Cheesy Garlic Butter Mushroom Stuffed Chicken


Are you craving a dish that’s both elegant and bursting with flavor? Look no further than Cheesy Garlic Butter Mushroom Stuffed Chicken. This mouthwatering recipe combines tender chicken breasts filled with a savory mixture of garlic-infused mushrooms and gooey cheese, all baked to perfection. In this article, we’ll delve into the art of making this delectable dish, ensuring that you can impress your taste buds and your guests alike.



  • 4 tablespoons butter
  • 8 ounces 250 grams brown mushrooms, sliced
  • 4 cloves garlic, minced
  • 2 tablespoons fresh parsley chopped
  • Salt and pepper, to taste


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

Garlic Parmesan Cream Sauce:

  • 1 tablespoon olive oil
  • 2 large cloves garlic 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 finely grated fresh Parmesan cheese
  • Salt and pepper, to your tastes
  • 1/2 teaspoon cornstarch cornflour mixed with 2 teaspoons of water OPTIONAL FOR A THICKER SAUCE
  • 2 tablespoon fresh chopped parsley



  1. Preheat oven to 200C or 400F.
  2. 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.
  3. Pat breasts dry with a paper towel. Season with salt, pepper, onion powder and dried parsley. Rub each piece to evenly coat in seasoning.
  4. Horizontally slice a slit through the thickest part of each breast to form a pocket. Place 2 slices of mozzarella into each breast pocket.
  5. 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, dont worry. Youll 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.
  6. 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.
  7. Serve, with pan juices and any remaining mushrooms, on top of pasta, rice or steamed vegetables.
  8. To make the optional cream sauce, transfer chicken to a warm plate, keeping all juices in the pan.


  1. 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.
  2. 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.
  3. Season with a little salt and pepper to your taste. Add in the parsley and the chicken back into the pan to serve.

Serving Tips:

  1. Garnish for Presentation: Before serving, garnish the Cheesy Garlic Butter Mushroom Stuffed Chicken with fresh parsley or chopped chives. This adds a pop of color to the dish and enhances its visual appeal.
  2. Slice Before Serving: For a more elegant presentation, consider slicing the stuffed chicken breasts on the diagonal before plating. This allows the filling to be showcased and makes it easier for guests to enjoy.
  3. Accompaniments: Serve the stuffed chicken alongside your favorite side dishes such as roasted vegetables, mashed potatoes, or a leafy green salad. The rich flavors of the chicken pair well with a variety of sides.
  4. Sauce on the Side: Consider serving a light sauce or gravy on the side for dipping or drizzling over the chicken. A simple pan sauce made with chicken broth, white wine, and a splash of cream complements the flavors of the dish nicely.
  5. Family Style: If serving a larger group, arrange the stuffed chicken breasts on a platter and allow guests to help themselves. This creates a communal dining experience and encourages interaction among diners.

Storage Tips:

  1. Refrigeration: If you have leftovers, store the Cheesy Garlic Butter Mushroom Stuffed Chicken in an airtight container in the refrigerator for up to 3-4 days. Ensure that the chicken is cooled completely before storing to maintain its freshness.
  2. Reheating: To reheat the stuffed chicken, place it in a baking dish and cover loosely with aluminum foil to prevent drying out. Bake in a preheated oven at 350°F (175°C) for 15-20 minutes, or until heated through.
  3. Freezing: While you can freeze the stuffed chicken, it is best to do so before cooking. Wrap each stuffed chicken breast individually in plastic wrap and aluminum foil, then place them in a freezer-safe bag or container. Freeze for up to 2-3 months. Thaw in the refrigerator overnight before cooking as directed.
  4. Mushroom Filling: If storing leftover mushroom filling separately, transfer it to an airtight container and refrigerate for up to 2-3 days. Reheat gently in a skillet over low heat before using.
  5. Avoid Overcooking: To prevent the chicken from drying out upon reheating, be careful not to overcook it. Monitor the internal temperature and remove from the oven as soon as it reaches 165°F (75°C).


  1. Can I use different types of mushrooms for the filling?
    • Yes, you can customize the mushroom filling based on your preferences. Cremini mushrooms, shiitake mushrooms, or a combination of different varieties can be used to add depth of flavor to the dish.
  2. How do I know when the chicken is fully cooked?
    • The chicken is fully cooked when it reaches an internal temperature of 165°F (75°C). You can use a meat thermometer to check the temperature, inserting it into the thickest part of the chicken breast.
  3. Can I prepare the stuffed chicken in advance?
    • Yes, you can assemble the stuffed chicken breasts in advance and refrigerate them until ready to cook. This is a convenient option for busy weeknights or when entertaining guests.
  4. What can I do if the chicken breasts are too thick?
    • If the chicken breasts are particularly thick, you can use a meat mallet to pound them to an even thickness before stuffing. This helps ensure that the chicken cooks evenly and prevents the filling from spilling out.
  5. Is it necessary to use toothpicks or kitchen twine to secure the filling?
    • While toothpicks or kitchen twine can help hold the stuffed chicken breasts together, they are optional. If you prefer not to use them, you can simply ensure that the opening of the chicken breast is sealed well before searing and baking.


Elevate your dining experience with Cheesy Garlic Butter Mushroom Stuffed Chicken. With its juicy chicken, flavorful mushroom filling, and gooey cheese, this dish is a feast for the senses. Whether served as a weeknight dinner or as the centerpiece of a special occasion meal, Cheesy Garlic Butter Mushroom Stuffed Chicken is sure to delight and impress. So gather your ingredients, follow our simple recipe, and get ready to savor every delicious bite of this irresistible dish!