This goat cheese and mushroom stuffed chicken breast is surprisingly simple to make and will be a showstopper at the dinner table. The chicken breast is seasoned and then stuffed with earthy and garlicky mushrooms mixed with creamy goat cheese. You can have this chicken dinner on the table and ready to eat in about 40 minutes from start to finish.
If you love mushrooms and goat cheese, this chicken recipe is perfect for you! The chicken comes out tender and so flavorful from the dry rub that goes on before searing the chicken and then is bursting with deliciousness from the mushroom and goat cheese filling.
Chicken dinners are a weekly staple at our house and switching up recipes keep things interesting. I love to throw this fancy chicken dinner into the mix, especially when we have guest over because it comes out so beautiful and taste even better than it looks. And just like my one-skillet greek chicken and rice recipe, this one can be made all in one skillet! Less dishes to wash is always a win!
Why you will love this goat cheese and mushroom stuffed chicken breast recipe
One-Skillet: All you need is a cast iron skillet to make these stuffed chicken breasts! Everything from searing the chicken to sauteing the mushrooms to baking the chicken in the oven can all be done in one cast iron skillet! Easy clean up after dinner!
Easy: Typically, when I see a stuffed chicken breast recipe, I worry about the time and effort it will take to make it for dinner. But this really is so simple to make! No need to worry about toothpicks to keep the mushroom and goat cheese filling inside the chicken. Just place in the oven and bake after stuffing the chicken breast.
Delicious: The flavors all come together to create a really delicious chicken meal! The creamy goat cheese mixed with the mushrooms, garlic and thyme is complements the seasoned chicken breast perfectly.
Ingredients needed with this stuffed chicken breast recipe
Chicken breast: Use skinless and boneless chicken breast in this recipe. Be sure not to use chicken tenders as they are not thick enough to get the delicious stuffing inside.
Mushrooms: I used cremini, or baby bellas, mushrooms in this chicken dinner. These mushrooms are easy to find at grocery stores. You can replace the cremini with button mushrooms. Portobello mushrooms, which are mature cremini mushrooms, could also work, but they do have a meatier texture.
Goat Cheese: Use a plain goat cheese for this recipe.
Garlic cloves: Minced garlic cloves give depth of flavor to the mushroom and goat cheese filling.
Avocado Oil: You will need a high heat oil to sear the chicken breast and then a little more to sauté the mushrooms. Avocado oil is my go-to but you can use grapeseed or sunflower oil.
Thyme and Oregano: Dried thyme and oregano are used with mushrooms to give more layers of flavors and complements the earthy mushrooms.
Salt and pepper: Salt and pepper the mushrooms to taste. You can enhance flavor with salt and give a little peppery flavor with ground pepper.
Chicken Rub Seasoning: The chicken rub is made up of smoked paprika, dried thyme, garlic powder, salt and pepper. This gives the chicken breast more flavor.
Tips and tricks when making these mushroom and goat cheese chicken breast
- Make sure that your pan is hot when you add the chicken to sear it. You want to get a nice golden-brown color on both sides of the chicken, but you do not want to cook the chicken all the way through.
- When cutting the pocket in the chicken breast, be careful not to slice the chicken all the way through. Be sure to cut on the side that is thickest. If a piece on the bottom side of the chicken opens, do not panic. The recipe is pretty forgiving, just carefully place the mushroom-goat cheese filling over the open flap of chicken.
- Taste the mushrooms after you have sauteed them and adjust salt level to personal preference.
- Cooking everything in the cast iron skillet is easiest. But you can use a regular skillet to sear the chicken and sauté the mushrooms. You can transfer the uncooked stuffed chicken breast to an oven safe baking dish when ready to cook in the oven.
- Using a meat thermometer takes the guesswork out of when the chicken is done. Because each chicken breast are different sizes, there will not be one standard time it takes for the chicken to fully cook. The chicken is done when the thickest part reaches 165 degrees F.
- Serve the chicken with potatoes, rice, salad, and/or your favorite veggie as just a few suggestions.
If you give this recipe a try, let me know your thoughts in the comments below! I really appreciate your feedback!
And be sure to tag me on Instagram so I can see your creations.
From my kitchen to yours, happy cooking! I hope you love these goat cheese and mushroom stuffed chicken breast as much as we do!
Goat Cheese and Mushroom Stuffed Chicken Breast
Ingredients
- 2 Chicken breast boneless and skinless
- 2 C. Mushrooms sliced
- 1/3 C. Goat cheese
- 1 tsp. Thyme
- 3 Garlic cloves minced
- 2 Tbsp. Avocado oil divided
- 1 tsp. Oregano
- Salt and pepper to taste
Chicken rub:
- Salt and pepper
- 1 tsp. Smoked paprika
- 1 tsp. Thyme
- 1 tsp. Garlic powder
Instructions
- Preheat oven to 375 degrees F.
- Mix all the chicken rub ingredients together in a small bowl.
- Rub the spices onto the entire chicken breast. Slice a pocket into the chicken on the thickest side of the chicken, about 3 inches wide and 3/4 of the way through the chicken breast. Be careful not to slice all the way through the chicken.
- Heat 1 tablespoon of oil in a cast iron skillet over medium-high heat. Once hot, add the chicken and sear 2-3 minutes or until both sides are golden-brown. Remove from the skillet and set aside.
- Add the remaining 1 tablespoon oil into the skillet and reduce heat to medium-low heat. Add sliced mushrooms and saute 3-4 minutes. Stir in thyme, oregano, salt, and pepper. Add garlic cloves and saute for 1-2 more minutes. Remove from heat and stir in goat cheese.
- Carefully place the mushroom and goat cheese mixture into each of the pockets cut into the chicken breast. Place as much as you can into each pocket. It is ok if some is spilling out a little bit of the chicken breast.
- Place the stuffed chicken breast back into the cast iron skillet. Bake for 25-30 minutes or until the thickest part of the chicken reaches 165 degrees F.
- Remove from the oven and let rest a few minutes before serving. Enjoy!
