Stuffed Chicken With Mushrooms


Today we’re going to make Stuffed Chicken With Mushrooms. Yum! There are lots of great stuffed chicken recipes out there, but this one has been a family favorite for years. Give it a try, you’ll love it.

Stuffed Chicken With Mushrooms – these stuffed chicken breasts are so delicious, your guests will think you spent hours in the kitchen making them. But they’re simple enough to make any night of the week.

Cheese, spinach & mushroom stuffed chicken

  • Preparation and cooking time
    • Prep:15 mins
    • Cook:30 mins
  • More effort
  • Serves 4

Amp up this dinner party classic by stuffing three types of cheese, spinach and mushroom into the chicken and wrap with prosciutto. It’s modern retro

  • Gluten-free


  • 40g dried porcini mushrooms
  • 3 tbsp olive oil
  • 1 shallot , finely chopped
  • 1 garlic clove , finely chopped
  • 100g baby leaf spinach
  • 150g ricotta
  • 50g firm mozzarella , coarsely grated
  • 20g parmesan , finely grated
  • 4 skinless chicken breasts
  • 4 slices prosciutto


  • STEP 1Boil the kettle, tip the mushrooms into a small bowl, pour over boiling water to just cover, then leave to soak for 15 mins. Drain and squeeze out the mushrooms (save and freeze the liquid to make a base for a gravy) and roughly chop.
  • STEP 2Heat the oil in a frying pan and gently cook the shallots and garlic for 3 mins. Turn up the heat, throw in the mushrooms and cook for a few mins more. Add the spinach, turn the heat up to high and cook until wilted and all the liquid has evaporated. Tip into a bowl and leave to cool. Beat in the cheeses and season with loads of pepper and a little salt. Set aside.
  • STEP 3Take the chicken breasts and remove the small fillet from the back. Cut a slit into the side of each chicken breast then stuff each one with a quarter of the spinach mixture, closing it with the cut-off fillet. Carefully wrap each stuffed chicken breast in a slice of prosciutto and chill until needed. Can be prepared up to a day ahead.
  • STEP 4To cook, heat oven to 200C/180C fan/gas 6. Line up the chicken on a baking tray and roast for 20-25 mins until the prosciutto is frazzled at the edges, the cheese is oozing out and the chicken is cooked through.

Mushroom-Stuffed Chicken Breast

These juicy chicken breasts are stuffed with garlicky mushrooms, spinach and a blanket of oozing melted cheese. Simple to make with just a few ingredients, this is how to transform chicken breast from ho-hum into “ohhh yum!”

Mushroom Stuffed Chicken Breast in a skillet, fresh out of the oven

Stuffed chicken breast

Mushroom-Stuffed Chicken Breast is one of those recipes where you take just a few ingredients and deploy them in a way that makes chicken breast so much more interesting than it usually is! Chicken breast, spinach, mushrooms, garlic and cheese are the only base ingredients here. Vary the type of cheese and swap the spinach for other leafy veg to spin this dish to suit your tastes or what you have on hand!

To make it, it’s as simple as frying off the mushrooms and spinach, stuffing the chicken, giving it a quick sear and then baking to finish it off. The reward is THIS for dinner tonight ↓↓↓!

Fork picking up a piece of Mushroom Stuffed Chicken Breast

Looks a whole lot more interesting than the usual dull chicken breast recipes, right??!!

Skillet with sautéed mushrooms and spinach

Ingredients in Mushroom-Stuffed Chicken Breast

Here’s what you need to make this recipe. Not that much, like I said!!

Mushroom Stuffed Chicken Breast ingredients

All these ingredients are pretty straightforward, so I don’t think I need to run through them like I usually do. Just a few points:

  • Chicken – It needs to be breast to be large enough to cut deep pockets. Boneless thigh won’t work;
  • Baby spinach – Chopped or sliced ordinary spinach, silverbeet (Swiss chard), kale or cabbage will work fine too;
  • Cheese – Anything that melts will work great. Mozzarella is ideal because it melts well but isn’t as runny as, say, cheddar or tasty cheese. This is worth bearing in mind since we don’t fully seal the chicken like with Chicken Kiev since it’s a quick recipe, so some cheese is likely to escape!;
  • Thyme – Fresh thyme and mushroom are such a classic combination, I can’t help but use it often! Dried thyme can be used as an alternative, else dried oregano, marjoram or rosemary. Fresh versions of any of the aforementioned will also be perfect, as would parsley or tarragon. Most herbs, really!

How to make it

One tip: stuff generously. Like paltry pie fillings and dinky dumplings, nothing is sadder in this life than stingy stuffing!

How to make Mushroom Stuffed Chicken Breast
  1. Sauté mushroom and spinach – The key here is to get great colour on the mushrooms. Colour means flavour, and we never say no to flavour.
  2. Cut pocket slits – Cut a pocket in the chicken breast, per the diagram below, being sure not to cut all the way through. Cut the side where the meat has a fold, not the smooth side.
How to cut pockets in chicken breast
Where to cut chicken pocket
  1. Season the chicken, including inside the pocket, with salt and pepper;
  2. Stuff generously with the mushroom and spinach, then stuff in cheese slices;
  3. Seal with 2 or 3 toothpicks. It will be stuffed too much to seal completely, and that’s OK (in fact it’s good!) The goal here is just to keep it closed enough so the filling stays mostly in place. Just insert the toothpicks on the diagonal, that’s enough to hold it in place.
  4. Sealed and ready! This photo shows what it looks like once sealed. Ready to cook!
  5. Brown the breast in an oven-proof skillet (so we can take it straight from the stove to the oven);
  6. Bake and rest – Bake for 15 minutes or until the internal temperature of the chicken is 65°C / 149°F. Then remove the chicken to a plate and rest for 5 minutes before serving. Resting is an essential step after cooking any protein to allow the juices in the meat to redistribute. If you don’t rest, the meat juices run out onto the plate when you cut into it.
Mushroom Stuffed Chicken Breast on a plate ready to be eaten

What to serve with Mushroom-Stuffed Chicken Breast

The nice thing about this chicken breast recipe is that there’s already a decent amount of vegetables in it, making it virtually a meal-in-one. While our mums would beam approvingly if they knew we’d made the effort make an extra vegetable side dish, the truth is I wouldn’t go too far out of my way for it! For the photo above all I did was take the leftover baby spinach and drizzled it with some Balsamic Dressing. Totally simple and lazy, but hey it does the trick!

If you feel like making your mum proud though, have a browse of Vegetable and Side Salads. It’s organised by vegetable to make it easy to use something you’ve got!

Also pictured on the side is Lemon Herb Risotto. Before you start furrowing your brow at the thought of the effort needed to make a risotto, know that this is a simple no-stir, baked risotto! You read that right. Not only that, the results are staggeringly close to – no, I’d even say virtually indistinguishable from – traditional risotto. Creamy, luscious and perfectly al dente, all without standing at the stove stirring for thirty minutes.

Try it. I think you’ll be surprised!


Juicy and tender mushroom stuffed chicken breast recipe in a creamy mustard garlic sauce. Low carb and keto-friendly chicken recipe that’s perfect for a weeknight dinner the whole family can enjoy.

top view of 4 stuffed chicken breast in a gray skillet

Chicken is one of those proteins that you can get very creative with. The options are endless when it comes down to how you prepare your chicken. We promise that you will love this mushroom stuffed chicken breast recipe. We stuffed it with mushrooms and cheese, then cooked it off in a scrumptious creamy garlic mustard sauce. It pairs so well with pasta or to keep it a low carb meal pair it zucchini noodles instead. Makes for a perfect weeknight dinner recipe that’s easy to make, healthy, and the whole family will love.


  • So good: the flavors in this mushroom stuffed chicken breast is out of this world. So creamy and full of flavor. Tender and juicy chicken with each bite.
  • Healthy: This stuffed chicken recipe is perfect for those who are keeping their carbs in check and looking for a low carb and high fat/protein meal. Made with all healthy ingredients to make a perfectly healthy chicken dish everyone can enjoy.
  • Easy: It is really easy to make this stuffed chicken. We skipped the oven this time around and you will cook it completely over your stovetop.
side shot of stuffed chicken in a pan


These ingredients listed below are what you will need to make this mushroom stuffed chicken breast. The full measurements are listed further down below.

olive oil

brown mushrooms

cloves garlic

chicken breasts, skinless and boneless

Seasonings: Kosher salt and ground pepper, to taste, onion powder, Italian seasoning

mozzarella cheese

Dijon mustard

gluten-free flour or any other flour

almond milk

finely grated fresh Parmesan cheese

fresh chopped parsley, to garnish- so this is optional

ingredients to make the mushroom stuffed chicken breast


  • First, cook the mushrooms: Heat 1 tablespoon of oil in a large non-stick pan or skillet over medium heat. Add garlic and mushrooms. Sauté stirring occasionally until mushrooms are tender. Lightly season with salt and pepper and set aside in a bowl together with all the juices.
  • Next, prepare the chicken: Cut a lengthways pocket to each chicken breast. Season the chicken breast with salt, pepper, and seasonings on both sides and into the pocket too.
  • Then, stuff the chicken: Stuff the pockets with mozzarella slices and sautéed mushrooms, then seal with a toothpick. It’s ok if you have any leftover mushrooms, we’ll add them later on to the sauce.


  • Heat the pan agaub and add in the remaining oil. Add chicken and sear until golden on both sides, about 6-8 minutes in total. Set aside on a plate.
  • Next, make the sauce: To the same skillet, add minced garlic and cook over medium heat for no longer than 1 minute, or until fragrant.
  • Add in the mustard, flour, and whisk for a bit. Pour the milk little by little, whisking after each addition to incorporate and form a thick sauce.
  • Once all the milk is added and there are no visible lumps, stir in the ground parmesan and season with a pinch of salt and pepper. If you have any remaining sautéed mushrooms and juices, now it’s the time to add them to your sauce.
  • Return chicken to pan with sauce: Next, return the chicken to the pan and into the sauce, and spoon the sauce over.
  • Let is cook: Cover the pan and cook over low heat for 12-15 minutes, or until the chicken is cooked through and the internal temp shows 165F.
  • Finally, garnish and serve: Garnish with freshly chopped parsley and serve warm.
seasoned raw chicken on a white cutting board


  • Almond Milk: You may use any other non-dairy milk, or 2% milk.
  • Use any other oil if needed like avocado or grapeseed oil.
  • You may use another white cheese in place of mozzarella like provolone.
  • Gluten-free flour can be replaced with any other flour.
  • Use freshly grated parmesan cheese for optimal flavor.
  • Cook over medium heat so the chicken cooks evenly and isn’t too dry and rubbery.
  • You may use another veggie in place of mushrooms.
  • Store leftovers in a tightly sealed container in the fridge for 3-4 days
  • Reheat in the microwave when ready to serve.

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