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    Stuffed Chicken with Cheese and Mushrooms

    Feb 12, 2019 · 7 Comments

    6.6K shares
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    Jump to Recipe - Print Recipe

    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!

    Stuffed Chicken Provolone on a plate

    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! This Instant Pot Pork Chops recipe was the inspiration for this recipe’s sauce. If you haven’t tried that recipe, then you definitely need to get on that. delicious weeknight family dinner OR even a fancy fine-dining experience

    Why make stuffed chicken breast

    Cheese and Mushroom Stuffed Chicken in a pan

    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! This recipe for Mushroom Stuffed Chicken is the perfect way to make your weeknight chicken dinner without spending extra time in the kitchen. Your guests will be impressed!

    Tips for making this stuffed chicken

    • 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

    Stuffed Chicken Breasts

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

    Stuffed Chicken Breasts in a row
    Stuffed Chicken Breasts

    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.

    Stuffed Chicken Breasts in sauce

    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?

    Cheese Stuffed Chicken in Sauce in a pan

    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!

    Print Recipe
    4.80 from 5 votes

    Stuffed Chicken with Provolone and Mushrooms

    Easy chicken breast recipe!
    Prep Time10 mins
    Cook Time40 mins
    Total Time50 mins
    Course: Main Course
    Cuisine: American
    Keyword: chicken breast, stuffed chicken
    Servings: 3
    Author: Olya

    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
    Nutrition Facts
    Stuffed Chicken with Provolone and Mushrooms
    Amount Per Serving
    Calories 1134 Calories from Fat 720
    % Daily Value*
    Fat 80g123%
    Saturated Fat 47g294%
    Cholesterol 374mg125%
    Sodium 1598mg69%
    Potassium 1373mg39%
    Carbohydrates 11g4%
    Fiber 1g4%
    Sugar 3g3%
    Protein 84g168%
    Vitamin A 2985IU60%
    Vitamin C 12.6mg15%
    Calcium 1022mg102%
    Iron 2.3mg13%
    * Percent Daily Values are based on a 2000 calorie diet.

    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.

    « Authentic Italian Chicken Parmigiana
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    Reader Interactions

    Comments

    1. Tom says

      October 27, 2021 at 7:35 pm

      I made this dish tonight for the second time and it was delicious. Thank you Olya

      Reply
      • Olya says

        October 27, 2021 at 11:12 pm

        Thank you Tom – I hope the second time was even better than the first!

        Reply
    2. Tom says

      September 14, 2021 at 7:27 pm

      I made this dish for the first time tonight and it was delicious. Everyone enjoyed it. I will definitely be making this again.

      Reply
      • Olya says

        September 15, 2021 at 12:13 pm

        I hope you took pictures:)

        Reply
    3. Tara says

      December 04, 2019 at 6:22 pm

      This is the third time I’m making this. It’s absolutely delicious. Thanks for the recipe.

      Reply
      • Olga says

        December 05, 2019 at 12:56 am

        I’m so happy to hear you made it three times!!!

        Reply
    4. Noela says

      February 12, 2019 at 9:20 pm

      I actually had all the ingredients on hand! Very easy – thank you!

      Reply

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    Hi, I'm Olya! Welcome to the online home of my recipes that will make you look like a pro, yet without having to spend too much time in the kitchen! More about me →

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