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Mushroom stuffed chicken breasts

mushroom stuffed chicken breasts

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For especially luxurious Mushroom Stuffed Chicken Breasts, carefully add a splash of brandy to the mushroom pan once they have cooked. Bubble for a minute to let it evaporate, then add the sage.


15g (½oz) butter

150g (5oz) chestnut mushrooms, finely chopped

Few fresh sage leaves, roughly torn

4 skinless chicken breasts

150g (5oz) full-fat cream cheese, we used Philadelphia

1tsp wholegrain mustard

4-8 slices Parma ham


1. Preheat oven to 200°C (180°C fan) mark 6. Melt butter in a large frying pan over a high heat and cook mushrooms for about 5 min, stirring frequently, or until tender and any liquid has evaporated. Add the sage and fry for a few seconds more. Set pan aside to cool.

2. Meanwhile, slice chicken breasts in half horizontally through one side (keep other side attached). Open out like a book, then bash between two sheets of grease proof paper or clingfilm with a rolling pin to get a more even thickness.

3. Mix cream cheese, mustard and seasoning into the mushroom pan. Press a quarter of the mixture over one side of each breast, then fold over the other half to cover the stuffing. Wrap one or two pieces of Parma ham around each breast to secure the stuffing. Put the breasts on a baking tray.

4. Cook in the oven for 20-25 min until piping hot through the middle. Serve with new potatoes and seasonal veg.

Healthy chicken stuffed with mushrooms is a pretty simple meal that tastes amazing,  for more recipes visit Good Housekeeping



About Zena Grantham

About Zena Grantham

Zena is a baking fanatic spending most of her free time dreaming up her next tasty recipe. She has been known to accidentally make people fall off their diet or healthy eating wagon with chocolate cakes!

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