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Cheesy Garlic Butter Mushroom Stuffed Chicken

Cheesy garlic butter mushroom stuffed chicken with a golden seared exterior and a molten mozzarella-Parmesan filling. Sliced chicken breast shows steaming mushrooms, garlic butter, and melted cheese oozing outward for a restaurant-style stuffed chicken dinner.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

chicken
  • 4 boneless skinless chicken breasts
  • 1 Salt
  • 1 pepper
  • 1 garlic powder
  • 1 smoked paprika
  • 2 tbsp olive oil
  • 1 Toothpicks for securing
mushroom filling
  • 3 tbsp butter
  • 8 oz cremini mushrooms, finely diced
  • 4 garlic, minced
  • 1 tsp fresh thyme leaves
  • 1 Salt and pepper to taste
  • 1 cup shredded mozzarella cheese
  • 0.5 cup Parmesan cheese, grated
  • 1 Extra garlic butter for drizzling

Equipment

  • 1 cast iron skillet

Method
 

Make the mushroom cheese filling
  1. Cook the cremini mushrooms in butter over medium-high heat for 5-6 minutes, stirring until all moisture has evaporated and the mixture looks drier. Keep the sizzle steady so the mushrooms caramelize instead of steaming.
  2. Add the garlic and fresh thyme leaves and cook for 1 minute, stirring constantly until fragrant. You should see the garlic toast slightly at the edges.
  3. Cool the mushroom mixture slightly so the cheese won’t seize when it melts. Let it rest for about 2 minutes before stirring.
  4. Stir in the shredded mozzarella cheese and grated Parmesan cheese until fully combined and glossy. The filling should become thick enough to hold together when spooned.
Stuff and sear the chicken
  1. Cut a deep pocket in each chicken breast and season inside and out with salt, pepper, garlic powder, and smoked paprika. Season generously so every bite is balanced.
  2. Fill each pocket with the mushroom cheese mixture and secure the opening with toothpicks. Pack it in so the filling is level and visible at the top of the pocket if it peeks out.
  3. Heat olive oil in an oven-safe skillet over medium-high heat and sear the stuffed chicken for 3-4 minutes per side until deeply golden. Use the first side as your cue: when it releases easily and is caramelized, flip.
Bake, finish, and rest
  1. Bake at 400°F for 18-22 minutes until the internal temperature reaches 165°F. The juices should run clear and the chicken should feel firm when pressed.
  2. Remove the toothpicks, drizzle with extra garlic butter, and rest for 5 minutes before slicing. Slice after resting so the molten mushroom cheese stays pooled inside the chicken.

Notes

Pro tip: after searing, let the chicken finish baking uncovered so the exterior stays caramelized while the filling turns molten. Store leftovers in an airtight container in the refrigerator for up to 3-4 days; reheat gently in a skillet over medium-low until warmed through. Freezing is not recommended because the cheese filling can become grainy after thawing. For a lower-carb swap, use part-skim mozzarella and reduce Parmesan by half while keeping the mushroom mixture the same.