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cheesy garlic butter mushroom stuffed chicken
Sofia

cheesy garlic butter mushroom stuffed chicken

Juicy chicken breasts stuffed with garlicky sautéed mushrooms and gooey melted cheese, then pan-seared and baked in rich garlic butter. A restaurant-worthy dinner made right at home.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Course: lunch, Main Course
Cuisine: American
Calories: 520
Ingredients Method Notes

Ingredients
  

  • For the Chicken:
  • 4 boneless skinless chicken breasts
  • Salt and black pepper to taste
  • 1 teaspoon Italian seasoning
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • For the Filling:
  • 1 tablespoon olive oil
  • 2 cups mushrooms sliced (white or baby bella)
  • 3 garlic cloves minced
  • ½ teaspoon thyme optional
  • ½ cup shredded mozzarella cheese
  • ¼ cup grated Parmesan cheese
  • For the Garlic Butter Sauce:
  • 2 tablespoons butter
  • 2 garlic cloves minced
  • 1 tablespoon chopped fresh parsley or 1 teaspoon dried

Method
 

  1. Prepare the Filling:
  2. Heat olive oil in a skillet over medium heat. Add mushrooms and sauté until browned and tender, about 5–6 minutes. Add garlic and thyme, cook another minute. Let cool slightly, then mix with mozzarella and Parmesan.
  3. Stuff the Chicken:
  4. Cut a pocket into each chicken breast by slicing horizontally without cutting all the way through. Season the outside of each breast with salt, pepper, and Italian seasoning. Stuff each pocket with the mushroom-cheese mixture and secure with toothpicks.
  5. Sear the Chicken:
  6. Heat 1 tbsp olive oil and 1 tbsp butter in a skillet over medium-high heat. Sear the stuffed chicken for 3–4 minutes per side until golden brown.
  7. Bake Until Cooked Through:
  8. Transfer skillet to a 375°F (190°C) oven (or place chicken in a baking dish). Bake for 15–20 minutes, or until chicken reaches an internal temperature of 165°F (74°C).
  9. Make the Garlic Butter Sauce:
  10. While chicken bakes, melt 2 tbsp butter in a small pan over low heat. Add minced garlic and parsley, and cook for 1–2 minutes until fragrant.
  11. Serve:
  12. Drizzle garlic butter over the stuffed chicken and serve hot. Delicious with mashed potatoes, roasted vegetables, or a simple salad.

Notes

  • Don’t overstuff: Avoid overfilling to keep the stuffing from spilling out during cooking.
  • Cheese options: Use provolone, fontina, or Swiss for melty alternatives.
  • No oven-safe skillet? Transfer seared chicken to a baking dish to finish baking.
  • Storage: Refrigerate leftovers for up to 3 days. Reheat gently to keep the chicken moist.