Cheesy Garlic Butter Mushroom Stuffed Chicken Recipe
If comfort food had a little black dress, Cheesy Garlic Butter Mushroom Stuffed Chicken would be it. Picture juicy chicken breasts bursting with creamy, garlicky mushrooms, held together by melty mozzarella and a dusting of parmesan – it’s everything a weeknight dinner should be: easy, crave-worthy, and downright elegant. Each bite is a celebration of big flavor in a surprisingly simple package, perfect for impressing your loved ones (or just treating yourself!). Let’s dive into this favorite—because trust me, once you try Cheesy Garlic Butter Mushroom Stuffed Chicken, it’s going straight into your dinner rotation.
Ingredients You’ll Need
This recipe keeps things refreshingly straightforward. Each ingredient in Cheesy Garlic Butter Mushroom Stuffed Chicken contributes just the right texture, richness, or pop of flavor, making every mouthful unforgettable.
- Chicken breasts: Look for plump, boneless, skinless breasts – these are the perfect canvas for all that gooey goodness inside.
- Olive oil: Brings a subtle fruitiness and helps get the mushrooms perfectly golden as they sauté.
- Unsalted butter: Melted in with the oil, butter amplifies the decadent, melt-in-your-mouth quality of the filling and the chicken itself.
- Mushrooms: Choose cremini, white button, or a mix for an earthy, meaty bite inside your chicken.
- Garlic: Nothing beats the aroma and depth that freshly minced garlic adds – don’t hold back here!
- Fresh thyme (or dried): This herb brings a fresh, woodsy note that plays beautifully with the mushrooms and cheese.
- Shredded mozzarella cheese: For maximum gooey, stretchy factor, use a generous hand with the mozzarella.
- Grated parmesan cheese: Adds a nutty, salty punch that ties the whole dish together.
- Salt: Essential for seasoning both the chicken and the filling so every bite pops.
- Black pepper: Brings just enough subtle heat to balance the richness.
- Paprika: This gives the chicken a gorgeous golden hue and a touch of smoky warmth.
- Toothpicks: The secret to keeping all that wonderful filling inside as the chicken bakes.
How to Make Cheesy Garlic Butter Mushroom Stuffed Chicken
Step 1: Sauté the Mushrooms and Aromatics
Begin by melting olive oil and unsalted butter together in a large skillet over medium heat. Toss in the chopped mushrooms, letting them sizzle until softened and just starting to brown – this should take about 5 or 6 minutes. Breathe in that earthy mushroom aroma! Now, stir in the minced garlic and fresh thyme, letting everything mingle for a quick minute until fragrant. Take the skillet off the heat and fold in your mozzarella and parmesan cheese so they soften and meld with the mushrooms. Set the filling aside a moment to cool – you want it to be warm but not scorching for stuffing.
Step 2: Prep and Season the Chicken
This is where your chicken breasts get transformed. Using a sharp knife, very carefully cut a pocket into the side of each one, going as deep as you can without slicing all the way through. Think of it as making a little envelope for all that filling. Sprinkle salt, pepper, and paprika generously both inside the pockets and all over the outside – this ensures flavor in every single bite.
Step 3: Stuff and Secure
Next, spoon the cheesy mushroom mixture evenly into each chicken pocket. Don’t be shy – really pack it in so each serving is extra satisfying! Use toothpicks to pin the open edge closed, making sure nothing escapes as the chicken cooks. This step is simple but important for that gorgeous presentation at the table.
Step 4: Sear for Flavor
Place your stuffed chicken back into the same skillet (hello, extra flavor from those browned bits left behind) and sear each side for 2 to 3 minutes. You’re looking for a mouthwatering, golden-brown crust that locks in the juices and sets you up for the perfect bake.
Step 5: Bake to Perfection
Transfer the seared, stuffed chicken to a baking dish and pop it into a preheated oven at 375°F (190°C). Bake for 20 to 25 minutes, or until a thermometer in the thickest part hits 165°F (74°C). That’s when you know it’s perfectly juicy and safe to serve! Remove the toothpicks gently before plating.
How to Serve Cheesy Garlic Butter Mushroom Stuffed Chicken
Garnishes
Let’s elevate that amazing Cheesy Garlic Butter Mushroom Stuffed Chicken with a final flourish! Sprinkle with fresh thyme leaves or finely chopped parsley for a burst of color and a snip of freshness. A light shaving of parmesan right before serving adds extra wow, while a drizzle of the buttery pan juices never hurt anyone.
Side Dishes
This dish craves classic sides like fluffy mashed potatoes, roasted or steamed vegetables, or even a buttery pile of green beans. If you want to lean into the comfort food angle, serve with crusty bread to mop up every last drop of the garlicky mushroom sauce!
Creative Ways to Present
Slice each chicken breast crosswise to reveal the dramatic, cheesy mushroom center – this makes for a dazzling presentation on a platter. Nestle the slices over a bed of wilted spinach or serve whole with roasted baby carrots for restaurant-worthy flair at home.
Make Ahead and Storage
Storing Leftovers
Leftover Cheesy Garlic Butter Mushroom Stuffed Chicken stores beautifully! Allow any extras to cool, then wrap tightly or transfer to an airtight container. Refrigerate for up to 3 days, making it a delicious option for next-day lunches or quick dinners.
Freezing
You can freeze this dish either before or after baking. To freeze unbaked, prep and stuff the chicken, then wrap securely in plastic and foil. For leftovers, slice or leave whole, wrap, and freeze for up to 2 months. Thaw overnight in the fridge before reheating for best results.
Reheating
To reheat, place the chicken in an oven-safe dish, cover with foil, and warm in a 325°F oven until heated through (about 15 minutes). For single portions, a quick zap in the microwave works, but keep an eye so the cheese doesn’t overcook.
FAQs
Can I use a different cheese instead of mozzarella?
Absolutely! While mozzarella melts beautifully, you can swap in provolone, fontina, or even a mild cheddar for a slightly different cheesy bite. Just make sure it’s a good melting cheese for that signature oozy center.
How do I keep the filling from falling out?
Securing the chicken with toothpicks does wonders. Also, avoid overstuffing – a generous but not overflowing pocket is key. Searing before baking helps seal everything in, making this Cheesy Garlic Butter Mushroom Stuffed Chicken as neat as it is delicious.
Is it okay to use dried herbs?
Yes! If you don’t have fresh thyme, dried works just as well – just use half the amount since dried herbs are more concentrated. Fresh or dried, thyme adds that special aromatic note to the mushroom filling.
What mushrooms taste best in this recipe?
Cremini mushrooms are my favorite for their robust, almost meaty, flavor, but you can use white button or even chop up a mix of wild mushrooms if you’re feeling fancy. This dish welcomes creativity, and every mushroom gives it a unique spin.
Can I prepare Cheesy Garlic Butter Mushroom Stuffed Chicken in advance?
Definitely! You can assemble the chicken and filling a day ahead and store in the fridge until ready to bake. It’s a stress-free way to plan for dinner parties, special occasions, or prepped weeknight meals.
Final Thoughts
Trust me: after one bite of this Cheesy Garlic Butter Mushroom Stuffed Chicken, you’ll be hooked. It’s gorgeous on the plate, dreamy on the palate, and surprisingly easy to pull off even if you’re new to stuffed chicken recipes. Give it a try and bask in the well-earned kitchen applause!
Print
Cheesy Garlic Butter Mushroom Stuffed Chicken Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Cheesy Garlic Butter Mushroom Stuffed Chicken recipe is a flavorful and elegant dish that combines tender chicken breasts filled with a savory mushroom and cheese mixture. Perfect for a special dinner or entertaining guests!
Ingredients
For the Stuffed Chicken:
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 8 ounces mushrooms, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- toothpicks for securing
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Sauté mushrooms: Heat olive oil and butter in a large skillet. Add mushrooms and cook until softened. Stir in garlic and thyme.
- Prepare filling: Remove skillet from heat and mix in mozzarella and Parmesan cheese. Allow to cool.
- Prepare chicken: Cut a pocket into each chicken breast. Season with salt, pepper, and paprika. Fill each pocket with mushroom-cheese mixture and secure with toothpicks.
- Sear chicken: Sear stuffed chicken in the skillet.
- Bake: Transfer chicken to a baking dish and bake until cooked through.
- Serve: Remove toothpicks before serving.
Notes
- For a richer flavor, use a mix of mushrooms such as cremini and shiitake.
- This dish pairs beautifully with roasted vegetables or mashed potatoes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 380
- Sugar: 1g
- Sodium: 720mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 46g
- Cholesterol: 135mg
