Some recipes are so simple, yet they feel incredibly impressive. This cheesy garlic butter mushroom stuffed chicken is one of them. It looks like something you’d order at a fancy restaurant, but it’s completely achievable for a weeknight dinner. A juicy, golden chicken breast is stuffed with a creamy, garlicky mushroom and cheese filling that oozes out with every slice. It’s a complete meal that’s both elegant and comforting, perfect for a special occasion or just a cozy family night in.
Why I Love This Recipe
I’m all about flavor and texture, and this dish has it all. The chicken is seasoned perfectly, and searing it first creates a beautiful golden crust that locks in all the juices. The filling is where the magic happens: a blend of earthy mushrooms, rich cream cheese, and gooey mozzarella, all brought together with a punch of garlic. Every bite is a perfect balance of tender chicken and a savory, cheesy filling. It’s a meal that feels indulgent but is surprisingly simple to prepare, making it a go-to when I want to cook something special without all the fuss.
Ingredients
(Serves 4)
- 4 boneless, skinless chicken breasts
- 1 cup mushrooms, finely chopped
- ½ cup cream cheese, softened
- ½ cup shredded mozzarella cheese
- 3 tbsp butter
- 3 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried parsley
- Salt & pepper, to taste
- ¼ cup grated Parmesan cheese
- Fresh parsley (for garnish)
Swaps and Notes
- Filling: Not a mushroom fan? You can swap them for chopped spinach, sun-dried tomatoes, or even roasted red peppers for a different flavor. Just be sure to squeeze any excess moisture out of the spinach or tomatoes before adding them to the filling.
- Cheese: Feel free to experiment with different cheeses. Provolone or a smoky Gouda would be delicious alternatives to mozzarella.
- Herbs: Fresh herbs will always give you a brighter flavor, but dried herbs work just fine. If using fresh thyme and parsley, double the amount called for in the recipe.
- Cooking Method: I love searing the chicken first because it adds a ton of flavor and a beautiful color, but you can skip this step if you’re short on time. Just add about 5-10 minutes to the baking time.
How to Make Cheesy Garlic Butter Mushroom Stuffed Chicken
- Preheat Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
- Prepare the Chicken: Pat each chicken breast dry with a paper towel. Using a sharp knife, carefully slice a pocket into the side of each breast. Be careful not to cut all the way through to the other side.
- Make the Filling: In a medium bowl, combine the finely chopped mushrooms, softened cream cheese, and shredded mozzarella. Stir in the minced garlic, dried thyme, dried parsley, and a generous pinch of salt and pepper.
- Stuff the Chicken: Spoon the filling mixture evenly into the pockets of each chicken breast.
- Sear the Chicken: In a large, oven-safe skillet, melt the butter over medium heat. Carefully place the stuffed chicken breasts in the skillet. Sear for 3–4 minutes per side until they are golden brown.
- Bake to Perfection: Transfer the skillet to the preheated oven (or move the seared chicken to your prepared baking sheet). Sprinkle the grated Parmesan cheese on top of each chicken breast. Bake for 20–25 minutes, or until the chicken is cooked through and the cheese is bubbly and golden. The internal temperature of the chicken should reach 165°F (74°C).
- Serve: Garnish with fresh chopped parsley and serve warm.
Tips for Success
- Don’t Overstuff: While it’s tempting to cram as much filling in as possible, don’t overstuff the chicken breasts. This can cause the filling to leak out during cooking.
- Pat the Chicken Dry: This is a crucial step for getting that nice, golden sear. Excess moisture will cause the chicken to steam instead of brown.
- Use a Meat Thermometer: The best way to ensure the chicken is cooked perfectly without drying it out is to use a meat thermometer.
Serving Suggestions and Pairings
This stuffed chicken is a rich and complete main dish on its own. It pairs beautifully with simple sides that won’t compete with the flavors. A simple green salad with a light vinaigrette, some steamed asparagus, or a side of wild rice would be perfect. A crisp glass of Sauvignon Blanc or a light Pinot Grigio would complement the meal nicely.
If you’re looking for other savory chicken dishes, you might also like my easy cheesy chicken sliders or my easy cheese-stuffed chicken wontons.
Nutritional Information (per serving, estimated)
- Calories: ~400
- Protein: ~45g
- Fat: ~25g
- Carbohydrates: ~5g
Please note: This is an approximation and can vary based on specific ingredient brands and portion sizes.
Storage and Leftover Tips
Leftovers of this stuffed chicken are delicious and can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, you can use the microwave, but for a better result, warm it in the oven at 350°F (175°C) for 10-15 minutes to help the chicken stay moist and the cheese get gooey again.
More Recipes You’ll Love
- This Cajun Chicken Sausage Gumbo is My Favorite Bowl of Southern Comfort
- This Mexican Chicken and Rice Casserole is My Favorite One-Pan Dinner That’s Always a Hit
- A Light, Tangy Chicken Salad I Actually Crave (and there’s no mayo in sight)
Final Thoughts
This Cheesy Garlic Butter Mushroom Stuffed Chicken is a recipe I go back to again and again because it’s a guaranteed winner. It’s the perfect blend of comforting, elegant, and delicious, all in one easy package. I hope you give it a try and see how effortlessly you can make a meal that feels truly special. Let me know what you think in the comments below!
How to Make Oozing, Cheesy Stuffed Chicken for a Weeknight
Ingredients
- 1 cup mushrooms, chopped
- 3 tbsp butter
- 1 tsp dried thyme
- 1 tsp dried parsley
- 4 boneless, skinless chicken breasts
- 1 cup cream cheese, softened
- 1 cup shredded mozzarella cheese
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- In a skillet, melt the butter over medium heat. Add the chopped mushrooms and cook until softened.
- Stir in the minced garlic, dried thyme, and parsley. Cook for another 2-3 minutes until fragrant.
- In a bowl, mix the cooked mushrooms with cream cheese and half of the mozzarella cheese. Season with salt and pepper.
- Cut a pocket in each chicken breast and stuff with the mushroom and cheese mixture.
- Place the stuffed chicken breasts in a baking dish. Top with the remaining mozzarella cheese.
- Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the cheese is bubbly.
- Let rest for 5 minutes before serving.
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