Baked Stuffed Chicken Breast with Ham, Peas and Mushrooms

Course: Main Course
Cuisine: American
Keyword: chicken breast, ham, peas, stuffed chicken
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6
Calories: 330kcal
These savory stuffed chicken breasts are a family favorite. They're easy to make and are ready in about 40-45 minutes. We love them with mashed cauliflower or mashed potatoes.
Print Recipe



  • 2 teaspoons olive oil
  • 8 ounces button or portabella mushrooms sliced
  • 1 large shallot thinly sliced
  • 1 teaspoon fresh thyme chopped
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon kosher salt
  • 3 tablespoons white wine optional
  • 1/4 cup softened cream cheese
  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup finely diced ham
  • 1/2 cup frozen peas


  • 6 5 ounce boneless skinless chicken breasts
  • 2 teaspoons olive oil
  • 1/4 cup dried breadcrumbs
  • sprinkle salt and pepper


  • 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.


Calories: 330kcal | Carbohydrates: 8g | Protein: 40g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 122mg | Sodium: 633mg | Potassium: 835mg | Fiber: 1g | Sugar: 2g | Vitamin A: 345IU | Vitamin C: 7.5mg | Calcium: 82mg | Iron: 1.4mg