Name: Cheesy Garlic Butter Mushroom Stuffed Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts; 1 cup mushrooms, finely chopped; ½ cup cream cheese, softened; ½ cup shredded mozzarella cheese; 3 tablespoons butter; 3 cloves garlic, minced; 1 teaspoon dried thyme; 1 teaspoon dried parsley; Salt and pepper, to taste; ¼ cup grated Parmesan cheese; Fresh parsley, for garnish

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This Cheesy Garlic Butter Mushroom Stuffed Chicken is a rich and satisfying dish that brings together the deep, earthy flavor of mushrooms, creamy cheeses, and juicy chicken breasts in every bite. I love how it transforms simple ingredients into something impressive enough for a dinner party, yet easy enough for a cozy night in. The garlic butter adds a luscious layer of flavor that seeps into the chicken as it bakes, making each forkful irresistible.

Cheesy Garlic Butter Mushroom Stuffed Chicken

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

4 boneless, skinless chicken breasts

1 cup mushrooms, finely chopped

½ cup cream cheese, softened

½ cup shredded mozzarella cheese

3 tablespoons butter

3 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon dried parsley

Salt and pepper to taste

¼ cup grated Parmesan cheese

Fresh parsley, for garnish

Directions

I preheat the oven to 375°F (190°C).

In a skillet over medium heat, I melt the butter and add the minced garlic, letting it sauté for about a minute until fragrant.

Then I stir in the mushrooms, thyme, parsley, salt, and pepper, cooking until the mushrooms are browned and the liquid is gone—usually 5 to 7 minutes.

In a separate bowl, I combine the mushroom mixture with the cream cheese and mozzarella until it’s smooth and well blended.

I carefully cut a pocket into each chicken breast and stuff it generously with the cheesy mushroom filling.

After placing the stuffed chicken breasts into a greased baking dish, I sprinkle them with grated Parmesan.

I bake everything for about 25-30 minutes until the chicken is fully cooked and the juices run clear.

Just before serving, I garnish with fresh parsley for a pop of color and freshness.

Servings and Timing

This recipe makes 4 servings.

Prep Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Calories: Approximately 420 kcal per serving

Variations

I like to change it up sometimes by adding spinach to the mushroom mixture for extra greens. Swapping mozzarella for sharp cheddar gives it a bolder flavor. For a smoky twist, I occasionally toss in some chopped sun-dried tomatoes or cooked bacon bits. If I want to keep it low-carb, I skip the Parmesan topping and serve it over sautéed zucchini noodles.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I use the oven at 350°F (175°C) for about 10-15 minutes to keep the chicken moist. The microwave works too—just make sure to cover it to retain moisture and heat in short bursts to avoid drying out.

FAQs

How do I prevent the filling from leaking out during baking?

I make sure not to overstuff the chicken and always secure the opening with toothpicks if needed. Also, placing the seam side up in the baking dish helps keep the filling inside.

Can I use chicken thighs instead of breasts?

Yes, I’ve used boneless, skinless chicken thighs for a juicier bite. Just be sure to adjust the cooking time slightly as thighs can cook a bit quicker.

What mushrooms work best for this recipe?

I prefer using cremini or baby bella mushrooms for their rich flavor, but white button mushrooms work just fine too.

Can I make this dish ahead of time?

Absolutely. I prepare and stuff the chicken ahead, then refrigerate it. When I’m ready to bake, I just let it sit at room temperature for 15 minutes before putting it in the oven.

Is there a dairy-free version?

I’ve made it dairy-free by using plant-based cream cheese and shredded cheese alternatives. It still turns out creamy and flavorful, especially with a little nutritional yeast for that cheesy taste.

Conclusion

This Cheesy Garlic Butter Mushroom Stuffed Chicken has become one of my go-to recipes when I want something rich, comforting, and a little fancy without the fuss. With its creamy filling and buttery garlic flavor, it's a dish that always gets rave reviews. Whether I'm cooking for family or just myself, I know this recipe delivers every time.

Recipe:

Cheesy Garlic Butter Mushroom Stuffed Chicken

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Author: Cheryl
Total Time: 45 minutes
Yield: 4 servings

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Description

This Cheesy Garlic Butter Mushroom Stuffed Chicken recipe is a rich, creamy, and flavorful dinner that’s perfect for weeknights or entertaining. Juicy chicken breasts are stuffed with a cheesy garlic mushroom filling and baked to golden perfection. Easy to make and incredibly satisfying, this low-carb stuffed chicken is a must-try for garlic lovers and fans of comforting chicken dinners.

Instructions

Preheat oven to 375°F (190°C).
In a skillet, melt butter over medium heat. Sauté minced garlic until fragrant (about 1 minute).
Add mushrooms, thyme, parsley, salt, and pepper. Cook 5–7 minutes until browned and liquid has evaporated.
In a bowl, mix the mushroom mixture with cream cheese and mozzarella until smooth.
Slice a pocket into each chicken breast and stuff with filling.
Place stuffed breasts in a greased baking dish and top with Parmesan cheese.
Bake 25–30 minutes until chicken is cooked through and juices run clear.
Garnish with fresh parsley before serving.