Cheesy Garlic Butter Mushroom Stuffed Chicken

There’s nothing quite like cutting into a perfectly cooked chicken breast only to find it stuffed with cheesy, garlicky mushrooms and oozing mozzarella. This Cheesy Garlic Butter Mushroom Stuffed Chicken is one of those dishes that feels like a restaurant meal but is surprisingly simple to make at home. I remember serving this for a small dinner party, and it instantly became the star of the evening. Everyone asked for seconds—and the recipe!

This dish combines juicy, oven-baked chicken with rich garlic butter mushrooms and a creamy Parmesan sauce that brings it all together. Whether you’re cooking to impress guests or just want to treat yourself and your family to something special, this recipe is pure comfort food with gourmet flair. It’s the kind of dish that seems fancy but is actually very doable, even for a weeknight.

Over the years, I’ve come to see this as a go-to dish not just for entertaining, but also for special family meals, date nights at home, or when I need a dish that satisfies my craving for something indulgent yet wholesome. The creamy sauce, the golden baked chicken, and the earthy mushroom filling create the ultimate trifecta of flavor. Plus, it’s highly customizable to suit whatever you have on hand.

Why You’ll Love Cheesy Garlic Butter Mushroom Stuffed Chicken

• Flavor-packed: Garlic butter mushrooms, melty cheese, and seasoned chicken are a match made in heaven.
• Hearty and satisfying: A filling main course that doesn’t need much on the side.
• Impressive presentation: Perfect for guests, yet easy enough for a weeknight.
• Versatile: Pair it with pasta, mashed potatoes, or a fresh salad.
• Creamy sauce: The Parmesan garlic sauce takes it over the top.
• Customizable: Use different cheeses or add spinach for variation.
• Prep-ahead friendly: Assemble earlier in the day, bake later.
• Keto-friendly option: Skip the starch and serve with low-carb veggies.

Ingredients You’ll Need

For the Garlic Butter Mushrooms:

• 4 tablespoons butter – Unsalted preferred.
• 8 ounces brown mushrooms, sliced – Cremini or baby bellas work well.
• 4 cloves garlic, minced – Fresh is best.
• 2 tablespoons fresh parsley, chopped – Save some for garnish.
• Salt and pepper, to taste

For the Chicken:

• 4 boneless, skinless chicken breasts
• Salt and pepper, to season
• 1 teaspoon onion powder
• 1 teaspoon dried parsley
• 8 slices mozzarella cheese – Or use provolone for a twist.
• ¼ cup freshly grated Parmesan cheese

For the Garlic Parmesan Cream Sauce:

• 1 tablespoon olive oil
• 2 large cloves garlic, minced
• 1 tablespoon Dijon mustard – Adds depth to the sauce.
• 1½ cups half and half – Or use evaporated milk or light cream.
• ½ cup finely grated Parmesan cheese
• Salt and pepper, to taste
• ½ teaspoon cornstarch mixed with 2 teaspoons water – Optional, for thickening.
• 2 tablespoons fresh parsley, chopped

Step-by-Step Instructions

1. Prep the oven:
   • Preheat your oven to 375°F (190°C). Grease a baking dish or line it with parchment paper for easier cleanup.
2. Cook the mushrooms:
   • Melt the butter in a skillet over medium heat.
   • Add sliced mushrooms and sauté for 5–7 minutes until tender and most of the moisture has evaporated.
   • Stir in garlic, parsley, salt, and pepper. Cook for 1 more minute until fragrant.
   • Remove from heat and set aside to cool slightly so it doesn’t melt the cheese instantly during stuffing.
3. Prepare the chicken:
   • Using a sharp knife, slice a deep pocket horizontally into the thickest part of each chicken breast—be careful not to cut all the way through.
   • Season both the outside and inside of each breast with salt, pepper, onion powder, and dried parsley for full flavor in every bite.
4. Stuff the chicken:
   • Stuff each chicken breast with a generous spoonful of garlic butter mushrooms and 2 slices of mozzarella cheese.
   • Use toothpicks to secure the edges if the chicken isn’t staying closed—this helps keep all that cheesy goodness inside.
5. Bake the chicken:
   • Place the stuffed breasts in your prepared baking dish.
   • Sprinkle Parmesan cheese over the top of each one for a golden, cheesy crust.
   • Bake uncovered for 25–30 minutes, or until chicken is cooked through and juices run clear (internal temperature should be 165°F).
   • Let the chicken rest for a few minutes before serving to lock in the juices.
6. Make the cream sauce:
   • While the chicken bakes, heat olive oil in a small saucepan over medium heat.
   • Add minced garlic and sauté for 30 seconds until golden and aromatic.
   • Stir in Dijon mustard and half and half, whisking continuously.
   • Add Parmesan cheese, salt, and pepper. Stir until cheese is melted and sauce is smooth and slightly thickened.
   • If the sauce is too thin, stir in the cornstarch slurry and cook for another 2–3 minutes.
   • Finish with a handful of chopped parsley for color and freshness.
7. Serve:
   • Pour the sauce generously over the baked chicken or serve it on the side.
   • Garnish with extra parsley or even a sprinkle of chili flakes for a little kick.
   • Pair with your favorite sides and get ready to wow your guests—or yourself!

Serving and Storage Tips

• Serve with: Mashed potatoes, steamed green beans, buttered noodles, garlic bread, or roasted asparagus.
• Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat gently: Use the microwave in short intervals or reheat in a 300°F oven until warmed through.
• Make ahead: You can prepare and stuff the chicken up to 8 hours ahead. Cover and refrigerate, then bake when ready.
• Freeze option: Bake the stuffed chicken and freeze individually wrapped portions without sauce for up to 2 months.

Helpful Notes

• Use toothpicks to hold the filling in place. Just don’t forget to remove them before serving!
• Mushroom tip: Be sure to cook the mushrooms thoroughly to prevent excess moisture in the stuffing.
• Add-ins: Try chopped spinach, sun-dried tomatoes, or caramelized onions for extra layers of flavor.
• Cheese swap: Use your favorite melting cheeses like gouda, Swiss, or fontina.
• Low-carb option: Serve over sautéed spinach, cauliflower rice, or zoodles for a keto-friendly meal.
• Extra sauce? Spoon over pasta, rice, or even dip crusty bread into it—you won’t want to waste a drop!

Frequently Asked Questions

1. Can I make this ahead of time?
   Absolutely! Stuff the chicken in advance and refrigerate. It’s a lifesaver for busy days.
2. Can I freeze it?
   Yes, though it’s best to freeze the cooked chicken without sauce. Reheat in the oven and whip up fresh sauce before serving.
3. What if I don’t have half and half?
   You can use a mix of milk and cream, or evaporated milk. Even full-fat milk works in a pinch.
4. Can I grill instead of bake?
   Baking is easier and keeps the cheese contained, but you can grill using indirect heat. Be sure to use a grill-safe dish or foil.
5. Is this recipe keto-friendly?
   Definitely! It’s low in carbs and high in fat and protein—perfect for keto diets.
6. How do I know the chicken is done?
   Use a meat thermometer and check that the thickest part of the breast reaches 165°F.

Final Thoughts

Cheesy Garlic Butter Mushroom Stuffed Chicken is everything you want in a comforting dinner—rich, flavorful, and surprisingly easy to make. It turns humble chicken breasts into a standout main course worthy of guests or special occasions. Whether you’re looking to impress someone or just want to treat yourself, this dish brings joy with every bite.

It’s a recipe that has earned its place in my kitchen rotation, and I’m sure it’ll earn a place in yours too. Once you master the technique, you can play around with fillings, sauces, and sides for endless variation.

Tried it? Let us know how it turned out! Share your creation with #StuffedChickenMagic—we’d love to see your twist on this delicious favorite!

Print