This Cheesy Garlic Butter Mushroom Stuffed Chicken is loaded with cremini mushrooms, garlic, butter, and Parmesan—rich, juicy, and comforting.
You know those nights where you’re kind of spiraling and need something warm and cheesy to tether you back to the earth? That was me. A few months ago. It had been one of those weeks—I hadn’t meal planned, laundry was piling up like a bad joke, and dinner? Well, let’s just say cereal had made more than one appearance that week.
I opened the fridge hoping for divine inspiration… and found chicken breasts. Great. Useful but uninspiring, right? I also had some leftover mushrooms from a failed pasta experiment, a stick of butter, and an almost empty bag of grated Parmesan. Nothing fancy, but I could work with it.
And that’s how this Cheesy Garlic Butter Mushroom Stuffed Chicken came to be. Honestly, it felt like a magic trick. One minute I was staring into a fridge abyss, and the next, my kitchen smelled like the inside of a dream. Like if comfort and flavor were roommates in a tiny apartment and you showed up uninvited, but they still fed you.
It was the kind of dinner that made me pause, sit down at the table (instead of over the sink), and actually enjoy my own company for a change.
Why You’ll Love This Cheesy Garlic Butter Mushroom Stuffed Chicken Recipe?
Let me just say it—this is the kind of chicken that makes people look at you like you went to culinary school. It’s juicy. It’s oozing with garlicky mushrooms. The cheese pulls. The edges are golden. It’s rich without being heavy. And here’s the kicker—it’s surprisingly easy. Like, fake-fancy.
I’m not going to lie and say I make this on a random Tuesday every week. Some weeks, I’m lucky if I remember to thaw anything at all. But when I want to feel a little bit impressive without a mountain of dirty dishes or a meltdown over the stove? This stuffed chicken is my go-to.
Also… and I say this with love: if you’re the kind of person who usually finds chicken boring, this will change you.
Ingredient Notes:
Let’s be real—we’ve all tried “easy” recipes that somehow require 12 ingredients we don’t have. This isn’t that. These are basic pantry and fridge staples that come together like they’ve been planning this all along.
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Cremini mushrooms: They’re earthy and flavorful and feel a little fancier than white mushrooms. But use whatever you’ve got. No food snobbery here.
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Garlic: Minced fresh garlic. Not the jar. I mean, the jar works in a pinch—I’ve done it. But fresh smells better and gives it that “restaurant kitchen” aroma.
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Butter: Unsalted, ideally. It’s used twice—once for the mushrooms and once for the chicken. That’s not a mistake. It’s a lifestyle.
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Parmesan cheese: Grated is great. Shredded is fine. The pre-packed kind in the green can… eh, maybe skip that one for this.
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Fresh parsley: Optional, but I love how it brightens the dish. Plus, it makes you feel like you tried.
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Chicken breasts: You’re slicing these into pockets, not filleting them like a pro chef. If one of them rips open? Who cares. It’s still delicious.
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Salt and pepper: Just the basics. But don’t forget them—they matter more than people think.
How To Make Cheesy Garlic Butter Mushroom Stuffed Chicken?
Step 1: Sauté the Mushroom Mixture
Melt your butter in a skillet over medium heat. Add garlic and let it do its thing for 30 seconds (you’ll know—it smells amazing). Toss in the mushrooms and let them brown and soften for about 10-15 minutes. Stir occasionally. Once they’ve cooked down and the pan isn’t watery, stir in the Parmesan and parsley. Season with salt and pepper. Set it aside to cool a bit, and try not to eat it all with a spoon. I speak from experience.
Step 2: Prep the Chicken Pockets
Lay your chicken breasts out and, using a sharp knife, cut a deep pocket into the side of each one. Don’t panic if it’s not perfect. As long as you can stuff something in there, it’s good enough. Spoon the mushroom mixture into each one and gently press it in. Secure with toothpicks if you’re worried about leaks (spoiler: I always am).
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Step 3: Sear and Cook
In a clean skillet (or the same one wiped out because who wants extra dishes?), melt your second round of butter over medium-high heat. Season the stuffed chicken generously with salt and pepper. Carefully place the breasts in the pan and cook for about 5–7 minutes per side, until golden and cooked through. Sprinkle that extra Parmesan on top in the last couple minutes—because cheese is never optional.
Step 4: Rest and Serve
Let the chicken sit for 5–10 minutes after cooking so all the juiciness stays where it should. Then serve it up with whatever you’ve got on hand. Or eat it straight out of the pan while standing over the stove. Been there too.
Storage Options:
If you’ve got leftovers (rare around here), they’ll keep in the fridge for up to 3 days. Just store in an airtight container. To reheat, pop it in a 325°F oven until warmed through. Microwave is fine too, but you’ll lose that crisp edge. Still tasty though.
Fun fact: the stuffing alone makes a killer next-day toast topper. IYKYK.
Variations and Substitutions:
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No mushrooms? Try sautéed spinach, zucchini, or even leftover caramelized onions.
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More cheese? Add mozzarella inside. I’ve done it. No regrets.
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Want to bake it instead? Sear it for 3–4 minutes per side, then bake at 375°F for 20 minutes.
What to Serve with Cheesy Garlic Butter Mushroom Stuffed Chicken?
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Creamy mashed potatoes – Because you need something to catch that garlic butter.
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Steamed or roasted green beans – Something green makes you feel balanced.
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Crusty bread – Dip it in the pan juices. No one’s judging.
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A chilled glass of white wine – Optional. Encouraged.
Frequently Asked Questions:
Can I prep this ahead of time?
Yes! Stuff the chicken in the morning, cover it, and refrigerate. Cook it fresh in the evening when you’re actually hungry.
Can I freeze it?
Yep. Freeze after stuffing, before cooking. Wrap tightly. Thaw in the fridge overnight and cook as usual.
Is this healthy?
Depends on your definition of healthy. It’s not a salad. But it’s packed with real ingredients and way better than drive-thru. So… balance?
That’s the story. That’s the recipe. This Cheesy Garlic Butter Mushroom Stuffed Chicken started as a fridge clean-out and became one of my go-to comfort dinners. It’s cozy, indulgent, and way easier than it looks.
If you try it, let me know how it turns out. Did the stuffing spill everywhere? Did you add extra cheese? Did it save your week like it did mine? I wanna hear all of it.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Cheesy Garlic Butter Mushroom Stuffed Chicken
Ingredients
For the Mushroom Filling:
- 1 pound cremini mushrooms finely chopped
- 2 cloves garlic minced
- ¼ cup unsalted butter
- ½ cup grated Parmesan cheese
- ¼ cup fresh parsley finely chopped
- Salt and freshly ground black pepper to taste
For the Chicken:
- 4 boneless skinless chicken breasts
- ¼ cup unsalted butter melted
- ¼ cup grated Parmesan cheese
- Salt and freshly ground black pepper to taste
Instructions
Prepare the Mushroom Filling:
- In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for approximately 30 seconds, or until fragrant. Add the chopped mushrooms and cook for 10 to 15 minutes, stirring occasionally, until they are softened and most of the moisture has evaporated. Stir in the grated Parmesan, chopped parsley, salt, and pepper. Remove from heat and allow to cool slightly.
Prepare the Chicken Breasts:
- If needed, pound the chicken breasts to an even thickness using a meat mallet. Carefully cut a deep horizontal slit along the side of each chicken breast to create a pocket, ensuring not to slice all the way through.
Stuff the Chicken:
- Spoon the cooled mushroom mixture evenly into each chicken breast pocket. Secure the openings with toothpicks to hold the filling in place during cooking.
Cook the Chicken:
- In a large skillet over medium-high heat, melt the remaining butter. Season the outside of the stuffed chicken breasts with salt and pepper. Place the chicken in the skillet and cook for approximately 5 to 7 minutes per side, or until golden brown and fully cooked through. During the final minute of cooking, sprinkle the tops with additional Parmesan cheese.
Rest and Serve:
- Remove the chicken from the heat and allow it to rest for 5 to 10 minutes before removing toothpicks and serving. Serve warm with preferred side dishes such as mashed potatoes, steamed vegetables, or rice.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
