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Stuffed Mushroom Spiral Chicken


  • 4 to 6 boneless skinless chicken breasts
  • melted butter to coat the pan or olive oil
  • 1 cup diced onion
  • 2 cups diced mushrooms
  • 3-4 cloves of garlic minced
  • 8 oz cream cheese room temperature
  • 1.5 cups cheddar cheese
  • salt & pepper to taste
  • cooked bacon optional
  • paprika to taste


  • Preheat the oven to 375 degrees.
  • In a skillet, melt the butter. Saute the diced onions & mushrooms for about 7 minutes or until lightly browned. Stir in the minced garlic & cook for an additional 1-2 minutes. Season with a little salt & pepper. Cook for 7-9 minutes, until the mushrooms have lightly browned and are tender.
  • Add in the cream cheese. Stir around until it’s melted & combined. Turn off the heat, & stir in the cheddar cheese & the bacon (if using).
  • Butterfly the chicken breasts. Season the inside with salt & pepper. Spread the cream cheese mixture over the butterflied chicken breasts. Roll the chicken breasts up tightly, like a burrito. Season the top with salt, pepper, & a little paprika.
  • Bake uncovered 375 degrees for 35-40 minutes, or until the juices run clear.