Baked Chicken Breast with Creamy Mushroom and Egg Filling

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This Baked Chicken Breast with Creamy Mushroom and Egg Filling is an irresistibly tender and flavorful dish, perfect for a satisfying weeknight dinner or a special occasion. Juicy chicken breasts are seasoned with aromatic spices and briefly marinated, then filled with a rich mixture of sautéed onions, mushrooms, tomatoes, sour cream, and grated boiled eggs. Topped with melted cheese and baked until golden, this dish is incredibly comforting. It’s served alongside soft boiled potatoes and a fresh cucumber-dill salad with soy-lemon dressing for a complete, balanced meal. Each bite delivers savory richness, creaminess, and freshness in perfect harmony.

Preparation Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Yield: 4 servings
Cuisine: European / Fusion

Ingredients

For the Chicken:

  • 500 g (1 lb) chicken breast filet

  • 4 tbsp vegetable oil

  • ½ tbsp salt

  • ½ tbsp paprika

  • ½ tbsp chicken seasoning

For the Filling:

  • 2 eggs, hard-boiled and grated

  • 1 onion, chopped

  • 1–2 garlic cloves, minced

  • 2–3 mushrooms, chopped

  • 1 tomato, diced

  • 3 tbsp sour cream (about 45 g)

  • 100 g (3.5 oz) grated cheese

  • Fresh parsley, chopped

  • ½ tbsp salt

  • ½ tbsp paprika

  • ¼ tbsp black pepper

For the Side Potatoes:

  • 3–4 potatoes, peeled and cubed

  • Water for boiling

  • 1 tbsp salt

For the Fresh Salad:

  • ½ yellow bell pepper, sliced

  • 1 cucumber, sliced

  • Fresh dill, chopped

  • Soy sauce, to taste

  • Lemon juice, to taste

Step-by-Step Instructions

Marinate the Chicken

  1. Slice and Season
    Cut the chicken breast into thin, even fillets. Place in a bowl with 4 tbsp vegetable oil, ½ tbsp salt, ½ tbsp paprika, and ½ tbsp chicken seasoning. Rub the marinade evenly onto the chicken.

  2. Let It Rest
    Allow the chicken to marinate for 15–20 minutes while you prepare the filling.

Prepare the Filling

  1. Sauté the Aromatics
    In a frying pan with a little oil, sauté the chopped onion until translucent. Add minced garlic and chopped mushrooms, and sauté for 2–3 minutes.

  2. Add Tomato and Sour Cream
    Stir in the diced tomato and cook for another 2 minutes. Then add 3 tbsp sour cream and mix well. Let it simmer gently to combine flavors.

  3. Grate the Eggs
    Grate two hard-boiled eggs and add them to the pan with chopped parsley. Season with ½ tbsp salt, ½ tbsp paprika, and ¼ tbsp black pepper. Mix everything and remove from heat.

Prepare the Potatoes

  1. Boil the Potatoes
    In a pot, add cubed potatoes, enough water to cover, and 1 tbsp salt. Boil for 15 minutes or until fork tender. Drain and set aside.

Assemble the Chicken Bake

  1. Preheat Oven
    Preheat the oven to 180°C (350°F).

  2. Layer and Stuff
    Place the marinated chicken breasts in a greased baking dish. Spoon the creamy mushroom and egg filling generously over each fillet.

  3. Add Cheese
    Sprinkle 100 g (3.5 oz) grated cheese evenly on top of the filling.

  4. Bake
    Bake in the preheated oven for 15 minutes or until the cheese is melted and slightly golden.

Make the Fresh Salad

  1. Slice and Mix
    Combine sliced yellow bell pepper, cucumber, and dill in a bowl. Drizzle with soy sauce and lemon juice to taste. Toss gently.

Serve

  1. Plate and Enjoy
    Serve the baked chicken hot with a scoop of boiled potatoes and a portion of the fresh cucumber salad. Garnish with additional parsley or dill if desired.

Nutritional Information (per serving)

  • Calories: 420

  • Protein: 30g

  • Carbohydrates: 18g

  • Fat: 26g

  • Fiber: 3g

  • Sugar: 4g

  • Sodium: 680mg

Origin and Popularity

This dish is a creative fusion of Eastern European-style stuffed chicken and classic French-inspired creamy fillings. The use of mushrooms, sour cream, and boiled eggs evokes a rustic, homestyle feeling, while the baked presentation adds elegance. The fresh salad and simple boiled potatoes keep the meal grounded and refreshing. It’s a balanced and well-rounded dish that is equally perfect for weeknight dinners or festive occasions.

Reasons to Love This Recipe

  • Protein-Rich and Filling

  • Incredibly Creamy and Savory

  • Full of Herbs and Aromatics

  • Easy to Customize

  • Balanced with Fresh Salad

  • Ready in About an Hour

Health Benefits

  • Chicken: Lean protein that supports muscle repair

  • Mushrooms and Garlic: Rich in antioxidants and immune-boosting properties

  • Eggs: Source of healthy fats and essential vitamins

  • Dill and Parsley: Add freshness and nutrients

  • Cucumber Salad: Cooling and hydrating side

Serving Suggestions

  • With a Slice of Rustic Bread

  • With Roasted Vegetables

  • As a Dinner Party Entrée

  • For Meal Prep: Keeps well in the fridge

  • With a Glass of Dry White Wine or Sparkling Water

Cooking Tips

  • Don’t Overcook the Chicken: Use a meat thermometer to ensure it stays juicy

  • Let It Rest Before Slicing: This helps the filling set

  • Use Full-Fat Sour Cream: For the richest, creamiest result

  • Fresh Herbs Matter: Use fresh parsley and dill for best flavor

  • Double the Recipe: Great for leftovers or meal prep

Variations

  • Use Turkey Breast Instead of Chicken

  • Add Spinach to the Filling

  • Use Greek Yogurt Instead of Sour Cream

  • Try Different Cheeses: Gruyère or Emmental are great options

  • Make It Spicy: Add chili flakes or diced jalapeños to the filling

Conclusion

This Baked Chicken Breast with Creamy Mushroom and Egg Filling is a dish that’s hearty, homey, and deliciously satisfying. It brings together tender, seasoned chicken and a luxurious creamy filling, topped with cheese and served with simple sides that complement every bite. Easy enough for a weeknight and elegant enough for guests, this recipe deserves a spot in your rotation. It’s warm, family-friendly, and guaranteed to impress!

Frequently Asked Questions

1. Can I prepare this dish ahead of time?
Yes. You can marinate the chicken and prepare the filling the night before. Assemble and bake when ready.

2. Can I freeze leftovers?
Yes, freeze baked portions in airtight containers for up to 3 months.

3. What can I use instead of mushrooms?
Try chopped zucchini, spinach, or cooked bell peppers.

4. Can I use low-fat sour cream?
Yes, but the filling will be slightly less rich and creamy.

5. What if I don’t have cream cheese slices?
You can use shredded cheese or another melty cheese like provolone or mozzarella.

6. Can I use fresh herbs instead of dried?
Absolutely. Fresh herbs add a bright flavor. Use 3x the amount compared to dried.

7. How do I make it gluten-free?
Ensure all ingredients, especially the sausage (if using), are gluten-free.

8. Is this dish spicy?
No, but you can add chili flakes or hot paprika to the marinade if desired.

9. What other side dishes go well?
Steamed broccoli, green beans, or a tangy slaw pair beautifully.

10. Can I substitute the mayonnaise?
Greek yogurt is a good substitute if you’re looking to lighten the sauce

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