Description
Cheesy Garlic Butter Mushroom Stuffed Chicken is a rich and flavorful dish featuring juicy chicken breasts stuffed with savory mushrooms and melty cheese, seared in garlic butter and baked until golden — perfect for an indulgent yet easy dinner.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 2 tbsp butter
- 3 cloves garlic, minced
- 1 cup mushrooms, finely chopped (button, cremini, or a mix)
- 1 cup shredded mozzarella cheese (or sliced mozzarella)
- 1/2 cup grated Parmesan cheese (optional, for extra flavor)
- Salt and black pepper, to taste
- 1/2 tsp paprika or Italian seasoning (optional)
- Toothpicks or kitchen twine (for securing the chicken)
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Preheat oven to 375°F (190°C). Prepare a baking dish nearby.
- Slice a pocket into each chicken breast without cutting all the way through. Season the chicken with salt, pepper, and paprika or Italian seasoning (if using).
- In a skillet, heat butter and olive oil over medium heat. Add minced garlic and sauté until fragrant (about 1 minute).
- Add chopped mushrooms and cook until they are tender and most of the moisture has evaporated. Season lightly with salt and pepper. Remove from heat and let the mixture cool slightly.
- Mix the cooked mushrooms with mozzarella (and Parmesan if using). Spoon this cheese–mushroom filling into each chicken breast pocket. Secure openings with toothpicks or kitchen twine to keep the filling inside.
- In the same skillet, add a little more butter or oil if needed, and sear the stuffed chicken breasts over medium-high heat for about 4–5 minutes per side until golden brown.
- Transfer the skillet (or move the chicken) to the preheated oven and bake for 15–20 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
- Let the chicken rest a few minutes before slicing. Garnish with chopped parsley if desired, then serve hot.
Notes
- You can add a handful of fresh spinach to the mushroom filling for extra veggies and texture.
- For a different cheesy flavor, swap mozzarella with provolone or Swiss cheese.
- For a spicy twist, sprinkle a pinch of red pepper flakes into the mushroom‑cheese mixture before stuffing.
- If you prefer a crispier crust, lightly coat the outside of the chicken with seasoned breadcrumbs before searing and baking.
- Leftovers store well in an airtight container in the fridge for up to 3 days. Reheat gently in the oven at 350°F to preserve juiciness — avoid microwaving too long, as the filling may dry out.
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 420
- Sugar: 2g
- Sodium: 310mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 46g
- Cholesterol: 120mg
