Why You’ll Love This Recipe

It’s packed with rich, comforting flavors.
Combines garlic, cheese, mushrooms, and herbs for a gourmet feel.
Makes an impressive yet simple main course.
Great for entertaining or upgrading your weeknight meals.
It pairs well with a variety of sides from veggies to mashed potatoes.
A fantastic low-carb, high-protein option.
Customizable with your favorite cheeses and herbs.
Minimal prep with restaurant-worthy results.
Delicious as leftovers and easy to reheat.
Perfect for making ahead and baking when ready.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 boneless, skinless chicken breasts
1 cup mushrooms, finely chopped
1/2 cup cream cheese, softened
1/2 cup shredded mozzarella cheese
3 tablespoons butter
3 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried parsley

Directions

Preheat your oven to 375°F (190°C).
In a pan over medium heat, melt butter and sauté garlic for 1 minute.
Add chopped mushrooms, thyme, and parsley. Cook until mushrooms are soft and any liquid evaporates. Let cool.
In a bowl, mix sautéed mushrooms with cream cheese and mozzarella.
Cut a slit in the side of each chicken breast to create a pocket.
Stuff each breast with the mushroom mixture. Secure with toothpicks if needed.
Season the outside of the chicken with salt and pepper.
Sear chicken breasts in an oven-safe skillet over medium-high heat, 2–3 minutes per side, until golden.
Transfer the skillet to the oven and bake for 20–25 minutes, or until chicken is cooked through (165°F internal temperature).
Let rest for a few minutes before serving.

Servings and timing

Servings: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Variations

Swap mozzarella for provolone or gouda.
Use goat cheese or feta for a tangier flavor.
Add spinach to the filling for extra veggies.
Try fresh herbs like basil or oregano instead of dried ones.
Add a pinch of red pepper flakes for a spicy kick.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in the oven at 350°F for 10–15 minutes or in a skillet over low heat until warmed through. Avoid microwaving to maintain texture.

FAQs

How do I keep the filling from leaking out?

Use toothpicks to secure the chicken breasts, and don’t overstuff them.

Can I make this recipe ahead of time?

Yes, stuff the chicken in advance and refrigerate it for up to 24 hours before cooking.

What kind of mushrooms work best?

Cremini or button mushrooms work well, but you can also use portobello or shiitake for a richer flavor.

Can I freeze the stuffed chicken?

Yes, freeze before or after cooking. Wrap tightly in foil and freeze for up to 2 months. Thaw before reheating.

Is this recipe keto-friendly?

Yes, it’s low in carbs and high in fat and protein, making it suitable for a keto diet.

Can I use chicken thighs instead of breasts?

You can, but make sure they’re boneless and large enough to stuff. Adjust cooking time accordingly.

What can I serve with this dish?

Great sides include mashed potatoes, rice, steamed broccoli, or a crisp garden salad.

How do I know when the chicken is done?

Use a meat thermometer to ensure the internal temperature reaches 165°F.

Can I cook this in an air fryer?

Yes! Air fry at 375°F for about 18–20 minutes, turning halfway through.

How do I keep the chicken juicy?

Searing before baking helps seal in moisture. Don’t overcook—use a thermometer to check doneness.

Conclusion

Cheesy Garlic Butter Mushroom Stuffed Chicken is the kind of meal that checks all the boxes: it’s flavorful, satisfying, and elegant enough for guests while being simple enough for a family dinner. With a gooey, savory center and juicy chicken on the outside, it’s a recipe you’ll want to make again and again.

Cheesy Garlic Butter Mushroom Stuffed Chicken

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Author: Julia
Total Time: 45 minutes
Yield: 4 servings
Diet: Low Calorie

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Description

Cheesy Garlic Butter Mushroom Stuffed Chicken is a juicy, flavor-packed dish made with golden-baked chicken breasts filled with a rich mushroom, garlic, and cheese stuffing. Perfect for low-carb dinners or entertaining guests, this easy stuffed chicken recipe delivers gourmet results with minimal effort.

Instructions

Preheat oven to 375°F (190°C).
In a skillet, melt butter over medium heat and sauté garlic for 1 minute.
Add mushrooms, thyme, and parsley. Cook until mushrooms are soft and liquid evaporates. Let cool.
Mix cooled mushroom mixture with cream cheese and mozzarella.
Slice a pocket into each chicken breast and stuff with the mixture. Secure with toothpicks if needed.
Season chicken with salt and pepper.
Sear in an oven-safe skillet over medium-high heat, 2–3 minutes per side until golden.
Transfer to the oven and bake for 20–25 minutes, or until internal temperature reaches 165°F.
Let rest for 5 minutes before serving.

Notes

For extra richness, add chopped spinach or sun-dried tomatoes to the filling.

Use provolone, gouda, or goat cheese as alternative cheese options.

Make ahead: Stuff chicken up to a day in advance and store in the fridge until ready to bake.

Air fryer friendly: Cook at 375°F for 18–20 minutes, flipping once.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dinner, Main Course
Method: Baking, Searing
Cuisine: American