Cheesy Garlic Butter Mushroom Stuffed Chicken
Juicy chicken breasts stuffed with a creamy garlic butter mushroom and cheese filling, seared golden, then baked with Parmesan. A comforting, flavorful dish that’s elegant yet easy enough for a weeknight dinner.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop and Baking
- Cuisine: American
Ingredients
- 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 black pepper, to taste
- 1/4 cup grated Parmesan cheese
- Fresh parsley, for garnish
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
- Cut a pocket into each chicken breast without slicing all the way through.
- In a bowl, mix mushrooms, cream cheese, mozzarella, garlic, thyme, parsley, salt, and pepper until well combined.
- Stuff each chicken breast with the mixture.
- In a skillet, melt butter over medium heat. Sear stuffed chicken for 3–4 minutes per side until golden.
- Transfer to prepared baking sheet. Sprinkle Parmesan over the top.
- Bake 20–25 minutes, until chicken reaches 165°F (74°C) internally and cheese is melted.
- Garnish with fresh parsley and serve hot.
Notes
- Swap mushrooms with spinach or sun-dried tomatoes for variation.
- Use cheddar or provolone instead of mozzarella for different flavors.
- Add chili flakes to the stuffing for a spicy kick.
- For a lighter version, replace some cream cheese with Greek yogurt.
- Chicken thighs can be used but are trickier to stuff and may need extra bake time.
Nutrition
- Serving Size: 1 chicken breast
- Calories: 420
- Sugar: 2 g
- Sodium: 490 mg
- Fat: 27 g
- Saturated Fat: 13 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 39 g
- Cholesterol: 150 mg
