Name: Cheesy Garlic Butter Mushroom Stuffed Chicken
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts; 1 cup mushrooms, finely chopped; 1/2 cup cream cheese, softened; 1/2 cup shredded mozzarella cheese; 3 tablespoons butter; 3 cloves garlic, minced; Salt and pepper, to taste; Fresh parsley (optional, for garnish); Toothpicks or kitchen twine (for securing the chicken)

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This Cheesy Garlic Butter Mushroom Stuffed Chicken is one of those recipes that feels like a special occasion meal—even when I make it on a random Tuesday. Juicy chicken breasts are stuffed with a creamy, cheesy mushroom filling and cooked to golden perfection in garlic butter. The combination of flavors is rich, savory, and completely satisfying.

Why You’ll Love This Recipe

I love this recipe because it looks impressive but is surprisingly simple to make. The garlic butter adds a deep, rich flavor while the creamy mushroom filling keeps the chicken moist and decadent. It’s perfect for dinner guests, date nights, or anytime I want a protein-packed meal that feels indulgent without being complicated. Cheesy Garlic Butter Mushroom Stuffed Chicken

Ingredients

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

4 boneless, skinless chicken breasts
1 cup mushrooms, finely chopped
1/2 cup cream cheese, softened
1/2 cup shredded mozzarella cheese
3 tablespoons butter
3 cloves garlic, minced
Salt and pepper to taste
Fresh parsley (optional, for garnish)
Toothpicks or kitchen twine (for securing the chicken)

Directions

Preheat and Prep:
I preheat the oven to 375°F (190°C) and lightly season the chicken breasts with salt and pepper. I then use a sharp knife to carefully slice a pocket into each chicken breast without cutting all the way through.
Make the Filling:
In a skillet over medium heat, I melt 1 tablespoon of the butter and sauté the chopped mushrooms for about 4–5 minutes, until they’re soft and their moisture has evaporated. I let them cool slightly, then mix them with the cream cheese and mozzarella in a bowl.
Stuff the Chicken:
I spoon the cheesy mushroom mixture into each chicken pocket, pressing it in evenly. I use toothpicks to secure the edges so the filling doesn’t spill out during cooking.
Sear the Chicken:
In the same skillet, I melt the remaining 2 tablespoons of butter and sauté the minced garlic for 1 minute. I add the stuffed chicken breasts and sear them for 3–4 minutes per side until golden brown.
Bake to Finish:
I transfer the skillet to the oven (or move the chicken to a baking dish) and bake for 15–20 minutes, or until the chicken is cooked through (internal temp of 165°F or 74°C).
Serve:
I let the chicken rest for a few minutes before removing the toothpicks. I drizzle it with any garlic butter from the pan and garnish with chopped parsley before serving.

Servings and timing

This recipe serves 4 people and takes about 40 minutes total, including prep, searing, and baking time. It’s a great option when I want something a little fancy without spending all evening in the kitchen.

Variations

I sometimes add chopped spinach or sun-dried tomatoes to the filling for extra flavor and texture.
For a sharper cheese flavor, I mix in some grated Parmesan with the mozzarella.
If I’m short on cream cheese, I’ve used ricotta or Boursin as a delicious substitute.
To make it spicy, I add a pinch of red pepper flakes to the mushroom mixture.
I’ve also topped it with a sprinkle of breadcrumbs and a drizzle of olive oil before baking for a golden crust.

Storage/Reheating

Leftovers keep well in the fridge for up to 3 days. I store them in an airtight container and reheat in the oven at 300°F or in the microwave, covering with a damp paper towel to keep the chicken moist. I don’t recommend freezing once cooked, as the texture of the filling can change.

FAQs

Can I make this ahead of time?

Yes! I prep and stuff the chicken in advance, then refrigerate until ready to cook. It’s perfect for prepping earlier in the day or even the night before.

What mushrooms work best?

I usually use cremini or white button mushrooms, but portobello or shiitake add a deeper flavor if I have them on hand.

Can I grill instead of bake?

Absolutely. I sear the stuffed chicken first, then finish it on indirect heat on the grill with the lid closed until it reaches 165°F.

Is this recipe keto-friendly?

Yes, this dish is naturally low in carbs and high in fat and protein—perfect for a keto or low-carb lifestyle.

What can I serve this with?

I love pairing it with roasted veggies, mashed cauliflower, or a fresh green salad. It also goes great with garlic butter rice or sautéed spinach.

Conclusion

This Cheesy Garlic Butter Mushroom Stuffed Chicken is a delicious blend of creamy, garlicky, and savory flavors that feels restaurant-worthy but is easy enough for any night of the week. It’s a standout dish that never fails to impress, and it always leaves me looking forward to leftovers—if there are any!