Name: Cheesy Garlic Butter Mushroom Stuffed Chicken Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts; 1 1/2 cups cremini or button mushrooms, sliced; 1 cup shredded mozzarella cheese; 2 tablespoons grated Parmesan cheese; 4 cloves garlic, minced; 3 tablespoons unsalted butter, divided; 1 tablespoon olive oil; 1 teaspoon dried Italian seasoning; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1 tablespoon fresh parsley, chopped; toothpicks or kitchen twine for securing

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If you’re searching for a dinner that makes weeknights feel like a special occasion, look no further than Cheesy Garlic Butter Mushroom Stuffed Chicken. This restaurant-worthy dish is bursting with gooey cheese, earthy mushrooms, and garlicky goodness, all wrapped up in a juicy chicken breast with a golden-brown crust. The best part? It’s easier to make than you think — and there’s nothing quite like slicing into that savory, cheesy filling! Whether you’re hosting friends or just want to treat yourself, Cheesy Garlic Butter Mushroom Stuffed Chicken will become your go-to pick for mealtime magic.

Cheesy Garlic Butter Mushroom Stuffed Chicken Recipe - Recipe Image

Ingredients You’ll Need

Let’s take a quick stroll through the line-up: every ingredient here is straightforward but essential, each playing a star role in flavor, texture, or color. The true beauty of this Cheesy Garlic Butter Mushroom Stuffed Chicken is that it’s a handful of pantry and fridge staples, transformed into something extraordinary together.

Chicken Breasts: Choose boneless, skinless breasts and look for pieces that are even in size, so everything cooks at the same time.
Cremini or Button Mushrooms: These add an earthy, meaty bite and soak up that garlic butter like a dream.
Shredded Mozzarella Cheese: Melts into luscious strings that ooze out when you cut into the chicken — use whole milk mozzarella for the best melt!
Grated Parmesan Cheese: A sprinkle of umami and saltiness that elevates both the filling and the flavor finish.
Garlic: Four fresh cloves, minced, bring that signature aromatic warmth that defines the dish.
Unsalted Butter: Divided in the recipe, it’s responsible for both golden browning and rich flavor in every bite.
Olive Oil: Helps achieve that golden sear along with the butter but keeps things from burning.
Dried Italian Seasoning: A quick way to infuse herbs like oregano and basil without needing a garden in your kitchen.
Salt and Black Pepper: Never skip seasoning your chicken — these basics are key for bringing the flavors alive.
Fresh Parsley: Chopped parsley adds a touch of color and freshness right before serving.
Toothpicks or Kitchen Twine: These handy helpers keep all that cheesy-mushroom goodness tucked neatly inside while cooking — just don’t forget to remove them before eating!

How to Make Cheesy Garlic Butter Mushroom Stuffed Chicken

Step 1: Prep and Season the Chicken

Start by preheating your oven to 375°F (190°C). Grab each chicken breast and, using a sharp knife, carefully slice a deep pocket into the side — be sure not to cut all the way through. This pocket is where all the cheesy mushroom love is going to live! Lay your chicken breasts out and season both sides generously with salt, pepper, and the dried Italian seasoning. A well-seasoned chicken makes for a much more flavorful final bite.

Step 2: Sauté Mushrooms and Garlic

Place a skillet over medium heat. Add one tablespoon of the butter plus the olive oil. As soon as the butter has melted and starts to sizzle gently, toss in your sliced mushrooms and minced garlic. Sauté for 5–7 minutes, stirring often, until the mushrooms become soft and fragrant, and any liquid has cooked off. This step is crucial because it deepens the flavor and ensures you won’t have watery filling inside the chicken.

Step 3: Mix the Filling

Remove the skillet from the heat and let those garlicky mushrooms cool for a minute or two. Then, in a medium bowl, mix them with your shredded mozzarella and grated Parmesan. The heat will start to melt the cheeses slightly, binding everything together in the most satisfying way – this is truly the secret behind the gooey center of your Cheesy Garlic Butter Mushroom Stuffed Chicken.

Step 4: Stuff and Secure the Chicken

Stuff each seasoned chicken pocket with a generous spoonful (or two!) of the mushroom-cheese mixture. Don’t be shy; you want every bite brimming with filling. Close the opening and carefully secure it with toothpicks or a piece of kitchen twine so nothing escapes during cooking. It’s a little messy but totally worth it.

Step 5: Brown to Golden Perfection

In the same skillet, melt the remaining two tablespoons of butter over medium heat. Place your stuffed chicken breasts into the pan and sear each side for 3–4 minutes, until golden and crisp. This step locks in the juices and creates that irresistible outer crust. If your skillet isn’t oven-safe, transfer the chicken to a baking dish after you’ve finished searing.

Step 6: Bake and Rest

Slide your skillet (or baking dish) into the preheated oven and let the Cheesy Garlic Butter Mushroom Stuffed Chicken roast for 15–20 minutes, or until the center of each breast reaches 165°F (74°C). When finished, rest the chicken for 5 minutes before serving. This resting time allows juices to redistribute, making every forkful tender and moist.

How to Serve Cheesy Garlic Butter Mushroom Stuffed Chicken

Garnishes

Before serving, shower your Cheesy Garlic Butter Mushroom Stuffed Chicken with a generous amount of chopped fresh parsley. It brightens up the rich flavors and adds beautiful color contrast. A sprinkle of extra grated Parmesan on top is never a bad idea for that final gourmet touch.

Side Dishes

This hearty main works beautifully with anything from roasted veggies and steamed green beans to fluffy mashed potatoes or a crisp green salad. The cheesy, savory filling loves company, so pair it with sides that can soak up a little buttery sauce or balance the richness with freshness.

Creative Ways to Present

Try slicing each stuffed breast into thick rounds and fanning them out on a serving platter so you can show off that stunning melted filling — it creates a feast for the eyes as well as the palate. Or serve individual portions on a bed of wilted spinach or mashed potatoes, letting the juices run onto the sides for extra flavor.

Make Ahead and Storage

Storing Leftovers

Once completely cooled, store leftover Cheesy Garlic Butter Mushroom Stuffed Chicken in an airtight container in the refrigerator. It will stay flavorful and delicious for up to three days, making it a perfect option for meal prep lunches or easy weeknight leftovers.

Freezing

If you’d like to freeze, simply wrap each cooled, cooked stuffed chicken breast tightly in plastic wrap or foil, then place in a freezer bag. They’ll keep well for up to two months. When you’re ready to enjoy, thaw overnight in the fridge for best results.

Reheating

To reheat, place the chicken in an oven-safe dish, cover with foil, and warm at 325°F until heated through (about 15 minutes). Microwaving works in a pinch, but the oven ensures the filling stays gooey and the chicken doesn’t dry out.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are a fantastic option here. They’re juicier and more forgiving when cooked. Just adjust the size of the “pockets” and the bake time, as thighs may need a few extra minutes in the oven.

How do I keep the filling from leaking out?

Be sure to slice the pocket carefully (don’t cut all the way through), avoid overstuffing, and use toothpicks or kitchen twine to secure the opening. If a little filling escapes, don’t worry — those crispy bits are delicious in their own right!

What kind of mushrooms work best?

Cremini and button mushrooms are both great, as they release less liquid and have a mild, earthy flavor that complements the cheesy filling. Feel free to experiment with baby bellas or even shiitake for a more robust twist.

Can I make this recipe ahead of time?

You can prep the chicken and stuffing a few hours ahead, assemble, and keep covered in the fridge until ready to sear and bake. This makes Cheesy Garlic Butter Mushroom Stuffed Chicken a wonderful dish for entertaining.

Is there a way to lighten up the recipe?

Try swapping in part-skim mozzarella, use a bit less butter, or opt for smaller chicken breasts for portion control. You can also add a handful of spinach to the filling for extra nutrients and flavor — it blends in seamlessly with the mushrooms and cheese.

Final Thoughts

I can’t recommend Cheesy Garlic Butter Mushroom Stuffed Chicken enough — it’s a dish that never fails to impress both at the table and after the first bite. From the melty cheese and perfectly moist chicken to the memorable mushroom filling, it’s a celebration of comfort and flavor that’s always worth making. Give it a try, and enjoy every cheesy, garlicky, buttery bite!

Cheesy Garlic Butter Mushroom Stuffed Chicken Recipe

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4.7 from 19 reviews

Author: admin
Total Time: 45 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in this succulent Cheesy Garlic Butter Mushroom Stuffed Chicken recipe that combines tender chicken breasts filled with a savory mushroom and cheese mixture, baked to perfection. A flavorful and satisfying dish for any occasion.

Ingredients

Scale

For the Chicken:

4 boneless, skinless chicken breasts
1 1/2 cups cremini or button mushrooms, sliced
1 cup shredded mozzarella cheese
2 tablespoons grated Parmesan cheese
4 cloves garlic, minced
3 tablespoons unsalted butter, divided
1 tablespoon olive oil
1 teaspoon dried Italian seasoning
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon fresh parsley, chopped
toothpicks or kitchen twine for securing

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Instructions

Preheat Oven: Preheat oven to 375°F (190°C).
Prepare Chicken: Slice a pocket into the side of each chicken breast, season with salt, pepper, and Italian seasoning.
Prepare Filling: Sauté mushrooms and garlic in butter, then mix with cheeses.
Stuff Chicken: Fill each chicken breast with the mushroom-cheese mixture and secure with toothpicks.
Cook Chicken: Sear stuffed chicken breasts in butter, then bake until cooked through.
Serve: Let rest, garnish with parsley, and serve.