This Cheesy Garlic Butter Mushroom Stuffed Chicken is an absolute game-changer for your weeknight dinner rotation! It’s a succulent, flavorful one-pan meal that brings together tender chicken breasts, savory mushrooms, rich garlic butter, and ooey-gooey cheese, providing a complete and delicious meal in every bite.
Key Ingredients for Cheesy Garlic Butter Mushroom Stuffed Chicken:
- 4 boneless, skinless chicken breasts (about 6-8 oz each), butterflied or pounded thin
- 8 oz cremini mushrooms, finely chopped
- 4 cloves garlic, minced
- 1/4 cup unsalted butter, melted
- 1/4 cup cream cheese, softened
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon olive oil
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: 1/4 cup panko breadcrumbs for extra crispiness
How to Make Cheesy Garlic Butter Mushroom Stuffed Chicken:
This Cheesy Garlic Butter Mushroom Stuffed Chicken is an incredibly easy, delicious, and satisfying dish that will quickly become a family favorite. The secret lies in the harmonious blend of savory mushrooms, aromatic garlic butter, and melted cheese, all encased within perfectly cooked chicken. With a total preparation and cooking time of just 45 minutes, it’s a perfect weeknight meal that tastes like it came from a gourmet restaurant.
Step-by-Step Instructions:
- Prepare the Chicken: If your chicken breasts are thick, carefully butterfly them lengthwise, creating a pocket without cutting all the way through. Alternatively, place each chicken breast between two sheets of plastic wrap and pound them to an even 1/2-inch thickness using a meat mallet or rolling pin. This ensures even cooking and easier stuffing. Season both sides of the chicken breasts lightly with salt and pepper.
- Sauté the Mushrooms: Heat 1 tablespoon of olive oil in a large skillet or oven-safe pan over medium heat. Add the finely chopped cremini mushrooms and cook for 5-7 minutes, stirring occasionally, until the mushrooms have released their moisture and are nicely browned. This step concentrates their flavor.
- Create the Garlic Butter Mixture: In a small bowl, melt the 1/4 cup of unsalted butter. Add the minced garlic to the melted butter and stir well. This infused garlic butter will be used for both the stuffing and basting.
- Prepare the Filling: To the sautéed mushrooms in the skillet, add the softened cream cheese, shredded mozzarella cheese, grated Parmesan cheese, garlic butter mixture (reserve about 1 tablespoon for basting the chicken), chopped fresh parsley, and dried Italian seasoning. Stir everything together until well combined and the cheeses are starting to melt and create a creamy, cohesive filling. If using, stir in the panko breadcrumbs for added texture.
- Stuff the Chicken: Lay the prepared chicken breasts flat on a clean surface. Divide the mushroom and cheese filling evenly among the chicken breasts. Spoon the filling onto one half of each butterflied chicken breast, or spread it evenly over the pounded chicken. Fold the other half of the chicken over the filling, or roll the pounded chicken tightly around the filling, creating a neat parcel. Secure the edges with toothpicks if needed to prevent the filling from escaping during cooking.
- Sear the Chicken (Optional but Recommended): In the same skillet (if oven-safe) or a separate oven-safe pan, heat a little more olive oil over medium-high heat. Carefully place the stuffed chicken breasts seam-side down into the hot pan. Sear for 2-3 minutes per side, until golden brown. This step creates a delicious crust and locks in moisture.
- Bake the Chicken: Preheat your oven to 375°F (190°C). Transfer the seared stuffed chicken breasts to a baking dish or leave them in the oven-safe skillet. Brush the remaining reserved garlic butter mixture over the tops of the chicken breasts. Bake for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C) when measured with a meat thermometer at its thickest part. The cheese should be bubbly and lightly golden.
- Rest and Serve: Once cooked, remove the chicken from the oven and let it rest for 5 minutes before serving. This allows the juices to redistribute, ensuring tender and moist chicken. Remove any toothpicks before serving. Garnish with additional fresh parsley if desired.
Why You’ll Love This Cheesy Garlic Butter Mushroom Stuffed Chicken:
You’ll absolutely adore this Cheesy Garlic Butter Mushroom Stuffed Chicken for its utterly decadent flavor profile and surprising simplicity. The main feature is undoubtedly the magnificent filling: a luxurious blend of earthy mushrooms, rich garlic butter, and a trio of melty cheeses, all nestled inside perfectly cooked, juicy chicken. It’s a gourmet experience without the gourmet price tag, offering significant cost savings compared to dining out.
This dish elevates humble chicken into something truly special, reminding you that home-cooked meals can be both economical and incredibly flavorful. Compared to a standard baked chicken breast, the flavorful toppings and ingredients like the savory mushrooms and aromatic garlic butter create a dynamic taste experience that will have you coming back for more. Don’t wait – try making this incredible Cheesy Garlic Butter Mushroom Stuffed Chicken tonight and treat your taste buds!
Storing and Reheating Tips:
To store leftover Cheesy Garlic Butter Mushroom Stuffed Chicken, allow it to cool completely to room temperature within two hours of cooking. Transfer the chicken to an airtight container and refrigerate for up to 3-4 days. For longer storage, the stuffed chicken can be frozen. Wrap individual portions tightly in plastic wrap, then place them in a freezer-safe bag or container. It will keep well in the freezer for up to 2-3 months.
When reheating from the refrigerator, the best method to maintain moisture and flavor is to reheat gently in the oven. Preheat your oven to 325°F (160°C). Place the chicken in an oven-safe dish, cover loosely with foil to prevent drying, and heat for 15-20 minutes, or until warmed through. Alternatively, you can reheat in the microwave for 1-2 minutes, but be aware that the chicken may be less tender. For frozen chicken, thaw overnight in the refrigerator before reheating the same way as refrigerated leftovers. Avoid reheating multiple times to maintain quality.
Final Thoughts:
This Cheesy Garlic Butter Mushroom Stuffed Chicken truly is a culinary delight, offering rich flavors and a satisfying meal the whole family will love. It’s surprisingly easy to prepare, making it a perfect addition to your home cooking repertoire. Don’t hesitate—gather your ingredients and experience the delicious joy of this incredible recipe tonight!
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Cheesy Garlic Butter Mushroom Stuffed Chicken
Ingredients
Equipment
Method
- Prepare the Chicken: If your chicken breasts are thick, carefully butterfly them lengthwise, creating a pocket without cutting all the way through. Alternatively, place each chicken breast between two sheets of plastic wrap and pound them to an even 1/2-inch thickness using a meat mallet or rolling pin. This ensures even cooking and easier stuffing. Season both sides of the chicken breasts lightly with salt and pepper.4 boneless, skinless chicken breasts, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- Sauté the Mushrooms: Heat 1 tablespoon of olive oil in a large skillet or oven-safe pan over medium heat. Add the finely chopped cremini mushrooms and cook for 5-7 minutes, stirring occasionally, until the mushrooms have released their moisture and are nicely browned. This step concentrates their flavor.1 tablespoon olive oil, 8 oz cremini mushrooms
- Create the Garlic Butter Mixture: In a small bowl, melt the 1/4 cup of unsalted butter. Add the minced garlic to the melted butter and stir well. This infused garlic butter will be used for both the stuffing and basting.1/4 cup unsalted butter, 4 cloves garlic
- Prepare the Filling: To the sautéed mushrooms in the skillet, add the softened cream cheese, shredded mozzarella cheese, grated Parmesan cheese, garlic butter mixture (reserve about 1 tablespoon for basting the chicken), chopped fresh parsley, and dried Italian seasoning. Stir everything together until well combined and the cheeses are starting to melt and create a creamy, cohesive filling. If using, stir in the panko breadcrumbs for added texture.8 oz cremini mushrooms, 1/4 cup cream cheese, 1/2 cup shredded mozzarella cheese, 1/4 cup grated Parmesan cheese, 2 tablespoons fresh parsley, 1 teaspoon dried Italian seasoning, 1/4 cup panko breadcrumbs
- Stuff the Chicken: Lay the prepared chicken breasts flat on a clean surface. Divide the mushroom and cheese filling evenly among the chicken breasts. Spoon the filling onto one half of each butterflied chicken breast, or spread it evenly over the pounded chicken. Fold the other half of the chicken over the filling, or roll the pounded chicken tightly around the filling, creating a neat parcel. Secure the edges with toothpicks if needed to prevent the filling from escaping during cooking.4 boneless, skinless chicken breasts
- Sear the Chicken (Optional but Recommended): In the same skillet (if oven-safe) or a separate oven-safe pan, heat a little more olive oil over medium-high heat. Carefully place the stuffed chicken breasts seam-side down into the hot pan. Sear for 2-3 minutes per side, until golden brown. This step creates a delicious crust and locks in moisture.1 tablespoon olive oil, 4 boneless, skinless chicken breasts
- Bake the Chicken: Preheat your oven to 375°F (190°C). Transfer the seared stuffed chicken breasts to a baking dish or leave them in the oven-safe skillet. Brush the remaining reserved garlic butter mixture over the tops of the chicken breasts. Bake for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C) when measured with a meat thermometer at its thickest part. The cheese should be bubbly and lightly golden.4 boneless, skinless chicken breasts
- Rest and Serve: Once cooked, remove the chicken from the oven and let it rest for 5 minutes before serving. This allows the juices to redistribute, ensuring tender and moist chicken. Remove any toothpicks before serving. Garnish with additional fresh parsley if desired.