Cheesy Herb Stuffed Chicken

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Cheesy Herb Stuffed Chicken is stuffed with mushrooms and cheese and coated with a delicious herb blend. This will amaze you!

Has anyone else gotten into the chicken breast rut lately? We love the versatility of chicken breasts, but let’s be honest, they’re not the tastiest cut of meat. In order to really cook them, they need a lot of added fat and flavor. Now let’s be honest, this recipe will totally do it. Between the gooey cheese, mushrooms, and amazing herb medley, this is one recipe you’ll come back to again and again.

How to Serve Cheesy Herb Stuffed Chicken Stuffed Chicken:

There are a few different ways to stuff chicken. The first, used in this recipe, involves cutting a pocket on the side of a chicken breast with a sharp knife. For this you will need a fairly thick chicken breast. With the knife parallel to the cutting board, insert the tip into the thickest part of the breast and continue cutting lengthwise. In some stores, you can have your butcher do this for you at the meat counter.

The second way is to butterfly your chickens. In some stores, you can buy chicken pre-cut, or you can have the butcher do it for you at the meat counter. To do it yourself, use a sharp knife to cut the chicken in half so that it spreads out like a butterfly’s wings. You will need to be careful not to cut all the way through to keep the parts intact.

Pro tip:

If you want to keep as much of the filling as possible inside the chicken breast and are concerned that some of the filling will fall out, use a toothpick to hold the opening together and keep more of the filling inside. Remember to remove the toothpick before serving.

Dairy-free options:

You can use your favorite shredded plant-based cheese and sticks of plant-based butter for a dairy-free recipe.

Herb-stuffed chicken breast and broccoli served on a plate.

Storage and Reheating Instructions:

Store any leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in oven preheated to 350°F until heated through.

If you liked this recipe, you might be interested in other stuffed chicken breast recipes.

watch the video below Rachel will walk you through each step of this recipe. Sometimes the visuals help, and we always let you watch our cooking shows.You can find the complete collection of recipes youtube, facebook watch, or our facebook pageor provide a corresponding recipe on our website.

Chicken breasts are stuffed with mushrooms and cheese and coated with a special herbal blend.

Preparation time 10 minute

cooking time 40 minute

total time 50 minute

raw material

  • 4 Boneless Skinless Chicken Breasts
  • 1 teaspoon Salt
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon chili
  • 1/2 teaspoon coriander seeds
  • 1/2 teaspoon fennel seeds
  • 1/4 teaspoon White pepper
  • 1/4 teaspoon onion powder
  • 1/2 cup shredded mozzarella cheese
  • 4 ounce mushroom slice
  • 4 tablespoon butter


  • Using a meat tenderizer, pound chicken breasts to about 1/4 inch thick.

  • Preheat oven to 400 degrees. Lightly grease a 9×13 pan.

  • Place a dollop of cheese in the center of each chicken breast. Top with sliced ​​mushrooms. Finish with another pinch of cheese.

  • Carefully roll the chicken so the mushrooms are completely inside. Secure edges with toothpicks. Add to prepared pan.

  • In a small bowl, combine basil, oregano, paprika, coriander, fennel, white pepper, and onion powder. Sprinkle generously over each chicken breast. Put a tablespoon of butter on each chicken breast.

  • Bake in preheated oven until chicken is cooked to an internal temperature of 165 degrees, about 30-40 minutes.

Calories: 281kcal | carbohydrate: 2G | protein: 28G | fat: 17G | Saturated fat: 9G | cholesterol: 113mg | sodium: 902mg | Potassium: 518mg | Vitamin A: 600unit | Vitamin C: 2mg | calcium: Post-90smg | iron: 0.9mg