Mushroom Stuffed Chicken

This easy Mushroom Stuffed Chicken breast recipe is going to be a new family favorite! Provolone 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.

If you loved stuffed chicken, try Asparagus Stuffed Chicken, Broccoli Cheese Stuffed Chicken and Spinach and Bacon Stuffed Chicken.

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.

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!

Stuffed Chicken Ingredients

• Chicken: Pick large chicken breasts. Don't cut your chicken breast all the way through, just enough to create a pocket.
• Cheese: Provolone and Parmesan.
• Mushrooms: Chop your mushrooms nice and thin so they can all fit inside the chicken.
• White Wine
• Heavy Cream

Essential Equipment

• Oven Safe Skillet: If you don't have an oven safe skillet, feel free to use oven safe dish

How to Make Mushroom Stuffed Chicken

This is an overview with step-by-step photos. Full ingredients, measurements & instructions are in the recipe card below. 

1. Make a Slit in the Chicken Breast and Add Cheese

Horizontally slice a slit through the thickest part of each breast to form a pocket. Place 2 slices of cheese into each breast pocket.

2. Fill each breast with the Mushrooms

If there are any left over mushrooms, don't worry. You'll add them to the sauce.

3. Top with Parmesan

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.

4. Make Cream Sauce and Bake

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.

Troubleshooting stuffed chicken

Chicken came out dry and tough

• Use large, evenly thick chicken breasts and avoid overbaking past 165°F internal temperature.
• Cover loosely with foil if the top is browning too fast, and baste with the sauce at least once while baking to keep it juicy.

Cheese and mushrooms leaked out while baking

• Do not cut all the way through; slice just deep enough to create a pocket and keep the opening on top or slightly to the side.
• Pack the filling in firmly, then "sew" the opening with 2-3 toothpicks so the mushrooms and cheese stay inside as the chicken bakes.

Sauce turned out thin or watery

• Simmer the white wine and cream a few extra minutes before adding the chicken so the sauce thickens and the parmesan melts fully.
• If using chicken broth instead of wine, cook it down a bit longer, then whisk in extra parmesan to help the sauce cling to the chicken.

Mushrooms are undercooked or bland

• Slice mushrooms thinly and sauté them until soft and golden before stuffing to concentrate the flavor.
• Season the mushrooms with a pinch of salt, pepper, and garlic while sautéing, not just inside the chicken, for better overall flavor.

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?

Stuffed chicken FAQ

• How do I know when the stuffed chicken is done? Use an instant-read thermometer inserted into the thickest part; the chicken is ready at 165°F and the juices should run clear. Start checking around 25 minutes, because oven temperatures vary and overbaking is the main reason chicken dries out.
• Can I prep this stuffed chicken ahead of time? Yes, stuff and season the chicken, cover tightly, and refrigerate up to 24 hours before baking. Let the chicken sit at room temperature for about 20 minutes before going into the oven so it cooks more evenly.
• Can I freeze stuffed chicken breasts? Assemble the raw stuffed chicken, wrap each breast tightly, and freeze up to 2-3 months for best texture.Thaw overnight in the refrigerator, then bake as directed, adding a few extra minutes if needed until it reaches 165°F.

Easy swaps and substitutions

• No provolone on hand: Swap with mozzarella, Swiss, or a mild gouda for similar melt and stretch. For a stronger flavor, mix in a small amount of goat cheese or sharp asiago with the provolone or mozzarella.
• No white wine or prefer no alcohol: Replace the wine 1:1 with chicken broth, then add a squeeze of lemon at the end for brightness. If the sauce tastes flat, add a pinch of extra salt and Italian seasoning to balance the rich cream and cheese.
• Need a lighter version: Use half-and-half instead of heavy cream and reduce parmesan slightly, understanding the sauce will be a bit thinner. Serve smaller portions of chicken over steamed vegetables or a side salad instead of mashed potatoes to cut overall calories per plate.
• Don't like mushrooms or need to swap: Replace mushrooms with sautéed spinach, kale, or finely chopped broccoli for a similar texture inside the chicken.

What can I serve with stuffed chicken with provolone

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 Strawberry Margarita on the Rocks, Creamy Garlic Potatoes or Instant Pot Mashed Potatoes, and you're all set for a rich, flavorful, and surprisingly easy meal. Great for entertaining!
• Buttered pasta, or rice soak up the white wine cream sauce beautifully.
• For lighter sides, pair with roasted green beans, broccolini, or a simple arugula salad.

More stuffed recipes

• Bacon Stuffed Chicken Breast
• Italian Sausage Stuffed Mushrooms
• Sausage Stuffed Acorn Squash
• Caprese Stuffed Avocados with Sweet Balsamic Glaze