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Chicken breasts stuffed with mushrooms and cheese and rubbed with a special mixture of herbs. These Cheesy Herb Stuffed Chicken Breasts will wow you!

herb stuffed chicken breast on a plate.

HOW TO STUFF CHICKEN:

OPTION ONE: There are a couple of different methods for stuffing chicken. The first, used in this recipe, involves using a sharp knife to cut a pocket in the side of a chicken breast. To do this you will need to have a fairly thick piece of chicken breast. Run your knife parallel to the cutting board and insert the tip of your knife into the thickest portion of the breast and continue cutting down lengthwise. In some stores, you can ask your butcher to do this for you right at the meat counter.

OPTION TWO: The second method is to butterfly your chicken. In some stores, you can purchase your chicken pre-butterflied or you can ask your butcher to do it for you at the meat counter. To do it yourself, use a sharp knife to slice your chicken in half so that it folds open like the wings of a butterfly. You will need to be careful not to cut all the way through so that the piece remains intact.

PRO TIP: If you’d like to keep as much of the stuffing inside the chicken breast as possible and you are worried some might fall out, use toothpicks to secure the opening together and keep more of that stuffing inside. Just remember to remove your toothpicks before serving.

If you like this recipe you may be interested in these other stuffed chicken breast recipes. 

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

Chicken breasts stuffed with mushrooms and cheese and rubbed with a special mixture of herbs.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Ingredients
  • 4 boneless skinless chicken breasts
  • 1 teaspoon salt
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • 1/2 teaspoon caraway seeds
  • 1/2 teaspoon fennel seeds
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon onion powder
  • 1/2 cup shredded mozzarella cheese
  • 4 oz mushrooms sliced
  • 4 tablespoons butter
Instructions
  • Use a meat tenderizer to pound out the chicken breasts until about 1/4-inch thick.
  • Preheat oven to 400 degrees. Lightly grease a 9x13 pan.
  • Place a pinch of cheese in the center of each chicken breast. Top with sliced mushrooms. Finish off with another pinch of cheese.
  • Carefully roll up the chicken so mushrooms are completely inside. Secure the edges with toothpicks. Place in the prepared pan.
  • In a small bowl, mix together basil, oregano, paprika, caraway, fennel, white pepper, and onion powder. Sprinkle generously over each chicken breast. Place a tablespoon of butter on top of each chicken breast.
  • Bake in the preheated oven until chicken is cooked through to an internal temperature of 165 degrees, about 30-40 minutes.
Notes

Nutrition

Calories: 281kcal | Carbohydrates: 2g | Protein: 28g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 113mg | Sodium: 902mg | Potassium: 518mg | Vitamin A: 600IU | Vitamin C: 2mg | Calcium: 90mg | Iron: 0.9mg
Course: Dinner
Cuisine: American
Keyword: Stuffed Chicken Breasts

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Ann

4 stars
I love the stay at home chef ! There hasn’t been a recipe my family has made that we didn’t love!

jonathan harper

5 stars
Five stars all the way. From ease of ingredients needed (I had all the spices already in the cupboard) to an easy preparation, to the incredible flavor and the gorgeous presentation, this meal is a winner. I’m going to try all the variations (cajun, italian etc).
Thank you so much. A new regular in our home!

Beerandin

4 stars
Awesome thanx for the quick

Beerandin

4 stars
Awesome thanx for the quickie

Regina

5 stars
Hi Rachel, made this tonight and the family loved it! Thanks for another great recipe!
RC

Eleanor

5 stars
I didn’t pound the chicken, just slit it in the centre horizontally and stuffed, actually over stuffed. I didn’t have mozzarella but a mild white cheese. The only seasonings I used (Didn’t have them all so kept it simple) were garlic and onion powder, paprika, salt and pepper. I accidentally reversed the order of the butter and flour mix. Absolutely delicious! It’s very flavourful and a new family favourite.

Magda Painter

5 stars
Simple and practical!!Well done!!

Dan

5 stars
Featured this for a birthday party dinner this evening. Used bacon instead of mushrooms. Absolutely delicious! Everyone loved it! Thanks Rachel!

rileysMom

5 stars
I’m thrilled with this elegant, yet simple recipe! Definitely company worthy or special dinner! I have made it …mmm, like 4 times in the past 2 weeks!
Thank you, Miss Rachel! It’s a winner!

Kelly Dalynn O'Donnell

5 stars
……I am shocked at how rude people can be when reviewing some recipes. Its a recipe not a personality contest or TED talk for pete’s sake. What is wrong with people?

This is an great recipe for company….it’s delicious and fairly simple with lots of ways to tweak its flavorings so I thank you for posting it, Stay at Home Chef.

Kelly

Agree!!!

TKG in NC

5 stars
Oh my gosh. Discovered you yesterday. Made this today. Amazing. I make cordon bleu but was wanting a different stuffed chicken recipe. Thank you! Can’t wait to try your recipe for my favorite bread (rye) and other recipes on your site. Thank you!!!

Dean

5 stars
I picked up some broccoli and cheese salad at the deli for the stuffing. Delicious!

Mildred langley

Looks great . I’ve never made stuffed chicken, but I think I’ll try this. Thanks . Great tutorial.

M. Watkins

Just popped our tray in the oven! I’m so excited. I stuffed mine with feta and topped with mozzarella.

You need to close your mouth when you chew! And you also need to say mozzarella right! It has NO n in it!

I'm sorry you don't like my regional accent or the way I eat, but thanks for taking the time to comment. Have a great day!

Anonymous

Judy, A bit rude dot you think.

Judy, if you are here to critic, please remove your self. This is not a class and if it was, you don’t get it.

Linda Leone

5 stars
You are a sorry excuse for a human being. I am constantly amazed what people post when they are behind the safety of their computer . Your comment was deliberately mean and spiteful. Would you dare say that in person? I think not!

Linda Leone

5 stars
Great recipe btw ?

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