Looking for a delicious, low-carb dinner that feels fancy but is surprisingly easy to make? This mushroom stuffed chicken breast is a go-to in my kitchen. Juicy chicken breasts are filled with a savory mix of sautéed mushrooms, garlic, spinach, and melty cheese—then seared and baked until perfectly golden.
It’s wholesome, flavorful, and totally satisfying. Whether you’re cooking for a weeknight dinner or hosting guests, this dish always impresses.
Why You’ll Love This Stuffed Chicken Recipe
- Quick + easy – Ready in under an hour, with simple prep and minimal cleanup.
- Low-carb & keto-friendly – No breadcrumbs or heavy starches.
- Restaurant-quality results – Elegant flavor using everyday ingredients.
- Protein-packed – Chicken and cheese make this both filling and energizing.
- Flexible ingredients – Easy to swap in different mushrooms, cheeses, or herbs.
What Mushrooms Are Best?
You don’t need anything fancy—white button or cremini (baby bella) mushrooms are perfect. They’re easy to find and pack great flavor when properly browned.
If you want to switch it up, shiitake or portobello mushrooms work too, though they’re often more expensive. Whichever you choose, pick mushrooms that are firm, dry, and free of dark spots or slimy areas.
Tip: Avoid rinsing mushrooms under water. Instead, gently wipe them clean with a damp paper towel so they don’t get soggy in the pan.
Ingredient Substitutions & Variations
This recipe is flexible and adapts easily based on what you have:
- Mushrooms: Swap white or cremini for shiitake, oyster, or chopped portobello.
- Cheese: Mozzarella melts beautifully, but try provolone, fontina, Swiss, or Gruyere.
- Greens: Use frozen spinach (thawed + squeezed dry), or sub in kale or Swiss chard.
- Herbs: No fresh thyme? Use 1/4 tsp dried, or swap in rosemary or sage.
- Butter: Use all olive oil if preferred. Ghee or avocado oil are also great options.
Common Mistakes to Avoid
- Cutting the pocket too deep or too shallow – Aim for a deep pocket that doesn’t cut all the way through.
- Skipping the sear – A quick sear adds flavor and helps lock in moisture.
- Overcrowding the mushrooms – Give them space to brown. This brings out their best flavor.
- Not drying the chicken – Pat dry before seasoning and searing for the best results.
- Skipping rest time – Let the chicken rest 5–7 minutes after baking to keep it juicy.
What to Serve with Stuffed Chicken Breast
This dish is rich and flavorful, so keep sides light and simple:
- Mashed potatoes or rice – Perfect for soaking up extra juices.
- Roasted veggies – Try asparagus, broccoli, or green beans.
- Risotto – A lemon herb risotto complements the mushrooms beautifully.
- Simple salad – A balsamic-dressed spinach salad balances the richness.
Storage & Reheating Tips
Store: Keep leftovers in an airtight container in the fridge for up to 3 days.
Freeze: Let cooked chicken cool, then wrap tightly and freeze for up to 3 months.
Reheat: Warm in a 350°F oven for 15–20 minutes. You can microwave in a pinch, but the oven preserves the best texture.
Mushroom Stuffed Chicken Breast Recipe
Prep Time: 15–25 minutes
Cook Time: 20–25 minutes
Total Time: 35–50 minutes
Difficulty: Medium
Servings: 2
Ingredients
- 2 boneless, skinless chicken breasts (7 oz / 220g each)
- ¾ tsp salt, divided
- ¼ tsp black pepper
- 2 tbsp unsalted butter (30g)
- 7 oz mushrooms, thinly sliced (about 2 cups / 200g)
- 2 cloves garlic, minced
- ½ tsp fresh thyme leaves (or ¼ tsp dried)
- 2 cups baby spinach
- 3 oz mozzarella cheese (or similar melting cheese, 80g)
- 1 tbsp olive oil
Instructions
1. Prep the Chicken
Preheat oven to 390°F (200°C) or 180°C fan-forced.
Cut a pocket into each chicken breast from the thicker side, being careful not to slice all the way through.
Season the inside and outside of the chicken with half the salt and all the pepper.
2. Make the Filling
In an oven-safe skillet, melt butter over high heat.
Add mushrooms and cook 3 minutes, stirring occasionally, until they begin to brown.
Stir in garlic, thyme, and the rest of the salt. Cook 2 more minutes until mushrooms are golden.
Add spinach and cook until wilted—about 30 seconds.
3. Stuff and Seal
Stuff each chicken breast with half the mushroom-spinach filling.
Top with mozzarella.
Secure the opening with toothpicks (a partial seal is fine).
4. Sear the Chicken
Wipe the skillet clean. Add olive oil and heat over medium-high.
Sear chicken for 1½ minutes per side until golden brown.
5. Bake
Transfer skillet to oven and bake for 15 minutes, or until internal temp reaches 149°F (65°C) in the thickest part of the meat (not the filling).
6. Rest and Serve
Transfer chicken to a plate, loosely tent with foil, and rest for 5 minutes.
Serve warm with your favorite side.
Estimated Nutrition (per serving)
- Calories: 400–450
- Protein: 45g
- Fat: 25g
- Carbs: 8–10g
Final Thoughts
This mushroom stuffed chicken breast is the kind of dish that turns ordinary weeknights into something special—without the stress. It’s nourishing, flavorful, and guaranteed to impress anyone at the table. Bonus: leftovers reheat beautifully!