This easy stuffed chicken breast recipe is going to be a new family favorite! The provolone cheese and Parmesan add lots of flavor to this boneless chicken and the whole recipe is very quick to prepare. You don’t even have to sear your chicken breast because it is baked to perfection!
Mushroom and Provolone Stuffed Chicken Breast has been a recipe I’ve been wanting to make for a long time and now that I’ve made it, I wish I would have made it sooner! It’s the perfect way to make your weeknight chicken dinner without spending extra time in the kitchen. Your guests will be impressed!
Have you ever tried mushroom and provolone cheese combination in creamy white wine sauce? Well, today all these ingredients are coming together in the best way possible. Inside the chicken you’ll find melty provolone and Parmesan cheeses surrounded by juicy mushrooms. Outside the chicken is no less tempting and flavorful!
Details
Pick large chicken breasts
Don’t cut your chicken breast all the way through, just enough to create a pocket
Chop your mushrooms nice and thin so they can all fit inside the chicken
If you don’t have an oven safe skillet, feel free to use oven safe dish
How to make it in pictures
Horizontally slice a slit through the thickest part of each breast to form a pocket. Place 2 slices of cheese into each breast pocket.
Fill each breast with the mushrooms. If there are any left over mushrooms, don’t worry. You’ll add them to the sauce.
Top the mushrooms with 1 tablespoon of Parmesan cheese per breast. I used toothpicks to seal the chicken near the opening to keep the mushrooms inside while cooking.
Meanwhile make the white wine cream sauce. Once done, add stuffed chicken breasts to the pan with sauce, season generously, and bake for 30 minutes.
What if I want to use a different cheese?
If you don’t have provolone, you can swap it out for Mozzarella, Swiss cheese or even goat cheese. What cheese should I use? Hmmm… That’s a pretty nice dilemma to have, isn’t it?
Whatever cheese you decide to choose, this chicken recipe makes a delicious weeknight family dinner or a fancy fine-dining experience. Pair it with a glass of wine and Instant Pot Mashed Potatoes, and you’re all set for a rich, flavorful, and surprisingly easy meal. Great for entertaining!
More stuffed recipes
Italian Sausage Stuffed Mushrooms
Caprese Stuffed Avocados with Sweet Balsamic Glaze
Stuffed Chicken with Provolone and Mushrooms
Ingredients
- 4 tablespoons butter, divided
- 4 cloves garlic, minced
- 8 ounces white mushrooms, sliced
- 3 chicken breasts, skinless and boneless
- 8 slices provolone, (or mozzarella)
- 1 cup grated parmesan cheese, (divided)
- Salt and pepper, to season (divided)
- Garlic powder
- Italian seasoning, divided
- ⅓ cup onion, chopped
- ½ cup white wine, or chicken broth
- 1 cup heavy cream
- 3 tablespoons Parsley, (plus extra for garnish)
- toothpicks
Instructions
- Pre-heat oven to 375°F.
- Melt 2 tablespoons butter in a large oven proof pan or skillet over medium heat. Add garlic first, then sliced mushrooms, and cook while stirring occasionally, until soft. Turn off heat.
- BUTTERFLY the thickest section of chicken breasts to create a pocket. Place 2 slices of cheese into each breast pocket.
- Add cooked mushrooms on top of the cheese inside each chicken breast. Top the mushrooms with 2 tablespoons of parmesan cheese per each chicken breast. Seal with two or three toothpicks near the opening to keep the mushrooms from falling out while cooking. Season top of the chicken with salt, pepper, garlic powder, and Italian seasoning. Set aside.
- Add remaining 2 tablespoons of butter to the pan. Sauté onion for 3-4 minutes until translucent. Add wine, heavy cream, season with salt, pepper to your liking. Next add chopped parsley and season sauce with Italian seasoning to your liking. Bring the sauce to a gentle simmer and add in any remaining mushrooms and remaining parmesan cheese. Allow the sauce to thicken a bit until the parmesan cheese has melted slightly.
- Add in the stuffed chicken back into the pan. Pour sauce on top of chicken before placing it into the oven.
- BAKE for 25 to 30 minutes, or until juices run clean and center of chicken reaches 165°F. At 15 minute mark, baste the sauce over top of chicken.
- Sprinkle with parsley before serving
Nutritional information is provided as a courtesy only. This information comes from online calculators. Although whatsinthepan.com attempts to provide accurate nutritional information, these figures are only estimates.
I made this dish tonight for the second time and it was delicious. Thank you Olya
Thank you Tom – I hope the second time was even better than the first!
I made this dish for the first time tonight and it was delicious. Everyone enjoyed it. I will definitely be making this again.
I hope you took pictures:)
This is the third time I’m making this. It’s absolutely delicious. Thanks for the recipe.
I’m so happy to hear you made it three times!!!
I actually had all the ingredients on hand! Very easy – thank you!