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Chevre & Mushroom Stuffed Chicken

Girl Versus Dough Recipe by

Chevre & Mushroom Stuffed Chicken

Chicken stuffed to the gills with herbed goat cheese and shrooms. All the things! 6 servings

  • Prep Time 15 min
  • Total Time 35 min
  • Servings 0

Chevre and Mushroom Stuffed Chicken  

As prepared by Girl Versus Dough

YOU GUYS. Do you smell that?

That savory and cheesy and mushroomy and chickeny deliciousness? Follow the aroma… feel the rhythm… feel the rhyme… get on up, it’s chicken dinner time!

This Chevre and Mushroom Stuffed Chicken is honest-to-goodness one of the tastiest dinners I’ve made in a looooong time (my husband is so happy). And it’s not like we eat ramen noodles and frozen pizza every night – it’s just that this stuffed chicken is that good. How can it not be? When you stuff herbed goat cheese and fresh mushrooms sautéed in butter into chicken and then bake it all up until it’s nice and roasty toasty, it’s bound to be a success. And it’s so easy to make, too.

Let’s get stuffed!


Ingredients for Chevre and Mushroom Stuffed Chicken

What have we got here? We’ve got some boneless, skinless chicken breasts, some herby and garlicky goat cheese (if you can’t find it at your grocery store, regular goat cheese is just fine), sliced button mushrooms and fresh parsley. This is good eating!


Pounded out chicken breast

Feeling hangry? Get out the aggression by pounding the chicken breasts until they’re about ½-inch thick. Or is it thin? I’m confused.


Pulsed and sautéed mushrooms

Pulse the mushrooms in a food processor until they’re finely chopped, then sauté them with some butter and garlic on the stovetop until all the liquid evaporates. If I could bottle up this smell and turn it into a candle, I would.


Ready to roll cheese and mushrooms inside chicken

Rolled up chicken, with toothpicks securing

Spread a couple tablespoons of goat cheese on each chicken breast, then top it with some mushrooms and roll it up burrito-style. Secure the chicken with toothpicks or baker’s twine.


Cooking chicken in skillet

Cook the chicken in a large oven-safe skillet until it’s browned on all sides, then bake it in the oven until it’s cooked through.


Chevre and Mushroom Stuffed Chicken, ready to eat

Garnish with fresh parsley and serve with some Green Giant Valley Fresh Steamers on the side and it’s bobsled time – I mean, time to eat!


Close up of Chevre and Mushroom Stuffed Chicken

So much yum.

More Stuffed Chicken Ideas


Stephanie (aka Girl Versus Dough) joined Tablespoon to share her adventures in the kitchen. Check out Stephanie’s Tablespoon member profile and keep checking back for her own personal recipes on Tablespoon!
See Recipe

Chevre & Mushroom Stuffed Chicken


skinless, boneless chicken breasts (about 2 pounds total)
ounces sliced button mushrooms
tablespoons unsalted butter
teaspoons minced garlic
and pepper to taste
ounces herbed goat cheese, softened
tablespoons olive oil
fresh parsley, for garnish (optional)


  • 1 Lay one chicken breast at a time on top of a sheet of plastic wrap; cover with another sheet of plastic wrap. Using a mallet or rolling pin, pound chicken until 1/2-inch thick. Set aside.
  • 2 Pulse mushrooms in a food processor until finely chopped. Heat a medium skillet over medium-high heat; add butter to melt. Add mushrooms; saute 3 minutes. Add garlic and cook until the liquid released from the mushrooms evaporates, about 10 minutes. Remove from heat; add salt and pepper to taste and set aside.
  • 3 Spread about 1-2 tablespoons goat cheese on top of each chicken breast. Top with a few tablespoons of mushroom mixture. Roll up each breast halfway, tuck in sides and finish rolling. Secure chicken with toothpicks or baker's twine.
  • 4 Preheat oven to 400 degrees F. Heat a large cast-iron or other oven-safe skillet on the stovetop over medium-high heat. Add olive oil. Add chicken to the skillet and cook until browned on all sides, about 3-4 minutes. Place chicken in skillet in oven and bake until cooked through, about 15 minutes.
  • 5 Remove chicken from oven; let cool 5 minutes and remove toothpicks or twine before slicing. Garnish with chopped fresh parsley, if desired.
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