Oh yes 😋 Stuffed chicken breast with mushroom and ham is a restaurant-style dish at home—juicy chicken, savory filling, minimal fuss. Here’s a solid recipe.
Stuffed Chicken Breast with Mushroom & Ham (serves 2–4)
Ingredients
- 2–4 chicken breasts, boneless and skinless
- 100 g (3–4 slices) cooked ham, chopped or sliced
- 150 g mushrooms, finely chopped
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- ½ cup grated cheese (optional—Swiss, mozzarella, or Gruyère)
- 2 tbsp butter or oil
- Salt & pepper
- Toothpicks or kitchen twine
Method
- Prep chicken
- Slice a pocket into the side of each breast (careful not to cut through).
- Lightly season with salt and pepper.
- Make filling
- Heat butter/oil in a pan.
- Sauté onion and garlic until soft.
- Add mushrooms, cook until moisture evaporates.
- Remove from heat, stir in ham and cheese (if using). Let cool slightly.
- Stuff chicken
- Spoon filling into each chicken pocket.
- Secure with toothpicks or tie with twine.
- Cook
- Pan-fry method: heat oil in a skillet over medium heat, brown chicken 3–4 min each side, then cover and cook 8–10 min until cooked through.
- Oven method: preheat oven to 180°C / 350°F, brown chicken in skillet, then bake 20–25 min until fully cooked.
- Serve
- Slice carefully, serve with pan juices or a simple cream sauce.
Tips for juicy, flavorful chicken
- Don’t overcook → 75°C / 165°F internal temp is perfect.
- Let it rest 5 min before slicing.
- Optional sauce: deglaze pan with a splash of white wine + cream + mustard.
If you want, I can give a shortcut version where the filling cooks inside a foil packet, so it’s extra moist and hassle-free.
Do you want me to do that?
