Cheesy Garlic Butter Mushroom Stuffed Chicken
Juicy chicken breasts stuffed with a creamy, cheesy mushroom filling and infused with garlic butter for rich, savory flavor. This elegant yet simple dish is perfect for weeknight dinners or special occasions, delivering comfort and gourmet flair in every bite.
Equipment
- Sharp knife
- Skillet or oven-safe pan
- Mixing bowl
- Toothpicks or kitchen twine
- Meat thermometer
Ingredients
- 4 boneless, skinless chicken breasts (6–8 oz each)
- 8 oz cremini mushrooms, finely chopped
- 4 oz cream cheese, softened
- ½ cup shredded mozzarella
- ¼ cup grated parmesan
- 2 tablespoons garlic butter (homemade or store-bought)
- 2 cloves garlic, minced
- 1 tablespoon olive oil or butter (for sautéing)
- Salt and pepper, to taste
- Fresh thyme or parsley, chopped (optional garnish)
- Toothpicks or kitchen twine (for securing)
Instructions
- Butterfly chicken breasts carefully to create pockets.
- Sauté mushrooms in olive oil or butter until moisture evaporates.
- In a bowl, mix sautéed mushrooms, cream cheese, mozzarella, parmesan, garlic, and half the garlic butter.
- Season chicken pockets with salt and pepper, then stuff evenly with mushroom-cheese mixture. Secure with toothpicks.
- Heat remaining garlic butter in oven-safe skillet; sear chicken 3–4 minutes per side until golden.
- Transfer skillet to 375°F oven; bake 15–20 minutes until internal temp reaches 160°F.
- Let rest 5 minutes; remove toothpicks, garnish with herbs, and serve.
Notes
- Use room temperature cream cheese for smooth filling.
- Avoid overstuffing pockets to prevent filling leakage.
- Let chicken rest after cooking for juicy results.
- Substitute cheeses or add greens like spinach as desired.
- Can be made ahead and refrigerated or frozen (uncooked) for convenience.