Best Baked Chicken Recipe: Stuffed Chicken Breast with Cheese and Mushrooms

Looking for a stunning chicken recipe for a dinner party or special occasion? This is the best baked chicken recipe! I made it for Sunday dinner today and fell in love with it. You can prepare the chicken breasts ahead and then bake and make the sauce when ready. One caveat: my sauce was a bit salty for my taste. Next time I’ll add less salt to my chicken breasts or omit it and let everyone add salt to taste. I also used less mustard than the recipe called for.

We have fresh parsley growing in our yard. If you buy a parsley plant, you can put it almost anywhere and it comes back every year. It’s easy to grow and you can put it in your landscaping if you don’t have space in the garden. I use kitchen shears to snip it off the plant and also to put it right into the pan.

I like to have chicken breasts in my freezer at all times because it’s healthier than beef and freezes well. I especially love the quality of Thrive Market’s organic chicken. It stays fresh much longer than grocery store chicken (after it’s thawed I had it in my fridge for at least 4 days) and I’d never guess it was ever frozen. It tasted so good and wasn’t dry.

This recipe has 2 kinds of cheese and a white cream sauce.

Mushroom and Cheese Stuffed Chicken Breasts with Creamy Sauce

Serves: 4 (generously)  /  Prep time:  20 minutes / Total time: 1 hour


4 tablespoons unsalted butter
8 ounces mushrooms, sliced (cremini or any type of mushrooms will work – we used white button mushrooms)
4 cloves garlic, minced
2 tablespoons fresh parsley chopped
Salt and pepper to taste


4 chicken breasts, skinless and boneless (we order this high quality organic chicken from Thrive Market
Salt and ground black pepper to taste
1 teaspoon onion powder
1 teaspoon dried parsley
8 slices fresh or regular mozzarella cheese
¼ cup fresh grated Parmesan cheese


1 tablespoon olive oil
2 large cloves garlic, minced (I use jarred)
1 tablespoon Dijon mustard
1 ½ cups half and half or heavy whipping cream (I only used 1 cup of heavy cream)
½  cup finely grated fresh Parmesan cheese (I ground grated Parmesan cheese in a small blender)
Salt and pepper to taste
2 tablespoon fresh chopped parsley

½ teaspoon cornstarch mixed with 2 teaspoons of water to thicken


Preheat the oven to 400 degrees.

In a large oven proof skillet, melt the butter over medium heat. Add garlic and sauté until fragrant, about 30 seconds.  Add the mushrooms, parsley and season with salt and pepper. Cook while stirring occasionally until mushrooms are soft. Set aside and allow to cool while preparing the chicken.

Pat breasts dry with a paper towel. Season with salt, pepper, onion powder and dried parsley. Rub each piece to evenly coat in seasoning. 

Carefully, horizontally slice a slit through the thickest part of each breast to form a pocket deep pocket without cutting all the way through. Place 2 slices of mozzarella into each breast pocket. 

Divide the mushroom mixture into four equal portions and fill each breast with the mushroom mixture. Reserve any mushrooms that don’t fit in. Top the mushroom mixture with 1 tablespoon of Parmesan cheese per breast. Seal with two or three toothpicks near the opening to keep the mushrooms inside while cooking. You can refrigerate the chicken breasts for use later if you want to break up the work. 


Heat the same pan the mushrooms were cooked in along with the pan juices over medium heat. Add the chicken and sear until golden. Flip and sear on the other side until golden. Cover pan and continue cooking in preheated oven for 20 minutes more, or until the chicken is completely cooked through. remove from oven and transfer chicken to a plate, cover to keep warm while you make the sauce. We use Copper Chef pans because they don’t stick and can go from cooktop to oven. They’re square so they fit on a square stove top burner. We use ours every day pretty much and keep buying more of their pans!

Be careful not to burn yourself – the handle and lid are hot when you take them out of the oven!


To make the sauce. In the same skillet, add the garlic and saute about 30 seconds.  Reduce heat to low heat, and add the mustard and half and half or heavy cream. 

Bring the sauce to a gentle simmer and add in any remaining mushrooms and Parmesan cheese. Allow the sauce to simmer until the Parmesan cheese has melted slightly. If you want a thicker sauce stir in the cornstarch/water mixture and continue to cook a few minutes more. 

Season with a little salt and pepper to your taste. Add in the parsley and the chicken back into the pan to serve or spoon the sauce over the chicken. 

Serve, the chicken with the cream sauce (or with pan juices and any remaining mushrooms if you didn’t make the sauce) with pasta, rice or steamed vegetables. We served with broccoli but it would be pretty with asparagus too. The sauce was good over the veggies too.

Adapted from 

I also really love this chicken cordon blu chicken recipe for fancier events or to serve guests. You could easily batch make both and freeze both for a quick dinner when you’re busy. The sauce would work for both.

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