Shelby Alvarado

How To Cook Stuffed Chicken Breast

A tender and juicy chicken breast stuffed with mushrooms and cheese that is a bit fried and stewed in cream. We really like this dish because, unlike, for example, chicken rolls, there is no need to cut, tenderize, roll up or coat anything with flour here. In other words, you won’t even need a steak hammer in order to prepare this dish. A chicken breast cooked according to this recipe is unbelievably juicy due to the fact that it is stewed in cream. if you wish, you may add your favourite spices. for example, you may add a bit of thyme, basil, rosemary or any other spices that you like.


  • 3 chicken breasts (approx. 800g.);
  • 300g. of champignons;
  • 150g. of onion;
  • 50g. of cheese;
  • 300 – 400 ml of cream (any kind of cream);
  • species (if you wish);
  • salt;
  • pepper;
  • vegetable oil + 1 teaspoon of cream butter (for frying).

The Process Of Cooking

Peel off the onion and chop it. We heat vegetable oil and cream butter up on a frying pan. We put there onion and fry it till it gets a bit golden-like.

We cut mushrooms into slices and put them also in the pan.

We mix everything and go on frying till all the water evaporates and mushrooms get a bit brown. Then, we add salt and pepper to the mixture.

We take the mushrooms out of the pan. We add grated cheese to one half of the mushrooms and mix it. The cheese is to be grated on a grater with big holes. As a result, you’ll get the stuffing.

The process of stuffing the chicken breast. We cut tenderloins off each breast. The tenderloin is located in the lower part of the chicken breast. Then, we take a small knife and make one lengthwise cut on the chicken breast itself. However, we shouldn’t cut it till the end.

Then, we make 2 deep cuts on the sides of the chicken breast. The deepening is directed to the right and left sides of the chicken breast. This way we open up a chicken breast. We get a large “pocket”. Salt it on the inner and outer side.

Put 1/3 of the stuffing inside and press it well.

Cover the “pocket” with a tenderloin. The ends of the tenderloin are inside the pocket from all the sides.

Pour a bit of vegetable oil on the frying pan and heat it up well. Put the chicken breasts on the pan. The breasts should be put so that the stuffed part of them is down. We fry them approximately 5-7 minutes till this “down” part gets a bit golden.

turn the chicken breasts over and fry them for more 5-7 minutes.

Put the mushrooms that you have left on the pan, add cream. At least ¾ of the chicken breasts should be covered with the cream. If there is a need, add some more cream.

Salt the chicken breasts. If you wish, you may add species. Stew the chicken breasts on a low fire for approximately 15-20 minutes. The pan is to be covered with the cap.

You may serve stuffed chicken breasts with any fixings that you like. We served them with buckwheat porridge. You may serve them with bulgur, macaroni, mashed potatoes etc. The dish you get is very tasty – it’s juicy and tender!


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