Description
Cheesy Garlic Butter Mushroom Stuffed Chicken is a mouthwatering dinner dish that combines tender, juicy chicken breasts stuffed with a rich mixture of garlicky mushrooms, herbs, and gooey melted cheese. The chicken is pan-seared to golden perfection, then baked for a flavorful, restaurant-quality meal right at home. Perfect for family dinners, special occasions, or when you want to impress guests with minimal effort.
Ingredients For Cheesy Garlic Butter Mushroom Stuffed Chicken
4 large boneless, skinless chicken breasts
2 cups mushrooms (button or cremini), finely chopped
3 cloves garlic, minced
2 tbsp unsalted butter
1 tbsp olive oil
1 tsp Italian seasoning (or dried thyme + oregano)
Salt and black pepper, to taste
1 cup shredded mozzarella (or provolone/cheddar mix)
½ cup freshly grated Parmesan cheese
2 tbsp fresh parsley, chopped
½ tsp chili flakes (optional, for a little heat)
Toothpicks or kitchen twine (for sealing chicken)
Instructions
Prepare the Mushroom Filling
Heat butter and olive oil in a skillet over medium heat.
Add garlic and sauté until fragrant.
Stir in chopped mushrooms, season with salt, pepper, and Italian seasoning. Cook until mushrooms release moisture and turn golden.
Remove from heat and mix in mozzarella, Parmesan, and parsley. Let it cool slightly.
Prepare the Chicken
Using a sharp knife, cut a pocket in each chicken breast (don’t cut all the way through).
Season the outside of the chicken generously with salt, pepper, and a pinch of chili flakes if desired.
Stuff the Chicken
Fill each chicken breast with the mushroom-cheese mixture.
Secure the opening with toothpicks.
Cook the Chicken
Heat a drizzle of olive oil in a large skillet. Sear chicken breasts on both sides until golden brown (about 3–4 minutes per side).
Transfer the skillet to a preheated oven at 375°F (190°C) and bake for 20–25 minutes, or until the chicken is fully cooked (internal temp 165°F / 74°C).
Serve
Remove toothpicks, slice, and serve with roasted vegetables, mashed potatoes, or a fresh green salad.
Notes
Use cremini mushrooms for richer flavor.
Mozzarella gives a perfect cheese pull, but provolone adds sharpness.
A cast-iron skillet works best since you can sear and bake in the same pan.
Do not overstuff the chicken or it may burst while cooking.
Tips
Pat chicken dry before seasoning for a better sear.
If mushrooms release too much liquid, cook until dry before adding cheese.
To make it creamy, add a splash of heavy cream to the mushroom filling before stuffing.
Let chicken rest for 5 minutes after baking for juicier results.
Servings
Serves: 4 people
Prep Time: 15 minutes
Cook Time: 30–35 minutes
Total Time: 50 minutes
Nutritional Info (per serving, approx.)
Calories: 420 kcal
Protein: 44g
Carbohydrates: 6g
Fat: 22g
Fiber: 1g
Sugar: 2g
Sodium: 620mg
Benefits
High protein meal, great for muscle repair and energy.
Mushrooms provide antioxidants and immune-boosting nutrients.
Cheese adds calcium and richness without overwhelming the dish.
Low-carb friendly for those on keto or low-carb diets.
Q&A
Q1: Can I make this ahead of time?
Yes! Prepare and stuff the chicken, then refrigerate (covered) for up to 12 hours before baking.
Q2: Can I use chicken thighs instead?
Yes, but thighs are smaller, so use less filling and adjust cooking time (about 20–25 minutes).
Q3: What sides go best with this dish?
Mashed potatoes, garlic butter asparagus, roasted broccoli, or a simple salad.
Q4: Can I make it without cheese?
Yes, you can skip cheese and make a garlic-herb mushroom stuffed chicken for a lighter version.
Q5: How do I know when the chicken is done?
Use a meat thermometer — internal temperature should reach 165°F (74°C).
