Golden stuffed chicken: mushroom cream chicken with peas
🍗 Golden Stuffed Chicken — Mushroom Cream Chicken with Peas
Ingredients
For the stuffed chicken
- 4 boneless, skinless chicken breasts
- 1 cup mushrooms, finely chopped
- ½ small onion, finely chopped
- 2 cloves garlic, minced
- ½ cup shredded mozzarella or cheddar cheese
- 1 tbsp butter
- 1 tbsp olive oil
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- ½ tsp dried Italian herbs
- 2 tbsp chopped fresh parsley
For the creamy mushroom sauce
- 1 tbsp butter
- 1 tbsp olive oil
- 1 cup sliced mushrooms
- 2 cloves garlic, minced
- 1 cup heavy cream
- ½ cup chicken stock
- ½ cup green peas, fresh or frozen
- ½ tsp black pepper
- ½ tsp paprika
- ¼ tsp salt, or to taste
- ½ tsp Italian seasoning
- ¼ cup grated Parmesan cheese
- 1 tbsp chopped parsley
Step 1 — Prepare the chicken
Place each chicken breast on a cutting board.
Using a sharp knife, carefully cut a pocket into the thickest part of each breast. Do not cut all the way through.
You want enough space inside to hold the mushroom-and-cheese filling.
Lightly season the outside of the chicken with:
- Salt
- Black pepper
- Paprika
- Italian herbs
Set aside while you prepare the filling.
Step 2 — Make the mushroom filling
Heat 1 tablespoon butter in a pan over medium heat.
Add the finely chopped onion and cook for about 2–3 minutes, until softened.
Add the minced garlic and cook for another 30 seconds.
Add the chopped mushrooms.
Cook for approximately 5–7 minutes, stirring occasionally.
The mushrooms will release water at first. Continue cooking until most of that moisture has evaporated.
Season with a little salt, pepper and Italian herbs.
Remove from the heat and allow the mixture to cool slightly.
Important:
Don’t put the filling into the chicken while it’s extremely hot. Letting it cool for a few minutes prevents the cheese from immediately melting out.
Step 3 — Stuff the chicken
Mix the cooked mushrooms with the shredded mozzarella or cheddar.
Carefully spoon the mixture into the pocket of each chicken breast.
Don’t overfill them.
Press the edges together gently. You can secure them with toothpicks if necessary.
Step 4 — Sear the chicken until golden
Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat.
Place the stuffed chicken breasts into the hot pan.
Cook for approximately 3–4 minutes per side, until beautifully golden brown.
You don’t need to cook the chicken completely at this stage—the goal is to develop a golden crust.
Remove the chicken temporarily and place it on a plate.
Step 5 — Make the mushroom cream sauce
Using the same skillet, add:
- 1 tbsp butter
- 1 tbsp olive oil
- Sliced mushrooms
Cook the mushrooms for 4–5 minutes until browned.
Add the minced garlic and cook for about 30 seconds.
Pour in the chicken stock.
Scrape the bottom of the pan with a wooden spoon. Those browned bits are full of flavor and will become part of the sauce.
Allow the stock to simmer for about 2 minutes.
Step 6 — Add the cream
Reduce the heat to medium-low.
Pour in the heavy cream.
Add:
- Black pepper
- Paprika
- Italian seasoning
- A little salt
Stir everything together.
Allow the sauce to gently simmer for 3–4 minutes.
Don’t boil it aggressively, because the cream can become grainy or separate.
Step 7 — Add the peas
Add ½ cup peas to the creamy mushroom sauce.
If using frozen peas, you don’t need to thaw them first.
Simmer for about 2–3 minutes until the peas are tender and heated through.
Step 8 — Add Parmesan
Stir in ¼ cup grated Parmesan cheese.
The Parmesan will melt into the cream sauce and make it thicker, richer and more flavorful.
Taste the sauce.
Adjust the seasoning with additional salt and pepper if needed.
Step 9 — Return the chicken to the pan
Place the golden stuffed chicken breasts back into the creamy mushroom sauce.
Spoon some sauce and mushrooms over the chicken.
Cover the skillet loosely with foil or a lid and cook over low heat for about 8–12 minutes, depending on the thickness of the chicken.
Alternatively, you can finish the dish in a 190°C / 375°F oven for about 10–15 minutes.
Most important:
Check the thickest part of the chicken with a thermometer. It should reach 74°C / 165°F internally.
Step 10 — Finish the dish
Once the chicken is fully cooked, turn off the heat.
Sprinkle fresh chopped parsley over the top.
Let the chicken rest for about 5 minutes before serving.
Remove any toothpicks before eating.
🍄 What you should end up with
You should have:
Golden, crispy-seared chicken → creamy cheesy mushroom filling → tender chicken → rich mushroom cream sauce → sweet green peas → Parmesan and herbs.
The mushroom filling gives the chicken a juicy, savory center, while the cream sauce ties everything together.
🍽️ Best served with
- Garlic mashed potatoes
- Steamed rice
- Buttered pasta
- Garlic bread
- Roasted potatoes
- Steamed vegetables
Chef’s tip: For an especially rich sauce, add 1–2 tablespoons of cream cheese along with the Parmesan. For a lighter version, use half-and-half instead of heavy cream.
