Let’s be honest when dinner rolls around, most of us want something that feels indulgent but doesn’t require a culinary degree or a sink full of dishes. Enter: Cheesy Garlic Butter Mushroom Stuffed Chicken. Just the name alone is enough to make your tastebuds stand at attention, right? This dish has everything you crave juicy chicken, melty cheese, savory mushrooms, and that rich, garlicky butter flavor that somehow makes everything taste better.
Why You’ll Love This Cheesy Garlic Butter Mushroom Stuffed Chicken
This cheesy garlic butter mushroom stuffed chicken recipe is a game-changer for anyone juggling the chaos of family, work, and what’s-for-dinner dread. It takes humble chicken breasts and transforms them into a creamy, garlicky, mushroom-stuffed masterpiece. Not only does it feel like restaurant-quality comfort food, but it’s also made with everyday ingredients you probably already have on hand.
Plus, unlike many stuffed chicken thigh recipes, this one uses boneless, skinless chicken breasts—making it leaner but still incredibly satisfying. And let’s not ignore the fact that mushrooms sautéed in garlic butter are basically flavor gold.
Ingredients Spotlight
You’ll be using:
Chicken breasts as your protein base
Mushrooms for an earthy, hearty filling
Garlic butter (say no more!)
A blend of melty mozzarella and Parmesan for that ooey-gooey moment
Parsley to finish with a fresh, herby kick
📝 Psst… The full list of ingredients and exact measurements is just below in the recipe card.
Let’s Get Cooking: Step-by-Step Instructions
Step 1: Prep the Chicken
First things first preheat your oven to 400°F. Grab those chicken breasts and, using a sharp knife, slice a pocket into each one. Don’t go all the way through just enough to make room for stuffing. Sprinkle them inside and out with salt and pepper. Seasoning = flavor!
Step 2: Sauté the Mushrooms
In a skillet over medium-high heat, warm up your olive oil and melt in the butter. Once that’s all warm and bubbly, toss in the sliced mushrooms. Stir occasionally and let them get beautifully golden and tender (this usually takes about 5-7 minutes). Add your minced garlic and cook for another 1-2 minutes until your kitchen smells like pure joy.
Step 3: Cool, Mix, and Stuff
Take the skillet off the heat and let things cool just a bit you don’t want molten lava going into your chicken! While that cools, mix your shredded mozzarella and Parmesan in a bowl. Add the mushroom-garlic mixture to the cheese and give it a good stir. Now it’s time to stuff those chicken pockets with this glorious filling.
Step 4: Bake and Bask
Place the stuffed chicken breasts into a baking dish and pop it in the oven. Bake for 25-30 minutes until the chicken is cooked through (165°F internal temp is your target) and the cheese is melty, bubbly, and slightly browned. Garnish with fresh parsley, because you’re fancy like that.
Nutrition Facts
Calories: ~375 per serving
Protein: 35g
Fat: 20g
Carbs: 6g
Fiber: 1g
Sugars: 1g
Estimated calories in stuffed mushrooms (as part of the filling): ~60-70 per serving
Preparation Time
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Servings: 4
Cooking Tips
If your mushrooms release too much liquid, let it cook off. You want them golden, not soggy.
No mozzarella? Try provolone or fontina for a different melty twist.
Use a toothpick to “seal” the chicken if it won’t stay closed just don’t forget to take it out!
Serving Suggestions
Serve your cheesy garlic butter mushroom stuffed chicken with a side of roasted veggies, a light salad, or garlic mashed potatoes if you’re feeling extra indulgent. A drizzle of pan juices over the top? Chef’s kiss.
Storing & Reheating
This stuffed chick dish stores beautifully! Just pop leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 325°F for 10–15 minutes or microwave for 1–2 minutes (though the oven keeps the texture better). You can also freeze them wrap individually, then reheat directly from frozen (allow extra time in the oven, around 35–40 minutes).
A Little Backstory
I first whipped up this recipe when I had mushrooms teetering on their last good day and zero motivation to cook something complicated. My family now requests it at least twice a month, and I’m not mad about it. It’s become my go-to when I need to look like I put in way more effort than I actually did. That’s the kind of kitchen win we all deserve.
FAQ
Can I make this ahead of time?
Absolutely! Stuff the chicken breasts in the morning, cover, and refrigerate. Just bake when you’re ready. It’s a great way to make dinner prep feel like less of a chore.
Can I use chicken thighs instead of breasts?
If you’re into stuffed chicken thigh recipes, go for it! Just make sure to flatten them and roll them around the filling. They’ll need a few extra minutes in the oven.
What can I substitute for mushrooms?
Zucchini, spinach, or even chopped broccoli work well if mushrooms aren’t your thing.
How many calories are in this dish?
Around 375 per serving, depending on exact cheese amounts. Curious about the calories in stuffed mushrooms on their own? About 60–70, based on how much butter and cheese you use.
Can I make this dairy-free?
Sure! Use plant-based butter and cheese. There are great alternatives out there that melt beautifully.
What if I don’t have fresh parsley?
Dried works too! Just use 1 teaspoon instead of 1 tablespoon. Or skip it this dish is still a flavor bomb.
Can I cook this in an air fryer?
Yes! Cook at 375°F for about 18–22 minutes. Just check doneness with a meat thermometer.
Does it reheat well for lunch the next day?
Yes, and dare I say it tastes even better the next day especially packed in a wrap or over greens for a power lunch.
Wrapping It Up
Whether you’re hosting a cozy dinner or just looking for something comforting on a Tuesday night, this cheesy garlic butter mushroom stuffed chicken is your new go-to. It’s delicious, practical, and totally crave-worthy and it even gives those classic stuffed chicken thigh recipes a serious run for their money. With just a few everyday ingredients and under an hour, you’ll have a dish that feels both effortless and elegant.
Now go forth, stuff that chick(en), and enjoy every cheesy bite. 🧄🍄🧀
For a rich and satisfying dinner, this Cheesy Garlic Butter Mushroom Stuffed Chicken pairs beautifully with cheesy garlic butter corn on the cob, enhancing the buttery flavor profile. If you’re looking for a low-carb option that doesn’t skimp on cheese, the cheesy low carb crustless pizza bowl is a must-try. Serve your chicken alongside the comforting ultimate chicken dressing recipe for a hearty, crowd-pleasing meal. For those who love stuffed dishes, the baked chicken ricotta meatballs with spinach offer a tender and flavorful twist.
📋 Scroll down to grab the full ingredient list and step-by-step printable recipe card!
Cheesy Garlic Butter Mushroom Stuffed Chicken
Equipment
- Skillet
- Baking Dish
- Sharp Knife
Ingredients
Main Ingredients
- 4 boneless, skinless chicken breasts
- salt and pepper to taste
- 1 tbsp olive oil
- 2 tbsp butter
- 8 oz mushrooms sliced
- 4 cloves garlic minced
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 tbsp fresh parsley chopped
Instructions
- Preheat oven to 400°F (200°C).
- Cut a pocket into each chicken breast with a sharp knife, being careful not to cut all the way through. Season inside and outside with salt and pepper.
- Heat olive oil in a skillet over medium-high heat. Add butter and let it melt.
- Add mushrooms and cook for 5-7 minutes until golden and tender. Stir in garlic and cook for another 1-2 minutes until fragrant. Remove from heat and cool slightly.
- In a bowl, mix together mozzarella and Parmesan cheese. Add the cooked mushroom mixture and combine.
- Stuff the chicken breasts with the cheese-mushroom mixture.
- Place stuffed chicken breasts in a baking dish and bake for 25–30 minutes, or until chicken is cooked through and cheese is melted and bubbly.
- Garnish with chopped parsley before serving.
Notes