Best Cheesy Garlic Butter Mushroom Stuffed Chicken

This Cheesy Garlic Butter Mushroom Stuffed Chicken is one of those recipes I reach for when I want something incredibly flavorful, comforting, and just a bit fancy. Juicy chicken breasts are stuffed with a creamy garlic butter mushroom filling and loads of cheese, then seared and baked to golden perfection. It’s restaurant-quality chicken right out of my own kitchen.

Why You’ll Love This Recipe

I love this recipe because it turns a simple chicken breast into a show-stopping meal with minimal effort. The savory mushrooms, melty cheese, and rich garlic butter turn every bite into something indulgent. It’s perfect for a dinner party, date night, or just when I want to treat myself. Plus, it’s low-carb friendly and naturally gluten-free.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts

• Fresh mushrooms (I like cremini or white button)

• Garlic, minced

• Butter

• Olive oil

• Cream cheese

• Mozzarella cheese

• Parmesan cheese

• Fresh parsley (optional, for garnish)

• Salt and black pepper

• Paprika

• Toothpicks or kitchen twine (to secure the chicken)

Directions

1. I start by sautéing the mushrooms in butter and garlic until they’re golden and fragrant. Then I mix them with cream cheese, shredded mozzarella, and Parmesan to create the rich stuffing.

2. I cut a pocket into each chicken breast, being careful not to slice all the way through, and season the outside with salt, pepper, and paprika.

3. I stuff each chicken breast generously with the cheesy mushroom mixture and secure them closed with toothpicks.

4. I sear the stuffed chicken in olive oil in an oven-safe skillet until it’s golden on both sides.

5. Then, I transfer the skillet to a preheated oven and bake until the chicken is fully cooked and the cheese is melty and bubbly.

6. I let the chicken rest for a few minutes before slicing and serving.

Servings and timing

This recipe makes 4 servings.
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes

Variations

When I want a slightly different flavor, I sometimes add chopped spinach to the mushroom filling. Sun-dried tomatoes are also a great addition for a touch of sweetness. If I don’t have mozzarella, provolone or Swiss cheese also work beautifully. For a spicier version, I add crushed red pepper flakes to the filling.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I place the chicken in the oven at 350°F until warmed through, or use the microwave in 30-second intervals to avoid overcooking. If frozen, I thaw overnight in the fridge before reheating.

FAQs

How do I prevent the stuffing from leaking out during cooking?

I make sure not to overstuff the chicken and always secure the opening tightly with toothpicks or twine. Searing before baking also helps seal everything in.

Can I make this ahead of time?

Yes, I like to stuff the chicken ahead and keep it in the fridge for up to a day before cooking. This makes dinner even easier when I’m short on time.

What type of mushrooms work best?

I usually use cremini or white button mushrooms, but portobello or shiitake mushrooms also add a rich flavor if I want something a bit different.

Can I use chicken thighs instead of breasts?

I prefer chicken breasts for stuffing because they hold the filling well, but boneless thighs can work too if I roll them around the filling and secure with toothpicks.

Is this recipe keto-friendly?

Yes, it’s naturally low in carbs and high in protein and fats, which fits into a keto lifestyle easily.

Conclusion

This Cheesy Garlic Butter Mushroom Stuffed Chicken has become one of my go-to meals when I want something comforting, flavorful, and just a little indulgent. With creamy cheese, savory mushrooms, and juicy chicken in every bite, it’s a recipe I keep coming back to. Whether it’s a special occasion or just another weeknight, I know this dish will always impress.