Go Back

Cheesy Garlic Butter Mushroom Stuffed Chicken

Cheesy garlic butter mushroom stuffed chicken with a deeply caramelized, golden sear and a molten mozzarella-parmesan filling. Chicken breasts are pocketed, seared, then baked until the center hits 165°F so the mushroom-cheese interior steams and oozes.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
resting 5 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

chicken breasts
  • 4 boneless skinless chicken breasts
seasonings
  • 0.25 tsp Salt to taste
  • 0.25 tsp pepper to taste
  • 0.5 tsp garlic powder to taste
  • 0.5 tsp smoked paprika to taste
for searing and sautéing
  • 2 tbsp olive oil
mushroom filling
  • 3 tbsp butter
  • 8 oz cremini mushrooms finely diced
  • 4 garlic minced
  • 1 tsp fresh thyme leaves
  • 0.25 tsp Salt to taste
  • 0.25 tsp pepper to taste
  • 1 cup shredded mozzarella cheese
  • 0.5 cup Parmesan cheese grated
  • 1 toothpicks for securing
  • 1 tbsp Extra garlic butter for drizzling

Equipment

  • 1 cast iron skillet

Method
 

Make the mushroom-cheese filling
  1. Cook the cremini mushrooms in butter over medium-high heat for 5-6 minutes, stirring until all moisture has evaporated and the pan looks dry. The mushrooms should start to look slightly glossy and browned at the edges.
  2. Add the minced garlic and fresh thyme leaves, then cook for 1 minute until fragrant. You should see quick bubbling around the garlic.
  3. Cool the mushroom mixture slightly for 2-3 minutes, just until it’s warm but not piping hot. The steam should calm down before adding cheese.
  4. Stir in the shredded mozzarella cheese and Parmesan cheese until fully combined and thick. The mixture should look cohesive and lightly stretchy.
Stuff and secure the chicken
  1. Cut a deep pocket in each chicken breast, keeping the sides intact. The pocket should open like a pouch for filling.
  2. Season the inside and outside of each chicken breast generously with salt, pepper, garlic powder, and smoked paprika. The surface should look evenly speckled.
  3. Fill each chicken pocket with the mushroom-cheese mixture, then secure with toothpicks. The filling should sit inside without spilling out.
Sear and bake
  1. Heat olive oil in an oven-safe skillet over medium-high heat, then sear the chicken for 3-4 minutes per side until golden. Lift gently to confirm the crust is deep golden-brown.
  2. Bake at 400°F for 18-22 minutes, until the internal temperature reaches 165°F. The chicken should be cooked through and the filling should be steaming when cut.
  3. Remove the toothpicks, drizzle with extra garlic butter, and rest for 5 minutes before slicing. The resting period should let the juices settle and the filling stay molten but not run.

Notes

Pro tip: cool the mushroom mixture slightly before mixing in mozzarella so the cheese melts in without turning the filling watery. Refrigerate stuffed chicken in an airtight container for up to 3 days; reheat covered at 350°F until warmed through (avoid long reheats so the filling stays tender). Freezing is not recommended for best texture. For a lighter option, swap part-skim mozzarella for the shredded mozzarella to reduce calories while keeping the melty stretch.