Cheesy Garlic Butter Mushroom Stuffed Chicken

If Cheesy Garlic Butter Mushroom Stuffed Chicken sounds like the kind of dinner that makes everyone suddenly wander into the kitchen asking, “What smells so good?”… you’re in the right place. This is one of those looks-fancy, actually-easy meals that saves you on busy weeknights and feels special enough for date night at home (even if your “date” is a pile of laundry you’re ignoring).

I love recipes like this because they’re basically kitchen confidence in a skillet. We’ve got juicy chicken breasts, a cozy garlicky mushroom filling, melty mozzarella, and that dreamy garlic Parmesan cream sauce that makes you want to lick the spoon… and then pretend you didn’t.

Why You’ll Love This Cheesy Garlic Butter Mushroom Stuffed Chicken

• Big comfort food energy without being complicated.
• One pan, lots of flavor (and fewer dishes—bless).
• Cheesy, garlicky, and saucy in all the best ways.
• Great for picky eaters because “chicken + cheese” is basically a universal peace treaty.
• Feels restaurant-level, but you’re doing it in leggings. Iconic.

Ingredients You’ll Need

Mushroom Filling

• 4 tablespoons butter
• 8 ounces brown mushrooms, sliced
• 4 cloves garlic, minced
• 2 tablespoons fresh parsley, chopped
• Salt + pepper, to taste

Chicken

• 4 chicken breasts, skinless and boneless
• Salt + pepper, to season
• 1 teaspoon onion powder
• 1 teaspoon dried parsley
• 8 slices mozzarella cheese (2 slices per breast)
• 1/4 cup Parmesan cheese, freshly grated

Garlic Parmesan Cream Sauce (Optional… but also kind of not optional)

• 1 tablespoon olive oil
• 2 large cloves garlic, minced
• 1 tablespoon Dijon mustard
• 1 1/2 cups half-and-half (or reduced-fat cream / evaporated milk)
• 1/2 cup Parmesan cheese, finely grated
• Salt + pepper, to taste
• 1/2 teaspoon cornstarch mixed with 2 teaspoons water (optional thickener)
• 2 tablespoons fresh parsley, chopped

How to Make Cheesy Garlic Butter Mushroom Stuffed Chicken

1) Preheat and start the mushrooms

Preheat your oven to 400°F (200°C).

Grab a large oven-proof skillet (12-inch is perfect). Melt the butter over medium heat. Add the garlic and sauté for about 1 minute, just until fragrant (aka: your kitchen starts smelling like a garlic bread commercial).

Add the sliced mushrooms, salt, pepper, and parsley. Cook, stirring occasionally, until the mushrooms are soft. Then set them aside to cool.

Little note: Leave those tasty pan juices right where they are. That’s flavor we’re absolutely not wasting.

2) Season and slice the chicken pockets

Pat your chicken breasts dry with paper towels. Season with salt, pepper, onion powder, and dried parsley. Rub it in like you mean it—this is where the chicken starts getting its personality.

Now carefully cut a horizontal slit into the thickest part of each breast to create a pocket. You’re not slicing all the way through—think of it like making a tiny chicken purse. (A delicious purse.)

3) Stuff it like you’re on a cooking show

Place 2 slices of mozzarella into each chicken pocket.

Divide the mushroom mixture into 4 portions and stuff each breast with mushrooms (leave any extra mushrooms for later—no stress).

Top each stuffed breast with about 1 tablespoon Parmesan.

Seal the opening with 2–3 toothpicks so the filling stays inside while cooking. (Toothpicks: the unsung heroes of stuffed chicken.)

4) Sear, then bake

Put the same skillet back over medium heat with all those pan juices. Add the chicken and sear until golden on the first side, then flip and sear the other side until golden.

Cover the pan, then transfer it to the oven and bake for about 20 minutes, or until the chicken is fully cooked and no longer pink in the center.

If you use a thermometer, you’re aiming for 165°F in the thickest part (and try not to hit the cheese pocket—unless you want molten mozzarella drama).

5) Serve it up (simple option)

Serve the chicken with the pan juices spooned over the top, plus any leftover mushrooms.

This is amazing over:

• pasta
• rice
• mashed potatoes
• steamed broccoli or green beans
  Basically anything that likes being covered in garlic butter.

Optional Garlic Parmesan Cream Sauce (The “Make It Legendary” Move)

Once the chicken is cooked, transfer it to a warm plate—but keep all the juices in the pan.

1. Add olive oil (if the pan looks dry) and fry the garlic for about 1 minute.
2. Reduce heat to low and stir in Dijon mustard and half-and-half.
3. Bring to a gentle simmer, then add any leftover mushrooms and Parmesan.
4. Let it simmer until the Parmesan melts and the sauce looks glossy.

Want it thicker? Add your cornstarch slurry (cornstarch + water) and stir quickly. It will thicken fast—like “oh hello, fancy sauce” fast.

Season with salt and pepper. Add parsley. Then put the chicken back into the pan and spoon that sauce over everything.

My Best Tips (So It Comes Out Perfect)

• Don’t overstuff the chicken pockets. I know it’s tempting. But if it’s bursting open, the cheese will escape like it’s making a run for freedom.
• Cool the mushrooms before stuffing. Hot filling can start melting the cheese early, and then things get… slippery.
• Sear first for flavor. That golden crust is where the “wow” lives.
• Toothpick reminder: Count how many you use so you can remove them all. (Nobody wants “surprise toothpick” at dinner.)
• Sauce too thin? Cornstarch slurry to the rescue. Don’t worry if your sauce looks a little lumpy at first—it’s all part of the magic. Keep whisking like you’re mad at it.

A Little Story From My Kitchen

The first time I made Cheesy Garlic Butter Mushroom Stuffed Chicken, I was trying to do something “nice” for dinner… but also needed it to be realistic on a regular weeknight. You know the vibe: you want applause, but you have 35 minutes and zero patience.

My family took one bite and suddenly everyone was very quiet—the good kind of quiet. Then I got the classic compliment: “Wait… you made this?”

Yes. Yes I did. And I absolutely acted humble while mentally printing myself a trophy.

FAQs About Cheesy Garlic Butter Mushroom Stuffed Chicken

Bring This Dinner Magic to Your Table Tonight

If you’re craving something cozy, satisfying, and just a little bit impressive, Cheesy Garlic Butter Mushroom Stuffed Chicken is the move. It’s the kind of dinner that makes an ordinary night feel special—without turning your kitchen into a disaster zone.

Make it once, and don’t be surprised if it becomes a regular request. Because when chicken, garlic butter, mushrooms, and melty cheese team up like this… it’s basically dinner destiny.

Keep the Cozy Chicken Love Going

If you loved the buttery garlic mushrooms and melty cheese moment in this dinner, here are a few more tasty “next stops” you’ll probably want to bookmark (because one good chicken night deserves a sequel):

• Craving another creamy, garlicky spoon-over-everything sauce? Try Chicken and Potatoes with Dijon Cream Sauce for that same cozy comfort (with potatoes doing the heavy lifting).
• If you’re in a mushroom mood and want something pasta-friendly, you’ll love Mushroom Cream Sauce Pasta—it’s basically a warm hug in a bowl.
• Want the stuffed chicken vibe again, but with a different cheesy twist? Save Gouda and Mushroom Stuffed Chicken for your next “I’m feeling fancy” night (even if you’re still in sweatpants).
• And if your family is officially on the garlic-Parmesan train now, don’t miss Garlic Parmesan Chicken Soup—perfect for cozy nights when you want something warm and comforting without a big fuss.

⭐ Made this Cheesy Garlic Butter Mushroom Stuffed Chicken? I’d love to hear how it went—please leave a quick star rating and a little review (tell me if you went extra cheesy… I support that). ⭐⭐⭐⭐⭐

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