I love how this Garlic Butter Mushroom Stuffed Chicken turns a simple dinner into something that feels special without being complicated. When I make it, the kitchen fills with the warm aroma of garlic and butter, and I already know the meal will be comforting and satisfying. The juicy chicken combined with a creamy mushroom filling makes this dish feel indulgent while still being easy enough for a regular weeknight.
Why You’ll Love This Recipe
I keep coming back to this recipe because it balances flavor and simplicity perfectly. I like how the chicken stays tender while the filling becomes rich and creamy inside. I also enjoy that it looks impressive on the plate, even though the steps are very manageable. When I want a meal that feels homemade, cozy, and a little elegant, this is one of my favorites.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
2 large boneless, skinless chicken breasts
1 cup mushrooms, finely chopped
3 tablespoons unsalted butter, divided
3 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dried thyme
1/2 cup cream cheese, softened
1/4 cup shredded mozzarella cheese
1 tablespoon fresh parsley, chopped, for garnish
Directions
I start by preheating the oven to 375°F (190°C) so it’s ready when the chicken goes in. In a skillet over medium heat, I melt 2 tablespoons of butter and add the chopped mushrooms. I cook them for about 5 to 7 minutes until they soften and turn golden, since this step builds a lot of flavor.
Once the mushrooms are ready, I add the garlic, salt, black pepper, and dried thyme. I let everything cook for another minute or two until fragrant, then remove the skillet from the heat and let the mixture cool slightly.
In a mixing bowl, I combine the mushroom mixture with the cream cheese and shredded mozzarella. I stir until the filling is smooth and evenly mixed.
Next, I carefully cut a pocket into each chicken breast, making sure not to slice all the way through. I stuff each breast generously with the mushroom and cheese filling, securing the opening with toothpicks if needed.
Using the same skillet, I melt the remaining tablespoon of butter over medium-high heat. I sear the stuffed chicken breasts for about 3 to 4 minutes per side until they develop a golden crust.
I then transfer the chicken to a baking dish and place it in the oven. I bake it for 20 to 25 minutes, until the chicken is fully cooked and reaches an internal temperature of 165°F. After baking, I let the chicken rest for about 5 minutes, remove the toothpicks, and garnish with fresh parsley before serving.
Servings And Timing
When I make this recipe, it yields 2 servings.
Prep time is about 15 minutes, cook time is around 30 minutes, and the total time comes to approximately 45 minutes.
Variations
I sometimes swap the mushrooms for spinach and add feta cheese for a different flavor. On other occasions, I mix in sun-dried tomatoes for a slightly tangy twist. When I want extra heat, I add a pinch of red pepper flakes to the filling. I like how flexible this recipe is, making it easy to customize.
Storage/Reheating
If I have leftovers, I store them in an airtight container in the refrigerator for up to 3 days. When reheating, I prefer using the oven at a low temperature so the chicken stays juicy. I can also use the microwave, reheating in short intervals to avoid drying it out.
FAQs
Can I prepare this recipe ahead of time?
I often assemble the stuffed chicken ahead of time and keep it covered in the refrigerator. When I’m ready to eat, I simply sear and bake it fresh.
How do I know the chicken is fully cooked?
I rely on a meat thermometer and make sure the internal temperature reaches 165°F. This helps me keep the chicken safe and juicy.
Can I freeze the stuffed chicken?
I freeze the chicken before baking, wrapping it tightly. When I’m ready to cook it, I thaw it overnight in the refrigerator and then follow the baking steps.
What can I use instead of cream cheese?
I sometimes use ricotta cheese or Greek yogurt when I want a slightly lighter filling. Both options still give a creamy texture.
What sides go well with this dish?
I like serving it with roasted vegetables, a fresh salad, or even mashed potatoes. The flavors pair well with many simple sides.
Conclusion
I enjoy making Garlic Butter Mushroom Stuffed Chicken because it brings comfort and flavor together in one dish. Every time I serve it, it reminds me how rewarding home cooking can be. With its creamy filling and juicy chicken, this recipe has earned a regular spot in my kitchen, and I always look forward to making it again.
This Garlic Butter Mushroom Stuffed Chicken features juicy chicken breasts filled with a rich, creamy mushroom and cheese mixture. It’s an easy, comforting dish perfect for weeknights or a cozy dinner at home.
Total Time:45 minutes
Yield:2 servings
Ingredients
2 large boneless, skinless chicken breasts
1 cup mushrooms, finely chopped
3 tablespoons unsalted butter, divided
3 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dried thyme
1/2 cup cream cheese, softened
1/4 cup shredded mozzarella cheese
1 tablespoon fresh parsley, chopped (for garnish)
Instructions
Preheat oven to 375°F (190°C). Prepare a baking dish.
In a skillet over medium heat, melt 2 tablespoons of butter. Add chopped mushrooms and cook for 5–7 minutes until softened and golden.
Add garlic, salt, pepper, and thyme. Cook for another 1–2 minutes. Remove from heat and let cool slightly.
In a bowl, combine the mushroom mixture with cream cheese and mozzarella. Stir until well mixed.
Cut a pocket into each chicken breast, being careful not to slice through. Stuff each with the mushroom filling and secure with toothpicks if needed.
In the same skillet, melt remaining tablespoon of butter over medium-high heat. Sear the chicken breasts for 3–4 minutes per side until golden.
Transfer chicken to baking dish and bake for 20–25 minutes, or until internal temperature reaches 165°F.
Let rest for 5 minutes. Remove toothpicks, garnish with parsley, and serve warm.
Notes
Use a meat thermometer to ensure chicken is fully cooked.
Secure with toothpicks to prevent filling from escaping.
Let the mushroom mixture cool slightly before stuffing for easier handling.
Customize with spinach, sun-dried tomatoes, or alternative cheeses like ricotta.
Reheat in oven to preserve juiciness; avoid overcooking in microwave.
