Best 5 Cheesy Mushroom Stuffed Chicken Breast Recipes

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Craving a satisfying and savory meal? Look no further than our cheesy mushroom stuffed chicken breast! This tantalizing dish is sure to become a favorite in your household. Our recipe features juicy, tender chicken breasts stuffed with a delectable filling of sautéed mushrooms, aromatic garlic, creamy cheese, and a hint of thyme, all wrapped in crispy bacon. The result is a symphony of flavors that will dance on your palate. Served with a luscious mushroom sauce, this dish is an explosion of taste and texture. Don't miss out on this culinary masterpiece!

In addition to the classic cheesy mushroom stuffed chicken breast, we also offer variations to cater to different tastes and preferences. For those who prefer a lighter option, our chicken stuffed with spinach and feta is a delightful choice. The spinach adds a refreshing touch, while the feta cheese provides a tangy, salty flavor. If you're in the mood for something spicy, our jalapeño and cheddar stuffed chicken is sure to ignite your taste buds. The heat from the jalapeños is perfectly balanced by the creamy cheddar cheese, creating a harmonious blend of flavors.

Last but not least, our sun-dried tomato and pesto stuffed chicken is a vibrant and flavorful option. The sun-dried tomatoes add a sweet and tangy note, while the pesto brings in a rich, herbaceous flavor. Each bite is a burst of Mediterranean sunshine! So, gather your ingredients and embark on a culinary journey with our cheesy mushroom stuffed chicken breast and its exciting variations. Prepare to indulge in a feast that will leave you craving more!

Here are our top 5 tried and tested recipes!

MUSHROOM, BROCCOLI, AND CHEESE STUFFED CHICKEN



Mushroom, Broccoli, and Cheese Stuffed Chicken image

Chicken stuffed with a cheesy broccoli and mushroom filling. Serve with a salad and roasted potatoes for a complete and satisfying meal.

Provided by Soup Loving Nicole

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 50m

Yield 4

Number Of Ingredients 9

2 cups finely chopped broccoli florets
2 tablespoons water
½ cup shredded pepperjack cheese
¼ cup mayonnaise
4 small button mushrooms, sliced
1 teaspoon garlic powder
4 large chicken breasts
1 teaspoon paprika
salt and ground black pepper to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  • Combine broccoli and water in a microwave-safe bowl. Cook in the microwave on high power for 2 minutes. Drain.
  • Combine cooked broccoli, pepperjack cheese, mayonnaise, mushrooms, and garlic powder in a large bowl.
  • Season both sides of each chicken breast with paprika, salt, and pepper. Use a sharp knife to cut a slice through the middle of each breast to create a deep pocket, making sure not to cut all the way through. Evenly stuff each breast with broccoli mixture and place on the prepared baking sheet.
  • Bake in the preheated oven until chicken is no longer pink in the center and juices run clear, about 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 579.9 calories, Carbohydrate 18.8 g, Cholesterol 152.1 mg, Fat 36.6 g, Fiber 2 g, Protein 43.2 g, SaturatedFat 10 g, Sodium 650.7 mg, Sugar 1.3 g

CHEESE AND MUSHROOM STUFFED CHICKEN BREASTS



Cheese and Mushroom Stuffed Chicken Breasts image

Make and share this Cheese and Mushroom Stuffed Chicken Breasts recipe from Food.com.

Provided by jeniwan

Categories     Chicken

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

3 tablespoons butter or 3 tablespoons margarine, divided
1 1/2 cups coarsely chopped fresh mushrooms
1/4 cup finely chopped onion
1 teaspoon minced garlic
2 cups Italian cheese blend, shredded
1/2 teaspoon lemon pepper seasoning
4 large boneless skinless chicken breast halves, flattened to 1/4-inch thickness
1/3 cup seasoned dry bread crumb

Steps:

  • Melt 1 tablespoon butter over medium-high heat in large skillet . Add mushrooms, onion and garlic; cook 7 minutes or until vegetables are tender and liquid is evaporated, stirring occasionally. Remove from heat; cool slightly.
  • Stir 1 cup cheese and lemon pepper into cooled mushroom mixture; spread 1/3 cup mixture onto each chicken breast. Fold chicken lengthwise in half; secure each with 2 wooden picks. Melt remaining 2 tablespoons butter; dip chicken into butter and roll in crumbs. Place in lightly greased shallow baking dish or pie plate; drizzle with remaining melted butter.
  • Bake in preheated 450°F oven 20 minutes or until golden brown and chicken is cooked through. Sprinkle with remaining cheese. Bake 3 minutes more or until cheese is melted. Remove wooden picks before serving.

CHEESY MUSHROOM-STUFFED CHICKEN BREAST



Cheesy Mushroom-Stuffed Chicken Breast image

Yummy chicken breast stuffed with a Cheddar cheese and mushroom filling. Can make ahead and keep in the fridge for later!

Provided by Marcia Smith Mann

Categories     Stuffed Chicken Breasts

Time 3h

Yield 6

Number Of Ingredients 12

2 tablespoons butter
½ cup finely chopped mushrooms
2 tablespoons all-purpose flour
½ cup sour cream
¼ teaspoon salt, or more to taste
ground black pepper to taste
1 ½ cups shredded sharp Cheddar cheese
½ cup all-purpose flour, or as needed
2 large eggs, beaten
1 cup dry bread crumbs
6 (5 ounce) skinless, boneless chicken breast halves
2 tablespoons olive oil, or as needed

Steps:

  • Melt butter in a skillet over medium heat. Add mushrooms and cook until soft, about 5 minutes. Add 2 tablespoons flour and stir until blended and paste-like. Stir in sour cream, 1/4 teaspoon salt, and pepper until combined. Cook and stir until mixture is very thick, 3 to 5 minutes. Stir in Cheddar cheese and cook until it melts, 2 to 3 minutes.
  • Remove from the heat and transfer to a pie pan or a square pan. Cover and refrigerate until chilled and firm, about 1 hour. Cut chilled cheese mixture into 6 "sticks."
  • Place 1/2 cup flour in a shallow dish, beaten eggs in another dish, and bread crumbs in a third dish.
  • Place a chicken breast in a resealable plastic bag and pound with a wooden mallet to a thickness of 1/4 inch. Season chicken with salt and place a cheese stick in the middle. Roll chicken up like a jelly roll. Dust it in flour, dip it in egg, and then dip it in crumbs. Repeat to flatten, stuff, and bread remaining chicken breasts. Cover and chill for at least 1 hour or until ready to cook.
  • Preheat the oven to 325 degrees F (165 degrees C). Line a shallow baking dish with foil.
  • Heat olive oil in a heavy skillet over medium-high heat. Add chicken and sear until golden brown, 2 to 3 minutes per side. Transfer chicken to the prepared baking dish.
  • Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 30 to 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 528.7 calories, Carbohydrate 24.4 g, Cholesterol 190.9 mg, Fat 27.9 g, Fiber 1.2 g, Protein 43.1 g, SaturatedFat 13.2 g, Sodium 535.7 mg, Sugar 1.6 g

CHEESY MUSHROOM-STUFFED CHICKEN BREASTS



Cheesy Mushroom-Stuffed Chicken Breasts image

This favorite household recipe for mushroom-stuffed chicken breasts comes from experimenting with adding various ingredients to chicken breasts to create the perfect combination. With its creamy sauce, it is excellent served with rice or vegetables.

Provided by Luv2Cook

Categories     Stuffed Chicken Breasts

Time 1h10m

Yield 4

Number Of Ingredients 11

cooking spray
4 (5 ounce) boneless, skinless chicken breasts
1 cup sliced button mushrooms
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried parsley flakes
ground black pepper to taste
1 cup shredded Cheddar cheese
1 (10.5 ounce) can condensed cream of mushroom soup
1 cup milk
½ cup dry bread crumbs, or as needed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch pan with cooking spray.
  • Slice chicken breasts in half lengthwise, leaving one side attached. Open breasts to lay flat, resembling a butterfly.
  • On one half of each breast, layer 1/4 of the mushrooms. Sprinkle 1/4 teaspoon each of onion powder, garlic powder, and parsley flakes over each one. Season with pepper, then sprinkle about 2 tablespoons Cheddar cheese over top. Fold the ungarnished sides over the toppings and secure the edges with toothpicks to hold them together while baking. Transfer to the prepared baking pan.
  • Mix condensed soup with milk and pour over the chicken breasts. Sprinkle the remaining 1/2 cup Cheddar over top, then add bread crumbs to cover each breast.
  • Cover and bake in the preheated oven for 30 minutes. Uncover, and bake until the bread crumb topping is crispy and the chicken is no longer pink in the center and the juices run clear, about 20 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 557.7 calories, Carbohydrate 19.9 g, Cholesterol 149.5 mg, Fat 30 g, Fiber 0.9 g, Protein 50.3 g, SaturatedFat 15.8 g, Sodium 1055.5 mg, Sugar 5.7 g

MUSHROOM-STUFFED CHICKEN BREAST



Mushroom-Stuffed Chicken Breast image

This is a great recipe I came up with when I got snowed in and had to make dinner for the family. It tastes amazing and also looks very professional! Make some rice and a salad for a side dish, and there you have a whole meal!

Provided by Miriam Levy

Categories     Stuffed Chicken Breasts

Time 1h

Yield 5

Number Of Ingredients 14

1 tablespoon garlic powder
1 tablespoon onion powder
1 ½ teaspoons ground paprika
3 tablespoons olive oil, divided
2 medium onions, chopped
6 cloves garlic, minced
1 ½ (8 ounce) cans sliced mushrooms, drained and chopped
salt to taste
2 tablespoons dry white wine
½ teaspoon dried parsley, or to taste
ground black pepper to taste
2 tablespoons dry bread crumbs, or as needed
5 (5 ounce) skinless, boneless chicken breast halves
1 (10.5 ounce) can condensed cream of mushroom soup

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking tray with foil. Mix garlic powder, onion powder, and paprika together in a small bowl.
  • Heat 1 tablespoon oil in a skillet over medium-high heat. Add onions and garlic and saute for 1 minute.
  • Set aside 1/3 of the mushrooms for garnish; add remaining mushrooms to the skillet and season with salt. Saute until soft, 2 to 3 minutes. Add wine and cook for 1 to 2 minutes, scraping any browned bits of food off the bottom of the pan with a spoon. Add parsley and pepper, then mix in just enough bread crumbs to bind. Remove from the heat.
  • Cut a slit in each chicken breast to form a pocket. Stuff mushroom mixture into each pocket. Season one side of each breast with salt, then with the 1/2 of the spice mixture.
  • Heat remaining 2 tablespoons oil in a large skillet over medium heat. Place chicken breasts, seasoned-sides down, in the hot skillet and let them brown for about 2 minutes. Season the tops with the remaining spice mixture, flip, and brown for 2 more minutes. Transfer to the prepared baking tray.
  • Spoon reserved mushrooms over the chicken breasts, then pour condensed soup over top.
  • Bake in the preheated oven until no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 346.3 calories, Carbohydrate 17.5 g, Cholesterol 80.6 mg, Fat 15.5 g, Fiber 3.1 g, Protein 33.2 g, SaturatedFat 3 g, Sodium 764.4 mg, Sugar 5.2 g

Tips:

  • Choose the Right Mushrooms: Select fresh, firm mushrooms with a meaty texture. Baby Bella or cremini mushrooms are great options.
  • Use a Variety of Cheeses: A combination of cheeses adds depth of flavor. Try using a blend of mozzarella, Parmesan, and Gruyère cheese.
  • Stuffing Consistency: Ensure the stuffing is not too wet or too dry. Add bread crumbs as needed to achieve the right consistency.
  • Seasoning: Don't forget to season the chicken and stuffing generously. Use a combination of salt, pepper, garlic powder, and Italian seasoning.
  • Cooking Temperature: Preheat the oven to the correct temperature before baking the stuffed chicken breasts. This helps ensure even cooking.
  • Check Internal Temperature: Use a meat thermometer to check the internal temperature of the chicken. It should reach 165°F (74°C) for safe consumption.

Conclusion:

Cheesy mushroom-stuffed chicken breast is a versatile dish that can be enjoyed for lunch, dinner, or as a party appetizer. With a crispy outer layer, tender chicken, and flavorful stuffing, this dish is sure to impress. Experiment with different cheese combinations and seasonings to create your own unique variation. Serve it with roasted vegetables, mashed potatoes, or a simple salad for a complete meal.

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