Description

This Cheesy Garlic Butter Mushroom Stuffed Chicken recipe features juicy chicken breasts filled with a savory blend of sautéed mushrooms, garlic, and melty cheeses. Topped with a flavorful garlic butter mixture and baked until golden and cooked through, it’s an impressive yet easy-to-make dish perfect for a delicious weeknight dinner or special occasion.

Ingredients

Scale

For the Chicken:

4 boneless, skinless chicken breasts
Salt and pepper, to taste

For the Filling:

2 tbsp unsalted butter
8 oz mushrooms, finely chopped
2 cloves garlic, minced
½ cup shredded mozzarella cheese (or any melty cheese like Gruyère or cheddar)
¼ cup grated Parmesan cheese
2 tbsp fresh parsley, chopped (optional, for garnish)

For the Topping:

2 tbsp melted butter
1 tsp garlic powder
1 tsp paprika

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Instructions

Prepare the Chicken: Preheat your oven to 375°F (190°C) and lightly grease a baking dish. Using a sharp knife, carefully slice a horizontal pocket into the thickest part of each chicken breast, being careful not to cut all the way through. Season both sides of the chicken with salt and pepper.
Make the Filling: In a skillet over medium heat, melt the butter. Add the chopped mushrooms and cook until softened and golden brown, about 5–7 minutes. Stir in the minced garlic and cook for an additional 1 minute, until fragrant. Remove from heat and stir in the shredded mozzarella and grated Parmesan cheese until the mixture is well combined.
Stuff the Chicken: Divide the mushroom-cheese mixture evenly among the chicken breasts, spooning it into the pockets you created. Use toothpicks to secure the openings if needed to prevent the filling from spilling out.
Add the Topping: In a small bowl, mix the melted butter, garlic powder, and paprika. Brush this mixture generously over the tops of the stuffed chicken breasts.
Bake: Place the stuffed chicken in the prepared baking dish. Bake for 25–30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F/75°C).
Garnish and Serve: Let the chicken rest for 5 minutes before serving. Garnish with fresh parsley (if desired) and serve hot.

Notes

Be careful when cutting the pocket in the chicken breasts to avoid cutting all the way through.
You can use any melty cheese like Gruyère or cheddar as a substitute for mozzarella.
To prevent the filling from spilling out during baking, secure the openings with toothpicks.
Letting the chicken rest after baking helps retain its juices and improves flavor.
Use a meat thermometer to ensure the chicken reaches the safe internal temperature of 165°F (75°C).