Boneless chicken breasts are stuffed with a simple cream cheese mushroom filling. They’re lightly browned and then baked until tender and juicy. This recipe is delicious and so elegant, you won’t believe how easy it is to make!
Savory Stuffed Chicken
Chicken and mushrooms are a perfect pair, and even better with cheese! They’re also low carb and everyone in my family loves them! Easy enough for every day, but elegant enough to serve when guests are coming. Prep ahead of time, chill, and cook when ready! Just add a side of wild rice or baked potatoes, a simple salad, and a glass of vino.
Ingredients for Stuffed Chicken Breasts
This is one of my favorite stuffed chicken breast recipes with a creamy mushroom filling inside!
Chicken Breasts – This recipe uses fresh boneless skinless chicken breasts but you can also stuff split breasts or boneless chicken thighs. Mushrooms – White or cremini/brown mushrooms are my first choice but use any variety. Rehydrated mushrooms or portobello are other great choices. Cheese Filling – Cream cheese is a delicious base, I love chive & onion or herb and garlic flavor. If you just have plain cream cheese, mix in 1/2 teaspoon each garlic powder and chopped parsley, and 1/8 teaspoon of dried basil leaves with a dash black pepper. Variations – Add additional herbs, spices, or cheeses like feta cheese or parmesan cheese. Swap out the mushrooms for chopped spinach or add sun-dried tomatoes.
How to Make Mushroom Stuffed Chicken Breasts
These stuffed chicken breasts are full of flavor and so cheesy!
Tips for Stuffing Chicken Breasts
Clean mushrooms by wiping off dirt instead of rinsing them. Chicken broth can replace the wine if needed. Cut a pocket along the thickest part of the chicken breast and use a small knife to make it large enough to fill. After browning, it’s ok if the opening with the filling is on the side or facing upright. Do not overcook the chicken, it should be cooked to 165°F in the thickest part. I usually remove it from the oven a few degrees early as it will continue to rise as it rests. Remove the chicken from the pan as it rests so it doesn’t continue cooking.
Keep leftover mushroom-stuffed chicken breasts in a covered container for up to 3 days. Reheat as desired. Slice and add to a can of cream of mushroom soup and serve over homemade egg noodles, or keep it low-carb and serve with mashed cauliflower potatoes. Did you make these Mushroom Stuffed Chicken Breasts? Leave a rating and a comment below! © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
