Cheesy Garlic Butter Mushroom Stuffed Chicken Recipe

This recipe creates juicy, flavorful chicken breasts filled with a cheesy garlic butter mushroom mixture.


  • 4 boneless, skinless chicken breasts
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon onion powder
  • 1 teaspoon dried parsley
  • 8 ounces sliced baby bella mushrooms
  • 4 tablespoons butter
  • 4 cloves garlic, minced
  • 8 slices mozzarella cheese
  • ¼ cup grated Parmesan cheese
  • (Optional) ½ cup chicken broth


  1. Preheat your oven to 400°F (200°C).
  2. Pat the chicken breasts dry with paper towels. Season them generously with salt, pepper, onion powder, and dried parsley.
  3. Using a sharp knife, carefully slice a pocket horizontally into the thickest part of each chicken breast.
  4. In a large oven-safe skillet over medium heat, melt the butter. Add the minced garlic and cook for about a minute, until fragrant.
  5. Add the sliced mushrooms to the pan along with some salt and pepper. Sauté the mixture until the mushrooms are softened and any liquid has evaporated, about 5-7 minutes. Remove the pan from the heat and let the mixture cool slightly.
  6. Stuff each chicken breast pocket with the cheesy mushroom mixture.
  7. Place the stuffed chicken breasts in the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and the juices run clear when pierced with a fork.
  8. (Optional) To create a pan sauce, remove the chicken from the pan and set aside. Add ½ cup of chicken broth to the pan and scrape up any browned bits from the bottom. Bring the broth to a simmer and cook for a few minutes, until slightly thickened.
  9. Return the chicken breasts to the pan and spoon the pan sauce over them. Sprinkle with grated Parmesan cheese and bake for an additional 2-3 minutes, or until the cheese is melted and bubbly.
  10. Serve the Cheesy Garlic Butter Mushroom Stuffed Chicken immediately with your favorite sides and enjoy!

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