Name: Cheesy Garlic Butter Mushroom Stuffed Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 4 pieces Boneless, skinless chicken breasts (About 6 ounces each, patted dry); to taste Salt; to taste Pepper; 1 tablespoon Olive oil (For searing); 2 tablespoons Butter (Room temperature or melted for sautéing); 8 ounces Mushrooms (Sliced (about 2 cups)); 4 cloves Garlic (Minced); 1/2 cup Shredded mozzarella cheese (Packed); 1/4 cup Grated Parmesan cheese (Freshly grated if possible); 2 tablespoons Chopped fresh parsley (For garnish)

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Creamy, juicy, and wildly comforting — Cheesy Garlic Butter Mushroom Stuffed Chicken is one of those recipes that feels fancy but comes together with surprising ease. Imagine tender chicken breasts filled with a rich sauté of garlic and mushrooms, melted mozzarella and Parmesan oozing out, all finished with a sprinkle of fresh parsley. Fun fact: stuffed chicken dinners were originally a way to stretch ingredients and impress guests, which explains why this dish always feels like a celebration at the dinner table.

This recipe is perfect for busy weeknights and weekend dinners alike because it’s simple, quick to prepare, and adored by picky eaters and foodies. If you like comforting chicken dishes on this blog, you’ll also enjoy the flavors and cozy vibes of our Cheesy Garlic Butter Mushroom Stuffed Chicken recipe. Read on — you’ll be excited to try this one tonight!

What is Cheesy Garlic Butter Mushroom Stuffed Chicken?

What’s in a name? Cheesy Garlic Butter Mushroom Stuffed Chicken tells you almost everything — cheesy, garlicky, buttery, mushroom-stuffed chicken. But how did this delightful combo come to be? Was a chef inspired by a lonely mushroom and a block of cheese? Who knows, but the result is a cozy, mouthwatering entree that makes everyone smile. Is it any wonder the old saying rings true: “the way to a man’s heart is through his stomach.” Whether you’re cooking for family, friends, or just treating yourself, this dish is a deliciously simple way to win hearts. Try it — you’ll see why it’s such a winner.

Why You’ll Love This

Irresistible comfort: The main highlight is the creamy, melty cheese combined with savory garlic-butter mushrooms that keep the chicken moist and flavorful. Every bite balances tender meat with gooey filling.
Cost-saving and practical: Making this from scratch saves money compared to restaurant versions and lets you control quality and portion sizes. You can stretch a few mushrooms and cheeses into a satisfying meal that serves a family.
Flavor boosters: Fresh garlic, browned mushrooms, shredded mozzarella, and a sprinkle of Parmesan and parsley turn simple chicken into a gourmet-style plate. A quick sear before baking gives a lightly crispy exterior and locks in juices.

If you love loaded chicken recipes, you might also enjoy the bold flavors in our Cheesy Cajun Garlic Chicken Rotini Skillet. Grab your apron and make this — your dinner routine just got upgraded.

How to Make

Quick Overview

This recipe is straightforward and deeply satisfying. You’ll sear the chicken briefly, sauté mushrooms and garlic in butter and olive oil, stuff the pockets with a cheesy mushroom mixture, then bake until the chicken is cooked and cheese is bubbling. Prep and cooking are quick: about 15 minutes to prep and 25 to 30 minutes to bake, so you’ll have dinner on the table in under an hour. The standout element is the creamy, melty cheese center with tender browned mushrooms and a slightly crispy chicken exterior.

Ingredients

4 boneless, skinless chicken breasts, about 6 ounces each, patted dry
Salt, to taste
Pepper, to taste
1 tablespoon olive oil, for searing
2 tablespoons butter, room temperature or melted for sautéing
8 ounces mushrooms, sliced (about 2 cups)
4 cloves garlic, minced
1/2 cup shredded mozzarella cheese, packed
1/4 cup grated Parmesan cheese, freshly grated if possible
2 tablespoons chopped fresh parsley, for garnish

Directions

Preheat the oven to 400°F (200°C). Lightly grease a baking dish or line with foil for easy cleanup.
Using a sharp knife, cut a pocket into each chicken breast: place the breast flat and slice horizontally into the thick side, stopping about 1/2 inch from the edge so you don’t cut all the way through.
Season both the inside and outside of each chicken breast generously with salt and pepper. Don’t be shy — seasoning inside the pocket ensures flavorful bites.
In a large skillet, heat 1 tablespoon olive oil over medium-high heat until shimmering.
Add 2 tablespoons butter to the skillet and let it melt, swirling to coat the pan.
Add the sliced mushrooms and cook, stirring occasionally, until they are golden brown and tender, about 5 to 7 minutes. The browning adds a lot of flavor — be patient.
Add the minced garlic to the skillet and cook for an additional 1 to 2 minutes, stirring constantly, until fragrant but not burned.
Remove the skillet from heat and let the mushroom-garlic mixture cool slightly so the cheese won’t melt prematurely.
In a small bowl, mix together the 1/2 cup shredded mozzarella and 1/4 cup grated Parmesan until evenly combined.
Stuff each chicken breast pocket with a generous spoonful of the mushroom mixture and then the cheese mixture, pressing gently so the filling stays inside. Don’t overstuff or the chicken may split while baking.
Place the stuffed chicken breasts seam-side down in the prepared baking dish. Bake in the preheated oven for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is melted and bubbly. If you like a golden top, broil for 1 to 2 minutes at the end — watch closely.
Remove from oven, let rest for 5 minutes, then garnish with 2 tablespoons chopped fresh parsley before serving.

Cheesy Garlic Butter Mushroom Stuffed Chicken

What to Serve With

Garlic mashed potatoes or herb roasted potatoes for a comforting plate.
A crisp green salad with lemon vinaigrette to cut through the richness.
Steamed or roasted green beans, asparagus, or a medley of roasted seasonal vegetables for color and texture.
Crusty bread to scoop up any melted cheese and buttery juices.
For drinks, a chilled Sauvignon Blanc or a light red like Pinot Noir pairs beautifully, or serve sparkling water with a lemon slice for a non-alcoholic option.

You can also serve this with buttery corn for summer dinners — our Cheesy Garlic Butter Corn on the Cob makes a perfect match.

Top Tips for Perfecting

Use room-temperature chicken for even cooking; remove from the fridge 20 minutes before starting.
Don’t skip browning the mushrooms — caramelization brings depth of flavor.
To avoid leaking, let the mushroom mixture cool before stuffing and use toothpicks to secure the pockets if needed. Remove toothpicks before serving.
If your chicken breasts are very thick, pound them to an even thickness so they cook uniformly.
For a lighter version, swap half the mozzarella for part-skim cheese or use less butter in the sauté.
Avoid overbaking: check internal temperature with a meat thermometer and remove as soon as it hits 165°F (74°C) to keep the chicken juicy.

Storing and Reheating Tips

Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days. Cool completely before sealing.
Freezing: Wrap individual stuffed breasts tightly in plastic wrap and place in a freezer-safe bag for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat in a 350°F (175°C) oven for 15 to 20 minutes, covered with foil to prevent drying. For quicker reheating, use the microwave on medium power for 1 to 2 minutes, then finish in the oven to revive texture. Avoid high heat microwaving which can make the chicken rubbery.

FAQs

Can I use pre-sliced mushrooms from the store?
Yes. Pre-sliced mushrooms work fine. If they’re wet, pat them dry first to encourage browning.

What cheese is best for stuffing?
Mozzarella gives great melt and stretch, while Parmesan adds savory depth. A mix of both is ideal.

Can I prep this ahead of time?
Yes. Stuff the chicken and store covered in the fridge for up to 24 hours before baking. Let it sit at room temperature 20 minutes before cooking.

Is there a low-carb version?
Absolutely. This recipe is already low in carbs if you skip starchy sides and serve with vegetables or salad.

Can I make this with turkey breasts instead of chicken?
Yes. Turkey breasts can be used; adjust baking time since turkey pieces may be larger and take longer to reach 165°F (74°C).

Conclusion

This Cheesy Garlic Butter Mushroom Stuffed Chicken is a simple yet impressive dinner — creamy, garlicky, and full of comfort. It’s easy enough for a weeknight but special enough for guests, and you’ll love the way the melted cheese and buttery mushrooms bring the whole dish together. For another take on the same irresistible flavors and inspiration, check out Cheesy Garlic Butter Mushroom Stuffed Chicken – Cafe Delites. Give this recipe a try, share it with loved ones, and enjoy the smiles it brings at the table.