Savory Mushroom Cheese Stuffed Chicken

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Absolutely! Here’s a long, indulgent, flavor-packed recipe for Savory Mushroom Cheese Stuffed Chicken—a juicy, golden-seared chicken breast bursting with creamy, garlicky mushrooms and melted cheese. It’s perfect for date nights, family dinners, or when you want a dish that tastes gourmet but is totally doable at home.

Savory Mushroom Cheese Stuffed Chicken

Category: Elegant Comfort Food

Prep Time: 20 minutes

Cook Time: 25–30 minutes

Total Time: ~50 minutes

Serves: 4

Difficulty: Easy to Moderate

Flavor Profile: Earthy, savory, creamy, and herbaceous

Why You’ll Love This Recipe

Golden-crusted chicken breasts are filled with a rich mixture of sautéed mushrooms, garlic, herbs, and gooey cheese, then baked to juicy perfection. Every bite delivers that perfect contrast of crispy outside and creamy, cheesy inside—with earthy mushrooms making it deeply satisfying.

Ingredients:

For the Chicken:

  • 4 boneless skinless chicken breasts (medium to large size)
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp smoked paprika
  • 1 tbsp olive oil (for searing)
  • Toothpicks or kitchen twine (for securing the chicken)

For the Mushroom-Cheese Filling:

  • 2 tbsp butter
  • 1 tbsp olive oil
  • 8 oz (225g) cremini or button mushrooms, finely chopped
  • 2–3 garlic cloves, minced
  • ½ small onion or 1 shallot, finely chopped
  • 1 tsp fresh thyme (or ½ tsp dried)
  • ½ tsp salt and pepper (each, or to taste)
  • ¼ cup dry white wine or chicken broth (for deglazing)
  • ½ cup shredded mozzarella (or Fontina/Provolone for melty richness)
  • ¼ cup grated Parmesan cheese
  • 2 tbsp cream cheese (optional, for extra creaminess)
  • 1 tbsp chopped fresh parsley (plus more for garnish)

Optional Sauce (Creamy Garlic Butter Pan Sauce):

  • 2 tbsp butter
  • 2 cloves garlic, minced
  • ½ cup chicken broth or white wine
  • ½ cup heavy cream or half-and-half
  • ¼ tsp Dijon mustard (optional)
  • Salt and pepper, to taste
  • Fresh thyme or parsley to finish

Step-by-Step Instructions

Step 1: Prep the Chicken (10 minutes)

  1. Pat chicken breasts dry with paper towels.
  2. Carefully cut a deep pocket into the side of each chicken breast using a sharp knife. Don’t cut all the way through—leave about ½ inch border.
  3. Season both sides of the chicken and inside the pocket with:
    • Salt
    • Pepper
    • Smoked paprika

Tip: Pound thicker parts of the chicken breast lightly for even cooking if needed.

Step 2: Make the Mushroom-Cheese Filling (10–15 minutes)

  1. Heat 2 tbsp butter + 1 tbsp olive oil in a large skillet over medium heat.
  2. Add chopped mushrooms and sauté for 5–7 minutes, until golden and moisture evaporates.
  3. Add garlic, onion/shallot, thyme, salt & pepper. Cook for another 2 minutes.
  4. Deglaze with wine or broth—stir to scrape up browned bits. Cook until liquid is absorbed.
  5. Turn off heat. Stir in:
    • Mozzarella
    • Parmesan
    • Cream cheese (if using)
    • Chopped parsley

Let the filling cool slightly—it should be thick and scoopable.

Step 3: Stuff the Chicken (5 minutes)

  1. Spoon mushroom mixture into each chicken breast pocket.
  2. Use toothpicks to close the opening (or tie with kitchen twine).
  3. Press gently to seal and wipe off any excess filling.

Step 4: Sear the Chicken (6–8 minutes)

  1. In the same skillet (or a clean one), heat 1 tbsp olive oil over medium-high heat.
  2. Add chicken breasts and sear for 3–4 minutes per side, until golden brown.
    (They’ll finish cooking in the oven.)
  3. Transfer seared chicken to a baking dish.

Step 5: Bake the Chicken (15–20 minutes)

  1. Preheat oven to 375°F (190°C).
  2. Bake the chicken, uncovered, for 15–20 minutes, or until internal temp reaches 165°F (74°C).
  3. Remove toothpicks and let rest for 5 minutes before slicing.

Optional Step 6: Make a Garlic Butter Cream Sauce (while chicken bakes)

  1. In the skillet with the flavorful bits left behind, melt 2 tbsp butter.
  2. Add minced garlic and cook for 1 minute.
  3. Stir in chicken broth or wine, scrape the pan, and simmer for 2 minutes.
  4. Add cream + Dijon mustard, simmer until thickened (5 minutes).
  5. Season with salt, pepper, herbs. Spoon over chicken before serving.

Serving Suggestions:

  • Starches: Mashed potatoes, garlic rice, or creamy polenta
  • Veggies: Roasted asparagus, green beans, or sautéed spinach
  • Bread: Crusty baguette to mop up any sauce
  • Wine Pairing: Chardonnay or Pinot Noir

Tips for Success:

  • Use fresh mushrooms for best flavor—don’t overcrowd them or they’ll steam.
  • Let the filling cool slightly before stuffing—it stays in better.
  • Don’t overcook the chicken; use a meat thermometer for accuracy.
  • Secure filling well or use an oven-safe toothpick alternative.

Make Ahead & Storage:

  • Make Ahead: You can prep the filling and stuff the chicken the day before.
  • Fridge: Store leftovers for up to 3 days.
  • Freezer: Stuffed (uncooked) chicken can be frozen for up to 2 months.
  • Reheat: Warm gently in oven or skillet; slice and microwave with extra sauce to keep moist.

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