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Cheesy Garlic Butter Mushroom Stuffed Chicken plated with herbs and side dishes
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Cheesy Garlic Butter Mushroom Stuffed Chicken

Creamy, juicy, and wildly comforting, this stuffed chicken is filled with garlic and mushrooms, melted mozzarella, and Parmesan.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main
Cuisine: American
Keyword: Easy
Servings: 4 servings

Equipment

  • Skillet
  • Baking Dish
  • Knife
  • Mixing Bowl

Ingredients

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

Instructions

  • 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.
  • Season both the inside and outside of each chicken breast generously with salt and pepper.
  • 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.
  • Add the minced garlic to the skillet and cook for an additional 1 to 2 minutes, stirring constantly.
  • Remove the skillet from heat and let the mushroom-garlic mixture cool slightly.
  • In a small bowl, mix together the shredded mozzarella and grated Parmesan until evenly combined.
  • Stuff each chicken breast pocket with a spoonful of the mushroom mixture and then the cheese mixture, pressing gently.
  • Place the stuffed chicken breasts seam-side down in the prepared baking dish. Bake for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
  • Remove from oven, let rest for 5 minutes, then garnish with chopped fresh parsley before serving.

Notes

For a lighter version, swap half the mozzarella for part-skim cheese or use less butter in the sauté.