Cheesy mushroom stuffed chicken bake is a comforting, restaurant-style dish you can easily prepare at home. Tender chicken breasts are filled with sautéed mushrooms and cheese, rolled up, then baked in a rich, buttery sauce until golden and bubbling. It is perfect for family dinners, date nights at home, or whenever you want a main course that looks impressive but is surprisingly simple to make.
This dish combines juicy chicken with earthy mushrooms and creamy melted cheese. The sauce that forms in the pan is full of flavor, making it ideal for spooning over potatoes, rice, or pasta. With a little preparation, the oven does most of the work, giving you time to focus on side dishes or relax while it bakes.
Ingredients
For the stuffed chicken
- 4 boneless, skinless chicken breasts
- Salt and black pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika or smoked paprika
- 2 tablespoons olive oil or melted butter
For the mushroom filling
- 1½ cups sliced mushrooms (button or cremini)
- 1 tablespoon butter
- 1 small onion or 2 shallots, finely chopped
- 2 cloves garlic, minced
- ½ teaspoon dried thyme or Italian seasoning
- Salt and pepper to taste
- 1 cup shredded mozzarella or provolone cheese
For the creamy baking sauce
- 1 cup heavy cream or half-and-half
- ½ cup chicken broth
- 2 tablespoons Dijon or mild mustard
- ¼ cup grated Parmesan cheese
- 1 tablespoon butter
- 1 teaspoon dried parsley or Italian herbs
Topping
- ½–1 cup extra mozzarella or provolone for melting on top
- A few mushroom slices and chopped fresh parsley for garnish
Instructions
- Prepare the chicken
Place each chicken breast between two pieces of plastic wrap or parchment paper. Pound gently with a meat mallet or rolling pin until it is an even thickness, about ½ inch. This helps the chicken cook evenly and roll easily. Season both sides with salt, pepper, garlic powder, onion powder, and paprika. Set aside while you prepare the filling. - Make the mushroom filling
In a skillet over medium heat, melt the butter. Add the chopped onion and cook for 2–3 minutes until soft and translucent. Stir in the sliced mushrooms and cook until they release their liquid and turn golden, about 5–7 minutes. Add the minced garlic, thyme or Italian seasoning, and a pinch of salt and pepper. Cook for another minute until fragrant, then remove from heat and let the mixture cool slightly. - Fill and roll the chicken
Preheat your oven to 375°F (190°C). Lightly grease a baking dish.
Lay each chicken breast flat on a cutting board. Spoon a line of mushroom filling down the center of each piece, then sprinkle some shredded mozzarella or provolone over the mushrooms. Carefully roll the chicken up around the filling, tucking in the sides if possible. Place each roll seam-side down in the prepared baking dish. - Brown the chicken (optional but recommended)
For a deeper color and flavor, heat olive oil or butter in a skillet over medium-high heat. Sear the chicken rolls for 1–2 minutes per side until lightly browned, then return them to the baking dish. This step helps create the rich, golden crust you see in the photo. - Mix the creamy sauce
In a bowl or large measuring cup, whisk together the cream, chicken broth, Dijon mustard, grated Parmesan, melted butter, and dried parsley or Italian herbs. Taste and adjust seasoning with salt and pepper. Pour this mixture around the chicken rolls in the baking dish, avoiding the very top so the cheese can brown. - Bake the chicken
Cover the dish loosely with foil and bake for about 20 minutes. Remove the foil, spoon some of the sauce over the chicken, and top each roll with extra shredded cheese and a few mushroom slices. Return to the oven, uncovered, for another 10–15 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). The cheese should be melted and lightly golden. - Rest and serve
Let the chicken rest for 5 minutes before serving so the juices settle. Spoon the creamy mushroom sauce from the dish over each portion. Garnish with chopped fresh parsley for color. Serve with mashed potatoes, steamed vegetables, rice, or a simple green salad.
Tips and variations
- If your chicken breasts are very large, you can slice them in half horizontally to create thinner cutlets before pounding.
- Try different cheeses such as Swiss, Gruyère, or cheddar for a new flavor.
- Add chopped spinach, sun-dried tomatoes, or cooked bacon to the mushroom filling for extra richness.
- For a lighter version, use evaporated milk or a mixture of milk and Greek yogurt instead of cream, and reduce the cheese slightly.
Storing leftovers
Store leftover cheesy mushroom stuffed chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave, adding a splash of broth or milk to keep the sauce smooth. This recipe also reheats well for next-day lunches and still tastes comforting and satisfying.