Cheesy Garlic Butter Mushroom Stuffed Chicken

Cheesy Garlic Butter Mushroom Stuffed Chicken is a rich, savory, and utterly satisfying dish that’s perfect for both busy weeknights and elegant dinners. Juicy chicken breasts are filled with a creamy, garlicky mushroom and cheese mixture, then pan-seared and baked to perfection. It’s a comforting, restaurant-quality meal I can easily make at home.

Why You’ll Love This Recipe

I love this recipe because it delivers big flavor with minimal effort. The creamy mushroom filling is rich and savory, balanced perfectly with gooey cheese and fragrant garlic butter. It’s a one-pan wonder that makes dinner feel indulgent, yet it’s surprisingly easy to prepare. Plus, the stuffed chicken keeps its moisture, so every bite is juicy and full of flavor.

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, sliced

• Garlic, minced

• Mozzarella cheese, shredded

• Parmesan cheese, grated

• Butter

• Olive oil

• Italian seasoning

• Salt and pepper

• Fresh parsley for garnish (optional)

directions

1. I start by preheating the oven to 375°F (190°C).

2. In a skillet, I melt some butter and sauté the sliced mushrooms with garlic until they’re golden and fragrant.

3. I stir in mozzarella and parmesan cheeses with the cooked mushrooms, then set the mixture aside to cool slightly.

4. Next, I carefully cut a pocket into each chicken breast, making sure not to slice all the way through.

5. I stuff each pocket with a generous amount of the cheesy mushroom mixture.

6. I season the outside of the chicken with salt, pepper, and Italian seasoning.

7. In an oven-safe skillet, I heat olive oil and sear the stuffed chicken breasts on both sides until golden brown.

8. I transfer the skillet to the oven and bake for 20-25 minutes, or until the chicken is fully cooked through.

9. Before serving, I let the chicken rest for a few minutes, then garnish with chopped parsley if I want a pop of color.

Servings and timing

This recipe makes 4 servings. The total prep and cook time is about 40 minutes—15 minutes to prep and 25 minutes to cook.

Variations

Sometimes I like to switch things up by using spinach instead of mushrooms, or I add sun-dried tomatoes for a tangy twist. For a different cheese profile, I’ve used provolone or Swiss, and both work beautifully. If I want to make it spicy, I add a pinch of crushed red pepper flakes to the mushroom mixture.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I place the chicken in a covered skillet over low heat or use the oven at 325°F until warmed through. Microwaving works too, but I cover it with a damp paper towel to prevent drying out.

FAQs

How do I know when the stuffed chicken is fully cooked?

I check that the internal temperature reaches 165°F (74°C) with a meat thermometer. The juices should also run clear.

Can I make this recipe ahead of time?

Yes, I often prepare the filling and stuff the chicken a few hours in advance, then refrigerate it until I’m ready to cook.

What’s the best type of mushroom to use?

I like cremini or baby bella mushrooms because they have a rich, meaty flavor, but white button mushrooms work too.

Can I use chicken thighs instead of breasts?

I prefer chicken breasts for stuffing, but if I use thighs, I make sure they’re large enough and boneless for easier handling.

Is this recipe keto-friendly?

Yes, this dish is low in carbs and high in fat and protein, making it suitable for a keto lifestyle.

Conclusion

Cheesy Garlic Butter Mushroom Stuffed Chicken is one of those dishes that feels special but doesn’t take much to pull off. The combination of tender chicken, creamy cheese, and buttery mushrooms is always a hit at my table. Whether I’m cooking for guests or just want a flavorful dinner, this recipe never lets me down.