Here’s a stuffed chicken breast with mushrooms and ham that’s flavorful, creamy, and easy to make—great for dinner but still simple enough for home cooking 🍄🍗
Stuffed Chicken Breast with Mushroom & Ham
Ingredients (Serves 2–4)
- 2–4 boneless, skinless chicken breasts
- Salt and black pepper
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tbsp olive oil
Filling
- 1 tbsp butter
- 1 cup mushrooms, finely chopped
- ½ cup cooked ham, diced
- ¼ cup shredded mozzarella or Swiss cheese (optional but recommended)
- 2 tbsp cream cheese or heavy cream
- 1 tsp fresh thyme or parsley (optional)
Instructions
- Prepare the Chicken
Preheat oven to 375°F (190°C).
Pat chicken dry. Slice a pocket horizontally into each breast (don’t cut all the way through).
Season inside and out with salt, pepper, garlic powder, and paprika. - Make the Filling
Heat butter in a pan over medium heat.
Sauté mushrooms until soft and moisture evaporates (about 5 minutes).
Stir in ham, cream cheese (or cream), herbs, and cheese. Remove from heat. - Stuff the Chicken
Spoon filling into each chicken pocket.
Secure with toothpicks if needed. - Sear
Heat olive oil in an oven-safe skillet.
Sear chicken 2–3 minutes per side until golden. - Bake
Transfer skillet to oven and bake 18–25 minutes, until chicken reaches 165°F (74°C) inside. - Rest & Serve
Rest 5 minutes before serving. Remove toothpicks.
Optional Sauce (Quick Pan Sauce)
After removing chicken:
- Add ¼ cup chicken broth + 2 tbsp cream to the pan
- Simmer 2–3 minutes, scraping up browned bits
- Spoon over chicken
Serve With
- Mashed potatoes
- Steamed green beans or broccoli
- Rice or pasta
- Side salad
If you want, I can:
- Make it no-oven / stovetop only
- Give a cheese-free or low-fat version
- Add a creamy mushroom sauce
- Adapt it for air fryer
Just tell me 👍
