Cheese and Mushroom Stuffed Chicken

Serve with mashed potatoes, roasted vegetables, or a light salad for a complete meal.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheat gently in the oven or on the stovetop to keep the chicken moist.

Variations

Spinach & Mushroom: Add chopped spinach to the filling for extra greens.

Spicy Kick: Mix in a pinch of red pepper flakes or diced jalapeños with the filling.

Cheese Swap: Try Swiss, provolone, or Gruyère for a different flavor profile.

FAQ

Do I have to use an oven-safe skillet?
If you don’t have one, simply transfer the seared chicken and sauce into a baking dish before baking.

Can I make this ahead of time?
Yes, you can stuff the chicken breasts up to a day ahead. Keep them covered in the fridge until ready to cook.

Can I use chicken thighs instead of breasts?
Yes, but adjust the cooking time—thighs may take slightly longer to bake through.