This Cheesy Garlic Butter Mushroom Stuffed Chicken is a flavor-packed, restaurant-worthy dish that brings together juicy chicken breasts, garlicky sautéed mushrooms, and melty cheese—all wrapped in a golden sear and optionally finished with a creamy garlic Parmesan sauce. It’s indulgent yet elegant, making it perfect for both weeknight dinners and special occasions. The mushrooms are cooked in butter until tender and aromatic, then tucked inside seasoned chicken breasts along with mozzarella and Parmesan. The result? A juicy, cheesy, umami-rich main course that’s as comforting as it is impressive.
Ingredients (Serves 4):
For the Mushroom Filling:
- 4 tablespoons unsalted butter
- 8 oz (225g) brown mushrooms, sliced
- 4 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- Salt and pepper, to taste
For the Chicken:
- 4 boneless, skinless chicken breasts
- Salt and pepper, to season
- 1 teaspoon onion powder
- 1 teaspoon dried parsley
- 8 slices mozzarella cheese
- ¼ cup freshly grated Parmesan cheese
- 2 tablespoons olive oil
Optional Creamy Garlic Parmesan Sauce:
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 tablespoon Dijon mustard
- 1½ cups half-and-half or light cream
- ½ cup grated Parmesan cheese
- Salt and pepper, to taste
- ½ teaspoon cornstarch mixed with 2 teaspoons water (optional, for thickening)
- 2 tablespoons fresh parsley, chopped
Instructions:
- Cook the Mushrooms:
In a large skillet, melt the butter over medium heat. Add the garlic and sauté for about 30 seconds until fragrant. Add the mushrooms, season with salt and pepper, and cook for 5–7 minutes until softened and golden. Stir in the chopped parsley and set aside to cool slightly. - Prepare the Chicken:
Pat the chicken breasts dry with paper towels. Season both sides with salt, pepper, onion powder, and dried parsley. Using a sharp knife, carefully slice a pocket into the thickest part of each breast, being careful not to cut all the way through. - Stuff the Chicken:
Place two slices of mozzarella inside each pocket, followed by a generous spoonful of the garlic butter mushrooms. Top with a tablespoon of Parmesan cheese. Secure the opening with toothpicks to keep the filling inside during cooking. - Sear the Chicken:
In the same skillet used for the mushrooms, heat the olive oil over medium-high heat. Add the stuffed chicken breasts and sear for 3–4 minutes per side until golden brown. Reduce heat to medium, cover, and cook for another 10–12 minutes, or until the chicken is cooked through (internal temp of 165°F/74°C). - Optional Sauce:
Remove the chicken and keep warm. In the same skillet, add 1 tablespoon olive oil and sauté the garlic for 30 seconds. Stir in the Dijon mustard and half-and-half, then bring to a gentle simmer. Add the Parmesan cheese and stir until melted. If the sauce is too thin, add the cornstarch slurry and stir until thickened. Season with salt, pepper, and parsley. - Serve:
Plate the chicken and spoon the creamy sauce over the top. Serve with pasta, mashed potatoes, or steamed vegetables to soak up the extra sauce.
Tips & Variations:
- Use Swiss or provolone instead of mozzarella for a different cheesy profile.
- Add spinach or sun-dried tomatoes to the mushroom filling for extra flavor.
- For a low-carb option, serve with cauliflower mash or sautéed greens.
- Make it ahead: Stuff the chicken and refrigerate up to 24 hours before cooking.
This dish is a celebration of bold flavors and comforting textures—crispy on the outside, juicy and cheesy on the inside, and bathed in a sauce that’s pure indulgence. Want to try a Mediterranean twist with olives and feta next? I’ve got ideas for that too 🍄🧄🧀 Let’s keep the flavor adventure going!
You can also check out the original recipe inspiration from Cafe Delites for more details.