Mushroom Stuffed Chicken Breast

5 from 6 votes

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.

Prep Time15

Cook Time30

Total Time45

Course: Dinner

Cuisine: American

Keyword: mushroom stuffed chicken breast, stuffed chicken breasts

Servings:

Calories: 269kcal

Author: Joanna Cismaru

Equipment

12-inch Cast Iron Skillet

Ingredients

4 large chicken breasts boneless and skinless
salt and pepper to taste
2 tablespoons olive oil
4 cloves garlic minced
1 teaspoon dried thyme
1½ cup cremini or white mushrooms sliced
4 slices Swiss cheese

US Customary - Metric

Instructions

Preheat your oven to 375°F (190°C).
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.
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.
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.
In the same skillet, heat the remaining olive oil over medium-high heat. Sear the chicken breasts until golden, about 3 minutes per side.
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.
Let the chicken rest for a few minutes before serving to keep those juices locked in. Serve hot, garnished with additional thyme if desired.

Video

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