Cheesy Mushroom-stuffed Chicken in Creamy Sauce | Kitchenstagram
This Cheesy Mushroom-stuffed Chicken in Creamy Sauce is the kind of dish that looks fancy but comes together with ease. Each tender chicken breast is filled with a rich mixture of mushrooms and cheese, then baked until golden and juicy. A smooth creamy sauce ties everything together, making every bite irresistibly delicious.
The earthy flavour of mushrooms blends beautifully with the creaminess of melted cheese, creating a filling that transforms simple chicken into something truly special. The chicken stays moist on the inside, while the outside gets a lovely, lightly crisped texture. Finish with a creamy garlicky sauce this dish strikes the perfect balance comfort and elegance.
What makes this recipe so appealing is how simple it is to prepare, yet it tastes like something you’d order at a restaurant. You can serve it with Mashed Potatoes, rice, pasta or even a light green vegetables for a complete meal.
It’s one of those recipes that’s versatile enough for both weeknight dinners and special occasions. The combination of garlic, mushrooms, cheese and creamy sauce ensures every bite is packed with flavour. Plus, it’s a family favourite- everyone from kids to adults will love it.
Whether you’re cooking for guests or just want to elevate your everyday dinner, this mushroom-stuffed chicken breast is a winner. It’s hearty, wholesome and guaranteed to impress with minimal effort. One pan, simple ingredients and a little magic- that’s all it takes to bring this delicious meal to life.
Why you’ll love this recipe?
This Cheesy Mushroom-stuffed Chicken in Creamy Sauce is everything, it’s comforting, satisfying, rich, flavourful and simple to make.
The combination of juicy chicken, earthy mushrooms and melted cheese creates a dish that feels gourmet but is surprisingly effortless. It’s perfect for busy weeknights yet impressive enough for a dinner party.
You can prepare it ahead of time, refrigerate and cook just before serving- ideal for stress-free entertaining.
The creamy filling keeps the chicken moist and tender, ensuring every bite bursts with flavour.
This dish also fits beautifully into a low-carb lifestyle, offering a wholesome protein-packed meal that doesn’t compromise on taste.
Serve it with steamed rice, baked potatoes or a fresh salad for a complete plate and maybe a glass of wine to elevate the experience.
Whether it’s a family dinner or special occasion, this recipe delivers comfort, flavour and elegance in one delicious package.
Ingredients needed for Cheesy Mushroom-stuffed Chicken in Creamy Sauce:
Chicken: Use fresh. Boneless chicken breasts with skin for the best flavour and texture. You can also choose boneless thighs or split breasts if you prefer a juicier cut.
Mushrooms: Button mushrooms are ideal for this recipe, though cremini mushrooms bring a deeper, earthy note.
Seasoning Blend: A mix of garlic, paprika, black pepper, thyme and parsley enhances the savory mushroom filling.
Dairy & Thickener: Whole milk adds richness, while a little all-purpose flour helps achieve a smooth, thick sauce.
Cheese: A blend of cream cheese and cheddar forms a creamy, flavourful filling. For added depth, mix plain cream cheese with garlic, dried herbs and a hint of pepper. Finish with mozzarella on top for a golden, gooey layer.
Aromatics & Extras: Minced shallots and garlic sautéed in olive oil brings out the dish’s earthy tones. A dash of balsamic vinegar amplifies the umami flavours of the mushrooms and a splash of heavy cream gives, the sauce is luxurious, silky finish.
Serving suggestions:
Pair this dish with creamy Mashed Potatoes, Buttery Twice-Baked Potatoes, fluffy steamed rice or a comforting plate of Creamy Mushroom & Ivy Gourd Spaghetti, Squash Blossom & Mushroom Spaghetti, Spinach Mushroom Spaghetti, One-pan Baked Spaghetti and Meatballs for a hearty meal.
Storage Tips:
Leftover reheat beautifully. Warm the chicken gently in a pan over low heat with a splash of water or stock to refresh the sauce. You can also reheat it in the oven, cover with foil and bake @375ºF /@190ºC until heated through. For a faster method, sliced the stuffed chicken and pan-fry the pieces on both sides until warm and slightly golden, then heat the sauce separately. This method works great when you’re short on time. The dish freezes well too. Store it in airtight containers, thaw overnight in the refrigerator, and reheat as above for a freshly cooked taste.
Ingredients:
For Baked Chicken:
2×230 gm Chicken Breasts (boneless)
1 tsp Black pepper powder
Salt to taste
Toothpick
2 tbsp Butter, melted
1 cup Mozzarella Cheese
For Chicken Stuffing:
200 gm Button Mushroom, cleaned
230 gm Cream Cheese
1 tbsp Garlic, minced
1 tsp Dried Parsley
1 tsp Dried Thyme
1 tsp Black pepper powder
Salt to taste
1 cup Cheddar Cheese
For Creamy Sauce:
2 tbsp Butter
1 tbsp Garlic, minced
1 no. Onion, finely chopped
1 tbsp All-purpose Flour
1 cup Whole Milk
3/4 cup Heavy Cream
1 tsp Balsamic Vinegar
1 tsp Paprika Powder
1 tsp Black pepper powder
Salt to taste
Fresh Cilantro, chopped
Preparation:
- Step 1: Finely chop the mushrooms. Keep aside.
- Step 2: In a mixing bowl, combine cream cheese, minced garlic, dried Parsley, dried thyme, black pepper powder, salt to taste, parmesan cheese and chopped mushrooms. Keep aside.
- Step 3: Cut pockets into each chicken breast, being sure, not to cut all the way through. Cut on the side with the fold in the meat, to keep the smooth side intact.
- Step 4: Season the inside and outside of the chicken with the salt and pepper.
- Step 5: Stuff mushroom filling into the pocket of each chicken. Seal with toothpicks as best as you can, it doesn’t need to be fully sealed, just mostly sealed. Brush the chicken breasts with melted butter.
- Step 6: Preheat oven @180ºC. Bake for 10-12 minutes. Then remove the chicken from the oven and top with mozzarella cheese. Again bake for 10-15 minutes or until the internal temperature of the chicken flesh is 65ºC/149ºF. Let the chicken rest for 5-10 minutes and keep warm.
- Step 7: Melt butter in a pan, add minced garlic and saute for 2-3 minutes.
- Step 8: Add finely chopped onion and saute for 8-10 minutes or until golden.
- Step 9: Add flour and cook for a minute, keep stirring. Add milk and stir to combine.
- Step 10: Add balsamic vinegar, paprika powder, black pepper powder and salt to taste, stir to combine. Simmer for 8-10 minutes.
- Step 11: Add heavy cream, stir to combine. Simmer for 5-6 minutes.
- Step 12: Serve the chicken with sauce and sprinkle with chopped parsley. Enjoy!!
Pro Tips:
Always wipe mushrooms clean with a damp paper towel rather than rinsing to keep them from getting soggy.
Carefully cut a deep pocket into the thickest part of each chicken breasts to hold the filling.
When seasoning, it’s fine in the stuffed side faces up or sideways- just make sure it’s browned evenly.
Cook until the thickest part reaches 165ºF, remove from the oven a few degrees early to keep it moist.
Transfer the chicken to a plate after cooking so it rests without continuing to cook in the hot pan.
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
FOLLOW ME
My Latest Posts
- post 1
- post 2