Mushroom and Cheese Stuffed Chicken in Garlic Butter Sauce

I make this Mushroom and Cheese Stuffed Chicken in Garlic Butter Sauce when I want a cozy yet elegant dinner that impresses without too much effort. Juicy chicken breasts are filled with savory mushrooms and melty cheese, then bathed in a luscious garlic butter sauce—that’s my idea of comfort food perfection.

Why You’ll Love This Recipe

I love how this dish combines textures and flavors—tender chicken, earthy mushrooms, creamy cheese, and rich garlic butter—all in one elegant package. It looks restaurant-worthy but comes together at home with a few simple steps. Plus, one pan means fewer dishes!

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts

• Mushrooms (cremini or button), finely chopped

• Garlic cloves, minced

• Onion or shallot, finely minced

• Olive oil or butter

• Soft cheese (cream cheese, goat cheese, or mozzarella)

• Grated Parmesan cheese

• Fresh parsley or thyme, chopped

• Salt and freshly ground black pepper

• Garlic butter sauce:

  • Butter

  • Garlic cloves, minced

  • Chicken broth or white wine

  • Lemon juice (optional)

  • Fresh parsley

directions

1. I preheat the oven to 190 °C (375 °F).

2. I butterfly each chicken breast—cutting almost through and opening it like a book—then season inside and out with salt and pepper.

3. In a skillet over medium heat, I sauté onion or shallot in olive oil or butter until soft, then add mushrooms and garlic. I cook until the mushrooms release moisture and it evaporates. I stir in chopped herbs and remove from heat.

4. I mix the mushroom mixture with soft cheese and a little grated Parmesan until creamy and combined.

5. I spoon the filling into the butterflied chicken breasts, folding them closed and securing with toothpicks if needed.

6. I heat more oil in the skillet and brown each breast 2–3 minutes per side until golden.

7. I transfer the chicken to a baking dish or leave it in an oven-proof skillet.

8. In the same pan, I melt butter with garlic, then stir in broth (and wine or lemon juice if using), scraping up browned bits.

9. I pour the garlic butter sauce over the chicken and bake 20–25 minutes, until chicken reaches 74 °C (165 °F) and sauce is bubbling.

10. I let the chicken rest 5 minutes, remove toothpicks, spoon sauce over the top, and garnish with fresh parsley before serving.

Servings and timing

• Servings: Serves 4

• Prep time: ~15 minutes

• Cook time: ~35 minutes (including searing and baking)

• Total time: ~50 minutes

Variations

• Cheese swap: I swap in Swiss, Gruyère, or feta for different melty textures and flavors.

• Spinach boost: I fold in wilted spinach with the mushroom filling for added color and nutrition.

• Herbal twist: I mix fresh tarragon or basil into the filling for an aromatic lift.

• Creamy finish: I stir a splash of heavy cream into the garlic butter sauce before baking for extra richness.

storage/reheating

I store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. To reheat, I gently warm on the stovetop over low heat until heated through. If the sauce has thickened, I whisk in a splash of broth or water to revive its creaminess.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely—I use boneless, skinless thighs and adjust cooking time slightly as they cook faster; watch for an internal temperature of 74 °C (165 °F).

How do I keep the cheese filling from leaking?

I seal the edges of the chicken well and secure with toothpicks. Browning and searing help seal the pockets before baking.

What if I don’t have fresh herbs?

I substitute ½ tsp dried herbs like thyme or parsley—you’ll still get lovely flavor.

Can I make this ahead?

Yes—I assemble chicken, store it covered in the fridge, then sear and bake when I’m ready. I add a few extra minutes of cooking if it’s chilled.

Can I freeze leftovers?

Certainly—I freeze individual portions with sauce in sealed containers. I thaw overnight in the fridge, then reheat gently on the stovetop.

Conclusion

I adore how this Mushroom and Cheese Stuffed Chicken in Garlic Butter Sauce feels elegant enough for a special dinner yet is completely doable on a weeknight. The combination of juicy chicken, savory filling, and rich sauce is a comfort classic that always hits the spot. I hope you enjoy it as much as I do!