Cheesy Garlic Butter Mushroom Stuffed Chicken…

Indulge in a culinary masterpiece with this Cheesy Garlic Butter Mushroom Stuffed Chicken, a dish that elevates ordinary chicken breasts to gourmet perfection. The recipe begins with a tantalizing medley of brown mushrooms, minced garlic, fresh parsley, and butter, creating a flavorful stuffing that sets the stage for an unforgettable dining experience.

For the chicken, the breasts are seasoned with a blend of salt, pepper, onion powder, and dried parsley, ensuring each bite is infused with a harmonious mix of savory notes. The breasts are then carefully sliced to create a pocket, which is generously filled with a decadent combination of mozzarella slices and the delectable mushroom mixture.

As the chicken sears in the pan, the garlic-infused butter imparts a golden hue and nutty flavor, creating a mouthwatering exterior. The cooking process continues in the oven, allowing the chicken to reach a perfect tenderness while sealing in the rich flavors within.

To complement this already sumptuous dish, a velvety Garlic Parmesan Cream Sauce takes center stage. Fragrant garlic is sautéed in the remaining pan juices, with Dijon mustard and half-and-half joining the ensemble. Freshly grated Parmesan cheese adds a luxurious creaminess to the sauce, which is further enhanced with a hint of cornstarch for those who prefer a thicker consistency.

The final presentation is nothing short of gourmet perfection, as the chicken is placed back into the pan, soaking up the luscious sauce and any remaining mushrooms. This culinary masterpiece is ready to be served over pasta, rice, or steamed vegetables, providing a restaurant-worthy dining experience in the comfort of your home.

From the savory mushroom stuffing to the golden sear of the chicken and the velvety cream sauce, each element of this Cheesy Garlic Butter Mushroom Stuffed Chicken harmonizes to create a symphony of flavors that will undoubtedly leave your taste buds singing. Enjoy the culinary journey as you savor this delightful dish with family and friends.

Cheesy Garlic Butter Mushroom Stuffed Chicken…


4 tablespoons butter

8 ounces brown mushrooms, sliced

4 cloves garlic, minced

2 tablespoons fresh parsley chopped

Salt and pepper, to taste


4 chicken breasts, skinless and boneless

Salt and pepper, to season

1 teaspoon onion powder

1 teaspoon dried parsley

8 slices mozzarella cheese

1/4 cup fresh grated parmesan cheese

Garlic Parmesan Cream Sauce:

1 tablespoon olive oil

2 large cloves garlic minced or finely chopped

1 tablespoon Dijon mustard

1-1/2 cups half and half or use evaporated milk*

1/2 cup finely grated fresh Parmesan cheese

Salt and pepper, to your tastes

1/2 teaspoon cornstarch mixed with 2 teaspoons of water (OPTIONAL FOR A THICKER SAUCE)

2 tablespoon fresh chopped parsley…


Preheat oven to 400°F.

Melt butter in a large oven proof pan or skillet over medium heat. Add garlic and sauté until fragrant (about 1 minute). Add in mushrooms, salt and pepper (to your tastes), and parsley. Cook while stirring occasionally until soft. Set aside and allow to cool while preparing your chicken.

Pat breasts dry with a paper towel. Season with salt, pepper, onion powder and dried parsley. Rub each piece to evenly coat in seasoning.

Horizontally slice a slit through the thickest part of each breast to form a pocket. Place 2 slices of mozzarella into each breast pocket.

Divide the mushroom mixture into four equal portions and fill each breast with the mushroom mixture (leave the juices in the pan for later. If there are any left over mushrooms, don’t worry. You’ll use them later). Top the mushroom mixture with 1 tablespoon of parmesan cheese per breast. Seal with two or three toothpicks near the opening to keep the mushrooms inside while cooking.

Heat the same pan the mushrooms were in along with the pan juices (the garlic butter will start to brown and take on a ‘nutty’ flavour). Add the chicken and sear until golden. Flip and sear on the other side until golden. Cover pan and continue cooking in preheated oven for a further 20 minutes, or until completely cooked through the middle and no longer pink.

Serve, with pan juices and any remaining mushrooms, on top of pasta, rice or steamed vegetables.

(To make the optional cream sauce, transfer chicken to a warm plate, keeping all juices in the pan.)


Fry the garlic in the leftover pan juices until fragrant (about 1 minute). Reduce heat to low heat, and add the mustard and half and half (or cream).

Bring the sauce to a gentle simmer and add in any remaining mushrooms and parmesan cheese. Allow the sauce to simmer until the parmesan cheese has melted slightly. (If the sauce is too runny for your liking, add the cornstarch/water mixture into the centre of the pan and mix through fast to combine into the sauce. It will begin to thicken immediately).

Season with a little salt and pepper to your taste. Add in the parsley and the chicken back into the pan to serve….

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