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Cheesy Garlic Butter Mushroom Stuffed Chicken

Cheesy garlic butter mushroom stuffed chicken with a golden seared exterior and a molten mushroom, garlic butter, and cheese filling. A deep-pocket slice reveals steaming mozzarella-Parmesan goodness with caramelized, savory chicken on the outside.
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Prep Time 20 minutes
Cook Time 30 minutes
rest 5 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts
  • 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
  • 2 tbsp olive oil
  • 0.5 toothpicks for securing as needed
Mushroom filling
  • 3 tbsp butter
  • 8 oz cremini mushrooms finely diced
  • 4 garlic cloves 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
  • 0.25 extra garlic butter for drizzling

Equipment

  • 1 cast iron skillet

Method
 

Make the cheesy mushroom filling
  1. Melt the butter in an oven-safe skillet over medium-high heat, then add the diced cremini mushrooms and cook 5-6 minutes until all moisture evaporates and they look drier and lightly browned.
  2. Add the minced garlic and fresh thyme leaves, then cook 1 minute until fragrant, stirring constantly so the garlic doesn’t burn.
  3. Cool the mushroom mixture slightly, about 2-3 minutes, until it’s warm rather than hot.
  4. Stir in the shredded mozzarella cheese and grated Parmesan cheese until fully combined and glossy; set aside.
Stuff and season the chicken
  1. Cut a deep pocket into each chicken breast so you can fill it without slicing all the way through.
  2. Season the inside pocket and the outside of each chicken breast generously with salt, pepper, garlic powder, and smoked paprika.
  3. Fill each pocket with the mushroom-cheese mixture and secure the opening with toothpicks so the filling stays in place.
Sear and bake
  1. Heat the olive oil in the oven-safe skillet over medium-high heat, then sear the chicken for 3-4 minutes per side until the surface is deeply golden.
  2. Bake at 400°F for 18-22 minutes, until the internal temperature reaches 165°F and the filling is hot and steaming.
Finish and serve
  1. Remove the toothpicks and drizzle with extra garlic butter over the top.
  2. Rest the stuffed chicken 5 minutes before slicing so the juices settle and the cheese stays thick rather than runny.

Notes

Pro tip: cook the mushrooms until their moisture fully evaporates before adding garlic and cheeses—this prevents a watery filling. Refrigerate leftovers in an airtight container up to 3 days; reheat covered at 350°F until warmed through. Freezing is not recommended because the cheese filling can change texture after thawing. For a lower-fat option, use part-skim mozzarella and a reduced amount of butter while keeping the cook-down step unchanged.