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Mushroom and cheese stuffed chicken with garlic butter sauce
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Mushroom & Cheese Stuffed Chicken with Rich Garlic Butter Sauce

Creamy, juicy, and bursting with savory garlic flavor, this Mushroom & Cheese Stuffed Chicken is comfort food at its finest.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main
Cuisine: American
Keyword: Easy
Servings: 4 servings

Equipment

  • Skillet
  • Baking Dish
  • Mixing Bowl

Ingredients

Ingredients

  • 4 pieces Boneless chicken breasts About 6 ounces each, sliced horizontally to create a pocket.
  • 1 cup Mushrooms Finely chopped.
  • 1/2 cup Shredded mozzarella cheese
  • 1/4 cup Grated Parmesan cheese
  • 2 tbsp Olive oil
  • 4 cloves Garlic Minced.
  • 1/4 cup Butter Divided, room temperature is fine for easier melting.
  • Salt To taste.
  • Pepper To taste.
  • Fresh thyme For garnish.

Instructions

  • Preheat the oven to 375°F (190°C). Line a small baking dish or tray for the chicken.
  • Pat the chicken breasts dry with paper towels. Using a sharp knife, slice each breast horizontally to form a pocket, being careful not to cut through the other side. Season the inside and outside with salt and pepper.
  • Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the finely chopped mushrooms and sauté until softened and most of their moisture has evaporated, about 5–7 minutes. Season lightly with salt and pepper.
  • Remove the skillet from heat and mix the cooked mushrooms with 1/2 cup shredded mozzarella and 1/4 cup grated Parmesan. Stir until combined.
  • Spoon the mushroom-cheese mixture into each chicken pocket. Press gently and secure each opening with toothpicks if needed to hold the filling in place.
  • In the same skillet, melt 2 tablespoons of butter over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds to 1 minute — don’t let it burn. Place the stuffed chicken breasts in the skillet and cook until golden on both sides, about 4 minutes per side.
  • Transfer the skillet (or transfer the browned chicken to a baking dish if your skillet is not oven-safe) to the preheated oven. Bake for 20–25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is melted and bubbly.
  • Remove the chicken from the oven and let it rest for 5 minutes. Spoon any pan juices over the chicken, garnish with fresh thyme, and serve.

Notes

For extra flavor, finish with a small squeeze of lemon over the chicken before serving to brighten the sauce.