Cheesy Garlic Mushroom Chicken

This cheesy garlic butter mushroom stuffed chicken transforms plain chicken breasts into a decadent, restaurant-worthy dinner that looks impressive but requires minimal effort. The combination of earthy mushrooms, tangy cream cheese, and melty mozzarella creates an irresistible filling that keeps the chicken incredibly juicy while baking.

I first created this recipe when trying to break out of our dinner rut without adding complexity to our weeknight routine. What started as an experiment has become our go-to dinner when we want to feel like we're dining out without leaving home.

Ingredients

• Boneless skinless chicken breasts: Choose larger breasts to create a better pocket for stuffing
• Mushrooms: Any variety works but cremini offer the richest flavor and meatiest texture
• Cream cheese: Use full fat for the creamiest results and bring to room temperature for easier mixing
• Mozzarella cheese: Preshredded works fine but freshly grated melts more smoothly
• Butter: Unsalted allows better control of the final seasoning
• Garlic: Fresh cloves provide the most vibrant flavor base
• Dried thyme and parsley: These herbs complement the earthiness of mushrooms perfectly
• Salt and pepper: Always essential for proper seasoning
• Parmesan cheese: Adds a delicious crust and nutty finish to the exterior
• Fresh parsley: Optional but adds bright color and a fresh finish

Step-by-Step Instructions

Prepare the oven:

Set your oven to 375°F and allow it to fully preheat while you prepare the remaining ingredients. This ensures even cooking throughout. Take a baking dish and lightly grease it to prevent sticking.

Create the mushroom filling:

Melt the butter in a skillet over medium heat until it begins to foam slightly. Add the minced garlic and cook for exactly one minute until fragrant but not browned as burned garlic becomes bitter. Introduce the chopped mushrooms with the dried herbs and seasoning and cook patiently for 5 to 7 minutes until they release and then reabsorb their moisture this concentrates their flavor. The mushrooms should be golden brown with no liquid remaining in the pan.

Mix the stuffing:

Transfer the cooked mushroom mixture to a mixing bowl and allow it to cool for about 2 minutes. Add the softened cream cheese and shredded mozzarella to the warm but not hot mushrooms and blend everything thoroughly. The warmth will help melt the cheeses slightly creating a cohesive filling that holds together when stuffed into the chicken.

Prepare the chicken:

Place each chicken breast on a cutting board and using a sharp knife create a deep pocket along the thickest side of each breast. Be careful not to cut all the way through you want to create a pocket that will hold the filling. Season both the outside and inside of each chicken breast with salt and pepper.

Stuff the chicken:

Using a spoon carefully fill each chicken pocket with the mushroom cheese mixture dividing it evenly between all four breasts. Dont worry if some filling peeks out of the pockets that will just form a delicious crust while baking.

Bake to perfection:

Arrange the stuffed chicken breasts in your prepared baking dish keeping them slightly separated for even cooking. Sprinkle the Parmesan cheese evenly over each breast creating a delicious crust. Bake for 25 to 30 minutes depending on the thickness of your chicken. The internal temperature should reach 165°F and the juices should run clear when pierced.

Serve and garnish:

Allow the chicken to rest for 5 minutes before serving to help the juices redistribute. Sprinkle with fresh chopped parsley just before bringing to the table for a professional looking finish.

The mushroom filling is truly the star of this dish. I discovered the perfect ratio of mushrooms to cheese after several attempts my first versions were either too dry or too runny. The trick is cooking out all the moisture from the mushrooms before adding them to the cheese mixture ensuring a perfectly creamy but not watery filling that stays put during baking.

Make Ahead and Storage Options

This stuffed chicken recipe works wonderfully as a make ahead meal. You can prepare the stuffed chicken breasts completely then refrigerate them covered for up to 24 hours before baking. Just add an extra 5 minutes to the baking time if cooking from cold. For longer storage freeze the stuffed raw chicken on a baking sheet until solid then transfer to freezer bags for up to 3 months. Thaw overnight in the refrigerator before baking.

Easy Variations

While this recipe is perfect as written there are several delicious variations you can try. For an Italian twist add 2 tablespoons of sun dried tomatoes and 1 tablespoon of fresh basil to the filling. Feeling spicy? Add a pinch of red pepper flakes to the mushroom mixture while cooking. For a more substantial meal stuff larger chicken breasts and serve sliced to showcase the beautiful filling.

Serving Suggestions

This stuffed chicken pairs beautifully with sides that can soak up the delicious garlic butter sauce that forms while baking. Mashed potatoes or cauliflower mash make perfect companions as do roasted asparagus or a simple green salad with lemon vinaigrette.

This dish is guaranteed to elevate your dinner table with a deliciously elegant yet simple meal.

Frequently Asked Questions

→ How do I properly stuff the chicken breasts?

Carefully cut a pocket into each chicken breast using a sharp knife. Be sure not to cut all the way through to keep the stuffing in place during baking.

→ Can I use fresh herbs instead of dried?

Yes, fresh herbs like thyme and parsley will add even more vibrant flavors. Use about 3 times the amount of fresh herbs compared to dried.

→ Can I prepare this dish in advance?

Yes, you can prepare the stuffed chicken breasts a day ahead. Cover and refrigerate them, then bake when ready to serve.

→ What can I serve with this dish?

This dish pairs well with roasted vegetables, creamy mashed potatoes, or a fresh side salad.

→ How can I tell if the chicken is fully cooked?

Use a meat thermometer to check the internal temperature of the chicken. It should read 165°F (74°C) when fully cooked.