Easy Cheesy Garlic Butter Mushroom Stuffed Chicken
A perfect weeknight meal that feels special but is surprisingly easy! Juicy chicken breasts are stuffed with a creamy, cheesy mushroom filling, seared in garlic butter, and baked to perfection.
Equipment
- Baking sheet
- Parchment paper
- Sharp knife
- Cutting board
- Medium bowl
- Spoon or spatula
- Skillet
- Meat thermometer
Ingredients
For the Filling
- 1 cup mushrooms finely chopped, any kind like cremini or white button
- 1/2 cup cream cheese softened
- 1/2 cup shredded mozzarella cheese
- 3 cloves garlic minced (for filling)
- 1 tsp dried thyme
- 1 tsp dried parsley
- salt and pepper to taste (for filling)
For the Chicken
- 4 boneless, skinless chicken breasts roughly the same size
- 3 tbsp butter
- 3 cloves garlic minced (for searing)
- salt and pepper to taste (for searing)
- 1/4 cup grated Parmesan cheese
- Fresh parsley chopped, for garnish (optional)
Instructions
- Step 1: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or grease lightly.
- Step 2: Place each chicken breast on a cutting board. Carefully cut a pocket into the thickest side of each breast, going almost all the way through (do not cut completely through).
- Step 3: In a medium bowl, mix finely chopped mushrooms, softened cream cheese, shredded mozzarella, minced garlic (for filling), dried thyme, dried parsley, and a pinch of salt and pepper (for filling) until well combined.
- Step 4: Spoon the mushroom mixture into the pocket of each chicken breast. Gently press the chicken closed around the filling if needed.
- Step 5: Melt butter in a skillet over medium heat. Add the stuffed chicken breasts.
- Step 6: Sear the chicken for about 3-4 minutes on each side until golden-brown.
- Step 7: Carefully transfer the seared chicken breasts to the prepared baking sheet.
- Step 8: Sprinkle the grated Parmesan cheese evenly over the top of each stuffed chicken breast.
- Step 9: Bake for 20-25 minutes, or until chicken is cooked through (no longer pink in the center) and the cheese on top is melted and bubbly. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C) in the thickest part of the chicken.
- Step 10: Let rest for a few minutes before serving. Garnish with fresh chopped parsley if desired.
Notes
This recipe is fast, easy, and crowd-pleasing. You can customize cheeses (provolone, Monterey Jack, goat cheese, feta), add veggies like finely chopped spinach (squeeze out water) or sautéed onions, or boost flavor with bacon or different herbs (Italian seasoning, oregano, rosemary). Tips for success include not overstuffing, carefully cutting the pocket (knife parallel to board), searing for flavor, and using a meat thermometer to check for 165°F (74°C). The filling can be mixed up to a day ahead, and stuffed chicken can be prepped a few hours ahead. Store leftovers in an airtight container in the refrigerator for up to 3-4 days and reheat gently (microwave or oven).