Mushroom Stuffed Chicken is seasoned chicken breasts filled with a creamy mushroom and bacon mixture. If you love stuffed chicken as much as we do, you have to try my Bacon and Cream Cheese Stuffed Chicken and Asparagus Stuffed Chicken!
Mushroom Stuffed Chicken
The idea for this Mushroom Stuffed Chicken came from our Stuffed Mushrooms recipe. Got any picky eaters in your house? Have no fear, this Mushroom Stuffed Chicken is a cheese-stuffed chicken recipe that everyone will love! How do I know this? Because I liked it, and I usually go out of my way to avoid mushrooms! Serve it up with a side of garlic and parmesan roasted asparagus and you are set for an amazing meal that everyone in your family will love. And be sure to check out more of my delicious stuffed chicken recipes!
Stuffed Chicken Ingredients
There are two parts to this recipe–the chicken and the filling.
Chicken: I used 4 boneless, skinless chicken breasts in this recipe.
Mushrooms: Choose Baby Bella mushrooms, also known as cremini mushrooms. They are juvenile portobello mushrooms. You could also get by using white mushrooms.
Cream Cheese: The creamy filling comes from half a block of cream cheese. Use the leftover for my Air Fryer BBQ Stuffed Chicken.
Onion Powder: If you don’t have any on hand, make your own homemade onion powder.
Bacon: I prefer thick-cut bacon, but you could use the bacon you have on hand. Save some time and bake it ahead of time. Yes, bake it! Place the strips of bacon on a baking sheet lined with aluminum foil and bake for 18-20 minutes, or until crispy.
How to Butterfly Chicken
The first part of this recipe is to butterfly the chicken breasts. To butterfly the chicken, first, put your chicken breast on a chopping board and, with your hand flat on top of it, use a sharp knife to slice into one side of the breast, starting at the thicker end and ending at the thin point.
Be careful not to cut all the way through to the other side. You are essentially doubling the size of the chicken breast without cutting it in two. Another method is to use a meat mallet and flatten the chicken breast. Both work; you should be working towards about a 1/4-inch thickness. After the chicken breasts have been butterflied, set them aside.
How to Clean and Cut Mushrooms
It may seem like a silly question, but it is one that I get quite often. Mushrooms grow low to the ground, so they get pretty dirty. So much so that even the mushrooms you purchase at the store need to be cleaned! The trick to cleaning mushrooms is to use a damp paper towel and rub lightly, one at a time. Do not soak them or rinse them.
Mushrooms will absorb liquid and they will lose texture and flavor if you submerge them in water. Once they are cleaned, sit the mushroom on its side and with a very sharp knife, or with your hands, very carefully cut or pluck the stem off. You will want to get as high up as you can without piercing the top of the mushroom. For this recipe, cut off the woody ends and then chop them up. go for a fine chop, but you could also use slices if you prefer the texture. They cook up the same.
How to Store
These stuffed chicken breasts are best served hot and fresh, but they can be saved for a few days. Store the leftovers in an airtight container for up to 3 days in the refrigerator, reheating when ready to enjoy.
Mushroom Stuffed Chicken
- 4 boneless skinless chicken breasts
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 medium lime, juiced (about 2 tablespoons)
- ⅛ teaspoon kosher salt
- ⅛ teaspoon pepper
- 6 ounces Baby Bella whole mushrooms
- 1 teaspoon extra virgin olive oil
- 1 teaspoon minced garlic
- 4 ounces cream cheese, softened
- ⅛ cup freshly grated parmesan cheese
- ⅛ teaspoon ground black pepper
- ⅛ teaspoon onion powder
- ⅛ teaspoon ground cayenne pepper
- 3 strips thick-cut bacon, cooked and crumbled
- Wash, dry, and butterfly chicken breasts. (To butterfly put your chicken breast on a chopping board and, with your hand flat on top of it, use a sharp knife to slice into one side of the breast, starting at the thicker end and ending at the thin point. Be careful not to cut all the way through to the other side.) Set aside.
- Clean mushrooms with a damp paper towel. Finely chop each mushroom, discarding the tough ends of stems.
- Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom to the skillet. Fry until any moisture has disappeared, taking care not to burn the garlic. Set aside to cool.
- Once cooled, stir in the cream cheese, bacon, parmesan cheese, black pepper, onion powder, and cayenne pepper with the mushrooms.
- Open butterflied chicken breasts and scoop 2 tablespoons of the mushroom and cream cheese mixture into the fold, spread evenly keeping away from the edges of the chicken. (Optional: Secure the fold with a toothpick.)
- Season chicken with salt and pepper.
- Add 1 tablespoon olive oil, 1 tablespoon butter, and 2 tablespoons lime juice to a skillet, cook over medium heat. Once the oil mixture starts to sizzle, add the chicken to the pan.
- Cook each side for 8-10 minutes and then flip. Use the pan juices to baste the chicken during the cooking process. (Note: Cooking time will vary based on the size of the chicken breast. Using a meat thermometer is always recommended. The chicken should be 165 °F when fully cooked.)
- Serve warm.
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