Stuffed Chicken Breast Recipe

The Monday after Mother’s Day Charlie and I surprised his mom and cooked her a healthy lunch for her day off. I’m not a big fan for chicken breast, I’m more of a dark meat girl myself. But when you say stuffed with cheese how could I say no?!

We made her a mushroom and zucchini stuffed chicken breast with our current favorite side, pickled vegetable salad.

If you want the recipe for our pickled vegetable salad, you can find it here.

What else you’ll need:

  • 4-6 pieces of butcher’s twine
  • 2 chicken breasts, butterflied
  • 1 pack crimini mushrooms, sliced
  • 1 zucchini, diced
  • 1 bunch rosemary
  • 5 cloves of garlic, minced
  • 6 oz. mozzarella
  • Salt and pepper, to taste
Charlie rolling our stuffed chicken in rosemary, salt, and pepper
Our stuffed chicken breasts almost ready to remove from the heat!


  1. In a sauce pan on medium heat, add some olive oil and 2 sprigs of rosemary. Let the rosemary cook to flavor your oil for about 1 minute then remove sprigs.
  2. Add garlic to pan, cook until golden brown.
  3. Add zucchini and mushrooms, cook to desired doneness. Remove from heat to let cool. Note: vegetables doesn’t have to be completely cold, you just don’t want it to keep cooking.
  4. While veggies are cooking, mince some rosemary (1-2 tablespoons) and place in a small, shallow plate. Add some salt and pepper (about 1 teaspoon of each). Mix thoroughly until evenly distributed. Set aside.
  5. Butterfly your chicken (aka slice your chicken breasts in half while keeping the 2 pieces still connected).
  6. Add 1-2 tablespoons of your sautéed veggies and 2(ish) oz. of cheese.
  7. Carefully roll your chicken breast around your stuffing and secure with your butcher’s twine.
  8. Grab your plate of rosemary, salt, and pepper. Roll your stuffed chicken breasts so that it’s nicely coated and seasoned.
  9. In the same sauce pan on low/medium heat, add some olive oil. When oil is hot enough place chicken in pan and cover.
  10. Cook on each side for 5 minutes each side or until chicken is thoroughly cooked.
  11. Cut and remove baker’s twine with scissors.
  12. Top chicken with remaining cheese.
  13. Plate your chicken on top of a bed of your remaining sautéed veggies and serve with some white or brown rice and pickled vegetables.
  14. Enjoy!