Cheesy Garlic Butter Mushroom Stuffed Chicken

Why You’ll Love This Recipe

This recipe brings together juicy chicken and a rich, cheesy filling bursting with garlic and herbs. It’s a restaurant-quality dish you can easily make at home with simple ingredients. The combination of creamy mushroom stuffing and golden buttery topping creates layers of flavor that satisfy every bite.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 4 boneless, skinless chicken breasts
• 1 cup mushrooms, finely chopped
• 1/2 cup cream cheese, softened
• 1/2 cup shredded mozzarella cheese
• 3 tablespoons butter
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese
• Fresh parsley, for garnish

Directions

1. Preheat the oven to 375°F (190°C).
2. Using a sharp knife, carefully cut a pocket into each chicken breast without cutting all the way through. Set aside.
3. In a skillet over medium heat, melt 1 tablespoon of butter. Add the minced garlic and sauté for about 1 minute until fragrant.
4. Add the chopped mushrooms to the skillet and cook until soft and most moisture evaporates, about 5-7 minutes. Remove from heat and let cool slightly.
5. In a bowl, combine the cooked mushrooms, cream cheese, shredded mozzarella, dried thyme, dried parsley, salt, and pepper. Mix well.
6. Stuff each chicken breast pocket with the mushroom and cheese mixture. Use toothpicks if needed to secure the filling.
7. In the same skillet, melt the remaining 2 tablespoons of butter over medium heat. Sear the stuffed chicken breasts for 3-4 minutes on each side until golden brown.
8. Transfer the seared chicken breasts to a baking dish. Sprinkle grated Parmesan cheese over the top.
9. Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F or 74°C).
10. Garnish with fresh parsley before serving.

Servings and Timing

Serves: 4
Preparation Time: 20 minutes
Cooking Time: 30 minutes

Variations

• Substitute mozzarella with fontina or provolone cheese for a different flavor.
• Add chopped spinach to the mushroom filling for extra greens.
• Use fresh thyme and parsley instead of dried for a brighter herb taste.
• For a spicy kick, add red pepper flakes to the filling.
• Try stuffing with sautéed onions and bell peppers along with mushrooms.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a skillet over low heat to maintain moisture. Avoid overcooking when reheating.

FAQs

Can I use frozen mushrooms?

Yes, but thaw and drain excess moisture before cooking to avoid a soggy filling.

How do I prevent the filling from leaking out?

Use toothpicks to secure the chicken pocket and avoid overstuffing.

Can I prepare this dish ahead of time?

Yes, you can stuff the chicken and refrigerate it for a few hours before cooking.

What side dishes pair well with this chicken?

Roasted vegetables, mashed potatoes, or a fresh green salad complement this dish nicely.

Is it possible to make this recipe dairy-free?

You can substitute cream cheese and mozzarella with dairy-free alternatives.

Can I grill the stuffed chicken instead of baking?

Yes, but be careful to cook slowly and cover to prevent burning.

How do I know when the chicken is fully cooked?

Use a meat thermometer; the internal temperature should be 165°F (74°C).

Can I use chicken thighs instead of breasts?

Yes, but adjust cooking time as thighs may take longer.

What if I don’t have Parmesan cheese?

You can omit it or use another hard cheese like Pecorino Romano.

How should I store leftovers?

Place in an airtight container and refrigerate for up to 3 days.

Conclusion

Cheesy Garlic Butter Mushroom Stuffed Chicken is an easy yet impressive dish that combines juicy chicken with a creamy, flavorful filling. Perfect for weeknight dinners or special occasions, it brings together simple ingredients with rich tastes to create a satisfying meal everyone will love.

Print