This Cheesy Garlic Butter Mushroom Stuffed Chicken is one of my favorite ways to turn a simple chicken breast into something truly special. Juicy chicken is filled with a creamy, cheesy mushroom mixture, seared to golden perfection, and finished in the oven with a sprinkle of Parmesan. It’s a comforting dish that feels elegant enough for guests but easy enough for a weeknight dinner.

Why You’ll Love This Recipe

I love how this recipe transforms everyday chicken into a restaurant-worthy meal. The combination of garlic butter, earthy mushrooms, and gooey melted cheese makes every bite rich and flavorful. I also like that it’s versatile — I can serve it with a simple salad, roasted vegetables, or even pasta for a hearty dinner. Plus, the stuffing keeps the chicken moist and tender, so it never turns out dry.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 4 boneless, skinless chicken breasts

• 1 cup mushrooms, finely chopped

• 1/2 cup cream cheese, softened

• 1/2 cup shredded mozzarella cheese

• 3 tablespoons butter

• 3 cloves garlic, minced

• 1 teaspoon dried thyme

• 1 teaspoon dried parsley

• Salt and pepper to taste

• 1/4 cup grated Parmesan cheese

• Fresh parsley, for garnish

Directions

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.

2. Slice a pocket into each chicken breast, being careful not to cut all the way through.

3. In a bowl, mix mushrooms, cream cheese, mozzarella, garlic, thyme, parsley, salt, and pepper until well combined.

4. Stuff the chicken breasts with the mixture.

5. In a skillet, melt butter over medium heat. Sear the stuffed chicken breasts for 3–4 minutes per side until golden brown.

6. Transfer the chicken to the baking sheet. Sprinkle Parmesan over the top.

7. Bake for 20–25 minutes until the chicken is cooked through and the cheese is melted.

8. Garnish with fresh parsley and serve hot.

Servings And Timing

This recipe makes 4 servings. Prep time takes about 20 minutes, cooking time is 30 minutes, and the total time is around 50 minutes.

Variations

I sometimes swap the mushrooms for spinach or sun-dried tomatoes when I want a different flavor profile. For a sharper taste, I use cheddar or provolone instead of mozzarella. If I want extra heat, I add a pinch of chili flakes into the stuffing mix. For a lighter version, I can reduce the amount of cream cheese and replace it with Greek yogurt.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I prefer using the oven at 350°F until warmed through, which helps keep the chicken juicy. If I’m in a hurry, I use the microwave, but I cover the chicken with a damp paper towel to prevent it from drying out.

FAQs

1. How do I know when the chicken is fully cooked?

I check with a meat thermometer — the internal temperature should reach 165°F (74°C).

2. Can I prepare this dish ahead of time?

Yes, I often stuff the chicken breasts a few hours ahead and keep them in the fridge until I’m ready to sear and bake.

3. Can I freeze stuffed chicken breasts?

I freeze them before baking. I wrap them individually and store them for up to 2 months, then thaw overnight in the fridge before cooking.

4. What can I serve with this stuffed chicken?

I usually pair it with roasted vegetables, mashed potatoes, or a fresh green salad.

5. Can I use chicken thighs instead of breasts?

Yes, boneless thighs work, but I find them trickier to stuff. They may need a little extra baking time as well.

Conclusion

This Cheesy Garlic Butter Mushroom Stuffed Chicken is a dish I love making when I want something hearty, flavorful, and impressive without too much effort. The creamy mushroom filling, golden sear, and cheesy topping make it a meal I keep coming back to. Whether I serve it for family dinner or a special occasion, it’s always a hit.