Garlic Butter Mushroom Stuffed Chicken
This Garlic Butter Mushroom Stuffed Chicken is the ultimate weeknight dinner hero—crispy, juicy, and oozing with melty cheese and garlicky mushrooms.
It’s the kind of restaurant-worthy meal you’d order out, but shockingly easy to make at home.
With just a few simple ingredients and a quick bake in the oven, you’ll have a dish that’s fancy enough for guests yet effortless for busy nights.
And if you’re feeling extra indulgent? The creamy Parmesan sauce takes it to another level!
Big flavors, minimal effort—let’s cook!
For the Mushrooms
- Butter – Adds rich flavor and helps sauté the mushrooms perfectly.
- Brown Mushrooms – Earthy and meaty, they soak up the garlic butter beautifully.
- Garlic – Essential for bold, savory flavor.
- Fresh Parsley – Brings freshness and a pop of color.
- Salt & Pepper – Enhances the flavor of the mushrooms.
For the Chicken
- Chicken Breasts – Boneless, skinless, and perfect for stuffing.
- Salt & Pepper – Simple seasoning for flavor.
- Onion Powder – Adds a subtle sweetness and depth.
- Dried Parsley – Brings extra herbaceous flavor.
- Mozzarella Cheese – Melts beautifully for that gooey, cheesy goodness.
- Parmesan Cheese – Adds a salty, nutty depth to the filling.
For the Garlic Parmesan Cream Sauce (Optional)
- Olive Oil – Helps sauté the garlic and adds richness.
- Garlic – Infuses the sauce with bold, aromatic flavor.
- Dijon Mustard – Adds a slight tang and depth to the sauce.
- Half-and-Half (or Cream) – Creates a creamy, velvety texture.
- Parmesan Cheese – Melts into the sauce for a deliciously cheesy finish.
- Salt & Pepper – To season to your taste.
- Cornstarch (Optional) – Helps thicken the sauce for a richer texture.
- Fresh Parsley – Adds freshness and color.
Garlic Butter Mushroom Stuffed Chicken with Creamy Parmesan Sauce
Ingredients
For the Mushrooms:
- 8 tbsp butter
- 8 oz brown mushrooms, sliced
- 4 cloves garlic, minced
- 2 tbsp fresh parsley, chopped
- Salt and pepper, to taste
For the Chicken:
- 4 skinless, boneless chicken breasts
- Salt and pepper, to taste
- 1 tsp onion powder
- 1 tsp dried parsley
- 8 slices mozzarella cheese
- ¼ cup fresh Parmesan cheese, grated
For the Creamy Garlic Parmesan Sauce (Optional):
- 1 tbsp olive oil
- 2 large garlic cloves, minced
- 1 tbsp Dijon mustard
- 1½ cup alf-and-half (or substitute with ¾ cup whole milk + ¾ cup reduced-fat cream)
- ½ cup Parmesan cheese, finely grated
- Salt and pepper, to taste
- ½ tsp cornstarch mixed with 2 tsp water (optional, for thickening)
- 2 tbsp fresh parsley, chopped
Instructions
1. Prepare the Mushrooms:
- Preheat the oven to 400°F (200°C).
- Heat butter in a large oven-safe skillet over medium heat.
- Add garlic and sauté for about 1 minute until fragrant.
- Stir in mushrooms, salt, pepper, and parsley. Cook until mushrooms soften.
- Set aside to cool while you prepare the chicken.
Prepare the Chicken:
- Pat chicken breasts dry with a paper towel.
- Season with salt, pepper, onion powder, and dried parsley, rubbing to coat evenly.
- Slice a pocket into the thickest part of each chicken breast.
- Stuff each pocket with 2 slices of mozzarella and a portion of the mushroom mixture.
- Sprinkle 1 tbsp Parmesan cheese on top of the mushrooms in each breast.
- Secure the opening with 2–3 toothpicks to keep the filling in place.
3. Cook the Chicken:
- In the same skillet with leftover garlic butter, heat over medium-high heat.
- Sear the stuffed chicken on both sides until golden brown.
- Cover the skillet and transfer it to the preheated oven.
- Bake for 20 minutes or until the chicken is cooked through (internal temp: 165°F/75°C).
- Remove from the oven and let rest while you prepare the sauce (if making).
4. Make the Cream Sauce (Optional):
- In the same skillet, heat olive oil over low heat.
- Add garlic and sauté for 1 minute until fragrant.
- Stir in Dijon mustard and half-and-half (or cream substitute).
- Bring to a gentle simmer, then add any remaining mushrooms and Parmesan cheese.
- Let the sauce cook until the Parmesan melts slightly.
- (Optional) For a thicker sauce, add the cornstarch mixture and stir quickly to combine.
- Season with salt and pepper, then stir in fresh parsley.
- Return the chicken to the pan and coat with the sauce before serving.
5. Serve & Enjoy:
- Half-and-half substitute: If you don’t have half-and-half, use ¾ cup whole milk + ¾ cup reduced-fat cream.
- Make it low-carb: Serve with zucchini noodles, cauliflower rice, or a simple green salad.
Notes
- Half-and-half substitute: If you don’t have half-and-half, use ¾ cup whole milk + ¾ cup reduced-fat cream.
- Make it low-carb: Serve with zucchini noodles, cauliflower rice, or a simple green salad.
1. Can I prep the chicken ahead of time?
Yes! You can assemble the stuffed chicken up to 24 hours before cooking. Just store it in the fridge, and let it come to room temperature before baking for even cooking. Easy peasy!
2. Can I use other types of cheese for stuffing?
Absolutely! Mozzarella is a great meltable choice, but you could swap it with Swiss, cheddar, or even a mix of cheeses for a twist. Just make sure the cheese melts well!
3. What if I don’t have an oven-safe skillet?
No problem! You can still make this by searing the chicken in any skillet, then transfer it to a baking dish for the oven. Use the same pan to make the sauce afterward.
4. How do I know if the chicken is fully cooked?
For perfect results, use a meat thermometer. The chicken should reach an internal temperature of 165°F (74°C). No more guesswork!
5. Can I make this recipe without the cream sauce?
Of course! If you want to skip the cream sauce, the stuffed chicken alone is still delicious and juicy. For an even simpler version, drizzle it with olive oil and some herbs.
