Cheesy Garlic Butter Mushroom Stuffed Chicken Recipe
If you’re searching for a show-stopping weeknight dinner or a dish to impress your guests, Cheesy Garlic Butter Mushroom Stuffed Chicken is about to become your new favorite. With chicken breasts bursting with a savory, creamy mushroom filling and a golden, buttery crust, this recipe brings together the best of comfort food and restaurant-worthy flair. Each bite offers juicy chicken, melty cheese, and garlicky mushrooms, all finished with a luscious, simple pan sauce. It’s a meal that feels indulgent yet is surprisingly easy to pull off at home.
Ingredients You’ll Need
The ingredient list for Cheesy Garlic Butter Mushroom Stuffed Chicken keeps things simple but packs a punch with every element. Each item here plays an important role in building deep flavor, irresistible texture, or eye-catching color. Let’s break down what you’ll need and why it matters.
- Chicken breasts: Boneless, skinless chicken breasts are perfect for stuffing and stay juicy after baking.
- Mushrooms: Finely chopped mushrooms provide an earthy, meaty texture and soak up all the garlicky butter goodness.
- Garlic cloves: Fresh garlic infuses the filling and sauce with aromatic depth.
- Unsalted butter: Butter creates a rich, silky base for sautéing the mushrooms and adds flavor to the sauce.
- Olive oil: Used for both sautéing and searing, olive oil helps everything brown beautifully.
- Thyme leaves: Fresh or dried, thyme brings a subtle herby note that pairs perfectly with mushrooms and chicken.
- Salt and black pepper: Essential for seasoning every layer and bringing out the best in each ingredient.
- Mozzarella cheese: Shredded mozzarella melts beautifully and keeps the filling stretchy and gooey.
- Provolone cheese: Adds a mild, creamy tang to the cheese blend for extra depth.
- Parmesan cheese: Brings salty, nutty flavor and helps the filling nestle together.
- Paprika: A dusting of paprika gives the chicken a gentle smokiness and gorgeous color.
- Chicken broth: Forms the base of the pan sauce, soaking up all the flavors from the seared chicken.
- Heavy cream: Just a splash transforms the pan juices into a dreamy, velvety sauce.
- Fresh parsley: A final sprinkle of parsley adds freshness and a pop of green to finish the dish.
How to Make Cheesy Garlic Butter Mushroom Stuffed Chicken
Step 1: Prep the Oven and Ingredients
Start by preheating your oven to 375°F so it’s ready to finish the chicken later. While the oven warms up, gather all your ingredients and chop the mushrooms finely. This ensures they’ll fit snugly inside the chicken breasts and blend perfectly with the cheeses.
Step 2: Sauté the Mushrooms and Garlic
Heat the butter and a tablespoon of olive oil in a skillet over medium heat. Toss in the chopped mushrooms and sauté for about five minutes until they’re golden and softened. Add the minced garlic and thyme, along with a pinch of salt and pepper, then cook just until fragrant. Set this mixture aside to cool slightly—this keeps the cheese from melting too soon when you mix them together.
Step 3: Make the Cheesy Mushroom Filling
In a medium bowl, combine the cooled mushroom mixture with the mozzarella, provolone, and Parmesan cheeses. Give it a good stir until everything is evenly distributed. This filling is the heart of your Cheesy Garlic Butter Mushroom Stuffed Chicken and where all the magic happens.
Step 4: Stuff and Season the Chicken Breasts
Carefully slice a pocket into each chicken breast by cutting horizontally through the thickest part, stopping just before you reach the other side. Spoon the mushroom-cheese mixture into the pockets, pressing gently so you can fit in as much as possible. Secure each breast with toothpicks, then season the outside with paprika, salt, and pepper for flavor and color.
Step 5: Sear, Bake, and Make the Sauce
Heat the remaining olive oil in an oven-safe skillet over medium-high. Sear the stuffed chicken breasts for 2 to 3 minutes per side until golden. Pour in the chicken broth, transfer the skillet to the oven, and bake for 20 minutes until the chicken is cooked through. Once done, return the pan to the stovetop, stir in the heavy cream, and let the sauce bubble up for a minute. Spoon this luscious sauce over the chicken before serving.
How to Serve Cheesy Garlic Butter Mushroom Stuffed Chicken
Garnishes
A sprinkle of fresh parsley not only brings a burst of color but also adds a hint of brightness that balances the creamy, cheesy filling. You can even add a light dusting of extra Parmesan for an extra savory punch just before serving.
Side Dishes
This dish is made for soaking up all that glorious sauce, so think creamy mashed potatoes, fluffy rice, or buttered noodles. Roasted vegetables like asparagus, carrots, or Brussels sprouts also make a colorful, nutritious pairing that rounds out the meal.
Creative Ways to Present
For an elegant touch, slice the cooked Cheesy Garlic Butter Mushroom Stuffed Chicken diagonally and fan the pieces out on a platter, letting the cheesy filling peek through. Serve the sauce in a small pitcher on the side so everyone can drizzle as much as they like, and don’t forget an extra sprinkle of herbs for that restaurant-style finish.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers (though that’s a big “if”!), carefully transfer the stuffed chicken breasts and any remaining sauce to an airtight container. They’ll stay delicious in the fridge for up to three days, and the flavors often deepen overnight.
Freezing
For longer storage, you can freeze Cheesy Garlic Butter Mushroom Stuffed Chicken before or after baking. Wrap each stuffed breast tightly in plastic and foil, then freeze for up to two months. If freezing after baking, let them cool completely first—this keeps the texture just right when reheated.
Reheating
To reheat, bake the thawed chicken, covered, at 350°F until warmed through, about 20 minutes. If you have extra sauce, warm it separately and spoon it over just before serving. Microwaving is quick but can sometimes make the chicken a bit dry, so add a splash of broth or cream to keep things moist.
FAQs
Can I use a different type Main Course
Absolutely! Feel free to swap in your favorite melty cheeses—think fontina, Gruyère, or even a bit of sharp cheddar for extra flavor. Just make sure the cheese melts well for the best gooey results.
What mushrooms work best for Cheesy Garlic Butter Mushroom Stuffed Chicken?
Button or cremini mushrooms are reliable and easy to find, but if you want a more intense flavor, try a mix of shiitake or portobello. Just chop them finely so they blend seamlessly into the filling.
How do I know when the chicken is fully cooked?
The safest way is to use a meat thermometer—your chicken should reach an internal temperature of 165°F. The juices should run clear, and the cheese inside will be bubbly and melty.
Can I prep the chicken ahead of time?
Yes! You can assemble the stuffed chicken breasts a day ahead and keep them in the fridge, covered. When you’re ready to cook, just proceed with searing and baking as directed.
Is there a way to make this dish lighter?
For a lighter version, substitute half-and-half for the heavy cream in the sauce, and use part-skim mozzarella. You can also add extra veggies like spinach to the filling for more nutrition and flavor.
Final Thoughts
If you’ve never tried making Cheesy Garlic Butter Mushroom Stuffed Chicken at home, now’s the time to dive in! It’s easier than it looks, guaranteed to wow anyone at your table, and is honestly so much fun to make. Give it a try—you might just add it to your list of all-time favorites.
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Cheesy Garlic Butter Mushroom Stuffed Chicken Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Cheesy Garlic Butter Mushroom Stuffed Chicken is a flavorful and creamy main course featuring tender chicken breasts stuffed with a savory mixture of sautéed mushrooms, garlic, and a blend of mozzarella, provolone, and Parmesan cheeses. The chicken is seared to golden perfection, then baked in a rich garlic butter sauce, making it a perfect hearty meal that pairs beautifully with mashed potatoes, rice, or roasted vegetables.
Ingredients
Chicken and Stuffing
- 4 boneless skinless chicken breasts
- 2 cups mushrooms, finely chopped
- 3 garlic cloves, minced
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil (for sautéing)
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup shredded mozzarella cheese
- 1/2 cup shredded provolone cheese
- 1/4 cup grated Parmesan cheese
- 1 teaspoon paprika
- 1 tablespoon olive oil (for searing)
Sauce and Garnish
- 1/2 cup chicken broth
- 1/4 cup heavy cream
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Prepare the Mushroom Filling: Preheat your oven to 375°F. In a skillet over medium heat, melt the butter with one tablespoon of olive oil. Add the finely chopped mushrooms and sauté for about 5 minutes until they become soft and golden brown. Stir in the minced garlic, thyme leaves, salt, and black pepper, cooking for another minute until fragrant. Remove the skillet from heat and let the mixture cool slightly.
- Mix Cheeses and Stuff Chicken: In a bowl, combine the sautéed mushroom mixture with shredded mozzarella, provolone, and grated Parmesan cheeses. Cut a horizontal pocket carefully into each chicken breast without cutting all the way through. Stuff each pocket generously with the mushroom-cheese filling and secure them with toothpicks to prevent the filling from spilling out during cooking.
- Season and Sear Chicken: Rub the outside of each stuffed chicken breast with paprika, and season further with salt and pepper. Heat a tablespoon of olive oil in an oven-safe skillet over medium-high heat. Sear the chicken breasts for 2 to 3 minutes on each side until they develop a golden-brown crust.
- Bake the Chicken: Pour the chicken broth into the skillet around the chicken breasts. Transfer the skillet to the preheated oven and bake for 20 minutes, or until the chicken is cooked through and the juices run clear.
- Create the Creamy Sauce and Serve: Remove the skillet from the oven and place it back on the stovetop over medium heat. Stir in the heavy cream to the pan juices and allow it to warm through, forming a rich, creamy sauce. Spoon the sauce over the stuffed chicken, garnish with chopped fresh parsley, and serve immediately while hot.
Notes
- For extra flavor, add spinach or sun-dried tomatoes to the mushroom mixture before stuffing the chicken.
- To lighten the dish, substitute half-and-half for heavy cream in the sauce.
- This dish pairs wonderfully with mashed potatoes, rice, or roasted vegetables for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop, Baking
- Cuisine: American, Italian-Inspired
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 480
- Sugar: 2 g
- Sodium: 720 mg
- Fat: 28 g
- Saturated Fat: 13 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 49 g
- Cholesterol: 150 mg
