Cheesy Garlic Butter Mushroom Stuffed Chicken

Here’s a rich and savory recipe for Cheesy Garlic Butter Mushroom Stuffed Chicken — juicy chicken breasts packed with a creamy, cheesy mushroom filling and seared in garlic butter. It’s an indulgent, restaurant-style dish that’s surprisingly easy to make at home.

🍗 Cheesy Garlic Butter Mushroom Stuffed Chicken

📝 Ingredients:

For the Chicken:

• 4 boneless, skinless chicken breasts

• Salt & black pepper, to taste

• 1 tsp garlic powder

• 1 tsp paprika (optional)

• 1 tbsp olive oil

• 2 tbsp butter (for searing)

For the Mushroom Filling:

• 2 tbsp butter

• 8 oz mushrooms (button or cremini), sliced

• 3 cloves garlic, minced

• 1/4 tsp salt

• 1/4 tsp black pepper

• 1/4 tsp dried thyme or Italian seasoning (optional)

• 1/2 cup shredded mozzarella cheese

• 1/4 cup grated Parmesan cheese

• 2 oz cream cheese (softened, optional for extra creaminess)

• Fresh parsley for garnish (optional)

👨‍🍳 Instructions:

1. Prepare the mushroom filling:

   • In a skillet, melt 2 tbsp butter over medium heat.

   • Add sliced mushrooms and cook for 4–5 minutes, until softened and golden.

   • Stir in minced garlic, salt, pepper, and thyme. Cook for 1–2 more minutes.

   • Remove from heat. Stir in mozzarella, Parmesan, and cream cheese (if using). Let cool slightly.

2. Prepare the chicken:

   • Pat chicken dry. Using a sharp knife, cut a deep pocket into the side of each breast, being careful not to slice all the way through.

   • Season the outside of the chicken with salt, pepper, garlic powder, and paprika.

3. Stuff the chicken:

   • Spoon the mushroom-cheese mixture into each chicken pocket. Secure with toothpicks if needed to keep filling in.

4. Sear the chicken:

   • Heat 1 tbsp olive oil and 2 tbsp butter in a skillet over medium heat.

   • Add stuffed chicken and sear 3–4 minutes per side, until golden brown.

5. Finish cooking:

   • Option 1: Transfer skillet to a preheated oven at 375°F (190°C) and bake for 15–20 minutes, or until internal temp reaches 165°F (74°C).

   • Option 2 (stovetop only): Lower heat, cover, and cook another 8–10 minutes until chicken is cooked through.

6. Serve:

   • Let rest for 5 minutes, garnish with parsley, and serve with veggies, mashed potatoes, or a simple salad.

🧀 Variations:

• Add spinach or sun-dried tomatoes to the filling for extra flavor.

• Swap mozzarella for provolone or fontina for a gooier cheese pull.