This creamy mushroom stuffed chicken breast is a gourmet, high-protein dinner recipe that looks impressive but is surprisingly easy to make at home. Juicy pan-seared chicken breasts are filled with a savory garlic mushroom mixture, then smothered in a rich homemade cream sauce. It’s perfect for a family dinner, romantic date night, or even meal prep for the week.
📝 Ingredients
For the Chicken:
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4 large boneless, skinless chicken breasts
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1½ cups fresh mushrooms (cremini or button), finely chopped
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3 cloves garlic, minced
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½ cup shredded mozzarella or provolone cheese
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2 tablespoons olive oil
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1 teaspoon Italian seasoning
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Salt and black pepper to taste
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½ teaspoon paprika
For the Cream Sauce:
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2 tablespoons butter
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1 cup heavy cream
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½ cup chicken broth
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½ cup grated Parmesan cheese
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½ teaspoon garlic powder
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½ teaspoon onion powder
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1 tablespoon fresh parsley, chopped
👩🍳 Instructions
Step 1: Prepare the Filling
Heat 1 tablespoon olive oil in a skillet over medium heat. Add chopped mushrooms and sauté for 5–7 minutes until softened and golden brown. Add minced garlic and cook for another minute. Remove from heat and let cool slightly. Stir in shredded mozzarella.
Step 2: Prepare the Chicken
Using a sharp knife, cut a deep pocket into each chicken breast without slicing all the way through. Season both sides with salt, pepper, paprika, and Italian seasoning.
Step 3: Stuff the Chicken
Fill each chicken breast pocket with the mushroom and cheese mixture. Secure with toothpicks if necessary.
Step 4: Sear the Chicken
Heat remaining olive oil in a large skillet over medium-high heat. Sear chicken on both sides for 4–5 minutes per side until golden brown.
Step 5: Make the Cream Sauce
Reduce heat to medium. Add butter to the same pan. Stir in chicken broth and heavy cream. Simmer for 3–4 minutes, then add Parmesan, garlic powder, and onion powder. Stir until sauce thickens.
Step 6: Simmer & Finish
Return chicken to the pan. Cover and simmer for 10–15 minutes until internal temperature reaches 165°F (74°C). Spoon sauce over chicken and garnish with fresh parsley.
🍽 Serving Suggestions
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Serve over garlic mashed potatoes
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Pair with steamed asparagus or roasted broccoli
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Enjoy with low-carb cauliflower rice for a keto-friendly meal
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Add crusty bread to soak up the creamy sauce
💡 Cooking Tips
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Use a meat thermometer for perfectly juicy chicken
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Don’t overcrowd the pan to achieve a golden crust
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Swap heavy cream for half-and-half for a lighter version
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Add spinach for a healthy twist
❓ Frequently Asked Questions (High-Value Search Queries)
1. How do you keep stuffed chicken breast from drying out?
Searing first locks in juices. Finish cooking covered in sauce to retain moisture.
2. Can I bake stuffed chicken instead of pan-frying?
Yes. Bake at 375°F (190°C) for 25–30 minutes, then add sauce separately.
3. Is creamy mushroom chicken keto-friendly?
Absolutely. With heavy cream and low-carb sides, it’s ideal for a ketogenic diet.
4. What’s the best cheese for stuffed chicken breast?
Mozzarella, provolone, cream cheese, or even gouda work well for creamy texture.
5. Can I make this recipe ahead of time?
Yes. Prepare and refrigerate stuffed chicken up to 24 hours before cooking.
🥘 Storage & Reheating
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Store in an airtight container for up to 3 days
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Reheat gently on stovetop with extra cream or broth
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Not recommended for freezing due to cream sauce separation
