Here’s a delicious, comforting Stuffed Chicken Breast with Mushroom and Ham — juicy chicken filled with savory, creamy goodness 🍗🍄🧀
Stuffed Chicken Breast with Mushroom & Ham
Ingredients
- 4 boneless, skinless chicken breasts
- Salt and black pepper, to taste
- 1 tablespoon olive oil or butter
Filling
- 1 cup mushrooms, finely chopped
- 1 cup cooked ham, diced
- 1 clove garlic, minced
- ½ cup shredded mozzarella or Swiss cheese
- 2 tablespoons cream cheese (optional, for extra creaminess)
Seasoning (optional)
- ½ teaspoon paprika
- ½ teaspoon Italian seasoning
Instructions
- Preheat oven
- Preheat to 375°F (190°C).
- Prepare the chicken
- Cut a deep pocket into the side of each chicken breast (don’t cut all the way through).
- Season chicken inside and out with salt, pepper, and optional seasonings.
- Make the filling
- Heat oil or butter in a skillet over medium heat.
- Sauté mushrooms until softened and lightly browned.
- Add garlic and cook 30 seconds.
- Remove from heat and mix in ham, cheese, and cream cheese (if using).
- Stuff the chicken
- Spoon filling into each chicken pocket.
- Secure with toothpicks if needed.
- Sear (optional but recommended)
- In the same skillet, sear stuffed chicken breasts 2–3 minutes per side until lightly golden.
- Bake
- Transfer chicken to a baking dish.
- Bake 25–30 minutes, until chicken reaches an internal temperature of 165°F (74°C).
- Rest & serve
- Let rest 5 minutes before serving. Remove toothpicks.
Serving Ideas
- Creamy mashed potatoes
- Roasted vegetables
- Rice or pasta with light cream sauce
Tips
- Don’t overstuff — it helps prevent filling from leaking.
- Swiss cheese pairs especially well with ham and mushrooms.
- You can add spinach to the filling for extra flavor and color.
If you’d like, I can also give you a cream sauce to pour over the chicken or a one-pan skillet version.
