Name: Garlic Butter Mushroom Stuffed Chicken Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 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); 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); 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 tablespoons fresh parsley (chopped)

Jump to Recipe

If you’re searching for a truly showstopping dish that combines juicy chicken, savory mushrooms, and a rich, creamy sauce, look no further than Garlic Butter Mushroom Stuffed Chicken. This recipe is the definition of comfort food with a little elegance thrown in, delivering golden chicken breasts bursting with cheesy, garlicky mushroom goodness—and finished with a luscious sauce you’ll want to spoon over everything. It’s perfect for family dinners, date night, or just when you want a meal that feels special without any fuss.

Garlic Butter Mushroom Stuffed Chicken Recipe - Recipe Image

Ingredients You’ll Need

The ingredients for Garlic Butter Mushroom Stuffed Chicken are simple but oh-so-crucial to creating those incredible flavors and textures. Each element plays its part, from the garlic-scented mushrooms to the melty cheese and that irresistible creamy pan sauce. Here’s what you’ll need and why you shouldn’t skip a thing:

Butter: Adds richness and creates the perfect base for sautéing mushrooms and garlic.
Brown Mushrooms (8 ounces, sliced): Brings earthy, meaty flavor that pairs perfectly with chicken and cheese.
Garlic (4 cloves, minced): Essential for robust flavor; fresh garlic makes all the difference here.
Fresh Parsley (2 + 2 tablespoons, chopped): Brightens everything up and adds color, both in the filling and as a finishing touch.
Salt and Pepper (to taste): Vital for enhancing the natural flavors in every step—don’t be shy!
Chicken Breasts (4, skinless and boneless): Thick, meaty chicken is the foundation for stuffing and holds up beautifully when cooked.
Onion Powder (1 teaspoon): Adds subtle flavor depth to the chicken seasoning mix.
Dried Parsley (1 teaspoon): Rounds out the herby notes in the seasoning blend.
Mozzarella Cheese (8 slices): Melts beautifully inside the chicken, creating irresistible cheesy pockets.
Parmesan Cheese (1/4 cup fresh grated, plus 1/2 cup finely grated for sauce): Delivers salty, nutty undertones—freshly grated is best for melting.
Olive Oil (1 tablespoon): Helps create a gorgeous sear on the stuffed chicken breasts.
Garlic (2 large cloves, minced): Gives the cream sauce that extra punch of flavor.
Dijon Mustard (1 tablespoon): Balances the creaminess with a hint of tanginess in the sauce.
Half and Half (1.5 cups) or reduced-fat cream/evaporated milk: This forms the base of your silky sauce—choose your creaminess level!
Cornstarch (1/2 teaspoon, optional): Mix with a bit of water for a thicker, restaurant-style sauce.

How to Make Garlic Butter Mushroom Stuffed Chicken

Step 1: Sauté the Garlic Mushrooms

Start by preheating your oven to 200°C or 400°F. Melt butter in a large, ovenproof skillet over medium heat, then toss in the minced garlic. Let the kitchen fill with that mouthwatering aroma as the garlic sizzles—this is the magic starting point! Add your sliced mushrooms, a sprinkle of salt and pepper, and some fresh parsley. Sauté until the mushrooms are soft, browned, and any liquid evaporates. This savory mushroom filling is the heart of every bite, so don’t rush this step. Set aside to cool while you prep the chicken.

Step 2: Season and Prep the Chicken Breasts

Pat each chicken breast dry with paper towels. This crucial step ensures you get a great sear later! Season both sides well with salt, pepper, onion powder, and dried parsley. Rub the mix all over to coat every bit of the surface—it’s all about layering those flavors from the beginning.

Step 3: Create Chicken Pockets and Stuff

Using a sharp knife, carefully slice a deep pocket horizontally into the thickest side of each chicken breast, making sure not to cut all the way through. Now, slip two slices of mozzarella cheese into every pocket, followed by a quarter of your garlicky mushroom mixture, and finish with a generous tablespoon of parmesan cheese. Don’t worry if you have extra mushrooms; you’ll use them in the sauce later. Secure the pocket with a couple of toothpicks near the opening so that precious filling stays inside while cooking.

Step 4: Sear the Chicken

In the same skillet (don’t clean it—those brown bits are loaded with flavor!), heat olive oil over medium-high. Add the stuffed chicken breasts and sear them until gorgeously golden on one side—about 3 to 5 minutes. Flip and repeat for the other side so you lock in those juices, then cover and transfer the pan to your preheated oven. Bake for about 20 minutes, or until the chicken is cooked through and no longer pink inside. While the chicken bakes, those wonderful pan juices start to thicken into the beginnings of an incredible pan sauce for your Garlic Butter Mushroom Stuffed Chicken.

Step 5: Make the Creamy Pan Sauce (optional but life-changing!)

Transfer the chicken to a warm plate, keeping all the flavorful pan juices in the skillet. Lower the heat, add a little more garlic, and sauté until fragrant. Stir in the Dijon mustard and your half and half, mixing until everything combines. Bring the mixture to a gentle simmer, toss in any leftover mushrooms and finely grated parmesan cheese, and let it melt together. If you’d like the sauce a bit thicker, stir in a slurry of cornstarch and water. Season to taste with salt and pepper, finish with a handful of fresh parsley, and return the chicken to the pan for a final drizzle and soak. Pure heaven.

How to Serve Garlic Butter Mushroom Stuffed Chicken

Garnishes

Garnish your Garlic Butter Mushroom Stuffed Chicken with a sprinkle of fresh parsley or extra parmesan—the vibrant green and snowy cheese look as luscious as they taste. A quick drizzle of the creamy pan sauce just before serving takes it right over the top. Don’t forget to remove the toothpicks before plating for a seamless, elegant look.

Side Dishes

This dish happily soaks up anything you serve on the side. Fluffy mashed potatoes, buttery rice, or pillowy pasta are classic choices for catching all that sumptuous sauce. For something on the lighter side, try serving next to garlicky sautéed green beans, steamed broccoli, or a fresh, crisp salad to balance out the rich flavors of your Garlic Butter Mushroom Stuffed Chicken.

Creative Ways to Present

Turn dinner into a restaurant-worthy experience by slicing the stuffed chicken breasts into medallions and fanning them across the plate, allowing the cheesy mushroom filling to peek out. A spoonful of sauce over the top and a scatter of fresh herbs will make your guests swoon. For the ultimate wow-factor, present the whole stuffed breast tableside and slice it in front of your family or friends for a moment of delicious drama!

Make Ahead and Storage

Storing Leftovers

Let any extra Garlic Butter Mushroom Stuffed Chicken cool completely, then store in an airtight container in the fridge for up to 3 days. This dish heats up beautifully, so don’t hesitate to enjoy it for lunch or dinner the next day!

Freezing

If you want to freeze, let the cooked stuffed chicken cool, then wrap each breast tightly in plastic wrap and place inside a resealable freezer bag. Freeze for up to 2 months. While the sauce is best made fresh, you can freeze the chicken portion without worry—just label everything clearly for easy weeknight meals.

Reheating

For best results, reheat thawed Garlic Butter Mushroom Stuffed Chicken in a covered baking dish at 325°F (160°C) until heated through, about 15-20 minutes. If you made sauce ahead, warm it gently on the stove and pour over the chicken just before serving to revive all those creamy, cheesy flavors.

FAQs

Can I use different types of mushrooms?

Absolutely! While brown mushrooms add great flavor, feel free to swap in white button mushrooms, cremini, or even a wild mushroom mix to put your own spin on Garlic Butter Mushroom Stuffed Chicken.

Is there a substitute for mozzarella cheese?

Yes! You can use provolone, fontina, gouda, or even Swiss cheese for a different flavor profile and fantastic meltiness. Just make sure the cheese you choose melts well for extra ooey gooey goodness.

How do I prevent the filling from falling out?

The secret is to avoid overstuffing and to secure each breast with two or three toothpicks. This keeps those delicious mushrooms and cheeses inside while the Garlic Butter Mushroom Stuffed Chicken cooks and stays picture-perfect.

Can I make this recipe dairy-free?

You can absolutely adapt this recipe for a dairy-free option by using plant-based butter, nondairy cheese, and coconut cream or a thick oat milk for the sauce. Just be aware the flavors will be slightly different, but still delicious!

Is it possible to prepare in advance?

Yes, you can assemble the stuffed chicken breasts a few hours in advance, keep them covered in the fridge, and simply sear and finish baking when you’re ready to eat. This makes Garlic Butter Mushroom Stuffed Chicken a fantastic candidate for entertaining or weeknight prep.

Final Thoughts

If you’ve been craving a dinner that’s both comforting and unforgettable, this Garlic Butter Mushroom Stuffed Chicken absolutely fits the bill. Every bite is creamy, savory, and deeply satisfying—so go ahead and impress yourself (and everyone else) with this irresistible recipe. Give it a try, and don’t be surprised if it becomes the most-requested chicken dish in your kitchen!

Garlic Butter Mushroom Stuffed Chicken Recipe

★★★★★

5.1 from 29 reviews

Author: Ava
Total Time: 50 minutes
Yield: 4 servings 1x
Diet: Gluten Free

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Description

This Garlic Butter Mushroom Stuffed Chicken recipe is a decadent dish that combines juicy chicken breasts filled with a savory mushroom mixture and topped with a creamy garlic butter sauce. Perfect for a special dinner or entertaining guests.

Instructions

Chicken: Preheat oven to 200°C or 400°F. Melt butter in a large ovenproof pan over medium heat. Sauté garlic, then add mushrooms, salt, pepper, and parsley. Set aside. Season chicken, slice a pocket, stuff with mozzarella and mushroom mixture. Seal with toothpicks. Sear chicken in pan, then bake for 20 minutes.
Sauce: In the same pan, fry garlic, add mustard and half and half. Simmer, add mushrooms, parmesan. Thicken with cornstarch if desired. Season with salt, pepper, and parsley. Serve chicken in the sauce.