Anastasia Rice January 6, 2026

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Stuffed Chicken Breasts

Name: Stuffed Chicken Breasts
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 4 boneless chicken breasts; 2 tbsp olive oil; 1 cup mushrooms, sliced; 2 tbsp butter; 1 cup shredded mozzarella cheese; 1 tsp garlic powder; 2 tsp Italian seasoning; 1 tbsp fresh parsley, chopped; Salt and pepper to taste

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A warm kitchen glow, the sound of a skillet sizzling, and the aroma of butter and garlic filling the air, that is the kind of comfort this dish brings. Stuffed Chicken Breasts are a simple way to turn an ordinary weeknight into a cozy, special meal, and they work just as well for a low-key dinner with family or a relaxed, celebratory supper. If you love a greener, more herbaceous stuffing, try this spinach-stuffed chicken breasts for a lovely variation that highlights leafy flavors.

What Makes This Special

There is something quietly impressive about a chicken breast that opens to reveal a melted, savory center, it feels both homey and elegant. The contrast between a golden, seared exterior and a soft, cheesy filling makes every bite satisfying, while the mushroom and herb notes add an earthy warmth that rounds the dish.

This recipe is adaptable, and it rewards gentle attention, so it is perfect for cooks who want a bit of technique without fuss. You can serve it for a weeknight family meal, or double the recipe for a small dinner party and still have time to enjoy your guests.

Reasons to love this dish

A quick way to make an everyday protein feel special
Balanced flavors from mushrooms, garlic, and Italian seasoning
Melty mozzarella creates a luscious, comforting center

Ingredients and Key Notes

A good filling needs texture, moisture, and a bit of fat to create that silky mouthfeel, mushrooms and butter do that perfectly while herbs lift the whole dish. If you want a smoky edge, swap in turkey bacon for a lighter, leaner touch, or add chopped cooked ground chicken if you prefer a meatier filling.

4 boneless chicken breasts
2 tbsp olive oil
1 cup mushrooms, sliced
2 tbsp butter
1 cup shredded mozzarella cheese
1 tsp garlic powder
2 tsp Italian seasoning
1 tbsp fresh parsley, chopped
Salt and pepper to taste

Note, use fresh parsley for brightness, and slice mushrooms thin so they soften quickly without releasing too much liquid.

How to Cook Stuffed Chicken Breasts

Preheat the oven to 375°F and set a rack in the center, you want a steady, moderate heat so the chicken cooks through without drying.
Heat the butter in a medium skillet over medium heat until it smells nutty and fragrant, add the sliced mushrooms and sauté until they are tender and lightly browned, about 5 to 7 minutes. The mushrooms should release their moisture then reabsorb it, leaving a glossy, rich pan coating.
Remove the mushrooms to a bowl and season them with a pinch of salt, pepper, and half of the chopped parsley, then let them cool slightly so the cheese will not melt too quickly when stuffed.
Season the chicken breasts on both sides with garlic powder, Italian seasoning, salt, and pepper, press the seasoning into the meat so it clings during searing.
Using a sharp knife, cut a pocket into the thickest side of each breast, slicing horizontally but not all the way through, aim for a roomy pocket that still holds shape while cooking.
Stuff each pocket with a generous spoonful of the sautéed mushrooms and then a handful of the shredded mozzarella, press the opening closed with a few toothpicks if needed, and tuck the filling in so it stays snug.
Heat the olive oil in a heavy skillet over medium-high heat until it shimmers, then add the breasts and sear until golden and crisp on the first side, about 3 to 4 minutes, you should hear a lively sizzle and see a mahogany crust begin to form.
Turn the breasts and sear the other side for another 2 to 3 minutes so both sides have color, the exterior should feel firm and spring back slightly when pressed.
Transfer the skillet to the preheated oven, or move the breasts to an ovenproof dish, and bake for 15 to 20 minutes until the chicken reaches an internal temperature of 165°F and the cheese is melted and bubbly.
Remove from the oven and let the chicken rest for 5 minutes, sprinkle with the remaining parsley, then remove any toothpicks and serve, you will notice the juices settle and the filling becomes wonderfully gooey as it rests.

Prep ~ 15 minutes, Cook ~ 20 minutes, Total ~ 35 minutes, Servings ~ 4, Kcal ~ 480

Make-Ahead and Prep Tips

You can prepare most of this dish ahead and finish it when you are ready to eat, which makes it ideal for busy evenings or entertaining. Sauté the mushrooms and mix them with the mozzarella, then store the filling in an airtight container in the refrigerator for up to 24 hours.

For easier assembly later, butterfly the chicken and keep the breasts separated with plastic wrap between them so they do not stick. After stuffing, place the prepared breasts on a tray, cover tightly, and refrigerate for up to 24 hours before searing and baking. If you want to freeze, assemble and fully cook the breasts first, then freeze cooled portions wrapped well to preserve texture, see the storage section for thawing and reheating suggestions.

Storing and Reheating

Refrigerate leftover stuffed chicken breasts in an airtight container for up to 3 days, label with the date so you know when to finish them. For longer storage, wrap each cooled breast tightly in plastic wrap and foil, place in a freezer bag, and freeze for up to 2 months, thaw overnight in the refrigerator before reheating.

To reheat gently, place the chicken in a 325°F oven, covered with foil, and warm until heated through, about 10 to 15 minutes depending on thickness, this preserves moisture and prevents the cheese from separating. A stovetop method works too, simmer the breast in a small covered skillet with a splash of broth over low heat until warmed, check for a nice steam and gentle pulse of bubbling in the center as a freshness cue.

Freshness cue to look for, the chicken should smell savory and slightly herbaceous, not sour, and the texture should stay plump not rubbery.

What Goes Well with Stuffed Chicken Breasts

Garlic mashed potatoes for a creamy, comforting base that sops up extra juices
Roasted asparagus or green beans for a bright, slightly crunchy contrast
A simple mixed green salad with lemon vinaigrette to cut through the richness
Herb rice pilaf to echo the Italian seasoning and add a gentle nuttiness
Sautéed spinach or wilted greens for an easy, mineral-rich side

Make It Your Own

Try a handful of tweaks to match your pantry or tastes, and keep every variation alcohol and pork free.

Add fresh baby spinach to the mushroom filling, cook it down and squeeze out excess moisture so the interior stays creamy not watery.
Stir in a spoonful of Dijon mustard with the mushrooms for a tangy lift that brightens the cheese.
Swap mozzarella for fontina or provolone for a slightly bolder, more melty cheese experience.
Fold in chopped, cooked turkey bacon for a smoky note, swap in turkey bacon for a lighter, leaner touch compared to pork bacon.
For a Mediterranean twist, add sun-dried tomatoes and kalamata olives, and finish with a sprinkle of feta in place of some mozzarella.
If you want a meatier filling, brown some ground chicken or ground turkey with herbs, cool it, and mix with the mushrooms and cheese.
For a creamy garlic sauce, spoon a little of a light béchamel over the breasts before baking, hold back on added salt because the cheese will contribute savory saltiness.
For an Australian-inspired, peppery twist, consider an Alice Springs style filling for bold flavor, see the Alice Springs chicken recipe for inspiration.

Pro Tips for Best Results

Pound the thicker end of the breasts slightly for even thickness and consistent cooking.
Pat chicken dry before seasoning to help the oil and spices adhere and to encourage a better sear.
Do not overfill the pockets, leave room so the chicken can close and the filling will stay inside.
Use an instant-read thermometer, target 165°F for safe, juicy chicken, then rest before serving.
Let the cooked chicken rest for 5 minutes to allow juices to redistribute, this keeps each slice moist.
Space the breasts in the skillet and on the baking dish, do not crowd, so heat circulates and crusts form evenly.

Frequently Asked Questions

What is the best way to make sure the filling does not make the chicken soggy?
Cook the mushrooms until they are a little caramelized and most of their moisture has evaporated, cool the filling slightly before stuffing, and avoid overfilling. These steps keep the filling concentrated and prevent excess liquid from steaming the chicken.

Can I use frozen chicken breasts for this recipe?
You can, but thaw them completely in the refrigerator first so you can easily create a pocket and ensure even cooking. If you try to stuff partially frozen chicken it may tear and will not cook evenly.

How do I know when the chicken is done without cutting into it?
Use an instant-read thermometer inserted into the thickest part of the breast, away from the filling, and wait for 165°F. The juices should also run clear and the exterior should be golden with a slight springiness to the touch.

Can I make this dairy free or lower in fat?
Yes, swap the mozzarella for a dairy-free cheese that melts well or use a smaller amount of cheese and add more sautéed vegetables for moisture. Use olive oil instead of butter for sautéing, and choose a lighter cheese alternative if you are watching fat.

Is it safe to stuff chicken with raw ingredients like vegetables or cheese?
Yes, as long as the chicken reaches 165°F in the thickest part, the internal temperature will bring the stuffing to a safe level. Cook wet ingredients like mushrooms first to reduce excess moisture and improve flavor.

How long can I prepare the stuffed breasts ahead of time?
You can stuff and refrigerate the prepared breasts for up to 24 hours before cooking. If you need longer, fully cook then freeze portions for up to 2 months, thaw carefully and reheat as outlined above.

Final Thoughts

Stuffed Chicken Breasts turn a simple protein into a comforting, memorable meal, with tender meat and a meltingly delicious center that delights every time. The recipe is forgiving, versatile, and perfect for customizing, so once you make it a few times you will have a set of favorite tweaks that suit your household. Gather a few fresh herbs, a pan that heats evenly, and give this recipe a try soon, you will love how quickly a humble chicken breast becomes something special.

Stuffed Chicken Breasts

Author: anastasia-rice
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Gluten-Free

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Description

A comforting dish featuring chicken breasts stuffed with a savory mixture of mushrooms and mozzarella cheese, perfect for weeknight dinners or special occasions.

Ingredients

Scale

4 boneless chicken breasts
2 tbsp olive oil
1 cup mushrooms, sliced
2 tbsp butter
1 cup shredded mozzarella cheese
1 tsp garlic powder
2 tsp Italian seasoning
1 tbsp fresh parsley, chopped
Salt and pepper to taste

Instructions

Preheat the oven to 375°F and set a rack in the center.
Heat the butter in a medium skillet over medium heat. Add sliced mushrooms and sauté until tender and lightly browned, about 5 to 7 minutes.
Remove mushrooms to a bowl and season with salt, pepper, and half of the chopped parsley. Let cool slightly.
Season chicken breasts on both sides with garlic powder, Italian seasoning, salt, and pepper.
Cut a pocket into the thickest side of each chicken breast.
Stuff each pocket with sautéed mushrooms and shredded mozzarella, then press the opening closed with toothpicks if needed.
Heat olive oil in a heavy skillet over medium-high heat. Sear chicken breasts until golden and crisp on both sides, about 3 to 4 minutes per side.
Transfer skillet to the oven or move breasts to an ovenproof dish and bake for 15 to 20 minutes until the internal temperature reaches 165°F.
Remove from the oven and let the chicken rest for 5 minutes. Sprinkle with remaining parsley before serving.