Garlic Butter Mushroom Chicken

Garlic butter mushroom stuffed chicken is pure comfort with every bite oozing with gooey cheese and packed with aromatic mushrooms. It is perfect for making an average weeknight feel special or impressing guests without much fuss. The creamy Parmesan sauce on the side is pure luxury but honestly this dish stands tall on its own even without it.

I discovered this recipe when mushrooms were overflowing in my fridge and it quickly became a staple. Sharing it with friends always leads to empty plates and recipe requests.

Ingredients

• Chicken breasts: Choose ones that are plump and even in size to make stuffing easier
• Brown mushrooms: Add a deep earthy flavor Slice thick so they stay juicy in the oven
• Butter: Makes the mushroom filling rich and infuses chicken with incredible flavor Opt for unsalted to control the seasoning
• Garlic: Essential for bold aromatic taste Go for firm fresh cloves
• Moist mozzarella cheese: Melts beautifully for the classic cheesy pull Buy whole for fresher shredding
• Parmesan cheese: Adds salty savory punch Grate just before using if you can
• Onion powder and dried parsley: Layer in background flavor and subtle herby notes
• Olive oil: Used for the optional sauce—choose extra virgin for best taste
• Dijon mustard: Brings tang to the cream sauce making it lively Look for smooth texture and quality for the sauce
• Half and half or milk plus cream: Rounds out the sauce for creaminess Try to use fresh dairy for the best result
• Fresh parsley: Finishing touch for color and fresh flavor
• Salt and pepper: Bring all the flavors into balance Always taste as you go
• Toothpicks: Used to keep everything inside while baking Go for sturdy wooden ones

Step-by-Step Instructions

Prepare the Mushrooms:

Melt butter in a large oven safe skillet over medium heat Stir in garlic and cook gently for about one minute until it perfumes your kitchen Add sliced mushrooms salt pepper and chopped parsley Keep stirring as the mushrooms soften and shrink The butter will become golden and everything will smell amazing Let the mixture cool before stuffing

Season and Prepare the Chicken:

Dry your chicken breasts very thoroughly so the seasoning sticks Combine salt pepper onion powder and dried parsley and rub them all over the meat Using a sharp knife cut a deep pocket into the thickest side of each breast but try not to cut all the way through This step ensures you can get all that filling inside

Stuff the Chicken:

Open each pocket and gently tuck in two slices of mozzarella Add a generous scoop of the cooked mushroom mixture Top with a nice sprinkle of grated Parmesan cheese Carefully close the opening and keep it together with two or three toothpicks placed at a diagonal angle The chicken will look full and ready for crisping

Sear the Chicken:

Heat the same skillet with any leftover garlic butter over medium high Lay the stuffed chicken smooth side down and let it sear until the outside is golden brown Flip and brown the other side—this develops lots of flavor

Bake Until Juicy:

Cover your skillet with foil or a lid Transfer it to a hot oven Bake at four hundred degrees Fahrenheit until the chicken registers one hundred sixty five degrees Fahrenheit at its thickest point This usually takes about twenty minutes Let it rest while you make your sauce

Make the Creamy Parmesan Sauce (Optional):

Set the skillet back on low heat and add olive oil followed by minced garlic Sauté briefly for fragrance Whisk in Dijon mustard and pour in half and half or the milk and cream mix Stir as it simmers and thickens Add in remaining mushrooms and plenty of Parmesan cheese Stir until melted in Then swirl in chopped parsley Taste and adjust seasoning If you want it thicker dissolve a bit of cornstarch in water and add while stirring

Serve and Enjoy:

Remove toothpicks from the chicken Return it to the skillet and spoon plenty of sauce over each piece This is the moment to breathe in the aroma before serving

Save

My favorite part of this dish is the garlicky mushroom filling I always make extra mushrooms and sneak some while assembling My kids love poking the cheese as it melts and helping set the table when this chicken is cooking

Storage Tips

Store leftovers tightly wrapped in the fridge for up to three days For best results reheat gently in a covered oven dish with a splash of water or chicken broth to keep it juicy You can freeze cooked and cooled stuffed chicken for up to two months but the texture of the cheese may change slightly

Ingredient Substitutions

If you do not have mozzarella try provolone or fontina for melting Swap brown mushrooms with cremini or even white button mushrooms Use 1 cup whole milk and 1 cup cream if half and half is out of stock Always use fresh herbs if possible for the most flavor

Serving Suggestions

Serve with roasted vegetables buttery mashed potatoes crisp green salads or over steamed rice For a lighter meal I love pairing it with zucchini noodles or cauliflower rice for that same saucy experience but fewer carbs

Cultural and Historical Context

While not a traditional Italian recipe this dish is inspired by Italian flavors with its combo of cheese butter mushrooms and herbs It is a great example of how North American home cooks blend Italian spirit with easy practical methods for the weeknight table

Frequently Asked Questions About Recipes

→ How do I keep the filling inside the chicken?

Secure the stuffed chicken with toothpicks after filling and ensure the pocket isn't cut too wide. Searing helps to seal the edges.

→ Can I make this dish without the cream sauce?

Absolutely, the chicken remains moist and flavorful even without the cream sauce. The sauce simply adds extra richness.

→ What cheeses work best for stuffing?

Low-moisture mozzarella provides gooey texture, while Parmesan brings saltiness and depth. Both melt beautifully when baked.

→ Which mushrooms should I use?

Brown mushrooms like cremini or baby bella are ideal for their earthy flavor, but white mushrooms also work well.

→ How do I serve this for a lower-carb meal?

Serve alongside zucchini noodles, cauliflower rice, or a crisp green salad for a lighter, carb-conscious option.

→ Is it possible to prepare ahead of time?

Yes! Assemble and stuff the chicken in advance, refrigerate, then cook just before serving for best results.