different mushrooms for the stuffing?

For the stuffed chicken breast with mushrooms, white button, sliced portobello, shiitake, or a mix of fresh mushrooms would work well in the filling. Adding rehydrated and dried mushrooms like porcini mixed with fresh will boost the intensity of the fungi flavor.

Can I use a different cheese for the stuffing?

Provolone, gouda, smoked gouda, swiss, gruyere, or brie would be delicious melting cheese to add to the stuffing. Pecorino romano is a more intense and nutty substitute for parmesan.

Chicken breast bisected to show mushroom and spinach filling.

Using frozen spinach

Frozen spinach is a convenient substitute for fresh leaves. It’s already been blanched, so it doesn’t need to be cooked down. Defrost in the microwave on medium power to melt the ice. You don’t want the spinach to overcook and become mushy. Mix about ¼ cup (2.5 ounces) into the mushroom mixture.

Mushroom Stuffed Chicken Breast

Delicious mushroom stuffed chicken breast recipe loaded with tender veggies and served with a flavorful creamy pan sauce.
5 from 12 votes
Prep Time25 minutes
Cook Time25 minutes
Total Time50 minutes
Servings 4 servings
Course Entree
Cuisine American

Ingredients 
 

  • 8 ounces brown mushrooms
  • 3 tablespoons olive oil, divided
  • cup shallots or red onion, ⅛” dice
  • 1 tablespoon minced garlic, divided
  • ½ teaspoon dried Italian seasoning
  • 1 ¼ teaspoon kosher salt, divided
  • ¾ teaspoon black pepper, divided
  • 1 teaspoon soy sauce
  • 1 teaspoon balsamic vinegar
  • 2 cups baby spinach, lightly packed
  • 4 boneless skinless chicken breast, about 2 ½ to 3 pounds total
  • ¼ cup grated parmesan cheese
  • 4 ounces mozzarella cheese, cut into 4 slices
  • 1 cup heavy whipping cream
  • 1 teaspoon minced parsley

Instructions 

  • Preheat the Oven – Set the oven rack to the lower-middle position. Preheat to 375ºF (191ºC).
  • Prepare the Mushrooms – Rinse and dry the mushrooms, or wipe the surface with a damp paper towel. Trim the stems and cut them into ¼-inch thick pieces. There should be about 2 ½ cups of sliced mushrooms.
  • Saute the Aromatics – Heat a large oven-proof skillet or a wide dutch oven over medium-low heat. Add 1 tablespoon of olive oil. Once warm, add the shallots. Saute until translucent, about 1 to 2 minutes. Add 1 ½ teaspoon minced garlic and Italian seasoning, and saute for 30 seconds.
  • Saute the Mushrooms – Increase the heat to medium. Add the mushrooms, then sprinkle with ¼ teaspoon salt and ¼ teaspoon black pepper. Saute until they just start to release their moisture, occasionally stirring, about 2 to 3 minutes. Add the balsamic vinegar and soy sauce, stir, and cook until most of the liquid evaporates, about 1 minute.
  • Saute the Spinach – Add the spinach to the pan and cook until wilted, about 1 minute. Transfer the mixture to a bowl to cool. Wipe the pan clean with paper towels or wash if needed.
  • Prepare the Chicken – Butterfly the chicken breast in half lengthwise, leaving about a ½-inch uncut area on the other side connected. Repeat with the remaining pieces.
  • Season the Meat – In a small bowl, combine 1 teaspoon salt and ½ teaspoon black pepper. Evenly season each side of the chicken with the mixture.
  • Stuff the Chicken – Inside each cut chicken breast, divide the mushroom filling. Top with 1 tablespoon parmesan cheese and a slice of mozzarella, halved to fit if needed. Close the opening with toothpicks to secure the filling.
  • Sear the Chicken – Heat the same pan used to cook the filling over medium heat. Once the pan is hot, add 2 tablespoons of olive oil. Add the chicken, presentation-side down, and lightly press the meat to make contact with the pan. Cook until browned on the surface, about 5 minutes. Flip and cook for 3 minutes. If using smaller chicken breasts, check for doneness, as baking may not be necessary.
  • Transfer to the Oven – Place the pan in the oven and bake until the meat is no longer pink and the internal temperature reaches 160 to 165ºF (71 to 74ºC) on a meat thermometer, about 10 to 15 minutes, depending on the thickness. Transfer to a clean plate, and cover with foil to keep warm. Leave the juices in the pan.
  • Make the Sauce – Heat the pan with the chicken juices over medium heat. Add 1 ½ teaspoon minced garlic, and saute for 30 seconds. Add the cream and continuously stir, scraping any browned bits on the bottom. Reduce the sauce until lightly thickened, about 2 to 3 minutes. Season with salt and pepper to taste. Stir in the chopped parsley.
  • To Serve – Remove the toothpicks from the chicken and serve while still hot with the cream sauce.

Recipe Video

Notes

  • Filling: Makes 1 cup of filling
  • Storing: Cool completely and store in an air-tight container for up to 5 days.
  • Reheating: Cover and reheat in the microwave on high heat in 15 to 30-second increments until hot.
  • Using Frozen Spinach: Defrost 2.5 ounces of frozen chopped spinach, about ¼ cup, and drain well. Stir the spinach in with the mushrooms.
  • Make it Gluten-Free: Use gluten-free tamari or coconut aminos instead of soy sauce. 
  • Make Ahead: The filling can be made separately, 3 days in advance. The chicken can be stuffed, covered, and refrigerated for up to 3 days before cooking.
  • Baking Directions: Place stuffed chicken on a greased foil-lined sheet pan. Bake at 425ºF (218ºC) for about 20 to 25 minutes, depending on the thickness.

Nutrition Facts

Serves: 4 servings
Calories 558kcal (28%)Carbohydrates 7g (2%)Protein 36g (72%)Fat 43g (66%)Saturated Fat 21g (105%)Polyunsaturated Fat 3gMonounsaturated Fat 16gTrans Fat 1gCholesterol 167mg (56%)Sodium 1261mg (53%)Potassium 867mg (25%)Fiber 1g (4%)Sugar 3g (3%)Vitamin A 2569IU (51%)Vitamin C 7mg (8%)Calcium 279mg (28%)Iron 2mg (11%)

Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.

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Jessica Gavin

I'm a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen.

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4 Comments Leave a comment or review

  1. Elaine says

    Hi Jessica,
    I made your mushroom stuffed chicken breast for supper. The seasonings were perfect and the sauce was lovely. My problem was that the chicken on the underside was tough. I used a meat thermometer, so I did not overlook the meat. Do you have any suggestions? I was thinking if using breasts with the skin would provide a layer of protection. Would this recipe work using a breast with bone in and skin? Any recommendations about the timing of that?
    Many thanks for all of the wonderful recipes.
    Elaine

    • Jessica Gavin says

      If the underside of the chicken is tough, I would recommend cooking the second side after flipping for 30 to 60 seconds, then transferring it to the oven to finish cooking gently. I don’t recommend using bone-in chicken for the recipe. Let me know how it goes!

  2. Craig says

    I made this for the first time last night. The garlic, mushrooms, spinach and cheese set this apart from just another chicken breast dinner. Flavors were excellent and complementary. Making the sauce at the end really added a nice touch. Recipe is very straightforward. Precut and measure everything first as several items go together in relatively quick succession. This will be a high on the list recipe when cooking a chicken breast in the future.