Mushroom and Mozzarella Stuffed Chicken

Mushroom and Mozzarella Stuffed Chicken
Prep Time: 20 MINS
Cook Time: 20 MINS
Total Time: 40 MINS
Calories: 399 KCAL

This Mushroom and Mozzarella Stuffed Chicken offers a delectable dinner, brimming with savory flavors!



  • 2 tablespoons light butter, I use Land O’Lakes light butter spread with canola oil
  • 1 lb sliced white mushrooms
  • ¾ teaspoon salt, divided
  • ½ teaspoon black pepper, divided
  • ½ teaspoon dried thyme, divided
  • 1 tablespoon fresh chopped parsley, (or a teaspoon of dried parsley)
  • 2 garlic cloves, minced
  • 4 (6 oz each) boneless, skinless chicken breasts, 24 oz total (if you buy large breasts, trim them to 6 ounces each)
  • ¼ teaspoon garlic powder
  • 1 oz Parmesan cheese, finely shredded
  • 4 oz shredded 2% milk Mozzarella cheese
  • 1 tablespoon olive oil


  1. Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper and set it aside.
  2. Melt the butter in a skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, for about 5 minutes. Add ¼ teaspoon salt, ¼ teaspoon pepper, ¼ teaspoon thyme, the parsley, and the minced garlic, and stir to combine. Cook for another 30-60 seconds until the garlic is fragrant. Remove from heat.
  3. Place the chicken breasts on a cutting board. Using a sharp knife, slice the breasts from the side (creating a top and bottom) almost all the way through. In a small dish, combine the remaining ½ teaspoon salt, ¼ teaspoon pepper, ¼ teaspoon thyme, and ¼ teaspoon garlic powder and stir together. Keeping the chicken breasts folded shut, sprinkle the seasoning over the tops of the breasts and flip them over to sprinkle over the bottoms. Flip the breasts back over and open them up.
  4. With each breast open at the slit, sprinkle the shredded Parmesan and Mozzarella cheeses evenly between the breasts, placing it on one side of the open chicken. Arrange the sautéed mushrooms on top of the cheese layer on each breast. Close the breasts, folding the top half back over the mushrooms and cheese and press it down.
  5. In a large skillet, add the olive oil and heat over medium-high (if your skillet or sauté pan doesn’t fit all four breasts, cook two breasts at a time with 1 ½ teaspoons of oil each round). Add the stuffed chicken breasts to the pan and cook for about 1 minute until the bottoms are golden. Flip the breasts and cook for another minute on the other side.
  6. Transfer the breasts to the prepared baking sheet and stuff any errant mushrooms back in if needed. Place in the preheated oven. Bake for 20-24 minutes until the chicken is fully cooked through.

Notes: To view your current WW Points for this recipe and track it in the WW app or site, click here!
WW Points per (1 stuffed chicken breast) serving: 6 (Points calculated using the recipe builder on
Nutrition Information per (1 stuffed chicken breast) serving: 399 calories, 8 g carbs, 2 g sugars, 17 g fat, 6 g saturated fat, 52 g protein, 1 g fiber, 257 mg sodium (from

Weight Watchers Points Plus: 10 per (1 stuffed chicken breast) serving (PP calculated using a Weight Watchers PointsPlus calculator and the nutrition info)

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