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Mushroom Stuffed Chicken Breast

Featured in Good Food That's Good for You.

This mushroom stuffed chicken breast recipe is a cozy and satisfying dinner that feels a little fancy without being complicated. Juicy chicken is filled with sautéed mushrooms and melted mozzarella, then finished in a creamy garlic mustard sauce with a touch of parmesan. It’s a great option for date night or a family meal that feels like something special. You can make it all in one pan, and it's naturally gluten-free when using the right flour. Serve it with a side of rice, mashed potatoes, or even roasted veggies. It’s full of flavor and rich enough to impress—yet easy enough to make on a weeknight.
Soo Ben
Updated on Tue, 25 Mar 2025 04:02:11 GMT
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Healthy Mushroom Stuffed Chicken Breast | mamamiakitchen.com

This mushroom stuffed chicken breast recipe is one of those dishes that feels fancy enough for a dinner party, yet simple enough for a regular weeknight. It’s filled with flavor from garlic-sautéed mushrooms, spinach, herbs, and melty cheese, all wrapped inside tender, golden-baked chicken. The best part? It’s naturally low in carbs, high in protein, and doesn't require any hard-to-find ingredients.

Why This Recipe Works So Well

Ingredients You’ll Need

  • 2 chicken breasts: skinless, boneless – about 7 oz or 220g each
  • ¾ tsp salt: for seasoning
  • ¼ tsp black pepper: for seasoning
  • 2 tbsp unsalted butter (30g): for sautéing
  • 7 oz mushrooms (about 2 cups / 200g): sliced – white or cremini
  • 2 cloves garlic: minced
  • ½ tsp thyme leaves: adds herby flavor
  • 2 cups fresh baby spinach: adds nutrients and texture
  • 3 oz mozzarella cheese: sliced (or provolone, Gruyère, Swiss, or fontina)
  • 1 tbsp olive oil: for searing

Step-by-Step Instructions

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Homemade Healthy Mushroom Stuffed Chicken Breast Recipe | mamamiakitchen.com
Step 1: Preheat the Oven and Prepare the Chicken
Start by heating your oven to 390°F (200°C), or 180°C fan-forced. Take your chicken breasts and cut a deep pocket into each one. Be careful not to slice all the way through. Season both inside and outside with half of the salt and pepper.
Step 2: Cook the Mushroom Filling
In an oven-safe skillet, melt the butter over high heat. Add the sliced mushrooms and cook for about 3 minutes, letting them brown and release their moisture. Add garlic, thyme, and the remaining salt and pepper, and cook for 2 more minutes. Stir in spinach just until wilted—this takes only 30 seconds.
Step 3: Stuff the Chicken
Using a spoon or tongs, stuff each chicken pocket with the mushroom-spinach mixture. Top the filling with a few slices of mozzarella. Secure the edges of the chicken with toothpicks to keep the stuffing in place while it cooks.
Step 4: Sear the Chicken
Wipe out the skillet with a paper towel. Heat 1 tbsp olive oil over medium-high heat. Carefully add the stuffed chicken breasts and sear for about 1½ minutes per side, until golden.
Step 5: Bake
Once both sides are seared, transfer the skillet to the preheated oven. Bake for 15 minutes, or until the internal temperature of the chicken reaches 149°F (65°C). Always check the temperature of the chicken, not the stuffing.
Step 6: Let it Rest
Once out of the oven, transfer the chicken to a plate and loosely cover it with foil. Let it rest for 5 minutes before slicing. This helps the juices settle and keeps the chicken moist.

Ingredient Swaps & Customizations

Mushrooms: Try portobello, shiitake, or a mix for more depth.

Cheese: Use whatever melts well—fontina, Swiss, or even provolone.

Spinach: Frozen spinach (thawed and squeezed dry) works well. Kale or chard also makes a good swap.

Herbs: Don’t have fresh thyme? Use ¼ tsp dried, or try rosemary or sage.

Butter: Substitute with olive oil, ghee, or avocado oil for different flavor profiles.

Mistakes to Avoid

Serving Suggestions

  • Fluffy white or brown rice
  • Mashed potatoes or cauliflower mash
  • Steamed broccoli or roasted asparagus
  • Baked lemon herb risotto
  • A crisp green salad with vinaigrette
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Delicious Healthy Mushroom Stuffed Chicken Breast Recipe | mamamiakitchen.com

Storage Instructions

Fridge: Store leftovers in an airtight container for up to 3 days.

Freezer: Wrap cooled chicken in plastic wrap and freeze in a zip bag. Keeps well for up to 3 months.

Reheat: Gently reheat in a 350°F (175°C) oven for 15–20 minutes, or microwave in short bursts. Make sure the internal temp reaches 165°F (74°C).

Final Thoughts

This Healthy Mushroom Stuffed Chicken Breast delivers everything you want from a weeknight dinner—ease, comfort, and bold flavor—without the extra carbs or fuss. It’s an excellent way to enjoy a filling, high-protein meal that still feels light and fresh. Once you try it, it’s bound to make a regular appearance in your dinner rotation.

Frequently Asked Questions

→ Can I use different mushrooms?
Yes, cremini or white mushrooms work well, or even a mix of both.
→ What can I substitute for almond milk?
Use 2% milk, oat milk, or another unsweetened dairy-free option.
→ How do I know the chicken is done?
Use a thermometer—the internal temperature should reach 165°F.
→ Can I make it ahead of time?
You can prep and stuff the chicken in advance. Cook when ready to serve.
→ What should I serve this with?
It pairs nicely with mashed potatoes, roasted veggies, or a green salad.

Stuffed Chicken Breast

Tender chicken stuffed with mushrooms and cheese, finished in a creamy garlic sauce.

Prep Time
15 Minutes
Cook Time
35 Minutes
Total Time
50 Minutes
By: Sou

Category: Healthy Eating

Difficulty: Intermediate

Cuisine: American

Yield: 4 Servings (4 chicken breasts)

Dietary: Low-Carb, Gluten-Free

Ingredients

→ Stuffed Chicken

01 2 tablespoons olive oil, divided
02 8 ounces brown mushrooms, sliced
03 4 garlic cloves, minced
04 4 skinless, boneless chicken breasts
05 Kosher salt and ground black pepper, to taste
06 1 teaspoon onion powder
07 1 teaspoon Italian seasoning
08 8 slices mozzarella cheese

→ Creamy Garlic Mustard Sauce

09 2 large garlic cloves, minced or finely chopped
10 1 tablespoon Dijon mustard
11 1 tablespoon gluten-free flour
12 1 cup unsweetened almond milk
13 1/2 cup finely grated Parmesan cheese
14 Kosher salt and ground black pepper, to taste
15 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

Step 01

Heat 1 tablespoon olive oil in a skillet over medium heat. Add garlic and sliced mushrooms, sautéing until mushrooms are tender. Lightly season with salt and pepper, then set aside with any juices.

Step 02

Cut a pocket into each chicken breast lengthwise. Season inside and out with salt, pepper, onion powder, and Italian seasoning. Stuff each with 2 slices of mozzarella and a generous spoonful of the mushrooms. Seal with a toothpick.

Step 03

In the same skillet, heat remaining oil. Sear the stuffed chicken breasts until golden on both sides, about 6-8 minutes. Transfer to a plate.

Step 04

In the same pan, sauté garlic until fragrant. Stir in Dijon mustard and flour, then slowly whisk in almond milk to avoid lumps. Let the sauce thicken, then stir in Parmesan. Season with salt and pepper. Add any leftover mushrooms and juices.

Step 05

Return the chicken to the skillet. Spoon sauce over the top, cover, and cook on low for 12–15 minutes or until the chicken is fully cooked and reaches 165°F internally.

Step 06

Sprinkle fresh parsley over the chicken and serve hot.

Notes

  1. Use freshly grated Parmesan for the best flavor and texture.
  2. Do not use sweetened or flavored almond milk.
  3. Swap mozzarella for provolone or your favorite white cheese.
  4. Any gluten-free or regular flour works to thicken the sauce.
  5. Cook on medium to low heat to avoid drying out the chicken.

Tools You'll Need

  • Large non-stick skillet
  • Knife and cutting board
  • Toothpicks (for sealing the chicken)
  • Whisk

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 584
  • Total Fat: 30 g
  • Total Carbohydrate: 8 g
  • Protein: 68 g