Name: Stuffed Chicken Breast with Mushrooms and Goat Cheese Recipe
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 4 bone-in, skin-on chicken breast halves; 2 tablespoons olive oil, plus additional for brushing the chicken breasts; 8 ounces mixed mushrooms (porcini, shiitake, cremini), roughly chopped; 1 large shallot, chopped (about 1/3 cup); 2 cloves garlic, chopped or pressed; Splash of white wine (about 2 tablespoons); 2 tablespoons chopped fresh Italian parsley; 1 teaspoon fresh thyme leaves; 4 ounces goat cheese, crumbled; Kosher salt and freshly-ground black pepper, to taste

If you’re looking for a dinner recipe that’s both comforting and a little bit fancy, you’ve got to try my Stuffed Chicken Breast with Mushrooms and Goat Cheese Recipe. I absolutely love how the earthy mushrooms pair perfectly with the tangy creaminess of goat cheese—plus, the juicy chicken breast wrapped around this filling just melts in your mouth. You’ll find that it’s surprisingly easy to pull together, even on a weeknight, but looks impressive enough for guests or family dinners. Stick with me—I’ll share all my insider tips to make sure your stuffed chicken turns out perfect every time.

❤️

Why You’ll Love This Recipe

Bold Flavors with Simple Ingredients: You only need a handful of everyday ingredients to get that gourmet taste.
Juicy, Tender Chicken Every Time: Cooking the chicken skin-on and bone-in locks in moisture for a juicy result.
Versatile and Crowd-Friendly: Great for weeknights, date nights, or when you want to impress guests.
Easy to Customize: You can swap mushrooms or herbs to suit your taste or pantry.

A cooked chicken piece with a golden brown grilled top layer sprinkled with chopped green herbs sits on the right side of a white plate with a thin blue rim, showing a slightly shiny and textured surface. On the left side of the plate, there is a small salad made of mixed green and reddish fresh leaves with visible veining and a crisp texture. Behind the chicken piece, two bright yellow lemon wedge slices add a fresh contrast. The plate is placed on a white marbled surface with a blurred gold-colored glass in the background and a woman's hand holding a fork and knife near the top left. Photo taken with an iphone --ar 2:3 --v 7 - Stuffed Chicken Breast with Mushrooms and Goat Cheese, stuffed chicken breast, mushroom stuffed chicken, goat cheese chicken recipe, elegant chicken dinner

Ingredients You’ll Need

Every ingredient here works together to create depth and richness. I like to hunt down a mixed mushroom blend because it adds complexity, but you can absolutely stick to cremini or button mushrooms if that’s what you have. Fresh herbs and quality goat cheese make all the difference, so don’t skimp there!

Flat lay of four bone-in, skin-on chicken breast halves arranged symmetrically, a small cluster of fresh mixed mushrooms including porcini, shiitake, and cremini roughly chopped, a small pile of chopped shallot, two whole uncracked garlic cloves, a small white ceramic bowl with a splash of white wine, a few sprigs of fresh Italian parsley, a few fresh thyme sprigs with leaves visible, a small heap of crumbled goat cheese, a small white ceramic bowl with golden olive oil, scattered kosher salt crystals and freshly ground black peppercorns all placed evenly in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Stuffed Chicken Breast with Mushrooms and Goat Cheese, stuffed chicken breast, mushroom stuffed chicken, goat cheese chicken recipe, elegant chicken dinner

Bone-in, skin-on chicken breast halves: The bone and skin keep the chicken juicy and add flavor when roasting.
Olive oil: You’ll use it for cooking the mushrooms and brushing the chicken for crisp skin.
Mixed mushrooms: I love a mix of porcini, shiitake, and cremini but feel free to pick your favorite for that great umami punch.
Shallot: Adds a subtle sweetness that balances the earthiness of mushrooms perfectly.
Garlic: Fresh garlic brings aromatic depth; don’t skip it!
White wine: A splash deglazes the pan and adds a lovely brightness—dry white wine is best.
Fresh Italian parsley and thyme: These herbs brighten and deepen the filling’s flavor profile.
Goat cheese: Crumbled goat cheese melts gorgeously, adding creaminess and tang.
Kosher salt and freshly ground black pepper: Essential for seasoning at every step.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love mixing things up depending on what’s in season or what’s in my fridge. This Stuffed Chicken Breast with Mushrooms and Goat Cheese Recipe is so adaptable—you can really make it your own.

Variation: Swap the goat cheese for cream cheese or feta if you prefer a milder or saltier filling; I’ve done this when trying to please picky eaters without losing creaminess.
Variation: Add some finely chopped spinach or kale into the mushroom mixture for a veggie boost—I find it gives the filling a lovely pop of color and nutrients.
Variation: Use boneless chicken breasts if you want to speed up cooking, but watch your temperature closely to avoid drying out the meat.
Variation: For a dairy-free option, replace goat cheese with mashed avocado or a nut-based spread; though different, it’s a creamy twist I’ve enjoyed in a pinch.

How to Make Stuffed Chicken Breast with Mushrooms and Goat Cheese Recipe

Step 1: Sauté the Mushrooms and Shallots to Perfection

This is where the magic starts. Heat your olive oil over medium-high heat and toss in your chopped mushrooms and shallots with a pinch of salt and pepper. I like to let them cook until the mushrooms release their moisture and start to brown—this takes about 5 to 8 minutes. That golden color is key because it intensifies the flavor. Then add the garlic last for a quick minute until fragrant, making sure it doesn’t burn. The final splash of white wine deglazes the pan, lifting all those tasty brown bits off the bottom, which you’ll want to do to boost flavor. Once the wine evaporates, stir in fresh parsley and thyme and let this mixture cool slightly while you prep the chicken.

Step 2: Create the Perfect Pocket in Your Chicken

Carefully loosening the chicken skin is essential here. Use your finger to gently separate the skin from the breast meat starting at the bone side; trust me, patience is key. You want to create a pocket big enough for the filling but without tearing the skin, which I’ve accidentally done before and that’s just a pain to fix! The skin acts like a natural casing to hold all the goodies in and keeps everything juicy during roasting.

Step 3: Stuff and Secure Your Chicken Breasts

Divide your mushroom mixture evenly among the four chicken breasts, spooning it right under the skin and spreading it from top to bottom for even distribution. Then add about an ounce of crumbled goat cheese on top of the mushrooms. The cheese melts into a creamy layer that complements the mushrooms beautifully. Gently pull the skin back over the filling. If your chicken skin feels loose or threatens to slip off, securing it with a couple of skewers or toothpicks works wonders to keep the stuffing intact.

Step 4: Roast to Golden, Juicy Perfection

Place your stuffed chicken breasts skin-side up in a lightly oiled roasting pan. Giving the skin a light brush of olive oil and a sprinkle of salt and pepper helps it become beautifully crispy. Pop the pan into your preheated 400°F oven on the lower-middle rack. Roast the chicken for 35 to 45 minutes, depending on breast size—you’re aiming for an internal temperature of 165°F measured in the thickest part, away from the bone. I always use a meat thermometer here because guessing can lead to dry chicken, and no one wants that. Once done, tent the chicken with foil and let it rest for 10 minutes so the juices redistribute. Honestly, this resting step transforms the juiciness.

👨‍🍳

Pro Tips for Making Stuffed Chicken Breast with Mushrooms and Goat Cheese Recipe

Gentle Skin Handling: I learned the hard way that tearing the skin can cause the filling to spill out—take it slow, and use a small spoon to help guide the mixture under the skin.
Don’t Skip Deglazing: Scraping up those browned bits with wine really lifts the mushroom filling to new flavor heights—it’s a game-changer!
Use a Meat Thermometer: This takes all the guesswork out of knowing when your chicken is perfectly cooked and safe to eat.
Rest Your Chicken: Resting lets the juices settle so you get tender, juicy bites, not dry chicken.

How to Serve Stuffed Chicken Breast with Mushrooms and Goat Cheese Recipe

The image shows two white plates on a white marbled surface. The plate on the upper left holds three large, seasoned and cooked pieces of chicken, sprinkled with fresh green herbs, and appears juicy with some browning on the edges. Below it, a second white plate with a blue rim contains one piece of chicken with similar seasoning on the left half, and to the right, a small pile of mixed leafy greens with different shades of green and purple. Two lemon wedges sit at the bottom right of this plate. Next to the plates is a light wooden cutting board with a fork and a knife placed on it, along with two amber-colored glasses filled with a light golden liquid. A woman's hand holding a striped cloth is partially visible on the lower left. The background and surface are white marble. photo taken with an iphone --ar 2:3 --v 7 - Stuffed Chicken Breast with Mushrooms and Goat Cheese, stuffed chicken breast, mushroom stuffed chicken, goat cheese chicken recipe, elegant chicken dinner

Garnishes

I usually finish the chicken with a quick squeeze of fresh lemon juice right before serving—it adds a bright, zesty contrast to the richness. A sprinkle of freshly chopped parsley or thyme on top also looks beautiful and gives a fresh herbal note that I love.

Side Dishes

My go-to sides include roasted or garlic mashed potatoes and steamed green beans or asparagus. The creamy potatoes soak up the delicious juices from the chicken, and crisp-tender veggies add color and a nice textural balance. Occasionally, I’ll serve it atop a bed of wild rice or creamy polenta for an elegant twist.

Creative Ways to Present

When I’m serving guests, I sometimes slice the stuffed chicken breasts crosswise to reveal the gorgeous mushroom and goat cheese filling inside. Arranged like that on a platter with a drizzle of pan juices or a light wine reduction feels fancy without extra fuss. For holiday dinners, I pair it with colorful roasted root vegetables to complete the feast.

Make Ahead and Storage

Storing Leftovers

I always refrigerate leftovers in an airtight container and keep them for up to three days. When you reheat, the chicken stays moist if you warm it gently (see below!). This recipe also reheats well for easy next-day lunches.

Freezing

If you want to freeze portions to save for later, I recommend assembling the stuffed chicken breasts but freezing them raw, uncooked (wrapped tightly in plastic wrap and foil). When ready to cook, thaw them fully before roasting. This way, the texture stays best and the flavors don’t get muddled.

Reheating

The best way I’ve found to reheat is to warm in a low oven (about 300°F) covered with foil to prevent drying out, for 15-20 minutes until heated through. You can also reheat gently in a skillet with a splash of chicken broth and a lid, which keeps the chicken moist and skin somewhat crisp.

FAQs

Can I make Stuffed Chicken Breast with Mushrooms and Goat Cheese Recipe ahead of time?

Yes! You can prepare the stuffed chicken breasts raw and refrigerate them for several hours or overnight before roasting. This helps if you want to save time on the day you’re serving. Just be sure to keep them covered and sealed in the fridge.
Can I use boneless chicken breasts instead of bone-in?

Absolutely. Boneless chicken breasts will cook faster and might be easier to work with when creating the pocket, but watch your cooking time closely to avoid drying them out. Using a meat thermometer is especially helpful here.
What if I don’t have white wine, can I substitute it?

You can substitute chicken broth or even a splash of apple cider vinegar diluted with water. The goal is to add moisture and lift the browned bits from the pan, so just use what you have on hand, but keep the quantity small so it doesn’t overpower the filling.
Is this recipe suitable for meal prep?

Yes! The stuffed chicken reheats well and can be packed in lunch containers with sides like roasted veggies or grains. Just make sure to store it properly airtight to keep it fresh.

Final Thoughts

When I first tried this Stuffed Chicken Breast with Mushrooms and Goat Cheese Recipe, I was blown away by how easy it was to elevate simple ingredients into something truly special. Honestly, my family goes crazy for this dish every time, and it’s become a staple for our weekend dinners. I love how the creamy goat cheese balances the earthy mushrooms and the tender chicken. If you’re looking for a recipe that’s both approachable and impressive, give this one a go—you’ll be thrilled with how it turns out, and trust me, you’ll make it again and again.