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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-cheese filling that oozes when sliced. Pan-sear then bake until juicy, with garlic butter drizzled on top after a short rest.
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Prep Time 20 minutes
Cook Time 30 minutes
rest 5 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

chicken breasts
  • 4 boneless skinless chicken breasts
  • 0.5 tsp salt to taste, divided for inside and out
  • 0.25 tsp pepper to taste, divided for inside and out
  • 0.5 tsp garlic powder to taste, divided for inside and out
  • 0.5 tsp smoked paprika to taste, divided for inside and out
  • 2 tbsp olive oil
mushroom filling
  • 3 tbsp butter
  • 8 oz cremini mushrooms, finely diced
  • 4 garlic, minced cloves
  • 1 tsp fresh thyme leaves
  • 0.5 tsp salt to taste for filling
  • 0.25 tsp pepper to taste for filling
  • 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 diced cremini mushrooms in butter over medium-high heat for 5-6 minutes, stirring, until all moisture has evaporated. The mixture should look drier with lightly browned edges.
  2. Add minced garlic and fresh thyme leaves and cook for 1 minute over medium-high heat. Stir until fragrant, with no raw garlic smell.
  3. Cool the mushroom mixture slightly. The pan should be warm, not hot enough to melt the cheese instantly.
  4. Stir in shredded mozzarella and grated Parmesan until the cheeses melt and the filling becomes cohesive. The center should look glossy and thick.
Stuff and secure the chicken
  1. Cut a deep pocket into each boneless skinless chicken breast, being careful not to cut through. Open the pocket so it can hold the filling.
  2. Season the chicken inside and out with salt, pepper, garlic powder, and smoked paprika. Rub to ensure the seasoning clings to all surfaces.
  3. Fill each pocket with the mushroom-cheese mixture and secure with toothpicks. The filling should sit mounded in the pocket without spilling.
Sear, bake, and finish
  1. Heat olive oil in an oven-safe skillet over medium-high heat and sear the stuffed chicken for 3-4 minutes per side until golden. The exterior should be deeply caramelized.
  2. Bake in a 400°F oven for 18-22 minutes, until the internal temperature reaches 165°F. The filling should be steaming when you slice into one breast.
  3. Remove the toothpicks and drizzle with extra garlic butter. Use a light, even drizzle for shine.
  4. Rest the chicken for 5 minutes before slicing. The juices should settle so the molten filling stays inside while you cut.

Notes

Pro tip: cook the mushrooms until truly dry before adding garlic and cheese—this prevents a watery filling. Store leftovers in an airtight container in the refrigerator up to 3-4 days; freeze cooked chicken up to 2 months (cool completely, then freeze in portions). For a lower-fat swap, use part-skim mozzarella and reduce Parmesan to 1/4 cup while keeping the same method.