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Cheesy Garlic Butter Mushroom Stuffed Chicken

Juicy chicken breasts stuffed with a savory mushroom and cheese filling, then seared and baked to golden perfection. This restaurant-quality dish combines creamy textures with earthy mushrooms and rich garlic butter flavors for an impressive yet easy dinner option.  
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main-course
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

  • For the Chicken
  • 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
  • For the Filling
  • 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

Method
 

  1. Preheat the Oven
  2. 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.
  3. Prepare the Chicken
  4. 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.
  5. Make the Filling
  6. 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.
  7. Stuff the Chicken
  8. 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.
  9. Sear the Chicken
  10. 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.
  11. Add Parmesan
  12. 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.
  13. Bake to Perfection
  14. 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.
  15. Rest and Garnish
  16. 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.
  17. Serve
  18. 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.

Notes

  • For best results, use chicken breasts of similar size to ensure even cooking.
  • You can prep the stuffed chicken ahead of time and refrigerate for up to 8 hours before cooking.
  • If mushrooms release too much moisture during cooking, you can sauté them briefly before adding to the filling mixture.
  • For a lighter version, use light cream cheese and part-skim mozzarella.
  • Leftover stuffed chicken can be stored in the refrigerator for up to 3 days and reheated in a 350°F oven until warmed through.