This delicious, succulent mushroom stuffed chicken comes with a creamy sauce that's easy to make and low in fat. This recipe works well as a family meal as well as party food idea.
You might also like chicken and mushroom casserole.
This mushroom stuffed chicken ticks so many boxes! It's made using simple ingredients which together create a delicious meal that's easy to make, full of goodness and low in fat despite being rich and creamy.
Mushroom stuffed chicken ingredients
The mushroom filling is made using finely chopped mushrooms fried with 1 tablespoon of butter, ricotta cheese for creaminess, seasoning as well as panko breadcrumbs to keep it all together.
I used a small amount of white sauce which helps keep the chicken moist and tastes delicious with the mushroom and chicken juices. The sauce contains a bit of butter, flour, milk and parmesan cheese for added flavour.
Step-by-step recipe instructions
1.Start by making the mushroom mixture. Chop the mushrooms roughly and pulse until crumbly. Be careful not to puree the mixture.
2. In a large pan melt 1 tablespoon of butter and fry the mushrooms with the seasoning over a fairly high heat until all the moisture has been absorbed (about 6 minutes). Set aside to cool for a few minutes.
Preheat the oven to 375 F/ 190 C/ gas mark 5. Lightly grease the bottom of a medium size casserole dish with cooking spray and set aside.
3. To make the sauce in a saucepan melt 1.5 teaspoon of butter, add the flour and whisk until smooth. Pour in the milk and continue cooking and whisking until the sauce starts bubbling up. Remove from the heat, whisk in 4 tablespoons of the parmesan and season to taste. Set aside.
4. Cut each chicken breast lengthways at a slight angle and cut a pocket into the side of each chicken piece being careful not to cut through the opposite side. Set aside.
5. Place the mushroom mixture in a bowl and add the ricotta and breadcrumbs. Stir thoroughly and adjust the seasoning if needed.
6. Stuff each chicken piece with the mushroom mixture and arrange inside the casserole dish.
7. Spoon the sauce over the top of each chicken piece (if the sauce has thickened add a drop of milk to loosen it), scatter the remaining parmesan over the whole thing and bake in the centre of the oven for 30-35 minutes or until the chicken is fully cooked.
8. Remove from the oven and serve!
Substitutions
- Ricotta: Use cream cheese if preferred.
- White pepper: I think mushrooms are especially tasty with white pepper but black pepper is fine to use too.
Can I use fine breadcrumbs
Yes, you can although I recommend panko as they are better at absorbing moisture and at the same time making the filling soft rather than stodgy.
Top tips and FAQs
- Pulse the mushrooms for a few seconds only until they become crumbly. Do NOT overprocess and puree the mixture. You can chop the mushrooms by hand but it's a laborious process - the food processor does it in seconds.
- You can make the mushroom mixture ahead and once cooled refrigerate until you are ready to make the recipe.
- Seasoning: Be generous with the pepper.
- Cooking time: This will depend on the size of your chicken pieces. Try not to overcook the chicken as it may become a little tough.
- You can make the sauce ahead, cover and refrigerate (once completely cooled) overnight. The sauce may thicken as it cools so you may want to add a drop of milk to loosen it before adding into the dish.
- Best served immediately.
- Freeze for up to 3 months.
Serving suggestions
Delicious with steamed, roasted or boiled vegetables, brown rice or mashed potatoes. I personally love it with cranberry beetroot chutney.
You might also like
Check out also this collection of 13 healthy easy one pot chicken recipes.
Keep in touch!
If you make this mushroom stuffed chicken recipe I'd love to know how it turned out for you. Let me know in the comments below, thanks!
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Simple Mushroom Stuffed Chicken Breast
Equipment
- Food processor
- Large pan
- Medium size casserole dish
Ingredients
- 3 chicken breasts skinless, boneless
For the mushroom filling
- 400 g mushrooms
- 1 tbsp butter
- 4 tbsp panko breadcrumbs
- ⅓ tsp fine sea salt, white pepper and onion granules each
- 3 tbsp ricotta cheese
For the sauce
- 1½ tsp butter
- 1½ tsp flour
- 120 ml semi-skimmed/light milk
- 6 tbsp parmesan cheese finely grated
Instructions
- Start by making the mushroom mixture. Chop the mushrooms roughly and pulse until crumbly. Be careful not to puree the mixture.
- In a large pan melt 1 tablespoon of butter and fry the mushrooms with the seasoning over a fairly high heat until all the moisture has been absorbed (about 6 minutes). Set aside to cool for a few minutes.
- Preheat the oven to 375 F/ 190 C/ gas mark 5. Lightly grease the bottom of a medium size casserole dish with cooking spray and set aside.
- To make the sauce in a saucepan melt 1.5 teaspoon of butter, add the flour and whisk until smooth. Pour in the milk and continue cooking and whisking until the sauce starts bubbling up. Remove from the heat, whisk in 4 tablespoons of the parmesan and season to taste. Set aside.
- Cut each chicken breast lengthways at a slight angle and cut a pocket into the side of each chicken piece being careful not to cut through the opposite side. Set aside.
- Place the mushroom mixture in a bowl and add the ricotta and breadcrumbs. Stir thoroughly and adjust the seasoning if needed.
- Stuff each chicken piece with the mushroom mixture and arrange inside the casserole dish.
- Spoon the sauce over the top of each chicken piece (if the sauce has thickened too much add a drop of milk to loosen it), scatter the remaining parmesan over the whole thing and bake in the centre of the oven for 30-35 minutes or until the chicken is fully cooked. Remove from the oven and serve!
Notes
- Pulse the mushrooms for a few seconds only until they become crumbly. Do NOT overprocess and puree the mixture. You can chop the mushrooms by hand but it's a laborious process - the food processor does it in seconds.
- You can make the mushroom mixture ahead and once cooled refrigerate until you are ready to make the recipe.
- Seasoning: Be generous with the pepper.
- Cooking time: This will depend on the size of your chicken pieces. Try not to overcook the chicken as it may become a little tough.
- You can make the sauce ahead, cover and refrigerate (once completely cooled) overnight. The sauce may thicken as it cools so you may want to add a drop of milk to loosen it before adding into the dish.
- Best served immediately.
- Freeze for up to 3 months.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
Hi, I am Monika, welcome to Everyday Healthy Recipes! This blog is all about creatively simple recipes with a healthy twist, old classics with a modern take, and an occasional Polish dish thrown into the mix - all easy to make, healthy and delicious, perfect for everyday cooking. 
What a great way to highlight the mushroom flavor. I bet this topping would also serve as a perfect stuffing as well! Mushroom and onions are one of my favorite combinations. Thank you for sharing at FiestaFriday!
Thank you! Glad you like it. Yes, I think the mushroom mixture would also make a great stuffing!
They look tasty. My youngest doesnt like mushrooms but hes oft to uni again so I can add them to my list for quick midweek meals, while he is away.. Thanks for linking to #CookBlogShare
Thanks Jacqui! I really liked how this recipe turned out. And it's so easy to make!