Name: Cheesy Garlic Butter Mushroom Stuffed Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts; 1 cup mushrooms, finely chopped; 4 oz (115g) cream cheese, softened; 1 cup shredded mozzarella cheese; 3 tablespoons butter; 3 cloves garlic, minced; ½ teaspoon dried thyme; ½ teaspoon dried parsley; Salt and pepper, to taste; ¼ cup grated Parmesan cheese; Fresh parsley, chopped (for garnish)

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Cheesy garlic butter mushroom stuffed chicken is a dish I turn to when I want something rich, satisfying, and elegant without spending hours in the kitchen. Each chicken breast is filled with a creamy mixture of chopped mushrooms, herbs, cream cheese, and melty mozzarella, then pan-seared in garlicky butter and baked until bubbling and golden. It’s a comforting, restaurant-style meal that always gets rave reviews.

Why You’ll Love This Recipe

I love how this recipe transforms simple chicken into something really special. The stuffing is rich and flavorful, the crust from the Parmesan adds a beautiful texture, and the searing locks in moisture. It’s a dinner I can make on a busy weeknight or serve to guests without stress. The presentation is impressive, but the steps are totally doable.

Ingredients

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

boneless, skinless chicken breasts
mushrooms, finely chopped
cream cheese, softened
shredded mozzarella cheese
butter
garlic, minced
dried thyme
dried parsley
salt and pepper
grated Parmesan cheese
fresh parsley, for garnish

Directions

Preheat the Oven
I begin by preheating my oven to 375°F (190°C) and preparing a baking sheet with parchment paper or a light coating of oil.
Prepare the Chicken
On a cutting board, I lay each chicken breast flat and carefully cut a deep pocket into the thickest side. I take care not to slice all the way through—just enough to create a good space for stuffing.
Make the Filling
In a bowl, I combine finely chopped mushrooms, cream cheese, mozzarella, minced garlic, thyme, parsley, salt, and pepper. I mix until smooth and fully blended, with no lumps of cream cheese remaining.
Stuff the Chicken
I open the pockets in the chicken breasts and spoon the filling in generously, pressing it deep inside. A little overflow is fine—it adds to the rustic, melty appeal once baked.
Sear in Garlic Butter
In a skillet, I melt butter over medium heat until bubbling, then add the stuffed chicken. I sear each side for 3–4 minutes until golden brown. This step gives the chicken extra flavor and a beautiful color.
Bake Until Golden
I transfer the seared chicken to my baking sheet and top each piece with a sprinkle of grated Parmesan. Then I bake for 20–25 minutes until the chicken is fully cooked and the cheese is golden and melted.
Rest and Garnish
Once out of the oven, I let the chicken rest for 5 minutes to keep it juicy. I finish with a sprinkle of chopped fresh parsley before serving.

Servings and timing

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Variations

When I want to switch things up, I sometimes use gouda or cheddar instead of mozzarella for a smokier or sharper flavor. Ricotta works beautifully in the filling too. If I’m out of mushrooms, finely chopped spinach makes a good substitute. For a low-carb version, I skip the bread sides and serve it with steamed greens or cauliflower mash.

Storage/Reheating

Leftovers keep well in an airtight container in the fridge for up to 3 days. To reheat, I use a skillet over low heat with a lid to retain moisture or microwave gently, checking to avoid overcooking. The filling stays creamy and the flavors develop even more after a day.

FAQs

How do I avoid overcooking the chicken?

I always check the internal temperature with a meat thermometer—it should read 165°F (74°C). I also avoid overbaking since the stuffing holds heat and continues cooking the chicken slightly after it’s removed from the oven.

Can I use different cheeses?

Yes, I often switch it up with gouda, cheddar, or ricotta depending on what I have on hand. Each brings its own unique flavor to the dish.

Can I prepare this in advance?

Definitely. I prep the filling and chicken the night before and keep them in the fridge. When I’m ready to cook, I stuff, sear, and bake.

What sides go well with this?

I love pairing it with roasted asparagus, mashed potatoes, or a crisp green salad. The richness of the chicken really benefits from something light and fresh alongside it.

Can I use bone-in chicken breasts?

I can, but it takes longer to cook and is trickier to stuff. For this dish, I always stick with boneless to keep things simple and ensure even cooking.

Conclusion

Cheesy garlic butter mushroom stuffed chicken is one of those dishes that feels like a treat every time I make it. The creamy filling, the buttery sear, the golden topping—it all comes together in a way that makes dinner feel special. It’s a recipe I’ve made again and again for family, friends, and cozy nights in, and it always delivers big flavor with minimal fuss.