Cheesy Garlic Butter Mushroom Stuffed Chicken

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Description

This Cheesy Garlic Butter Mushroom Stuffed Chicken is a flavorful, juicy dish that combines tender chicken breasts with a rich filling of sautéed mushrooms, garlic, and gooey melted cheese. The golden, pan-seared chicken is finished in the oven for the perfect balance of crispiness on the outside and creaminess on the inside. It’s a family-favorite dinner that feels gourmet but is simple enough for weeknights.

Ingredients For Cheesy Garlic Butter Mushroom Stuffed Chicken

  • 4 boneless, skinless chicken breasts

  • 2 tbsp olive oil (or butter)

  • 2 cups mushrooms, finely chopped

  • 3 cloves garlic, minced

  • 1 tbsp fresh parsley, chopped

  • 1 tsp dried Italian herbs (or oregano/basil mix)

  • 1 cup shredded mozzarella cheese (or a blend with cheddar/provolone)

  • ½ cup grated parmesan cheese

  • Salt & black pepper, to taste

  • 2 tbsp butter (for searing)

  • Toothpicks or kitchen twine (to secure chicken)

 Instructions

  1. Prepare the Filling

    • Heat olive oil in a skillet over medium heat.

    • Add mushrooms and sauté until softened (5–7 minutes).

    • Stir in garlic, parsley, and Italian herbs. Cook 1–2 minutes. Remove from heat and let cool slightly.

    • Mix in mozzarella and parmesan cheese.

  2. Stuff the Chicken

    • Slice a pocket in each chicken breast (do not cut all the way through).

    • Season chicken with salt and pepper inside and out.

    • Stuff with mushroom-cheese mixture. Secure with toothpicks.

  3. Sear the Chicken

    • Heat butter in a skillet over medium-high heat.

    • Sear chicken on both sides until golden brown (about 3–4 minutes per side).

  4. Bake to Finish

    • Transfer seared chicken to a baking dish.

    • Bake at 375°F (190°C) for 20–25 minutes until chicken is cooked through (internal temp 165°F / 74°C).

  5. Serve & Enjoy

    • Remove toothpicks before serving.

    • Garnish with extra parsley and serve with roasted veggies, mashed potatoes, or a fresh salad.

 Notes

  • Don’t overstuff, or the filling may leak out while cooking.

  • Pat chicken dry before stuffing to help sear properly.

  • A cast-iron skillet works best for searing and oven-finishing in one pan.

 Tips

  • For extra flavor, marinate chicken in garlic, lemon juice, and olive oil for 30 minutes before cooking.

  • Try different cheeses like provolone, gouda, or cream cheese for a creamier filling.

  • Add spinach or sun-dried tomatoes to the mushroom mixture for variety.

  • Let chicken rest for 5 minutes after baking to keep it juicy.

 Servings

  • Serves: 4 people

  • Prep Time: 15 minutes

  • Cook Time: 30 minutes

  • Total Time: 45 minutes

 Nutritional Info (per serving, approx.)

  • Calories: 390 kcal

  • Protein: 41g

  • Fat: 21g

  • Carbohydrates: 6g

  • Fiber: 1g

  • Sodium: 520mg

 Benefits

  • High-protein meal that supports muscle health.

  • Low in carbs, making it keto-friendly.

  • Mushrooms add antioxidants and immunity-boosting nutrients.

  • Cheesy filling makes it satisfying without needing heavy sauces.

 Q&A

Q1: Can I make this ahead of time?
Yes, stuff the chicken ahead of time, refrigerate, and cook when ready.

Q2: Can I use chicken thighs instead of breasts?
Yes, boneless thighs work, but they may require less baking time.

Q3: How do I keep the filling from leaking out?
Secure tightly with toothpicks and avoid overstuffing.

Q4: Can I freeze this recipe?
Yes! Freeze stuffed but uncooked chicken for up to 2 months. Thaw before cooking.

Q5: What sides go best with this dish?
Great with garlic mashed potatoes, roasted vegetables, rice pilaf, or a fresh green salad.

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