This Cheesy Garlic Butter Mushroom Stuffed Chicken Breast is a savory, juicy dish packed with flavor and perfect for a hearty dinner. The chicken is seared until golden, then filled with a creamy mushroom, garlic, and cheese mixture that makes each bite rich and satisfying.
Why You’ll Love This Recipe
I love this recipe because it combines simple, wholesome ingredients into a dish that looks and tastes restaurant-quality. The cheesy garlic mushroom filling melts perfectly inside tender chicken breasts, making it a comforting and impressive option for guests or just a flavorful weeknight meal. It’s also great because it doesn’t require complicated steps — everything cooks in one skillet for easy cleanup.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
-
Chicken breasts (boneless and skinless)
-
Fresh mushrooms (sliced)
-
Garlic cloves (minced)
-
Butter
-
Olive oil
-
Mozzarella cheese (shredded)
-
Parmesan cheese (grated)
-
Italian seasoning
-
Salt and pepper
-
Fresh parsley (optional, for garnish)
Directions
-
I preheat the oven to 375°F (190°C).
-
In a skillet, I melt butter and sauté mushrooms with garlic until soft and golden.
-
I stir in the Italian seasoning, salt, and pepper, then remove from heat and mix in the shredded mozzarella and Parmesan cheese until melted and creamy.
-
I slice a pocket into each chicken breast without cutting all the way through, then stuff the mushroom cheese mixture inside.
-
I secure the openings with toothpicks if needed.
-
I sear the chicken in a hot skillet with olive oil until browned on both sides.
-
I transfer the skillet to the oven and bake for about 15-20 minutes, or until the chicken is fully cooked and juicy inside.
-
I remove the toothpicks, sprinkle with parsley, and serve hot.
Servings and timing
This recipe serves 4 and takes about 35 minutes total — 10 minutes for prep and 25 minutes to cook.
Variations
I like switching the cheese with provolone or gouda for a smokier flavor. For a greener twist, I sometimes add a handful of spinach to the mushroom mix. If I want a little crunch, I top the chicken with some seasoned breadcrumbs during the last few minutes of baking.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I place the chicken in a baking dish, cover it with foil, and warm it in a 350°F (175°C) oven for about 15 minutes, or until hot throughout. Microwaving works too, but I do it gently to keep the chicken from drying out.
FAQs
How do I know when the chicken is fully cooked?
I check that the internal temperature reaches 165°F (75°C) with a meat thermometer and that the juices run clear when sliced.
Can I prepare this ahead of time?
Yes, I stuff the chicken ahead and refrigerate it uncooked. When ready to cook, I just sear and bake it as usual.
What type of mushrooms works best?
I prefer cremini or button mushrooms, but shiitake or baby bella mushrooms add even more depth of flavor.
Can I freeze this dish?
I don’t recommend freezing after cooking, but I do freeze the stuffed (uncooked) chicken. When I’m ready, I thaw it overnight and cook as directed.
What sides go well with this dish?
I usually serve it with mashed potatoes, roasted vegetables, or a light green salad to keep things balanced.
Conclusion
Cheesy Garlic Butter Mushroom Stuffed Chicken Breast is one of my go-to dishes when I want something special without too much fuss. It’s creamy, savory, and incredibly satisfying, making it a guaranteed hit for any meal.
Print
Cheesy Garlic Butter Mushroom Stuffed Chicken Breast
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking, Searing
- Cuisine: American
- Diet: Low Calorie
Description
This Cheesy Garlic Butter Mushroom Stuffed Chicken Breast is a savory, juicy dish packed with flavor and perfect for a hearty dinner. The chicken is seared until golden, then filled with a creamy mushroom, garlic, and cheese mixture that makes each bite rich and satisfying.
Ingredients
- Chicken breasts (boneless and skinless)
- Fresh mushrooms (sliced)
- Garlic cloves (minced)
- Butter
- Olive oil
- Mozzarella cheese (shredded)
- Parmesan cheese (grated)
- Italian seasoning
- Salt and pepper
- Fresh parsley (optional, for garnish)
Instructions
- Preheat the oven to 375°F (190°C).
- In a skillet, melt butter and sauté mushrooms with garlic until soft and golden.
- Stir in the Italian seasoning, salt, and pepper, then remove from heat and mix in the shredded mozzarella and Parmesan cheese until melted and creamy.
- Slice a pocket into each chicken breast without cutting all the way through, then stuff the mushroom cheese mixture inside.
- Secure the openings with toothpicks if needed.
- Sear the chicken in a hot skillet with olive oil until browned on both sides.
- Transfer the skillet to the oven and bake for about 15-20 minutes, or until the chicken is fully cooked and juicy inside.
- Remove the toothpicks, sprinkle with parsley, and serve hot.
Notes
- Serves 4 people.
- Can switch cheese types (e.g., provolone, gouda) for different flavors.
- Adding spinach to the mushroom mix gives it a greener twist.
- Top with seasoned breadcrumbs for a crunchy finish.
- Store leftovers in an airtight container for up to 3 days in the fridge.
- Can be prepared ahead by stuffing the chicken and refrigerating it uncooked.
- Freezing is recommended only for uncooked stuffed chicken, not after cooking.
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 400
- Sugar: 2g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 125mg
Your email address will not be published. Required fields are marked *