This isn’t your average ham and cheese stuffed chicken, because despite having two kinds of cheese, it’s a healthy stuffed chicken breast that also happens to be loaded with veggies. Baked Stuffed Chicken Breast with Ham Peas and Mushrooms is a low-carb, savory blend that’s easy to make and is ready to eat in 40 minutes.
Sometimes boneless, skinless chicken breasts can seem uninspired, however, they don’t have to be. In the case of these oven-baked stuffed chicken breasts with a filling of ham, peas and mushrooms with cream cheese and mozzarella the blend tastes rich and decadent, but is surprisingly NOT. These healthy stuffed chicken breasts only use a few tablespoons of cream cheese and mozzarella to bind it all together, but it makes a difference. Ham and mushroom stuffed chicken is so flavorful, it’s going to become a regular in your dinner rotation.
Table of Contents
- 1 Filling Ingredients For Ham and Mushroom Stuffed Chicken
- 2 Assembling The Ham, Peas and Mushroom Filling
- 3 How To Make a Pocket and Fill Chicken Breasts
- 4 Breading and Cooking Baked Stuffed Chicken Breasts
- 5 Baked Stuffed Chicken Breast with Ham, Peas and Mushrooms
- 6 Pin “Baked Stuffed Chicken Breast” For Later!
Filling Ingredients For Ham and Mushroom Stuffed Chicken
- Sliced Mushrooms (white button or crimini)
- Shallots
- Thyme
- Olive Oil
- White Wine
- Cream Cheese
- Shredded Mozzarella
- Diced Ham
- Frozen Peas
- Salt & Pepper
Assembling The Ham, Peas and Mushroom Filling
- Heat olive oil in a large skillet over medium high heat.
- Add sliced mushrooms and spread out in an even layer to brown, stirring occasionally.
- Once the mushrooms are browned and have given up most of their liquid add the shallots and fresh thyme. Saute until tender, 1-2 minutes.
- Deglaze the pan with drinkable white wine (2-3 tablespoons is all you need). Once most of the wine has evaporated, remove the pan from the heat and set aside.
- Combine the softened cream cheese, shredded mozzarella, diced ham, salt and pepper into a bowl and mix.
- Add the mushroom mixture to the ham and cheese blend and combine well so that the ham and vegetables are lightly coated with cream cheese (It may be easier to mix with your clean hands). Add the peas and gently toss to combine.
How To Make a Pocket and Fill Chicken Breasts
- Pat chicken breasts dry with a paper towel.
- Lay the chicken breast on a cutting board and press your non-dominant hand flat on the chicken to hold it steady and prevent it from slipping.
- Use a sharp paring knife to slice a pocket into the side of the chicken breast about 3 to 4 inches long (depending on the size of your chicken breast). Do not slice completely through the other side of the chicken. Instead, try to leave about 1/2″ border on the other three sides.
- Turn the chicken breast so that the pocket faces up and fill the chicken breasts with the stuffing. Do not press the stuffing into the breast, just fill it loosely.
- Use a few toothpicks to fasten the pocket and transfer the ham and mushroom stuffed chicken to a baking sheet.
Breading and Cooking Baked Stuffed Chicken Breasts
- Brush the ham and cheese stuffed chicken breasts with olive oil and sprinkle lightly with dried bread crumbs.
- Transfer the pan to a preheated oven and roast for 25-30 minutes or until golden and cooked through.
- If your chicken isn’t as brown as you’d like, place the pan directly under the broiler element and turn it on to “broil”. Watch the chicken closely so that it browns but doesn’t burn. This shouldn’t take longer than 1-2 minutes.
OMG – the aromas coming from the oven are irresistible while the ham and mushroom chicken is baking. It smells rich and savory. My stomach was growling like crazy and when I finally took it out of the oven, I barely had time to snap the photo below before I scooped up some of the drippings on a spoon to enjoy. (Between you and me — those little browned bits and pan juices are just THE BEST.)
This dish is seriously drool-worthy. From the light, golden crust to the savory, not-too-oozy filling. The combination of the ham, peas and mushrooms with the cream cheese and mozzarella is really rich and will have you smacking your lips in anticipation of your first bite of the vegetable and cheese stuffed chicken breast. Guaranteed!
Best Side Dishes For Ham and Cheese Stuffed Chicken Breasts:
- Tomatoes Provencal
- Creamy Dijon Asparagus
- Browned Butter Sea Salt Mashed Potatoes
- Rosemary Mustard Potatoes
- Easy 3-Ingredient Drop Biscuits
- Thyme Mashed Cauliflower with Roasted Garlic
More Healthy Chicken Recipes:
- Sour Orange Garlic Mojo Butterflied Roasted Chicken
- Pan Roasted Chicken Breasts with Dijon Sauce
- Easy Italian Spinach and Cheese Stuffed Chicken
- Chicken Soft Tacos with Fresh Tomatillo Salsa
- Chicken Sate with Cucumber Avocado Relish
- Lemon Scented Chicken and Farro Salad
Check out my Amazon Picks For This Recipe (they’re affiliate links, so I’ll get a small commission if you make a purchase — but you don’t pay any extra — so that’s cool!)
Baked Stuffed Chicken Breast with Ham, Peas and Mushrooms
INGREDIENTS:
FOR FILLING:
- 2 teaspoons olive oil
- 8 ounces button or portabella mushrooms sliced
- 1 large shallot thinly sliced
- 1 teaspoon fresh thyme chopped
- ¼ teaspoon black pepper
- ½ teaspoon kosher salt
- 3 tablespoons white wine optional
- ¼ cup softened cream cheese
- ½ cup shredded mozzarella cheese
- ½ cup finely diced ham
- ½ cup frozen peas
FOR STUFFED CHICKEN:
- 6 5 ounce boneless skinless chicken breasts
- 2 teaspoons olive oil
- ¼ cup dried breadcrumbs
- sprinkle salt and pepper
DIRECTIONS:
- Preheat the oven to 400°. Spray a baking sheet with vegetable spray and set aside.
- Heat olive oil in a large skillet over medium high heat and add the mushrooms. Cook for 3-4 minutes, stirring occasionally until mushrooms have browned and given up some of their moisture. Stir in the shallots, thyme, salt and pepper and saute for 1-2 minutes until shallots are softened and mixture is fragrant.
- Add the white wine, cook and stir until most of the liquid has evaporated. Remove from the stovetop to rest.
- In a medium bowl, combine the cream cheese, mozzarella, diced ham and frozen peas. Add the mushroom mixture. Use your clean hands to blend the filling ingredients together and set aside.
- Use a sharp paring knife to cut a pocket into the thick side of the chicken breasts that runs the length of the chicken, leaving about a 1/4 to 1/2" border around the edges.
- Divide the filling among the chicken breasts and secure the openings with toothpicks.
- Brush the chicken breasts with olive oil. Season with a sprinkle of salt and pepper and divide the breadscrumbs over the tops, lightly patting them into the chicken with your finger tips.
- Bake the chicken for 25-30 minutes, or until cooked through. Remove from the oven and let rest for 3-4 minutes before transferring to a platter or plates to serve.
NUTRITION:
Pin “Baked Stuffed Chicken Breast” For Later!
10 out of 10 gotta say! I love mushrooms and this just hit the spot! Added garlic when it was time for the thyme which I gotta recommend!
That stuffing sounds amazing! I’ve never tried stuffing a chicken breast before, but I think it’s a delicious idea. 🙂
I definitely agree that stuffing chicken breast is a great way to make it much more interesting and this stuffing sounds so incredibly tasty. I like the idea of breading the chicken as well. Delicious!
I loved stuffed chicken recipes, I love all the vegetables in this one! I can’t wait to try it out
SO much good stuff in that veg-packed stuffing!
This chicken has my mouth watering – it looks so good. Hard to believe it’s healthy! Pinning.
Thanks, Jill. It’s primarily vegetables with just a little bit of cheese and a sprinkle of breadcrumbs, so in the aggregate — it’s pretty low in carbs.