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Chevre and Mushroom Stuffed Chicken

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  • Prep 15 min
  • Total 35 min
  • Servings 6
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Chicken stuffed to the gills with herbed goat cheese and mushrooms. A delicious and easy to make meal!!
by: Girl vs Dough
Updated Mar 7, 2017
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  • 6 skinless, boneless chicken breasts (about 2 pounds total)
  • 10 oz sliced button mushrooms
  • 2 tablespoons unsalted butter
  • 2 teaspoons minced garlic
  • Salt and pepper to taste
  • 8 oz herbed goat cheese, softened
  • 3 tablespoons olive oil
  • Chopped 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°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.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • 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! 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! So much yum.
  • We've got even more easy ideas for when you can't get enough of the stuffed chicken.
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