Cheesy Garlic Butter Mushroom Stuffed Chicken

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Description

Cheesy Garlic Butter Mushroom Stuffed Chicken is a mouthwatering dinner dish that combines tender, juicy chicken breasts stuffed with a rich mixture of garlicky mushrooms, herbs, and gooey melted cheese. The chicken is pan-seared to golden perfection, then baked for a flavorful, restaurant-quality meal right at home. Perfect for family dinners, special occasions, or when you want to impress guests with minimal effort.

Ingredients For Cheesy Garlic Butter Mushroom Stuffed Chicken

  • 4 large boneless, skinless chicken breasts

  • 2 cups mushrooms (button or cremini), finely chopped

  • 3 cloves garlic, minced

  • 2 tbsp unsalted butter

  • 1 tbsp olive oil

  • 1 tsp Italian seasoning (or dried thyme + oregano)

  • Salt and black pepper, to taste

  • 1 cup shredded mozzarella (or provolone/cheddar mix)

  • ½ cup freshly grated Parmesan cheese

  • 2 tbsp fresh parsley, chopped

  • ½ tsp chili flakes (optional, for a little heat)

  • Toothpicks or kitchen twine (for sealing chicken)

Instructions

  1. Prepare the Mushroom Filling

    • Heat butter and olive oil in a skillet over medium heat.

    • Add garlic and sauté until fragrant.

    • Stir in chopped mushrooms, season with salt, pepper, and Italian seasoning. Cook until mushrooms release moisture and turn golden.

    • Remove from heat and mix in mozzarella, Parmesan, and parsley. Let it cool slightly.

  2. Prepare the Chicken

    • Using a sharp knife, cut a pocket in each chicken breast (don’t cut all the way through).

    • Season the outside of the chicken generously with salt, pepper, and a pinch of chili flakes if desired.

  3. Stuff the Chicken

    • Fill each chicken breast with the mushroom-cheese mixture.

    • Secure the opening with toothpicks.

  4. Cook the Chicken

    • Heat a drizzle of olive oil in a large skillet. Sear chicken breasts on both sides until golden brown (about 3–4 minutes per side).

    • Transfer the skillet to a preheated oven at 375°F (190°C) and bake for 20–25 minutes, or until the chicken is fully cooked (internal temp 165°F / 74°C).

  5. Serve

    • Remove toothpicks, slice, and serve with roasted vegetables, mashed potatoes, or a fresh green salad.

 Notes

  • Use cremini mushrooms for richer flavor.

  • Mozzarella gives a perfect cheese pull, but provolone adds sharpness.

  • A cast-iron skillet works best since you can sear and bake in the same pan.

  • Do not overstuff the chicken or it may burst while cooking.

Tips

  • Pat chicken dry before seasoning for a better sear.

  • If mushrooms release too much liquid, cook until dry before adding cheese.

  • To make it creamy, add a splash of heavy cream to the mushroom filling before stuffing.

  • Let chicken rest for 5 minutes after baking for juicier results.

Servings

  • Serves: 4 people

  • Prep Time: 15 minutes

  • Cook Time: 30–35 minutes

  • Total Time: 50 minutes

Nutritional Info (per serving, approx.)

  • Calories: 420 kcal

  • Protein: 44g

  • Carbohydrates: 6g

  • Fat: 22g

  • Fiber: 1g

  • Sugar: 2g

  • Sodium: 620mg

 Benefits

  • High protein meal, great for muscle repair and energy.

  • Mushrooms provide antioxidants and immune-boosting nutrients.

  • Cheese adds calcium and richness without overwhelming the dish.

  • Low-carb friendly for those on keto or low-carb diets.

Q&A

Q1: Can I make this ahead of time?
Yes! Prepare and stuff the chicken, then refrigerate (covered) for up to 12 hours before baking.

Q2: Can I use chicken thighs instead?
Yes, but thighs are smaller, so use less filling and adjust cooking time (about 20–25 minutes).

Q3: What sides go best with this dish?
Mashed potatoes, garlic butter asparagus, roasted broccoli, or a simple salad.

Q4: Can I make it without cheese?
Yes, you can skip cheese and make a garlic-herb mushroom stuffed chicken for a lighter version.

Q5: How do I know when the chicken is done?
Use a meat thermometer — internal temperature should reach 165°F (74°C).

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