Short Description
Cheesy Garlic Butter Mushroom Stuffed Chicken is a delectable dish featuring tender chicken breasts filled with a savory blend of sautéed mushrooms, garlic, and melted cheese. This comforting meal is perfect for both weeknight dinners and special occasions.
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Why You’ll Love This Recipe
Rich in Flavor: The combination of garlic, butter, mushrooms, and cheese creates a harmonious and indulgent taste.

Elegant Presentation: Stuffed chicken breasts offer a sophisticated appearance, ideal for impressing guests.

Versatile Pairings: Complements a variety of side dishes, from roasted vegetables to creamy mashed potatoes.

Make-Ahead Friendly: Can be prepared in advance and cooked when ready, saving time on busy days.

Customizable: Easily adaptable with different cheeses or additional ingredients to suit personal preferences.

Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the stuffing:

1 lb (450g) cremini mushrooms, finely chopped

2 cloves garlic, minced

4 tablespoons unsalted butter

2 tablespoons fresh parsley, chopped

Salt and pepper to taste
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For the chicken:

4 boneless, skinless chicken breasts

Salt and pepper to season

1 teaspoon onion powder

1 teaspoon dried parsley

8 slices mozzarella cheese

1/4 cup freshly grated Parmesan cheese
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For the optional garlic parmesan cream sauce:

1 tablespoon olive oil

2 large cloves garlic, minced

1 tablespoon Dijon mustard

1½ cups half and half or reduced-fat cream

1/2 cup finely grated Parmesan cheese

Salt and pepper to taste

1/2 teaspoon cornstarch mixed with 2 teaspoons water (optional, for thickening)

2 tablespoons fresh parsley, chopped
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Directions
Prepare the mushroom filling: In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the chopped mushrooms, season with salt and pepper, and cook until the mushrooms are soft and browned, approximately 5-7 minutes. Stir in the chopped parsley and set aside to cool.

Prepare the chicken breasts: Pat the chicken breasts dry with paper towels. Season both sides with salt, pepper, onion powder, and dried parsley. Using a sharp knife, carefully cut a pocket into the side of each chicken breast, ensuring not to cut all the way through.
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Stuff the chicken: Place two slices of mozzarella cheese into each chicken pocket. Divide the mushroom mixture evenly among the chicken breasts, placing it on top of the cheese. Sprinkle each with a tablespoon of grated Parmesan cheese. Secure the openings with toothpicks to keep the filling inside during cooking.
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Sear the chicken: In the same skillet used for the mushrooms, heat a bit of oil over medium-high heat. Add the stuffed chicken breasts and sear for 3-4 minutes on each side until golden brown.

Bake the chicken: Preheat the oven to 400°F (200°C). Transfer the seared chicken breasts to a baking dish or oven-safe skillet. Bake for 20 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (75°C).

Prepare the optional sauce: While the chicken is baking, prepare the sauce. In the same skillet, add olive oil and sauté the minced garlic over low heat until fragrant. Stir in the Dijon mustard and half and half, bringing the mixture to a gentle simmer. Add the Parmesan cheese and stir until melted. If a thicker sauce is desired, add the cornstarch mixture and stir until the sauce thickens. Season with salt and pepper to taste, and stir in the chopped parsley.

Serve: Remove the toothpicks from the cooked chicken breasts. Serve the chicken hot, drizzled with the garlic parmesan cream sauce if desired.

Servings and Timing
Servings: 4

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes
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Variations
Cheese Options: Substitute mozzarella with provolone, gouda, or Swiss cheese for a different flavor profile.

Herb Additions: Incorporate fresh herbs like thyme or basil into the mushroom mixture for added aroma.

Vegetable Enhancements: Add spinach or sun-dried tomatoes to the stuffing for extra nutrients and taste.

Spice Level: Include a pinch of red pepper flakes in the mushroom mixture for a subtle heat.
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Storage/Reheating
Refrigeration: Store leftover stuffed chicken in an airtight container in the refrigerator for up to 3 days.

Freezing: Wrap each cooked chicken breast individually in plastic wrap and place in a freezer-safe bag. Freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.

Reheating: Reheat in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through. Alternatively, microwave on medium power in 1-minute intervals until warm.

FAQs
Can I use different types of mushrooms?
Yes, you can substitute cremini mushrooms with button, portobello, or shiitake mushrooms based on your preference.

Is it necessary to use both mozzarella and Parmesan cheese?
While the combination provides a rich flavor and texture, you can use only one type of cheese if desired.

Can I prepare the stuffed chicken in advance?
Yes, you can assemble the stuffed chicken breasts up to a day ahead. Store them covered in the refrigerator and cook when ready.

What sides pair well with this dish?
This stuffed chicken pairs excellently with mashed potatoes, steamed vegetables, rice, or a fresh green salad.

Cheesy Garlic Butter Mushroom Stuffed Chicken

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Author: Olivia
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4-servings
Category: Dinner
Method: Baking
Cuisine: American
Diet: Gluten Free

Print Recipe

Description

Indulge in this Cheesy Garlic Butter Mushroom Stuffed Chicken—tender chicken breasts packed with a rich mixture of garlicky mushrooms and gooey melted cheese. A satisfying, low-carb comfort food favorite that’s perfect for weeknight dinners or special occasions.

Instructions

Preheat oven to 375°F (190°C).
In a skillet, heat olive oil over medium heat. Add chopped mushrooms and garlic, sautéing until mushrooms are soft and liquid has evaporated (5–7 minutes). Season with salt and pepper, then let cool slightly.
Stir in mozzarella and Parmesan cheese into the cooled mushroom mix.
Slice a pocket into each chicken breast without cutting all the way through.
Stuff each pocket with the mushroom-cheese mixture. Secure with toothpicks if needed.
Season chicken breasts with salt, pepper, and Italian seasoning.
In an oven-safe skillet, heat butter and olive oil over medium heat. Sear chicken for 3–4 minutes per side until golden.
Transfer skillet to the oven and bake for 15–20 minutes, or until chicken is fully cooked and cheese is melty.
Rest chicken for a few minutes before serving.