Easy Cheesy Garlic Butter Mushroom Stuffed Chicken
Anti-Inflammatory Friendly | Weeknight Easy | Comfort Food Vibes
Why this works (anti-inflammatory angle)
Olive oil & grass-fed butter → healthier fats
Garlic & mushrooms → natural anti-inflammatory + immune support
Herbs & spices → flavor without processed sauces
Protein-rich → keeps blood sugar stable
🛒 Ingredients (Serves 4)
Chicken
4 boneless, skinless chicken breasts
Salt & black pepper (to taste)
1 tsp paprika
½ tsp turmeric
½ tsp dried thyme or oregano
Mushroom Filling
2 tbsp olive oil (or olive oil + grass-fed butter mix)
2 cups mushrooms, finely chopped (cremini or white)
4 cloves garlic, minced
½ tsp black pepper
¼ tsp sea salt
½ tsp dried thyme
¼ tsp red pepper flakes (optional)
Cheesy Stuffing
¾ cup shredded mozzarella or goat cheese
¼ cup grated Parmesan (optional but 🔥)
Garlic Butter Finish
2 tbsp grass-fed butter (or dairy-free butter)
1 tbsp olive oil
1 tsp fresh parsley or rosemary, chopped
🔪 Instructions
1. Prep the chicken
Preheat oven to 400°F (200°C).
Slice a deep pocket into each chicken breast (don’t cut all the way through).
Season inside and outside with salt, pepper, paprika, turmeric, and thyme.
2. Cook the mushroom filling
Heat olive oil in a skillet over medium heat.
Add mushrooms and cook 5–7 minutes until moisture evaporates.
Add garlic, salt, pepper, thyme, and chili flakes.
Cook 1–2 more minutes, then remove from heat.
Let cool slightly, then stir in cheese.
3. Stuff the chicken
Spoon mushroom-cheese mixture into each chicken pocket.
Secure with toothpicks if needed.
4. Sear for flavor
Heat olive oil + butter in an oven-safe skillet.
Sear chicken 3–4 minutes per side until golden.
5. Bake
Transfer skillet to oven.
Bake 15–18 minutes, until internal temp hits 165°F (74°C).
6. Garlic butter finish
Melt butter with olive oil and garlic.
Brush over chicken.
Garnish with parsley or rosemary.
🍽️ Serving Ideas (Anti-Inflammatory)
Roasted broccoli or asparagus
Cauliflower mash
Quinoa or wild rice
Simple arugula salad with lemon & olive oil
❓ Q & A
Q: Is this truly anti-inflammatory?
Mostly yes, especially if you:
Use olive oil over vegetable oil
Choose grass-fed butter or dairy-free butter
Avoid ultra-processed cheese (goat cheese is a great option)
Q: Can I make it dairy-free?
Absolutely.
Use dairy-free mozzarella or skip cheese and add extra mushrooms + spinach.
Replace butter with olive oil or avocado oil.
Q: What cheese is best?
Mozzarella → melty & mild
Goat cheese → tangy + anti-inflammatory
Parmesan → sharp flavor (use sparingly)
Q: Can I prep this ahead?
Yes!
Stuff chicken up to 24 hours ahead.
Store covered in the fridge.
Sear and bake when ready.
Q: Why did my chicken turn dry?
Common reasons:
Overbaking (use a thermometer!)
Chicken breasts too thin
Skipping the sear step
Q: Can I air-fry this?
Yep!
Sear filling separately.
Stuff chicken.
Air fry at 375°F for 14–16 minutes.
Q: Is this keto / low-carb?
Yes!
Naturally low-carb, keto-friendly, and high protein.
Q: Can I add spinach?
DO IT.
Stir ½ cup chopped spinach into mushrooms at the end.
Extra nutrients, zero downside.
