🧄🧀 Cheesy Garlic Butter Mushroom Stuffed Chicken 🍄
A juicy, flavorful chicken breast packed with a creamy, cheesy mushroom filling, seared in garlic butter and finished to golden perfection. This dish is fancy enough to impress guests but easy enough for a weeknight dinner!
📝 Ingredients:
- 4 boneless, skinless chicken breasts
- 1 cup mushrooms, finely chopped
- 1/2 cup cream cheese, softened
- 1/2 cup shredded mozzarella cheese
- 3 tablespoons butter
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and pepper, to taste
- 1/4 cup grated Parmesan cheese
- Fresh parsley, for garnish
🍳 Instructions:
- Preheat the oven to 375°F (190°C).
- Prepare the filling:
In a skillet, melt 1 tablespoon of butter over medium heat. Add mushrooms and sauté until soft (about 5–6 minutes). Add garlic and cook another 1–2 minutes until fragrant. Remove from heat and let cool slightly. - Mix the cheese filling:
In a bowl, combine the sautéed mushrooms, cream cheese, mozzarella, thyme, parsley, salt, and pepper. Mix until creamy and well combined. - Prepare the chicken:
Pat chicken breasts dry. Slice each breast horizontally to form a pocket (do not cut all the way through). Season both sides of the chicken with salt and pepper. - Stuff the chicken:
Fill each chicken breast with a generous amount of the cheese-mushroom mixture. Secure with toothpicks if needed. - Sear the chicken:
In an oven-safe skillet, melt remaining 2 tablespoons of butter over medium-high heat. Sear chicken breasts for 3–4 minutes per side until golden brown. - Bake:
Sprinkle Parmesan on top and transfer skillet to the oven. Bake for 15–20 minutes, or until chicken is cooked through (internal temp should reach 165°F/74°C). - Serve:
Let rest for 5 minutes. Garnish with fresh parsley and serve hot.
🍽️ Servings:
Makes 4 servings
🧠 Notes & Tips:
- Toothpick Trick: Use toothpicks to secure the opening if your chicken breasts are overstuffed.
- Mushroom Variations: Cremini, button, or shiitake mushrooms all work great.
- Make Ahead: You can prep the stuffed chicken in advance and refrigerate it for up to 24 hours before baking.
- Cast Iron Preferred: If possible, use a cast iron skillet for even browning and oven transfer.
- Low Carb Friendly: Serve with sautéed greens or cauliflower mash for a keto-friendly meal.
⚖️ Nutritional Info (Per Serving – approx.):
- Calories: 420
- Protein: 35g
- Carbohydrates: 5g
- Fat: 28g
- Fiber: 1g
- Sugar: 1g
🌿 Health Benefits:
- High Protein: Supports muscle health and keeps you full longer.
- Mushrooms: Rich in antioxidants and immune-boosting nutrients.
- Low Carb: Ideal for keto or low-glycemic diets.
- Calcium & Vitamin D: From cheese and mushrooms, aiding bone health.
❓ Q&A:
Q: Can I use chicken thighs instead of breasts?
A: Yes! Use boneless, skinless thighs and adjust cooking time accordingly.
Q: What sides go well with this?
A: Roasted vegetables, garlic mashed potatoes, or a simple green salad.
Q: Can I freeze the stuffed chicken?
A: Yes, freeze before baking. Thaw in the fridge and bake as directed.
Q: Is this gluten-free?
A: Yes, naturally gluten-free! Just double-check your cheese and butter brands to be sure.
Would you like a printable version or meal plan ideas using this recipe?