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This Mushroom Stuffed Chicken Breast is as easy as it is delicious. Juicy chicken breasts are filled with a savory mix of mushrooms and Swiss cheese, creating a meal that’s both simple to make and a hit at the dinner table.
Easy Mushroom Stuffed Chicken Breast
I just love how this Mushroom Stuffed Chicken Breast recipe brings simple ingredients together to create something truly special. The chicken comes out perfectly juicy every time, providing a delightful contrast to the rich, savory mushroom and melted Swiss cheese filling. It’s a fuss-free dish that delivers big on flavor, perfect for those nights when you want a meal that feels gourmet but is incredibly easy to whip up.
Pro Tip
Don’t skip on the resting time after baking. Just like a good lasagna needs a moment to settle before cutting, your chicken deserves a rest to redistribute those delicious juices. Give it a good 5-minute breather after it comes out of the oven and before slicing into it.
Ingredients You’ll Need
- Chicken breasts: You’ll need boneless skinless chicken breasts here. If you’re looking for an alternative, turkey breasts can also work well, although they’re leaner and cook quicker, so keep an eye on them.
- Salt and pepper: Season to taste.
- Olive oil: You can replace with a good vegetable oil if you wish.
- Garlic: Fresh is best, but if you only have garlic powder, then use that.
- Dried thyme: This herb brings a slightly floral, earthy note to the filling. Feel free to sub with oregano or rosemary if you wish.
- Mushrooms: Either white or cremini mushrooms will work.
- Swiss cheese: I love Swiss cheese in this recipe but you can replace it with gouda, provolone or even mozzarella cheese.
Kick things off by heating your oven to a cozy 375°F (190°C). Now, create a pocket in each one by slicing into the side. Be careful not to cut all the way through. Season each piece lovingly with salt and pepper, inside and out.
Grab a skillet and warm up the olive oil over a medium flame. Add the garlic and mushrooms to the mix, sautéing until they’re beautifully browned. Finish them off by stirring in thyme and a touch more seasoning, then pull them off the heat to cool just a tad.
Once the mushrooms have had a moment to rest, stuff about ¼ of that mushroom mixture into the pockets of the chicken breasts, and then insert a slice of Swiss cheese into each pocket. Now, you’ll need to secure each breast with a toothpick to make sure that mushroom filling stays put.
Use the same skillet to heat some more olive oil, then add the chicken. We’re giving them a quick sear for about 3 minutes each side – just until they’re nice and golden. If your skillet is oven-proof, it can go straight in the preheat oven. If not, transfer the chicken into a baking dish. They’ll bake for about 20 minutes, but trust your meat thermometer – 165°F (74°C) means they’re perfect.
Give your chicken a little rest out of the oven, just a few minutes. This is the secret step where all the juices get locked in. Now all that’s left to do is to serve this with your favorite sides.
How To Serve
I always say a great dish like Mushroom Stuffed Chicken Breast needs equally great companions on the plate. Here are some side dish ideas that I find just perfect for pairing:
Frequently Asked Questions
Can I make the Mushroom Stuffed Chicken Breast ahead of time?
Yes, you can prepare this dish in advance. Just stuff the chicken breasts and keep them covered in the refrigerator. I’d recommend searing and baking them right before you’re ready to serve to ensure they’re at their juiciest.
How do I know when the chicken is cooked through?
The safest way is to use a meat thermometer. The internal temperature should reach 165°F (74°C) when it’s done. If you don’t have a thermometer, check that the juices run clear when you poke the thickest part of the breast with a knife.
Can I use a different kind of cheese?
Absolutely! If Swiss cheese isn’t your thing, feel free to substitute it with any good melting cheese. Provolone, Gouda, or Mozzarella would all be delicious choices.
Expert Tips
- Pound chicken evenly: If your chicken breasts are particularly thick, give them a gentle pounding to even out the thickness. This ensures they cook uniformly and stay tender.
- Don’t rush the mushrooms: Give the mushrooms time to brown well in the skillet; this caramelization is where the flavor deepens.
- Secure the pocket: Use toothpicks to hold the pocket closed after stuffing to prevent any filling from spilling out during cooking.
- Let it rest: Always let the chicken rest for a few minutes after baking. This helps retain the juices and keeps your chicken moist.
- Check temperature: For the juiciest chicken, cook only until the internal temperature reads 165°F (74°C); going over can dry out your chicken.
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a covered dish with a bit of chicken broth to keep them moist and warm them in a 350°F (175°C) oven until heated through.
You can also freeze them; just wrap each breast individually in cling wrap and place in a freezer bag. They’ll keep well in the freezer for up to 2 months – just thaw in the fridge overnight when you’re ready to serve them again!
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Mushroom Stuffed Chicken Breast
This Mushroom Stuffed Chicken Breast is a hearty and flavorsome dish that perfectly marries juicy chicken with a rich, savory filling of mushrooms and Swiss cheese. It’s a simple yet impressive recipe, ideal for a weeknight dinner or a special occasion.
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Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
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Preheat your oven to 375°F (190°C).
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Make a pocket in each chicken breast by cutting along the side. Be careful not to cut all the way through. Season the outside and inside of the chicken breasts with salt and pepper.
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In a skillet over medium heat, add 1 tablespoon olive oil, garlic, and mushrooms. Cook until mushrooms are browned, about 5 minutes. Add thyme and season with salt and pepper. Remove from heat and let it cool slightly.
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Stuff each chicken breast pocket with the mushroom mixture, and then insert a slice of Swiss cheese into each pocket. Secure with toothpicks if necessary.
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In the same skillet, heat the remaining olive oil over medium-high heat. Sear the chicken breasts until golden, about 3 minutes per side.
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Transfer the skillet to the oven, or place the chicken breasts in a baking dish if your skillet isn’t oven-safe, and bake for 20 minutes or until the chicken is cooked through. The internal temperature should read 165°F (74°C) when it’s ready.
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Let the chicken rest for a few minutes before serving to keep those juices locked in. Serve hot, garnished with additional thyme if desired.
Notes
- If your skillet isn’t oven-safe, transfer the seared chicken to a baking dish before baking.
- Leftover chicken keeps well in the fridge for up to 3 days or in the freezer for 2 months.
- For a dairy-free option, omit the Swiss cheese or use a non-dairy cheese alternative.
Nutrition Information
Serving: 1servingCalories: 269kcal (13%)Carbohydrates: 3g (1%)Protein: 29g (58%)Fat: 15g (23%)Saturated Fat: 5g (31%)Polyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 88mg (29%)Sodium: 165mg (7%)Potassium: 565mg (16%)Fiber: 0.3g (1%)Sugar: 1g (1%)Vitamin A: 185IU (4%)Vitamin C: 2mg (2%)Calcium: 172mg (17%)Iron: 1mg (6%)
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
