This post may contain affiliate links. Please read my disclosure.
Tender chicken breasts, creamy ricotta cheese, mushrooms sauteed in sherry and of course, bacon, make this stuffed chicken breast recipe one of the best stuffed chicken chicken recipes ever!!
I just can't get enough of this stuffed chicken breast recipe guys. I mean bacon, mushrooms, ricotta cheese...how can you go wrong? You can't.
Seriously, you can't go wrong with this easy stuffed chicken. That's right, I called it easy. Because it is. And delicious.
Did I say that already? I just can't reiterate enough how amazing this ricotta stuffed chicken breast is.
The chicken is pounded until thin, then stuffed with a combo of ricotta cheese and sauteed mushrooms, rolled up and secured with toothpicks. Then it gets browned in none other than bacon fat.
But the real kicker is the sauce. More mushrooms sauteed in bacon fat and crumbled bacon, with some garlic, shallots and cream to round it out. Poured on the chicken and baked to bubbly perfection.
Yes, this stuffed chicken breast recipe is the BEST.
If you like delicious chicken recipes, you will also love this Instant Pot Paprika Chicken and these White Wine and Dijon Chicken Thighs.
Jump to:
The Ingredients
I try to buy the thinly cut chicken breasts at the market. This makes it much easier to pound into thin pieces. Otherwise, you will need to halve the chicken breasts before pounding them.
When buying ricotta cheese, I ALWAYS opt for the whole milk version. If you're going to use it, you might as well use the good stuff, none of that low fat stuff. We're not making health chicken here.
And you can be as creative as you'd like with the mushrooms. I love a mixture of white and baby bellas because they are easy to find, but feel free to use shiitakes, creminis, potabella, etc. etc. They're all incredible!
The sherry adds an amazing flavor to the mushrooms, but you can substitute beef broth or another wine if you don't have sherry.
What you can't substitute is the bacon. The bacon is key. It adds so much smoky, salty, delicious flavor to our cheese stuffed chicken.
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Went Here 8 This.
Step By Step Instructions
I already mentioned that it's easy. Because it is. The hardest part is rolling up and securing the chicken, but even I can do that. Which is saying a lot.
Preheat the oven to 400 degrees. While oven is preheating, place a cast iron skillet inside to heat for 20-30 minutes. We want it nice and hot to brown the chicken.
Use a mallet to beat the chicken breasts into thin (¼") slices. Set aside.
Heat 1 tbsp. of the bacon fat in a large skillet. Add the shallots and garlic and saute for 1 minute. Add 1 package of mushrooms and cook for 2-3 minutes, until they start to soften.
Add 1 tbsp. of the sherry and cook down for about 5 minutes, until moist of the moisture has evaporated and mushrooms are soft. Combine the cooked mushrooms with the ricotta cheese in a bowl and mix to combine.
How to Stuff Chicken Breast
Lay 1 chicken breast out and spread on ricotta mixture, about ¼" thick. Roll the chicken breast up and secure all sides with toothpicks.
Do the same for the remaining 3 breasts and season with 1 tsp. salt and ¼ tsp. pepper; set aside. NOTE - it does not have to be pretty!!
Add the remaining bacon fat to the skillet and add the second package of mushrooms and the crumbled bacon. Cook until mushrooms start to soften and add the remaining 1 tbsp. of sherry. Cook about 5 minutes, or until most liquid has evaporated and mushrooms are soft.
Add the ¼ tsp. salt, ⅛ tsp. pepper and heavy cream to the skillet and bring to a simmer. Simmer about 5 minutes, until cream has started to reduce and thicken. Remove from heat and set aside.
Remove the cast iron skillet from the oven after heated and add 1 tsp. of the bacon fat to the skillet. Add the chicken and brown on all sides, about 3 minutes per side.
Cover in the reduced mushroom cream sauce and place in the oven for 10-15 minutes, or until chicken is fully cooked to an internal temperature of 165 degrees.
Can I make stuffed chicken breast ahead of time?
You can totally make these in advance to save some time. Follow all the steps to stuff your chicken. Place the stuffed breasts in an airtight container and store in the fridge overnight.
Make the mushroom cream sauce and store in a separate airtight container. When you're ready to cook, heat the cast iron skillet in the oven for 20 minutes, then follow the rest of the recipe instructions for cooking the chicken.
**Note you can also brown the chicken in advance and store in the fridge overnight.
Can I freeze leftover stuffed chicken breast?
Place any leftovers in an airtight container and freeze for up to one month. Thaw in the fridge overnight and reheat in the microwave or in the oven for 10-15 minutes, until warmed through.
Tools Used
- Lodge Cast Iron Skillet
- Non-stick Ceramic Skillet
- Toothpicks
- Meat tenderizer
- Glass mixing bowls
More awesome chicken recipes
Brazilian Roasted Chicken Thighs
Instant Pot Chicken Pho
Moroccan Roasted Chicken
Instant Pot Chicken Curry Stew
Indian Spiced Roasted Chicken
Baked Honey Chicken Thighs
Did you make this stuffed chicken breast recipe? rate the recipe and leave a comment below to let me know how it turned out!
Recipe
Stuffed Chicken Breast Recipe
Ingredients
- 4 thinly sliced chicken breasts
- 1 tsp. salt
- ¼ tsp. pepper
- 1 cup ricotta cheese
- 2-8 oz. packages of mushrooms, sliced
- 2 tbsp. sherry
- 2 tbsp. bacon fat
- 1 shallot, minced
- 2 garlic cloves, minced
- ⅔ cup heavy cream
- 4 slices cooked bacon, crumbled
- ¼ tsp. salt
- ⅛ tsp. black pepper
Instructions
- Preheat the oven to 400 degrees. While oven is preheating, place a cast iron skillet inside to heat for 20-30 minutes.
- Use a mallet to beat the chicken breasts into thin (¼") slices. Set aside. Heat 1 tbsp. of the bacon fat in a large skillet. Add the shallots and garlic and saute for 1 minute. Add 1 package of mushrooms and cook for 2-3 minutes, until they start to soften. Add 1 tbsp. of the sherry and cook down for about 5 minutes, until moist of the moisture has evaporated and mushrooms are soft.
- Combine the cooked mushrooms with the ricotta cheese in a bowl and mix to combine. Lay 1 chicken breast out and spread on ricotta mixture, about ¼" thick. Roll the chicken breast up and secure all sides with toothpicks. Do the same for the remaining 3 breasts and season with 1 tsp. salt and ¼ tsp. pepper; set aside.
- Add the remaining bacon fat to the skillet and add the second package of mushrooms and the crumbled bacon. Cook until mushrooms start to soften and add the remaining 1 tbsp. of sherry. Cook about 5 minutes, or until most liquid has evaporated and mushrooms are soft.
- Add the ¼ tsp. salt, ⅛ tsp. pepper and heavy cream to the skillet and bring to a simmer. Simmer about 5 minutes, until cream has started to reduce and thicken. Remove from heat and set aside.
- Remove the cast iron skillet from the oven after heated and add 1 tsp. of the bacon fat to the skillet. Add the chicken and brown on all sides, about 3 minutes per side. Cover in the reduced mushroom cream sauce and place in the oven for 10-15 minutes, or until chicken is fully cooked to an internal temperature of 165 degrees.
Expert Tips:
- If you can't find thin sliced chicken breasts at the store, use regular chicken breasts and slice them in half lengthwise.
- If you don't have sherry, you can substitute any red or white wine, or beef broth. However, for the best flavor I highly recommend using sherry.
- Any kind of mushrooms can be used. Experiment with white, baby bells, portabello, cremini, shiitake, etc.
- To make the chicken ahead of time, Follow all the steps to stuff your chicken. Place the stuffed breasts in an airtight container and store in the fridge overnight. Make the mushroom cream sauce and store in a separate airtight container. When you're ready to cook, heat the cast iron skillet in the oven for 20 minutes, then follow the rest of the recipe instructions for cooking the chicken. **Note you can also brown the chicken in advance and store in the fridge overnight.
- To freeze leftovers: Place any leftovers in an airtight container and freeze for up to one month. Thaw in the fridge overnight and reheat in the microwave or in the oven for 10-15 minutes, until warmed through.
Nutrition
[nutrifox id="58883"]
Did you make this stuffed chicken recipe? Follow me on Instagram, post a photo and tag #wenthere8this or @wenthere8this. I love to see what you're making!
Gloria
You can never go wrong with a great chicken recipe. This looks perfect. Great for a family dinner. Awesome to entertain with too.
Danielle
Thanks Gloria!
Maman de sara
This recipe looks rich and delicious, thanks for sharing!
Danielle
You're welcome!
Stine Mari
This looks dang delicious! Everything about this recipe speaks to me. I mean; chicken, mushrooms and ricotta, you just can't go wrong!
Danielle
Thanks so much Stine!
Claudia Lamascolo
this looks so good I really loved stuffed chicken.It sure is nice change over just plain baked this sounds wonderful
Danielle
Thanks Claudia!
Melissa
Ohhhh this looks scrumptious!! The perfect comfort food dish for a cold day like today. I love the addition of the earthy mushrooms too, so good.
Danielle
Thanks so much Melissa!
Catalina
I love ricotta and love chicken! I should try this flavor combo. Sounds so tasty and creamy!
Danielle
Its a great combo Catalina. Thanks!
Cheese Curd In Paradise
I am drooling. This is so delicious. The filling with the mushrooms and the smothered chicken....so delicious. This is a perfect hearty meal for winter, and my family loves it!
Danielle
LOL thanks so much! Ultra comfort 🙂
Noel Lizotte
OH MY! I think I found my new favorite date night dish! This looks amazing ... and yet, so easy to prepare!
Danielle
Thanks so much Noel!
Jori
I love anything mushroom and ricotta is such a lovely cheese. I think I will try this with boneless, skinless chicken thighs though. They'll just be mini versions!
Danielle
I would love to hear how it turns out with thighs! I am a sucker for thighs 🙂
Carmella
This sounds incredible! One of my favorite dishes at Ruby Tuesday is their chicken stack which is basically...this LOL. Definitely something I need to try making at home.
Danielle
LOL! Thanks Carmella!
Elaine Benoit
This looks so delicious and beautiful! I adore everything about it, especially the mushrooms and bacon. Yum. I can just guess what it tastes like by looking at your photos!
Danielle
Thanks so much Elaine!
Diana
I love anything with mushrooms and cream, it's my favourite combination. I would make this with pasta on the side, yum!
Danielle
It would be great with pasta on the side! Thanks Diana!
Amanda Wren-Grimwood
Those ingredients go so well together so this must taste amazing! I can't wait to make this myself.
Danielle
Thanks Amanda!!
Julia
Delicious dinner ready in no time! It's great that you can also freeze these stuffed chicken breasts easily.
Danielle
Thanks Julia!
Vicki
This sounds awesome, especially as it has three of my favorite food items in; cheese, bacon, and mushrooms. This stuffed chicken breast is a definite must-make!
Danielle
LOL, cheese bacon and mushrooms are key 🙂 Thanks Vicki!!