Mushroom stuffed chicken breast

Stuffed with flavorful caramelized onions, mushrooms and gooey swiss cheese, these stuffed chicken breasts are WAY easier than they look and the perfect way to up your chicken game!

This is us WAY stepping up our chicken dinner game, y’all. Major upgrades and I promise you won’t hate ’em.

I mean, who in their right mind would hate on super-duper STUFFED chicken breasts? Stuffed with the good stuff like caramelized onions, mushrooms, piles of cheese, etc. The essentials in life?

Also essential —-> a dang easy steppin’-up-our-game chicken dinner. I know these don’t look like they fit that bill, but they DO! And it’s glorious thing when fancy chicken also has EASY PEASY in the same sentence.

It means stuffed chicken breasts are on the menu all week, obv.

Okay, so as promised this chicken is an actual breeze to prep, guys. Seriously, 35 min + one skillet aaaaand GO!

  1. Caramelize up some gorgeous onions, garlic, and mushrooms. This is basically the heart and soul to your stuffed chicken, guys. In addition to swiss cheese which is always gonna upstage.
  2. Cut a slit in each of your chicken breasts. Kinda like a little pocket because that’s where you’re gonna pile all of the above goodness. Season both sides of your chicken breasts with a quick little paprika spice rub and then stuff ALL that caramelized goodness inside, lay a slice of swiss on top and secure the whole thing with toothpicks.
  3. VERY EXTRAORDINARILY CAREFULLY (I really can’t emphasize this enough) sear your chicken in butter + oil on both sides, being extremely careful when you turn the chicken. We just wanna get a nice crispy exterior on both sides and then it’s into the oven for the rest of the baking.

And during this time, the cheese will bubble up inside your killer chicken and safely secure all your caramelized onions + mushrooms inside. Try not to die at how freaking good it’s gonna smell and how even better it’s gonna look and taste.

Ooooh yes, do we like a good cheese stretch around here. ^^^ You can devour this chicken as is because honestly, it’s pretty dang amazing on its own. Or you can serve it over noodles, rice, etc. Whatever the heck ya want!

Just make sure you pat yourself on the back. Cause you just made uber-fancy chicken with no sweat whatsoever!!

5 from 7 votes

Caramelized Onion Mushroom Swiss Stuffed Chicken Breasts

Prep Time 15 minutes Cook Time 20 minutes Total Time 35 minutes Servings 3 servings


  • 1 medium onion, thinly sliced
  • 2 tablespoons butter, divided
  • 1 cup sliced fresh mushrooms
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • 1 lb chicken breasts (3 medium ones)
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon ground pepper
  • 3 slices Swiss cheese
  • 2 tablespoons olive oil


  1. In a medium skillet over medium-high heat, caramelize sliced onions in 1 tablespoon butter until a deep golden brown, stirring occasionally (about 10 minutes) Stir in mushrooms, garlic, and salt and pepper to taste, cooking an additional 5-8 minutes until mushrooms are softened. Set aside

  2. Cut a slit in each chicken breast about 2/3 through. In a small bowl, combine paprika, salt, Italian seasoning, and pepper. Rub spice mixture on both sides of each breast. Fill each breast pocket with onion/mushroom mixture and top with a slice of Swiss cheese. Seal chicken breasts closed and secure with toothpicks.

  3. In a medium skillet over medium-high heat, melt remaining tablespoon butter with oil. Sear chicken 2-3 minutes on both sides until chicken is a deep golden-brown. Place skillet in 375F oven and bake an additional 15-20 minutes or until chicken registers 165F. Remove toothpicks from chicken breasts and serve hot. Enjoy!

Stuffed Chicken Breasts with Mushrooms and Goat Cheese can go from an easy weeknight meal to entertaining weekend dinner guests. Simple to make and elegant!

I’ll never forget one of the first times I made stuffed chicken breasts. It was the end of my Junior year of college. Ever the little hostess, I decided to have my friends over for a dinner party.

Things were going well! (Or, so I thought.) I’d made crab cakes for an appetizer and everyone was enjoying them. My stuffed chicken breasts were in the oven, and dinner was right on schedule.

Except, halfway through the crab cakes, I realized that I wasn’t smelling the buttery aroma of chicken baking in my apartment. I excused myself into the kitchen, opened the oven, and found a raw pan of chicken.

Not quite knowing what to do, I cranked up the temperature on my oven. It felt warm. Well, kind of. A little while later, I returned to find the same sad little uncooked chicken breasts staring back at me.

My heart sank as I realized that my oven had broken. I had no stuffed chicken breasts to serve. It was my first solo entertaining disaster.

My friends were good sports. We polished off a side salad, garlic bread (which had somehow dried out to a nearly petrified loaf in the not-hot-enough-to-cook-chicken oven), and a delicious coconut layer cake that one of my friends had brought for dessert.

Not my finest moment. Despite the catastrophe, stuffed chicken breasts are still one of my favorite dinner recipes, whether I’m serving two for a weeknight dinner, or a tableful of guests.

When they’re cooked, that is!

Filling for Mushroom Stuffed Chicken Breasts

The stuffing for this recipe is so easy to make. All you need to do is sauté mushrooms with shallots, garlic, herbs, and a splash of white wine to deglaze the pan. It takes less than 10 minutes.

The type of mushrooms you use is up to you. Since they’re one of the stars of the show here, I like to use a gourmet mushroom mix. My market sells it freshly-sliced and packaged, but if you want to make it up yourself, use a mix of cremini, shiitake, and oyster mushrooms.

I find button mushrooms on their own a little too mild for this filling. If you use them, I’d recommend mixing buttons and cremini.

Crumbled goat cheese (chèvre) brings creaminess and a little bit of tang to the filling. Just crumble it over the mushroom filling, and when it bakes, you’ll get luscious pockets of cheese as you cut through the stuffed chicken breasts.

How to Stuff Chicken Breasts

Generally speaking, you can make stuffed chicken with either bone-in or boneless breasts. For this baked recipe, I use bone-in chicken breasts, with the skin attached. I find that they come especially juicy, tender, and flavorful in the oven.

When stuffing a bone-in, skin-on chicken breast, you have two options. First, you can gently make a pocket under the skin with your fingers, so that the filling mixture sits on top of the juicy chicken breast. Or, you can cut a pocket in the side of the chicken breast with a paring knife, so that the filling is sandwiched by the meat.

For this post, I stuffed the chicken breasts under the skin, but you can use the same filling with the sandwiching technique.

Serving Baked Stuffed Chicken Breasts

I like to serve these Mushroom and Goat Cheese Stuffed Chicken Breasts with a squeeze of lemon on top and lightly-dressed greens on the side. The chicken is filling, so I find that you don’t need a heavy side dish for a satisfying meal.

My Lemon-Brown Butter Haricots Verts would also be fantastic with these stuffed chicken breasts, as would my friend Sarah’s Oven-Roasted Asparagus with Charred Lemon.

If you’d like to add a starch, my Cream Cheese Mashed Potatoes pair fantastically with roasted meats; or, my Parmesan Duchess Potatoes would add an extra touch of elegance to the meal. A simple Rice Pilaf is always a good choice as well.

For a wine pairing, I like to serve these stuffed chicken breasts with a full-bodied Sauvignon Blanc. It pairs well with both the mushrooms and the tangy goat cheese.

And, pro tip for success: Make sure your oven works before you start roasting the chicken! <<Cue Laugh Track>>

Stuffed Chicken Breasts with Mushrooms & Goat Cheese

These Stuffed Chicken Breasts are an easy and versatile dinner recipe, whether you’re cooking for two or for a crowd! Pin Course: Main Course Cuisine: American Prep Time: 25 minutes Cook Time: 55 minutes Total Time: 1 hour 20 minutes Servings: 4 servings Calories: 547kcal Author: Amanda Biddle

  • 4 bone-in, skin-on chicken breast halves
  • 2 tablespoons olive oil , plus additional for brushing the chicken breasts
  • 8 ounces mixed mushrooms (I use a specialty blend of porcini, shiitake, and cremini), roughly chopped
  • 1 large shallot , chopped (about 1/3 cup)
  • 2 cloves garlic , chopped or pressed
  • splash white wine (about 2 T)
  • 2 tablespoons chopped fresh Italian parsley
  • 1 teaspoon fresh thyme leaves
  • 4 ounces goat cheese , crumbled
  • kosher salt and freshly-ground black pepper
  • Preheat oven to 400 degrees F with rack in the lower-middle position. Lightly oil a roasting pan and set aside.
  • Heat olive oil in a skillet over medium-high heat. Add mushrooms and shallots with 1/2 teaspoon each kosher salt and freshly-ground black pepper. Cook, stirring occasionally, until mushrooms are cooked down and starting to brown, about 5-8 minutes. Add garlic and cook for 1 minute, until fragrant.
  • Add a splash of white wine to the pan to deglaze, scraping up any brown bits on the bottom of the pan. Cook for an additional 1-2 minutes, until wine is evaporated. Stir in parsley and thyme and set aside to cool.
  • Gently loosen skin of chicken breasts by running your finger between the skin and the meat from the bone side outward. Be careful not to tear the skin or detach it completely from the chicken.
  • Add 1/4 of the cooked mushroom mixture to the pocket underneath the skin, spreading it evenly across the length of the chicken breast.
  • Add 1 ounce of goat cheese per chicken breast on top of the mushrooms and pull skin over the filling. If the skin appears quite loose, secure it with skewers to keep it closed over the filling.
  • Place stuffed chicken breasts in a single layer in the prepared roasting pan. Lightly brush the skin with olive oil and season with a pinch of salt and pepper.
  • Roast for 35-45 minutes (depending on the size of the chicken breast), until the internal temperature in the thickest part, away from the bone, reads 165 degrees F on a meat thermometer.
  • Remove from oven, tent with foil, and let rest for 10 minutes. Serve with a wedge of lemon.


Stuffing the Chicken Breasts:

Alternately, you can stuff the middle of the chicken breast. Insert a paring knife into the side and create an opening about 3 inches wide. Use the tip of the knife to cut through almost to the bone to create a pocket, being careful not to cut all the way through. Fill as you would under the chicken skin, and bake as directed.

Nutrition Estimate

Calories: 547kcal | Carbohydrates: 4g | Protein: 53g | Fat: 34g | Saturated Fat: 11g | Cholesterol: 157mg | Sodium: 252mg | Potassium: 669mg | Fiber: 1g | Sugar: 1g | Vitamin A: 505IU | Vitamin C: 1.2mg | Calcium: 67mg | Iron: 2.5mg About our Recipes:Please note that our recipes have been developed using the US Customary measurement system and have not been tested for high altitude/elevation cooking and baking. Keywords: chicken dinner recipe, goat cheese recipes, mushroom recipes, stuffed chicken recipe Have you made this recipe?Don’t forget to leave a comment and rate the recipe below! Take a picture and tag @stripedspatula and #stripedspatula on Instagram for a chance to be featured in our Insta Stories and newsletter!

  1. Boil the kettle, tip the mushrooms into a small bowl, pour over boiling water to just cover, then leave to soak for 15 mins. Drain and squeeze out the mushrooms (save and freeze the liquid to make a base for a gravy) and roughly chop.

  2. Heat the oil in a frying pan and gently cook the shallots and garlic for 3 mins. Turn up the heat, throw in the mushrooms and cook for a few mins more. Add the spinach, turn the heat up to high and cook until wilted and all the liquid has evaporated. Tip into a bowl and leave to cool. Beat in the cheeses and season with loads of pepper and a little salt. Set aside.

  3. Take the chicken breasts and remove the small fillet from the back. Cut a slit into the side of each chicken breast then stuff each one with a quarter of the spinach mixture, closing it with the cut-off fillet. Carefully wrap each stuffed chicken breast in a slice of prosciutto and chill until needed. Can be prepared up to a day ahead.

  4. To cook, heat oven to 200C/180C fan/gas 6. Line up the chicken on a baking tray and roast for 20-25 mins until the prosciutto is frazzled at the edges, the cheese is oozing out and the chicken is cooked through.