Mushroom and Mozzarella Stuffed Chicken
This Mushroom and Mozzarella Stuffed Chicken makes a delicious dinner, packed with savory flavor! The mushrooms are sauteed with garlic and herbs, the chicken is seasoned to perfection before searing and baking, and is stuffed with a blend of tasty Mozzarella and Parmesan cheeses. I found a serving of this chicken to be super filling, and it’s easy to halve the recipe or make more as needed for your household. Each piece of this Mushroom and Mozzarella Stuffed Chicken is just 399 calories, or 6 WW Points on Weight Watchers. To view and track this recipe in the WW app, click here!
If you love the Garlic Herb Mushrooms in this recipe, I do have a separate post just for those! They’re great as a side dish or a topping for chicken or steak.
What should I serve this with?
This Mushroom and Mozzarella Stuffed Chicken would pair well with a variety of tasty side dishes! I think it would pair nicely with a veggie side like my Stovetop Green Beans with Almonds or my Zucchini Casserole. I also think it would be terrific with my Broccoli Cheddar Twice Baked Potatoes, Roasted Fingerling Potatoes, or Easy Slow Cooker Carrots. Or you could serve it with salad, seasoned rice, roasted vegetables, mashed potatoes, or whatever you prefer!
The Chicken Searing Step
This step is a little messy, but totally worth it to get a nice golden sear on your chicken. It’s a little tricky to transfer the chicken to the pan and flip it over without mushrooms slipping out, but don’t worry about it! If a few mushrooms fall out, you can easily just stuff them back in once the chicken is moved to the baking sheet before putting them in the oven. I suppose I could have used slightly less mushrooms so that they wouldn’t slip out during this step, but honestly, I feel like this is the perfect ratio of mushrooms to chicken! The ones that fall out can get stuffed back in or thrown on top and it will still be delicious.
Chicken Cutlets
I often buy a big pack of boneless, skinless chicken breasts at the store and then use kitchen shears to trim them down to make 4-6 oz cutlets to use in recipes. For this Mushroom and Mozzarella Stuffed Chicken my pieces were about 6 ounces each. Everything I cut off of the breasts to make the cutlets gets cut into chunks to make chicken bites, such as my Nashville Hot Chicken Bites, Barbecue Rubbed Chicken Bites, Lemon Pepper Chicken Bites, or Blackened Chicken Bites. It’s easy to weigh out 1 lb or 1.5 lb of chicken chunks and some 6 oz cutlets and freeze them for later in quart size freezer bags. That way, I always have some cutlets and some chicken bites on hand! Buying the bulk packs of chicken breasts is cost-effective, and cutting them into cutlets and bites ensured I have what I need on hand when I go to make a recipe. I find that kitchen shears make this task go quicker and easier than using a knife, so I highly recommend using shears.
More Tasty Lightened Up Chicken Recipes
Looking for more tasty, lightened up chicken recipes like this Mushroom and Mozzarella Stuffed Chicken? Check out my Skillet Chicken and Mushrooms in Gravy, Cheesy Bacon Ranch Stuffed Chicken, Cheesy Garden Vegetable Baked Chicken, Mexican Street Corn Chicken, Cheesy Broccoli Stuffed Chicken, Crispy Onion Dip Chicken, Crispy Chicken Parmesan, Apple and Brie Stuffed Chicken, Maple Dijon Chicken and Squash Skillet, Strawberry Balsamic Grilled Chicken, Ricotta Stuffed Chicken Bake, Cream Cheese and Herb Stuffed Chicken, Tuscan Olive Chicken, Pimento Cheese Stuffed Chicken, Cream Cheese Stuffed Everything Chicken, and many more in the Chicken section of my recipe index!
Mushroom and Mozzarella Stuffed Chicken
Ingredients
- 2 tablespoons light butter, I use Land O'Lakes light butter spread with canola oil
- 1 lb sliced white mushrooms
- ¾ teaspoon salt, divided
- ½ teaspoon black pepper, divided
- ½ teaspoon dried thyme, divided
- 1 tablespoon fresh chopped parsley, (or a teaspoon of dried parsley)
- 2 garlic cloves, minced
- 4 (6 oz each) boneless, skinless chicken breasts, 24 oz total (if you buy large breasts, trim them to 6 ounces each)
- ¼ teaspoon garlic powder
- 1 oz Parmesan cheese, finely shredded
- 4 oz shredded 2% milk Mozzarella cheese
- 1 tablespoon olive oil
Instructions
- Pre-heat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper and set it aside.
- Place the butter in a skillet and melt over med-high heat. Add the mushrooms and cook, stirring occasionally, for about 5 minutes. Add ¼ teaspoon salt, ¼ teaspoon pepper, ¼ teaspoon thyme, the parsley, and the minced garlic and stir to combine. Cook for another 30-60 seconds until the garlic is fragrant. Remove from heat.
- Place the chicken breasts on a cutting board. Using a sharp knife, slice the breasts from the side (creating a top and bottom) almost all the way through. In a small dish, combine the remaining ½ teaspoon salt, ¼ teaspoon pepper, ¼ teaspoon thyme, and ¼ teaspoon garlic powder and stir together. Keeping the chicken breasts folded shut, sprinkle the seasoning over the tops of the breasts and flip over to sprinkle over the bottoms. Flip the breasts back over and open them up.
- With each breast open at the slit, sprinkle the shredded Parmesan and Mozzarella cheeses evenly between the breasts, placing it on one side the open chicken. Arrange the sauteed mushrooms over top of the cheese layer on each breast. Close the breasts, folding the top half back over the mushrooms and cheese and press it down.
- In a large skillet, add the olive oil and bring over medium-high heat (if your skillet or sauté pan doesn’t fit all four breasts, just cook two breasts at a time with 1 ½ teaspoons of oil each round). *Add the stuffed chicken breasts to the pan and cook for about 1 minute until the bottoms are golden. Flip the breasts and cook for another minute on the other side. *This step might get messy! If some of your mushrooms fall out into the pan when transferring, searing, or flipping, don’t worry! You can always stuff the stray mushrooms back in once you transfer the breasts to the baking sheet before putting it in the oven.
- Transfer the breasts to the prepared baking sheet and stuff any errant mushrooms back in if needed. Place in the pre-heated oven. Bake for 20-24 minutes until chicken is fully cooked through.
Notes
399 calories, 8 g carbs, 2 g sugars, 17 g fat, 6 g saturated fat, 52 g protein, 1 g fiber, 257 mg sodium (from myfitnesspal.com) Weight Watchers Points Plus:
10 per (1 stuffed chicken breast) serving (PP calculated using a Weight Watchers PointsPlus calculator and the nutrition info)
Brilliant idea cutting up the bulk chicken into cutlets and bites. Now why didn’t I think of that?!?!?
The recipe looks delicious. Can’t wait to try it, as I love mushrooms.
I hope you love it, Cheryl!
How would it work to sautee them first then fill them so the stuffing doesn’t fall out?
There are pros and cons either way. Searing them already stuffed helps the cheese inside start to melt which helps hold the filling inside during the baking step, but you can definitely try doing it that way too. In the end, even though a few of the mushrooms falling out and having to be put back in was mildly annoying, I decided to post it this way because I thought it worked better overall. Definitely feel free to try it the other way though!
Totally scrumptious, I’d happily serve this dish to company! I followed the exact method, which worked beautifully! I added a little chopped leek along with the mushrooms to saute. Since I knew gruyere would be awesome with the flavors, I swapped in 3 ounces of gruyere for the mozzarella (it’s higher point so used less). I also made a little extra of the sauteed mushrooms and leeks to toss with Carba Nada noodles on the side. So good, thank you!
I’m so happy this was a hit! Thanks for letting me know 🙂
Made this for dinner last night. Restaurant quality. Can’t wait for leftovers for lunch. Thanks for another awesome recipe,
Vegetarian dishes are very good for your health, and they also help you lose weight. I have maintained this diet for many years and my health is very stable.