There’s something magical about cutting into a perfectly cooked chicken breast and watching melted cheese and savory mushrooms ooze out. This Cheesy Garlic Butter Mushroom Stuffed Chicken is the ultimate comfort food that still feels fancy enough for a special dinner. It transforms ordinary chicken breasts into a restaurant-worthy meal with minimal effort.
I developed this recipe on a rainy Sunday when I wanted something cozy but impressive, and it’s become one of my most requested dishes. The combination of earthy mushrooms, aromatic garlic, and gooey cheese creates layers of flavor that will make your family think you spent hours in the kitchen (when it really takes just 45 minutes).
Why You’ll Love This
- Impressive presentation with surprisingly simple preparation
- Juicy chicken breasts that are never dry thanks to the stuffing technique
- Umami-rich mushroom filling that even picky eaters enjoy
- One-pan recipe that minimizes cleanup
- Perfect for meal prep—reheats beautifully for lunches
Ingredients
- 4 boneless, skinless chicken breasts (about 6-8 oz each)
- Salt and freshly ground black pepper, to taste
- 3 tablespoons butter
- 1/4 cup grated Parmesan cheese
- Fresh parsley, chopped, for garnish
- 1 cup mushrooms, finely chopped (cremini or white button work well)
- 1/2 cup cream cheese, softened
- 1/2 cup shredded mozzarella cheese
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and freshly ground black pepper, to taste
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray to prevent sticking. The parchment paper also makes for easier cleanup later.
- Place each chicken breast on a cutting board. With a sharp knife, carefully cut a horizontal pocket into the thickest part of each chicken breast, being careful not to cut all the way through to the other side. You want to create a deep pocket to hold the filling while keeping the chicken intact. Season both the outside and inside of the chicken pockets with salt and pepper.
- In a medium bowl, combine the finely chopped mushrooms, softened cream cheese, shredded mozzarella cheese, minced garlic, dried thyme, dried parsley, salt, and pepper. Mix thoroughly until all ingredients are well incorporated and you have a creamy, consistent filling. The softened cream cheese should bind all the ingredients together.
- Divide the mushroom and cheese mixture equally among the four chicken breasts (about 2-3 tablespoons per breast, depending on size). Gently spoon the filling into the pocket of each chicken breast, pressing it in with your fingers or the back of a spoon. Try not to overstuff, as this might cause the filling to leak out during cooking. If needed, you can use toothpicks to secure the openings.
- In a large oven-proof skillet, melt the butter over medium heat until it begins to foam. Place the stuffed chicken breasts in the skillet and sear for 3-4 minutes on each side until golden brown. This step creates a flavorful crust and helps seal in the juices. Be gentle when flipping to avoid pushing out the filling. If your skillet isn’t large enough, work in batches to avoid crowding.
- Transfer the seared chicken breasts to the prepared baking sheet, arranging them so they’re not touching. If you used an oven-proof skillet, you can skip this step and place the entire skillet directly in the oven. Sprinkle the grated Parmesan cheese evenly over the top of each chicken breast, creating a cheesy crust that will brown beautifully in the oven.
- Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and no longer pink in the center. The internal temperature should reach 165°F (74°C) when measured with a meat thermometer inserted into the thickest part of the chicken (not the filling). The cheese on top should be melted and starting to turn golden brown.
- Remove the chicken from the oven and let it rest for 5 minutes before serving. This allows the juices to redistribute throughout the meat, resulting in more tender and flavorful chicken. If you used toothpicks, remember to remove them before serving. Garnish with freshly chopped parsley for a pop of color and fresh flavor.
- Serve the stuffed chicken breasts hot, with any pan juices spooned over the top. If desired, add an extra small pat of butter on top of each chicken breast as you serve for an additional touch of richness. This elegant main dish pairs wonderfully with roasted vegetables, a side salad, or garlic mashed potatoes.
Tips & Variations
- For a time-saving hack, prepare the mushroom filling up to 24 hours in advance and refrigerate.
- Try different mushroom varieties like cremini, shiitake, or a wild mushroom blend for more complex flavors.
- Make it spicy by adding a pinch of red pepper flakes to the mushroom mixture.
- For a lighter version, use light cream cheese and reduce the amount of mozzarella.
- No white wine? Substitute with chicken broth and a splash of lemon juice for acidity.
- If chicken breasts are very thick, pound them slightly before cutting the pocket to ensure even cooking.
Serving Suggestions
This stuffed chicken pairs beautifully with simple sides that won’t overshadow its rich flavors. Try serving it with roasted asparagus or a light arugula salad dressed with lemon vinaigrette. For a heartier meal, add creamy mashed potatoes or buttered egg noodles to soak up the delicious sauce.
A glass of the same white wine you used in the recipe makes for a perfect pairing, or try a light-bodied Pinot Noir if you prefer red.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- The chicken is done when it reaches 165°F (74°C) and the juices run clear.
- If the top isn’t golden enough after baking, broil for 1-2 minutes for a beautiful finish.
- Let the chicken rest for 5 minutes before serving to keep the juices inside.
FAQs
Can I make this dish ahead of time?
Yes! You can prepare the stuffed chicken up to the baking step, refrigerate for up to 24 hours, and then bake when ready to serve. Add 5-7 minutes to the baking time if cooking from cold.
Can I freeze stuffed chicken breasts?
You can freeze the unbaked stuffed chicken for up to 1 month. Thaw completely in the refrigerator before cooking as directed.
What can I substitute for cream cheese?
Ricotta cheese makes a good substitute, though the filling will be slightly less creamy. Mascarpone is another excellent option for a richer result.
How do I prevent the cheese from leaking out during baking?
Make sure to seal the pocket well and secure with toothpicks if needed. Also, don’t overstuff the chicken breasts, and ensure the filling is cool before stuffing.
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