Introduction

Garlic Butter Mushroom Stuffed Chicken is a delicious and comforting dish that combines tender chicken breasts with a savory mushroom and cheese filling. It’s perfect for a cozy dinner and pairs wonderfully with pasta or steamed vegetables.

Garlic Butter Mushroom Stuffed Chicken Recipe - Recipe Image

Ingredients

4 tablespoons butter
8 ounces brown mushrooms, sliced
4 cloves garlic, minced
2 tablespoons fresh parsley, chopped
1 pinch salt, to taste
1 pinch pepper, to taste
4 chicken breasts, skinless and boneless
1 pinch salt, to season
1 pinch pepper, to season
1 teaspoon onion powder
1 teaspoon dried parsley
8 slices mozzarella cheese
1/4 cup parmesan cheese, fresh grated
1 tablespoon olive oil
2 cloves garlic, large, minced or finely chopped
1 tablespoon Dijon mustard
1 1/2 cups half and half (or reduced fat cream or evaporated milk)
1/2 cup parmesan cheese, finely grated
1 pinch salt, to your tastes
1 pinch pepper, to your tastes
1/2 teaspoon cornstarch mixed with 2 teaspoons water (optional, for thicker sauce)
2 tablespoons fresh parsley, chopped

Instructions

Step 1: Preheat your oven to 200°C (400°F).
Step 2: Melt butter in a large ovenproof pan or skillet over medium heat. Add minced garlic and sauté until fragrant (about 1 minute). Stir in mushrooms, salt, pepper, and parsley. Cook until mushrooms are soft, then set aside to cool.
Step 3: Pat chicken breasts dry with paper towels. Season evenly with salt, pepper, onion powder, and dried parsley.
Step 4: Making a horizontal slit through the thickest part of each breast, create a pocket. Place 2 slices of mozzarella cheese into each pocket.
Step 5: Divide the mushroom mixture into four portions and fill each chicken pocket. Top each with 1 tablespoon parmesan cheese. Seal openings with toothpicks to secure the filling.
Step 6: Reheat the pan with remaining mushroom juices over medium heat. Add the stuffed chicken and sear until golden on both sides. Cover the pan and transfer to the preheated oven. Bake for 20 minutes or until chicken is fully cooked.
Step 7: Serve the chicken with pan juices and any leftover mushrooms over pasta, rice, or steamed vegetables.
Step 8 (Optional Sauce): Remove chicken to a warm plate. In the same pan, sauté garlic in the pan juices until fragrant (about 1 minute). Lower heat, stir in Dijon mustard and half and half. Bring to a gentle simmer.
Step 9: Add leftover mushrooms and parmesan cheese to the sauce. Simmer until cheese melts. For a thicker sauce, stir in the cornstarch mixture quickly. Season with salt, pepper, and parsley. Return chicken to the pan to warm through and serve.

Tips & Variations

Use turkey breasts instead of chicken for a leaner alternative.
Add a pinch of red pepper flakes to the mushroom mixture for a subtle heat.
Replace mozzarella with provolone or fontina cheese for a different flavor.
Use fresh herbs like thyme or oregano in place of parsley to vary the taste.
Prepare the dish a day ahead and refrigerate; it allows flavors to meld beautifully.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave to avoid drying the chicken. The sauce can be refrigerated separately and reheated before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze Garlic Butter Mushroom Stuffed Chicken?

Yes, you can freeze the cooked chicken for up to 2 months. Wrap tightly in foil or place in a freezer-safe container. Thaw overnight in the refrigerator before reheating.

What can I serve with this dish?

This chicken pairs well with pasta, steamed vegetables, rice, or a fresh green salad. The creamy sauce also goes beautifully over mashed potatoes or polenta.

Garlic Butter Mushroom Stuffed Chicken Recipe

Print Recipe

★★★★★

4.6 from 87 reviews

This Garlic Butter Mushroom Stuffed Chicken recipe features tender chicken breasts filled with a savory mixture of sautéed garlic and brown mushrooms, seasoned with fresh and dried herbs, and layered with mozzarella and parmesan cheeses. The chicken is seared for a golden crust and finished in the oven, served with an optional creamy garlic-mustard sauce that perfectly complements the rich flavors. Ideal for a comforting and elegant dinner, this dish pairs beautifully with pasta, rice, or steamed vegetables.

Author: Maya
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4 servings 1x
Category: Dinner
Method: Baking
Cuisine: American
Diet: Low Fat

Ingredients

Scale

For the Mushroom Filling:

4 tablespoons butter
8 ounces brown mushrooms, sliced
4 cloves garlic, minced
2 tablespoons fresh parsley, chopped
1 pinch salt, to taste
1 pinch pepper, to taste

For the Chicken:

4 chicken breasts, skinless and boneless
1 pinch salt, to season
1 pinch pepper, to season
1 teaspoon onion powder
1 teaspoon dried parsley
8 slices mozzarella cheese
1/4 cup parmesan cheese, fresh grated
1 tablespoon olive oil
2 cloves garlic, large, minced or finely chopped

For the Optional Cream Sauce:

1 tablespoon Dijon mustard
1 1/2 cups half and half (or reduced fat cream or evaporated milk)
1/2 cup parmesan cheese, finely grated
1 pinch salt, to taste
1 pinch pepper, to taste
1/2 teaspoon cornstarch (cornflour mixed with 2 teaspoons of water, optional for thickening)
2 tablespoons fresh parsley, chopped

Instructions

Preheat Oven: Preheat your oven to 200°C (400°F) to prepare for baking the stuffed chicken breasts.
Prepare Mushroom Filling: In a large (over 12-inch or 30 cm) ovenproof pan or skillet, melt butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Stir in sliced mushrooms, a pinch of salt and pepper, and fresh parsley. Cook, stirring occasionally, until mushrooms are soft. Remove from heat and let cool while preparing the chicken.
Season Chicken: Pat the chicken breasts dry with a paper towel. Season evenly with salt, pepper, onion powder, and dried parsley, ensuring all sides are coated.
Create Chicken Pockets and Fill: Horizontally slice a slit through the thickest part of each breast to form a pocket. Place two slices of mozzarella cheese inside each pocket. Divide the mushroom mixture evenly among the breasts, filling each pocket generously. Top the filling with 1 tablespoon of parmesan cheese per breast. Secure the openings with two or three toothpicks to hold the filling inside while cooking.
Sear the Chicken: Heat the same pan used for mushrooms with the leftover pan juices and garlic butter over medium heat. Place the stuffed chicken breasts in the pan and sear each side until golden brown. This browning adds flavor and texture.
Bake in Oven: Cover the pan and transfer it to the preheated oven. Bake for about 20 minutes or until the chicken is cooked through and no longer pink in the center.
Serve or Prepare Sauce: Serve the chicken immediately with pan juices and any leftover mushrooms over pasta, rice, or steamed vegetables. For an optional creamy sauce, transfer the cooked chicken to a warm plate, keeping all pan juices in the pan.
Make Cream Sauce: Add the minced garlic to the pan juices and sauté until fragrant, about 1 minute. Lower the heat and stir in Dijon mustard and half and half (or your chosen cream). Bring the sauce to a gentle simmer.
Add Cheese and Mushrooms: Stir in any remaining mushrooms and finely grated parmesan cheese. Let the sauce simmer until the cheese melts and the sauce has slightly thickened. If the sauce is too thin, stir in the cornstarch-water mixture to thicken immediately.
Season and Combine: Adjust salt and pepper to your taste. Stir in fresh parsley and return the chicken breasts to the pan to coat with sauce before serving.

Notes

Ensure chicken breasts are fully cooked by checking the internal temperature reaches 165°F (74°C).
Use toothpicks carefully and remember to remove them before serving.
The cream sauce is optional but adds a rich, flavorful element to the dish.
For a thicker sauce, do not skip the cornstarch mixture step.
Leftover filling mushrooms can be added into the sauce to avoid waste.
This dish pairs well with pasta, rice, or steamed vegetables for a complete meal.

Keywords: garlic butter chicken, stuffed chicken breasts, mushroom stuffed chicken, baked chicken, creamy garlic sauce