Cheesy Garlic Butter Mushroom Stuffed Chicken

Cheesy Garlic Butter Mushroom Stuffed Chicken comes with an optional Creamy Garlic Parmesan Sauce that turns this into a restaurant-level dinner you can pull off at home. You get golden pan-seared chicken stuffed with buttery garlic mushrooms and two kinds of cheese, then finished with a sauce that makes every bite richer without adding complicated steps.

This is not just another mushroom stuffed chicken recipe. The filling cooks inside the chicken, so the mushrooms stay juicy while the cheese melts into the garlic butter, basting the meat from the inside out.

• What Makes This Recipe So Good
• What Goes Into Mushroom Stuffed Chicken
• How To Make Mushroom Stuffed Chicken
• Tips For Making Mushroom Stuffed Chicken
• Recipe FAQ’s
• Garlic Butter Mushroom Stuffed Chicken Recipe

What Makes This Recipe So Good

What makes this Cheesy Garlic Butter Mushroom Stuffed Chicken so good is how the filling works from the inside out. As the chicken cooks, the garlic butter mushrooms and melted cheese release their flavor directly into the meat, so every bite stays juicy, rich, and far more flavorful than a typical mushroom stuffed chicken.

Unlike many versions of a mushroom stuffed chicken recipe that rely on sauce alone, this one builds flavor in layers. You get a golden seared exterior, a creamy, savory center, and the option to finish it with a silky garlic parmesan sauce that turns this garlic butter mushroom stuffed chicken into something that tastes straight from a bistro, not a weeknight skillet.

What Goes Into Mushroom Stuffed Chicken

This Cheesy Garlic Butter Mushroom Stuffed Chicken is built around a few smart, flavor-packed ingredients that do most of the work for you.

• Brown Mushrooms: These give the filling real body and savory depth. Because they release moisture as they cook, they keep the inside of this mushroom stuffed chicken juicy instead of dry.
• Butter: Butter is what turns simple garlic and mushrooms into a rich, glossy stuffing. It coats the chicken from the inside as it melts, giving this garlic butter mushroom stuffed chicken its signature richness.
• Mozzarella Cheese: Mozzarella melts into a stretchy, creamy layer that holds the filling together inside the chicken, so every slice stays tender and loaded with flavor.
• Parmesan Cheese: Parmesan adds a salty, sharp bite that balances the buttery mushrooms and cream sauce, giving this mushroom stuffed chicken recipe a more grown-up, restaurant-style finish.

Note: Please see recipe card at the bottom for a full list of ingredients with measurements.

How To Make Mushroom Stuffed Chicken

1. Sauté Mushrooms: Melt butter in a ovenproof skillet, then cook the garlic, mushrooms, salt, pepper, and parsley until soft before setting the mixture aside to cool.

1. Season the Chicken: Pat the chicken breasts dry and rub them evenly with salt, pepper, onion powder, and dried parsley to fully coat each piece.

1. Create the Pockets: Slice a pocket into the thickest part of each breast and place two slices of mozzarella inside to form the base of the filling.

1. Fill and Seal: Spoon the garlic butter mushrooms into each pocket, top with parmesan, then secure with toothpicks to keep the filling inside while cooking.

1. Sear the Chicken: Return the pan with the garlic butter juices to the heat and sear the stuffed chicken on both sides until golden.

1. Oven Finish: Cover the skillet and bake until the chicken is cooked through, then transfer to a plate while keeping all the pan juices.

1. Make the Sauce: Simmer garlic, Dijon, cream, parmesan, and any leftover mushrooms in the pan juices until smooth and slightly thickened.

1. Finish and Serve: Season the sauce, stir in parsley, return the chicken to the pan, and spoon the creamy garlic parmesan sauce over the top.

This Cheesy Garlic Butter Mushroom Stuffed Chicken is rich and comforting, so pairing it with Garlic Butter Salmon brings something hearty and savory to the plate, while Egg Salad adds a cool, fresh contrast that keeps everything feeling balanced.

If you want something a little more filling on the side, Parmesan Scalloped Potatoes is a natural match for the creamy, garlicky flavors in this mushroom stuffed chicken recipe.

Tips For Making Mushroom Stuffed Chicken

• Let the mushroom filling cool slightly before stuffing the chicken so the cheese does not start melting too early and slide out while cooking.
• Use a sharp knife and take your time cutting the pocket. A clean, even slit helps keep the filling inside and makes sealing much easier.
• Toothpicks really matter here. Securing the opening keeps the garlic butter mushrooms and cheese where they belong while the chicken sears and finishes in the oven.
• Do not skip the sear. That golden crust locks in moisture and adds flavor that carries through the entire dish, especially once the sauce is added.

Make sure the mushroom mixture has cooled slightly before stuffing, then secure the opening with toothpicks. A tight seal keeps the cheese and garlic butter mushrooms inside while the chicken cooks.

The thickest part should reach 165°F or no longer be pink inside. Because this is a stuffed chicken, it is better to rely on a thermometer than just cooking time.

If it is too thin, whisk in the cornstarch slurry and let it simmer for a minute. If it is too thick, a splash of cream or milk will loosen it back up without dulling the flavor.

Watch Me Make Garlic Butter Mushroom Stuffed Chicken!

Get afreeeBook!

IngredientsUSMetric1x2x3x

Mushrooms:

• ▢ 4 tablespoons butter
• ▢ 8 ounces brown mushrooms sliced
• ▢ 4 cloves garlic minced
• ▢ 2 tablespoons fresh parsley chopped
• ▢ 1 pinch salt to taste
• ▢ 1 pinch pepper to taste

Chicken:

• ▢ 4 chicken breasts skinless and boneless
• ▢ 1 pinch salt to season
• ▢ 1 pinch pepper to season
• ▢ 1 teaspoon onion powder
• ▢ 1 teaspoon dried parsley
• ▢ 8 slices mozzarella cheese
• ▢ 1/4 cup parmesan cheese fresh grated

Garlic Parmesan Cream Sauce:

• ▢ 1 tablespoon olive oil
• ▢ 2 cloves garlic large, minced or finely chopped
• ▢ 1 tablespoon Dijon mustard
• ▢ 1-1/2 cups half and half or use reduced fat cream or evaporated milk
• ▢ 1/2 cup parmesan cheese finely grated
• ▢ 1 pinch salt to your tastes
• ▢ 1 pinch pepper to your tastes
• ▢ 1/2 teaspoon cornstarch cornflour mixed with 2 teaspoons of water – optional for a thicker sauce
• ▢ 2 tablespoon fresh parsley chopped

Instructions

Chicken:

• Preheat oven to 200°C or 400°F.
• Melt butter in a large (over 12-inch or 30 cm) oven proof pan or skillet over medium heat. Add garlic and sauté until fragrant (about 1 minute). Add in mushrooms, salt and pepper (to your tastes), and parsley. Cook while stirring occasionally until soft. Set aside and allow to cool while preparing your chicken.
• Pat breasts dry with a paper towel. Season with salt, pepper, onion powder and dried parsley. Rub each piece to evenly coat in seasoning.
• Horizontally slice a slit through the thickest part of each breast to form a pocket. Place 2 slices of mozzarella into each breast pocket.
• Divide the mushroom mixture into four equal portions and fill each breast with the mushroom mixture (leave the juices in the pan for later. If there are any left over mushrooms, don’t worry. You’ll use them later). Top the mushroom mixture with 1 tablespoon of parmesan cheese per breast. Seal with two or three toothpicks near the opening to keep the mushrooms inside while cooking.
• Heat the same pan the mushrooms were in along with the pan juices (the garlic butter will start to brown and take on a ‘nutty’ flavour). Add the chicken and sear until golden. Flip and sear on the other side until golden. Cover pan and continue cooking in preheated oven for a further 20 minutes, or until completely cooked through the middle and no longer pink.
• Serve, with pan juices and any remaining mushrooms, on top of pasta, rice or steamed vegetables.
• (To make the optional cream sauce, transfer chicken to a warm plate, keeping all juices in the pan.)

Sauce:

• Fry the garlic in the leftover pan juices until fragrant (about 1 minute). Reduce heat to low heat, and add the mustard and half and half (or cream).
• Bring the sauce to a gentle simmer and add in any remaining mushrooms and parmesan cheese. Allow the sauce to simmer until the parmesan cheese has melted slightly. (If the sauce is too runny for your liking, add the cornstarch/water mixture into the centre of the pan and mix through fast to combine into the sauce. It will begin to thicken immediately).
• Season with a little salt and pepper to your taste. Add in the parsley and the chicken back into the pan to serve.

Notes

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Garlic Butter Mushroom Stuffed Chicken

Ingredients

Mushrooms:

• 4 tablespoons butter
• 8 ounces brown mushrooms sliced
• 4 cloves garlic minced
• 2 tablespoons fresh parsley chopped
• 1 pinch salt to taste
• 1 pinch pepper to taste

Chicken:

• 4 chicken breasts skinless and boneless
• 1 pinch salt to season
• 1 pinch pepper to season
• 1 teaspoon onion powder
• 1 teaspoon dried parsley
• 8 slices mozzarella cheese
• 1/4 cup parmesan cheese fresh grated

Garlic Parmesan Cream Sauce:

• 1 tablespoon olive oil
• 2 cloves garlic large, minced or finely chopped
• 1 tablespoon Dijon mustard
• 1-1/2 cups half and half or use reduced fat cream or evaporated milk
• 1/2 cup parmesan cheese finely grated
• 1 pinch salt to your tastes
• 1 pinch pepper to your tastes
• 1/2 teaspoon cornstarch cornflour mixed with 2 teaspoons of water - optional for a thicker sauce
• 2 tablespoon fresh parsley chopped

Instructions

Chicken:

• Preheat oven to 200°C or 400°F.
• Melt butter in a large (over 12-inch or 30 cm) oven proof pan or skillet over medium heat. Add garlic and sauté until fragrant (about 1 minute). Add in mushrooms, salt and pepper (to your tastes), and parsley. Cook while stirring occasionally until soft. Set aside and allow to cool while preparing your chicken.
• Pat breasts dry with a paper towel. Season with salt, pepper, onion powder and dried parsley. Rub each piece to evenly coat in seasoning.
• Horizontally slice a slit through the thickest part of each breast to form a pocket. Place 2 slices of mozzarella into each breast pocket.
• Divide the mushroom mixture into four equal portions and fill each breast with the mushroom mixture (leave the juices in the pan for later. If there are any left over mushrooms, don’t worry. You’ll use them later). Top the mushroom mixture with 1 tablespoon of parmesan cheese per breast. Seal with two or three toothpicks near the opening to keep the mushrooms inside while cooking.
• Heat the same pan the mushrooms were in along with the pan juices (the garlic butter will start to brown and take on a ’nutty’ flavour). Add the chicken and sear until golden. Flip and sear on the other side until golden. Cover pan and continue cooking in preheated oven for a further 20 minutes, or until completely cooked through the middle and no longer pink.
• Serve, with pan juices and any remaining mushrooms, on top of pasta, rice or steamed vegetables.
• (To make the optional cream sauce, transfer chicken to a warm plate, keeping all juices in the pan.)

Sauce:

• Fry the garlic in the leftover pan juices until fragrant (about 1 minute). Reduce heat to low heat, and add the mustard and half and half (or cream).
• Bring the sauce to a gentle simmer and add in any remaining mushrooms and parmesan cheese. Allow the sauce to simmer until the parmesan cheese has melted slightly. (If the sauce is too runny for your liking, add the cornstarch/water mixture into the centre of the pan and mix through fast to combine into the sauce. It will begin to thicken immediately).
• Season with a little salt and pepper to your taste. Add in the parsley and the chicken back into the pan to serve.

Notes

Nutrition

Thank You! https://cafedelites.com/cheesy-garlic-butter-mushroom-stuffed-chicken/