If you love comforting, flavor-packed dinners that feel like a warm hug, then this Cheesy Garlic Butter Mushroom Stuffed Chicken Recipe is about to become your new favorite. Imagine juicy chicken breasts bursting with melty mozzarella, savory garlic butter mushrooms, and a luscious Parmesan cream sauce that brings everything together with silky richness. It is a dish that looks impressive but is surprisingly straightforward to make, transforming simple ingredients into a restaurant-worthy meal that will have everyone asking for seconds. Dive in and get ready to wow your taste buds with this irresistible combination of cheesy, garlicky, buttery goodness all wrapped up inside tender chicken.
Ingredients You’ll Need
Each ingredient in this recipe plays a vital role — from the fresh mushrooms that add earthiness to the combination of cheeses bringing that ooey-gooey texture. The garlic and butter infuse every bite with depth, while the herbs lift the flavors to fresh and vibrant heights. You really only need a handful of accessible ingredients, yet the outcome is downright gourmet.
- Butter (4 tablespoons): The base fat for sautéing mushrooms and building rich sauce flavor.
- Brown mushrooms, sliced (8 ounces): Their meaty texture and umami deepen the stuffing’s savory profile.
- Garlic, minced (6 cloves total): Adds aromatic punch both in the stuffing and sauce, delivering that classic garlicky warmth.
- Fresh parsley, chopped (3 tablespoons divided): Brings a fresh herbal brightness that cuts through richness.
- Chicken breasts, skinless and boneless (4): The hearty protein canvas for the stuffing.
- Seasonings – salt, pepper, onion powder, dried parsley: Simple but essential for seasoning throughout.
- Mozzarella cheese (8 slices): Melts beautifully inside the pockets, creating the signature cheesy surprise.
- Parmesan cheese, freshly grated (¾ cup total): Adds sharpness and depth to both stuffing and sauce.
- Olive oil (1 tablespoon): For searing the chicken to a beautiful golden crust.
- Dijon mustard (1 tablespoon): A subtle tangy kick that enhances the cream sauce complexity.
- Half and half or reduced-fat cream (1 ½ cups): Creates a smooth, luscious sauce to coat the chicken perfectly.
- Cornstarch mixed with water (½ teaspoon cornstarch + 2 teaspoons water, optional): Helps thicken the sauce if desired for a velvety finish.
How to Make Cheesy Garlic Butter Mushroom Stuffed Chicken Recipe
Step 1: Prepare the Garlic Butter Mushrooms
Begin by heating butter in a large oven-proof skillet over medium heat. Once melted, add minced garlic and sauté just until fragrant, around one minute, to coax out that beautiful aroma. Toss in the sliced brown mushrooms along with a pinch of salt, pepper, and fresh parsley. Cook gently until the mushrooms soften and release their savory juices, forming the perfect stuffing base. Once done, set this mixture aside to cool slightly before stuffing the chicken. This step builds the heart of your dish, layering flavor from the very start.
Step 2: Season and Stuff the Chicken Breasts
Pat each chicken breast dry to ensure a great sear later on. Season them generously with salt, pepper, onion powder, and dried parsley to infuse flavor into every bite. Carefully slice a horizontal pocket into the thickest part of each breast — this is where the magic happens. Layer two slices of mozzarella inside each pocket, then divide the cooled mushroom mixture evenly among them. Sprinkle a tablespoon of freshly grated Parmesan cheese on top of the mushrooms inside each pocket. Secure the openings with toothpicks to keep all that cheesy, buttery yumminess tucked inside during cooking.
Step 3: Sear the Stuffed Chicken
Using the same skillet from earlier, heat a splash of olive oil over medium heat. Carefully place the stuffed chicken breasts in the pan, searing them until they develop a gorgeous golden-brown crust on both sides. This step locks in the juices and creates a lovely color that signals deliciousness. Don’t rush it — a slow, steady sear leads to that perfect crispy exterior.
Step 4: Bake to Perfection
Once seared, cover the skillet with a lid or tightly with foil and transfer it to your preheated oven at 400°F (200°C). Bake for about 20 minutes, or until the chicken is cooked through and there’s no pink remaining inside. This gentle bake finishes the cooking while allowing the cheese to melt completely and the flavors to marry. The anticipation during this wait is well worth it!
Step 5: Create the Creamy Garlic Parmesan Sauce
Return the skillet to the stovetop on low heat. Sauté two cloves of minced garlic briefly in the pan juices to bring out those deep, roasted garlic flavors. Add Dijon mustard and pour in the half and half, stirring gently as the mixture comes to a light simmer. Gradually blend in finely grated Parmesan cheese and any remaining mushrooms scattered in the pan. Simmer until the cheese melts softly into the sauce. For a thicker sauce, stir in the cornstarch slurry and keep mixing until the sauce reaches your desired richness. Finally, season with salt, pepper, and fresh parsley for a bright, silky finish.
Step 6: Serve It Up
Return the stuffed chicken breasts to the skillet and spoon the luscious garlic butter mushroom sauce over the top. This extra step ensures every bite is soaked in creamy, cheesy goodness that complements the stuffed chicken perfectly. Now it’s ready to enjoy!
How to Serve Cheesy Garlic Butter Mushroom Stuffed Chicken Recipe
Garnishes
Simple is best here: a sprinkle of chopped fresh parsley brightens the dish with color and freshness, while an extra dusting of grated Parmesan adds a salty, nutty finish. If you want to elevate things further, a few fresh thyme leaves or a drizzle of quality olive oil can add a lovely aromatic note.
Side Dishes
This stuffed chicken pairs beautifully with creamy mashed potatoes, buttery pasta, or fluffy rice to soak up that amazing sauce. Roasted or steamed green veggies like asparagus, green beans, or broccoli add a fresh crunch and balance the richness. For a lighter option, serve alongside a crisp mixed greens salad with a tangy vinaigrette to cut through the decadence.
Creative Ways to Present
Presentation can make this dish feel even more special. Try slicing each chicken breast to display the cheesy mushroom stuffing in cross-section. Serve the sauce ladled artistically around the plate, topped with bright herbs. Or place the whole chicken breast on a bed of your preferred side dish, drizzling extra sauce over all. A few edible flowers or microgreens make for a charming touch when entertaining guests.
Make Ahead and Storage
Storing Leftovers
This Cheesy Garlic Butter Mushroom Stuffed Chicken Recipe keeps well in an airtight container in the fridge for up to 3 days. The flavors even deepen overnight! Keep the sauce separate if you want to prevent the chicken from becoming soggy during storage.
Freezing
You can freeze cooked stuffed chicken breasts for up to 2 months. Wrap each piece tightly in plastic wrap and then foil, or use a freezer-safe airtight container. Thaw overnight in the fridge before reheating to maintain the best texture and flavor.
Reheating
To warm leftovers, gently reheat the chicken in a skillet on low heat or in an oven preheated to 350°F (175°C) with foil to keep moisture locked in. Pour the cream sauce over before heating to keep the dish as creamy and delicious as fresh. Avoid microwaving if possible, to preserve the texture of the chicken and cheese stuffing.
FAQs
Can I use other types of mushrooms?
Absolutely! While brown mushrooms offer a nice meaty texture and deep flavor, you can substitute cremini, shiitake, or button mushrooms based on what you have or prefer. Just adjust cooking time slightly if the mushrooms are more delicate.
What can I substitute for mozzarella?
If mozzarella isn’t your favorite, try provolone or Monterey Jack for a similar meltiness. For a sharper taste, a mild cheddar works too but may change the flavor profile a bit. Avoid cheese that doesn’t melt well to keep that gooey effect.
Is it possible to make this recipe dairy-free?
Yes! Use dairy-free butter and substitute the cheeses with plant-based alternatives that melt well. Replace the half and half with coconut cream or oat milk for the sauce, keeping in mind the flavors will be a bit different but still tasty.
Can I prepare this dish without an oven-safe skillet?
Sure, after searing the chicken on the stovetop, transfer it to a baking dish to finish cooking in the oven. Just be sure to use a pan or dish that can handle high heat to get perfect results.
How do I know when the chicken is fully cooked?
Chicken is safely cooked when its internal temperature reaches 165°F (74°C). If you don’t have a thermometer, cut into the thickest part and ensure the juices run clear with no pink remaining. This ensures tender, juicy chicken that’s perfectly done.
Final Thoughts
This Cheesy Garlic Butter Mushroom Stuffed Chicken Recipe is one of those dishes that effortlessly impresses, with layers of flavor wrapped in comforting textures. Whether you’re cooking for family, friends, or just yourself, it brings that feeling of a special homemade meal without complicated techniques. I can’t wait for you to try it and discover why it’s become such a beloved go-to in so many kitchens!
Print
Cheesy Garlic Butter Mushroom Stuffed Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Cheesy Garlic Butter Mushroom Stuffed Chicken recipe features juicy chicken breasts stuffed with a savory blend of sautéed mushrooms, garlic, and melted mozzarella cheese. Baked to perfection and topped with a creamy garlic Parmesan sauce, this dish is a flavorful and indulgent main course perfect for a comforting dinner.
Ingredients
Stuffed Chicken
- 4 tablespoons butter
- 8 ounces brown mushrooms, sliced
- 4 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- Salt and pepper to taste
- 4 skinless, boneless chicken breasts
- Salt and pepper to season
- 1 teaspoon onion powder
- 1 teaspoon dried parsley
- 8 slices mozzarella cheese
- 1/4 cup Parmesan cheese, freshly grated
- 1 tablespoon olive oil
Creamy Garlic Parmesan Sauce
- 2 large cloves garlic, minced
- 1 tablespoon Dijon mustard
- 1 1/2 cups half and half (or reduced-fat cream or evaporated milk)
- 1/2 cup Parmesan cheese, finely grated
- Salt and pepper to taste
- 1/2 teaspoon cornstarch mixed with 2 teaspoons of water (optional, for a thicker sauce)
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the stuffed chicken.
- Sauté Mushrooms and Garlic: In a large oven-proof skillet, melt the butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Add sliced mushrooms, salt, pepper, and parsley, cooking until the mushrooms soften. Remove from heat and set aside to cool.
- Prepare Chicken: Pat the chicken breasts dry with a paper towel. Season both sides of each breast evenly with salt, pepper, onion powder, and dried parsley.
- Create Pocket and Stuff: Carefully slice a horizontal pocket into the thickest part of each chicken breast. Insert 2 slices of mozzarella cheese into each pocket, then evenly distribute the cooked mushroom mixture inside. Top with 1 tablespoon of grated Parmesan cheese per breast and secure the openings with toothpicks.
- Sear Chicken: In the same skillet used for mushrooms, heat the remaining pan juices over medium heat. Add olive oil if needed. Sear each stuffed chicken breast on both sides until golden brown, about 2-3 minutes per side.
- Bake Chicken: Cover the skillet with a lid or foil and transfer it to the preheated oven. Bake for about 20 minutes or until the chicken is cooked through and no longer pink in the center (internal temperature should reach 165°F or 74°C).
- Prepare Sauce Base: Remove the chicken from the oven and set aside. Over low heat in the same skillet, fry the minced garlic for about 1 minute until fragrant.
- Create Creamy Sauce: Add Dijon mustard and half and half to the skillet, stirring to combine. Bring the sauce to a gentle simmer.
- Incorporate Cheese and Mushrooms: Stir in the grated Parmesan cheese and any remaining mushrooms in the skillet. Let the sauce simmer until the cheese melts and the sauce slightly thickens. If the sauce is too runny, add the cornstarch mixture and stir until thickened.
- Finish and Serve: Season the sauce with salt and pepper to taste, then stir in the chopped fresh parsley. Return the chicken breasts to the skillet, spoon the creamy garlic mushroom sauce over the top, and serve immediately with your choice of pasta, rice, or vegetables.
Notes
- To prevent cheese leakage, secure the stuffed chicken breasts tightly with toothpicks.
- You can substitute mozzarella with provolone or Swiss cheese for variation.
- For a lower-fat version, use evaporated milk or reduced-fat cream instead of half and half in the sauce.
- If you prefer a thicker sauce, don’t skip the cornstarch slurry.
- Make sure the chicken is cooked to an internal temperature of 165°F (74°C) for safety.
- Serve with steamed vegetables or a fresh salad for a balanced meal.
