Cheesy Garlic Butter Mushroom Stuffed Chicken

I love sinking my fork into juicy chicken breasts stuffed with buttery garlic mushrooms and oozy cheesy goodness—topped with an optional creamy garlic Parmesan sauce that feels indulgent yet homey.

Why You’ll Love This Recipe

I’m drawn to this dish because it checks every comfort-food box: savory mushrooms sautéed in garlic butter, melty mozzarella and Parmesan hidden in a chicken pocket, and a velvety sauce if I choose to make it. It’s elegant enough for guests but easy enough for a weeknight, and I appreciate its built-in flexibility in cooking method and sauce choices.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Brown mushrooms

• Butter

• Garlic

• Fresh parsley

• Salt and pepper

• Skinless, boneless chicken breasts

• Onion powder

• Dried parsley

• Slices of mozzarella cheese

• Grated Parmesan cheese

• Olive oil

• Dijon mustard

• Half-and-half (or cream/evaporated milk)

• Cornstarch slurry (optional for thickening)

Directions

1. Prep garlic butter mushrooms

I melt butter in an oven‑safe skillet, add minced garlic, sliced mushrooms, parsley, salt, and pepper, sautéing until the mushrooms soften. Then I let them cool.

2. Stuff the chicken

I pat the chicken breasts dry, season with salt, pepper, onion powder, and dried parsley. I slice a pocket into each breast, stuff in mozzarella slices, then fill with the cooled mushroom mixture and sprinkle Parmesan on top. I secure each with toothpicks.

3. Sear and bake

Using the same skillet with its mushroom-infused butter, I sear the stuffed breasts until golden on both sides. Then I cover the skillet and bake at 400°F (200°C) for about 20 minutes until cooked through.

4. (Optional) Make creamy garlic Parmesan sauce

Once the chicken is cooked and set aside, I sauté garlic in the remaining pan juices, add Dijon mustard and half-and-half, simmer, stir in Parmesan, and optionally thicken with a cornstarch slurry. Then I return the chicken and mushrooms to warm through.

5. Serve

I plate the stuffed chicken, spooning over pan juices or creamy sauce, and enjoy it over pasta, rice, or vegetables.

Servings and timing

• Serves: 4 people with four chicken breasts

• Prep time: 10 minutes

• Cook time: 30 minutes

• Total: About 40 minutes

Variations

• No cream sauce: I skip the sauce step and simply drizzle pan juices—still delicious.

• Sauce extra thick: Stir in a cornstarch slurry for a richer consistency.

• Cheese swap: I experiment with fontina or Gruyère in place of mozzarella.

• Herb twist: I toss in fresh thyme or rosemary with the mushrooms.

• Dairy-free: I omit cheese and replace butter with olive oil, though it leans more rustic than gooey.

Storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3–4 days. To reheat, I gently warm them in a skillet or oven at 350°F until heated through—adding a splash of broth or cream helps revive the sauce.

FAQs

What if I don’t have oven-safe skillet?

I sear the chicken in a stovetop skillet, then transfer to a baking dish to finish in the oven—same great taste.

Can I prepare it ahead of time?

Yes—I can prep and stuff the chicken in the morning, refrigerate, then cook before dinner for more mushroom flavor.

Is the cream sauce necessary?

It’s optional! I often skip it and enjoy the garlic butter pan juices—it keeps things lighter.

Can I substitute heavy cream instead of half‑and‑half?

Absolutely—I’ll use heavy cream for a richer sauce and simmer until it coats the back of a spoon.

Can I use chicken thighs instead of breasts?

Yes! I choose boneless, skinless thighs, adjusting the bake time slightly until they reach an internal temperature of 165°F.

Conclusion

This Cheesy Garlic Butter Mushroom Stuffed Chicken is one of my favorite go-to recipes when I want something hearty, flavorful, and impressive without fuss. Whether I’m adding the creamy sauce or keeping it simple, it never fails to deliver comfort and satisfaction—perfect for any occasion.

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