Stuffed Chicken Breast with Cheese and Mushrooms

Ingredients

• 30 ml (2 tablespoons), dividedolive oil
• 55 g (¾ cup)sliced cremini mushrooms
• 80 g (½ cup)chopped yellow or red onion
• to tastesalt and pepper
• 2 clovesgarlic, minced
• 40 g (¼ cup)chopped sun-dried tomatoes, oil-packed recommended
• 38 g (¼ cup)crumbled feta cheese
• 56 g (½ cup)shredded mozzarella cheese
• ½ teaspooncoarse kosher salt
• ½ teaspoonpaprika
• ½ teaspoongarlic powder
• ¼ teaspoonblack pepper
• 2 largeboneless, skinless chicken breasts

Instructions

1. 1

   Preheat the oven

   Heat the oven to 190°C (375°F).

2. 2

   Cook the vegetables

   Warm 15 ml (1 tablespoon) of olive oil in a large cast-iron or other heavy, oven-safe skillet over medium heat. If your skillet is not oven-safe, you can move the stuffed chicken to a baking dish before baking. Add the mushrooms and onion and cook until soft and golden, seasoning with salt and pepper to taste.

3. 3

   Add the garlic

   Stir in the minced garlic and cook for 30 seconds. Turn off the heat and transfer the pan contents to a medium bowl.

4. 4

   Mix the filling

   Add the sun-dried tomatoes and feta to the bowl, then stir to combine.

5. 5

   Combine the seasoning

   In a small bowl, mix the kosher salt, paprika, garlic powder and black pepper.

6. 6

   Cut chicken pockets

   Pat the chicken breasts dry with paper towels and lay them flat on a chopping board. Cut a large pocket into the side of each breast, going as far through as possible without cutting all the way through; keep the ends intact as much as you can.

7. 7

   Season the chicken

   Sprinkle the seasoning mix over both sides of the breasts and rub it over the meat.

8. 8

   Fill the pockets

   Put the mozzarella, followed by the vegetable and feta mixture, into the pockets. Fill them as much as you can while still being able to close the breasts; you may not need all the filling. Secure with toothpicks, arranging the breasts so they can lie flat in the skillet for browning.

9. 9

   Brown and bake

   Heat the remaining 15 ml (1 tablespoon) of olive oil in the skillet over medium heat. Brown the chicken for about 3–4 minutes on each side. Transfer the skillet to the oven and bake for about 20–30 minutes, until the chicken reaches 74°C (165°F) at its thickest point.

10. 10

    Serve the chicken

    Serve and enjoy.

What is stuffed chicken breast?

Stuffed chicken breast is a familiar American-style dinner in which a pocket cut into the chicken holds a savoury filling. This version pairs earthy mushrooms and sweet-tart sun-dried tomatoes with salty feta and melting mozzarella.

Cooking the filling before stuffing it gives the mushrooms and onion a chance to soften and brown. Browning the filled breasts before baking adds colour while keeping the method manageable in one oven-safe pan.

Nutrition and macros by portion

The nutrition label shows one serving as written: 226 calories, 18g protein, 8g carbs, 14g fat.

The chicken supplies most of the protein, while the tomatoes and onion contribute some of the carbohydrates. Olive oil and the cheeses provide much of the fat; serve a portion with green vegetables or salad to round out the plate.

Build a savoury filling

Mushrooms and onion: cook them until soft and golden so they bring a mellow, savoury base to the filling. Season them as they cook, then let them sit briefly off the heat while you prepare the other ingredients.

Tomatoes and cheese: sun-dried tomatoes add concentrated flavour, while feta brings a salty, crumbly contrast. Mozzarella goes into the pocket as well, where it softens as the chicken bakes.

Cut pockets carefully

The pocket needs to be wide enough to hold the filling but must not go all the way through the breast. Leave the ends as intact as possible to help keep the filling inside.

A sharp knife and a stable chopping board make this easier. Keep the chicken flat while cutting, and take care not to pierce the opposite side.

Fill without overpacking

Layer in the mozzarella and vegetable-feta mixture, adding only as much as still lets the chicken close. Any leftover filling can be kept out of the pockets rather than forcing them open.

Use toothpicks to hold the edges together, then check that each breast can lie flat in the skillet. That flat contact helps the chicken brown on both sides.

Brown first, then bake

Brown the chicken for about 3–4 minutes per side over medium heat before putting it in the oven. This step colours the outside; baking finishes the thicker centres.

Bake for about 20–30 minutes, checking the thickest part for 74°C (165°F). The exact time depends on the size of the breasts, so use the temperature as the doneness cue.

Choose a simple side

Serve the chicken with a green salad or steamed green vegetables for freshness alongside the rich, cheesy filling. Roasted potatoes, rice or crusty bread also work well when you want a more substantial plate.

If you transfer the chicken to a baking dish, serve it straight from there or move it carefully to a platter, keeping the toothpicks in place until it is ready to eat.

Recipe notes & tips

• Pat the chicken dry before seasoning so it browns more readily.
• Cook the mushrooms until their released moisture has evaporated and they begin to turn golden.
• Keep the filling loose enough that the chicken pockets can close.
• Secure the edges with toothpicks, but arrange the breasts so they sit flat in the skillet.
• Use an oven-safe skillet to move from browning to baking without changing pans.
• Check the thickest part of each breast for 74°C (165°F) before serving.

Variations

• Add spinach: stir a handful of wilted, well-drained spinach into the mushroom and tomato filling.
• Use provolone: replace the mozzarella with shredded provolone for a different melty cheese.
• Swap the mushrooms: use sliced brown mushrooms in place of cremini.
• Add herbs: mix chopped parsley or thyme into the filling before stuffing.
• Make it spicier: add a pinch of chilli flakes to the chicken seasoning.

Common mistakes to avoid

• Cutting all the way through: stop before reaching the other side so the filling stays enclosed.
• Overfilling the pockets: leave enough room for the chicken to close and secure it with toothpicks.
• Crowding the pan: brown the breasts in batches if they do not fit with space around them.
• Skipping the browning: colour both sides for about 3–4 minutes before baking.
• Relying only on the timer: check that the thickest part reaches 74°C (165°F).

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat until piping hot throughout, using an oven or microwave, and remove the toothpicks before serving.

Frequently asked questions