I love how this recipe takes ordinary chicken breasts and transforms them into something extraordinary. The mushroom and cheese filling is earthy, garlicky, and creamy, while the Parmesan topping adds a delicious crust. It’s low-carb, high-protein, and full of comfort. Whether I’m cooking for guests or just craving something cozy, this dish never disappoints.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Main 4 boneless, skinless chicken breasts 1 cup mushrooms, finely chopped 1/2 cup cream cheese, softened 1/2 cup shredded mozzarella cheese 3 tablespoons butter 3 cloves garlic, minced 1 teaspoon dried thyme 1 teaspoon dried parsley Salt and pepper to taste 1/4 cup grated Parmesan cheese Fresh parsley, for garnish
Directions
Preheat and Prep I preheat my oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly grease it to prevent sticking.
Make the Filling In a bowl, I mix the chopped mushrooms, softened cream cheese, mozzarella, garlic, thyme, parsley, salt, and pepper. This combination becomes the flavorful, cheesy stuffing.
Stuff the Chicken Using a sharp knife, I carefully cut a pocket into each chicken breast—being sure not to slice all the way through. I then fill each pocket generously with the mushroom cheese mixture.
Sear the Chicken I heat butter in a skillet over medium heat and sear each stuffed chicken breast for 3–4 minutes per side until golden. This step adds amazing flavor and color.
Bake to Finish I transfer the seared chicken to the baking sheet, sprinkle the tops with grated Parmesan, and bake for 20–25 minutes, or until the chicken is cooked through (internal temp should reach 165°F).
Garnish and Serve I top everything with fresh parsley for color and brightness before serving.
Servings and Timing
This recipe yields 4 servings, making it great for a family meal or special dinner.
Spinach Addition: I sometimes sauté a handful of spinach with the mushrooms for extra greens.
Sun-Dried Tomatoes: Chopped sun-dried tomatoes mixed into the filling add tang and depth.
Cheese Swap: I’ve used Gruyère or fontina instead of mozzarella for a different flavor profile.
Keto-Friendly Tweak: Keep it as-is for a low-carb meal, or pair with cauliflower mash.
Storage/Reheating
Leftovers keep well in the fridge for up to 3 days. I store them in an airtight container and reheat in the oven at 350°F until warmed through. If microwaving, I cover with a damp paper towel to retain moisture. For freezing, I wrap individually before storing in freezer-safe bags—just thaw overnight before reheating.
FAQs
Can I use chicken thighs instead of breasts?
Yes, I’ve used boneless skinless chicken thighs for a juicier option. Just make sure they’re large enough to stuff or roll around the filling.
Can I make this ahead of time?
Absolutely. I stuff the chicken and refrigerate it uncooked, then just sear and bake when ready. It’s a great prep-ahead meal for busy evenings.
What kind of mushrooms work best?
I prefer cremini mushrooms for their depth of flavor, but white button mushrooms work too. For something more gourmet, chopped shiitake or portobello is great.
How do I know when the chicken is fully cooked?
I always check with a meat thermometer—165°F in the thickest part of the chicken ensures it’s safe and juicy.
Can I double the recipe?
Yes, I double everything when feeding a crowd. Just make sure not to overcrowd the pan while searing and use a second baking tray if needed.
Conclusion
This Cheesy Garlic Butter Mushroom Stuffed Chicken is one of my go-to comfort meals—rich, satisfying, and full of flavor in every bite. It’s elegant enough for a dinner party, yet simple enough for a weeknight treat. If you love juicy chicken with a cheesy, garlicky core, this one’s for you.
Juicy chicken breasts are stuffed with mushrooms, cream cheese, and mozzarella, then seared in garlic butter and baked to golden perfection. A rich, low-carb main dish packed with flavor.
Author:Ella
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:4 servings
Category:Main Dishes
Method:Skillet + Oven-Baked
Cuisine:American
Ingredients
→ Main
4 boneless, skinless chicken breasts
1 cup mushrooms, finely chopped
1/2 cup cream cheese, softened
1/2 cup shredded mozzarella cheese
3 tablespoons butter
3 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried parsley
Salt and pepper, to taste
1/4 cup grated Parmesan cheese
Fresh parsley, for garnish
Instructions
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or grease lightly.
Slice a pocket into each chicken breast, being careful not to cut all the way through.
In a bowl, mix mushrooms, cream cheese, mozzarella, garlic, thyme, parsley, salt, and pepper.
Stuff each chicken breast with the mixture and press lightly to seal.
Melt butter in a skillet over medium heat. Sear each stuffed chicken breast for 3–4 minutes per side, until golden.
Transfer seared chicken to the prepared baking sheet. Sprinkle with Parmesan cheese.
Bake for 20–25 minutes, or until chicken is cooked through and cheese is melted.
Garnish with fresh parsley and serve hot.
Notes
Searing adds rich flavor and helps lock in moisture.
Use baby bella or cremini mushrooms for deeper umami flavor.
Serve with roasted vegetables, zucchini noodles, or a side salad for a complete low-carb meal.
