Cheesy Garlic Butter Mushroom Stuffed Chicken Recipe
Let’s Talk: Why I Keep Coming Back to This Chicken Stuffed With Mushrooms and Cheese
If someone had told me a few years ago I’d be stuffing chicken breasts with mushrooms, cheese, and a scandalous amount of garlic butter just for fun, I’d have called them mad. Yet, here we are. I first cobbled this together on a slightly dreary Saturday, mostly because I’d run out of ideas and the fridge was looking like a random ingredient bingo card. Guess what? I’d make it again in a heartbeat. I think that’s probably because my better half claims it’s ‘the only way chicken ever tastes exciting.’ (I’m not sure how I feel about that – but I do know we almost always have empty plates.)
Oh, and here’s an odd thing: my dog always hovers when I’m frying mushrooms, which I’m convinced makes them taste luckier. Could be total nonsense, but what can you do.
Why You’ll Love Making This (Or: When I Just Need Something Reliable)
This is my go-to when I want everyone at the table to hush for at least five minutes, except for the occasional happy hum. I make this Cheesy Garlic Butter Mushroom Stuffed Chicken recipe when I can’t face another plain old roasted whatever. It’s a weeknight hero and, if I’m being honest, covers up so many messes (forgetting to thaw the chicken? Been there). My family goes wild for the gooey center (if only cheese could fix everything else so easily). Also, I tried skipping the butter once… mistake. Lesson learned.
What You Need (and a Few Things You Don’t, Don’t Worry)
- 4 large chicken breasts (I sometimes use thighs, but it’s a bit trickier to stuff, just FYI)
- 1 tablespoon olive oil, plus a splash more for the pan
- 3 big cloves garlic, minced (use the jar stuff in a pinch – seriously, I won’t tell your gran)
- 250g (about 2 heaping cups) mushrooms, chopped – any kind really, I like chestnut but button will do if that’s what you’ve got
- 80g (a hefty handful) cheese, shredded – mozzarella is classic but honestly, cheddar or provolone taste ace
- 3 tablespoons unsalted butter (or salted, just skip extra salt later, learned the hard way)
- Salt and black pepper to taste (I say this a lot for chicken, but it matters here)
- 1-2 teaspoons dried Italian herbs or a fresh handful if you have it (thyme, parsley, oregano – you’re the boss)
- Optional: a little paprika for color, maybe some spinach leaves if you’re sneaking in veggies for kids
Don’t stress if you haven’t got fancy mushrooms or cheese. My grandmother always swore by a block of supermarket cheddar, grated on the coarse side, and you know, she was rarely wrong.
How I Pull It All Together
- Preheat your oven to 200°C (about 400°F). Or whatever your oven’s closest approximation is; mine always runs a bit hot, I just subtract a few minutes.
- Grab the chicken breasts and – steady hand here – cut a deep pocket in each one. Not all the way through, just enough to create a sneaky hiding spot for your filling. Don’t worry if you punch through, been there, it still eats well.
- Season both sides (and inside the pockets) with salt, pepper, maybe a flick of paprika if you want a bit of color. Set aside.
- Heat a splash of olive oil in a big skillet over medium heat. Toss in the mushrooms and fry till they’re golden and, honestly, smelling delicious – about 5-6 mins. I sometimes sprinkle a pinch of salt here too. Now add the minced garlic and butter and watch out, it bubbles up quickly! Fry for another 2 mins, then take off the heat. Don’t burn the garlic, it turns mean, trust me.
- Mix in cheese and herbs. This is usually where I sneak a taste (#worthit). If you’re doing spinach, add it now – it’ll wilt up fast.
- Stuff each chicken breast pocket with the cheesy mushroom goodness. Pack it in, but don’t split the meat. Or, if you do, just kind of squeeze it shut and carry on.
- Use toothpicks (or those little bamboo skewers I once found in the back of the drawer) to keep them closed. Not perfect? Doesn’t matter.
- Wipe out your skillet (or use a new one if you’re not up for dish-juggling) and add a bit more oil. Sear chicken, about 2-3 mins per side, just till it’s golden. It might stick, just nudge it free with a spatula.
- Transfer everything to a baking dish and bake for 18-22 mins, or until chicken is just cooked through (juices clear, no pink lurking). Actually, I find it works better if you pull it right as the cheese bubbles out the seams.
- Let it rest a tick before you eat. Or don’t, but I’ve burned my tongue here more than once – live and learn.
Notes From the Battlefield (Aka My Kitchen)
- If you overstuff, some filling will escape. Just eat those crispy bits—they’re magic.
- I always get distracted and forget to take the toothpicks out before serving. Nothing says “home-cooked” like fishing a wooden skewer out at the table!
- Forgot to cook mushrooms before stuffing once. They came out oddly chewy, wouldn’t do it again.
Variations – You’ve Got Options (but, um, maybe skip olives)
- Swapped the mushrooms for sauteed leeks and gruyere once – actually brilliant.
- Tried a spinach and feta riff that was good, but a bit too salty when I didn’t adjust for feta’s sharpness.
- Olives seemed like a clever addition, but the family verdict was a hard no. Maybe you’ll have better luck?
- If you’re feeling spicy, add a pinch of chili flake with the mushrooms.
The Gear I Use (And My Best MacGyver Tricks)
I use a heavy-bottomed skillet, but years ago, I made this in my old nonstick with the wonky handle and that worked too, just don’t leave it alone. A good, sharp knife helps with pockets. No toothpicks? I’ve balled up a bit of foil to wedge the chicken shut – not elegant, but hey, it holds.
How to Keep It (Spoiler: We Never Have Leftovers)
You can store leftovers sealed in a container in the fridge for up to 2 days, and I think it tastes even better the next day… although, honestly, in my house it never lasts more than a day (husband raids the fridge at midnight, just saying…). For reheating, oven’s best, but microwave works if you’re short of time.
How I Serve This (And the Only Side My Kids Really Like)
If it’s a lazy Sunday, I toss this together with buttery mashed potatoes and a sharp salad–a squeeze of lemon on the chicken is our family quirk. Sometimes, just a loaf of crusty bread to mop up, especially if the cheese leaks. My folks suggest it with steamed veg, but I like things saucy.
What I’ve Learned (A Few Honest Pro Tips)
- Once, I tried to rush the searing step. Regretted it because the chicken stuck, tore a bit, and looked like it got in a bar fight (but still tasted fine).
- I always let the chicken rest for a few minutes before slicing, so the cheese doesn’t ooze straight out. Ignore this, and you’ll see what I mean.
- Don’t skimp on the garlic. You’ll miss it.
You Asked – Here’s What Folks Actually Wanted To Know
- Can I prep it ahead?– Sure can! Stuff the chicken earlier in the day, keep covered in the fridge, then cook when you’re ready. Easy.
- Can I freeze it?– I’ve tried, but cheese leaks weirdly when thawed. Tastes okay but is sort of a mess.
- How do I know when it’s done?– I use a thermometer (165°F), but before I got one, I just checked for clear juices. Bit old school, but works fine.
- Can I make it dairy-free?– I suppose so, with vegan cheese and coconut oil. Tried it once for a pal; it was… edible, but I missed the butter. Maybe I’m not the best person to ask on that front.
- What if my filling spills out?– Just scoop the extras onto your plate; nobody will mind. Sometimes looks messy, but tastes great.
And if you want to dive a bit deeper into the nitty-gritty science of why garlic and mushrooms taste so lush together, Serious Eats has a wild article.
For the more visual types, I like this YouTube tutorial for another take. Just don’t get lost in the algorithm spiral! (Happens to me every time.)
Let me know if you try this and get stuck—or have any wild substitutions. Always up for a cooking chat, especially if you find a better cheese. Happy cooking, mate (as my cousin from up north would say)!
Ingredients
- 4 boneless skinless chicken breasts
- 1 cup fresh mushrooms, finely chopped
- 1 cup shredded mozzarella cheese
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 teaspoon dried Italian herbs
- Salt and pepper to taste
- 1 tablespoon olive oil
- Fresh parsley, chopped (optional, for garnish)
Instructions
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1Preheat your oven to 400°F (200°C). Line a baking dish with parchment paper or lightly grease it.
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2In a skillet over medium heat, melt butter and sauté garlic until fragrant. Add chopped mushrooms and cook until softened. Season with Italian herbs, salt, and pepper. Remove from heat.
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3With a sharp knife, carefully slice a pocket into the side of each chicken breast without cutting all the way through.
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4Stuff each chicken breast with the garlic butter mushroom mixture and mozzarella cheese. Secure with toothpicks if needed.
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5Season the outside of the chicken with salt and pepper. Heat olive oil in a pan and sear chicken on both sides until golden, about 2-3 minutes per side.
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6Transfer chicken to the prepared baking dish and bake for 20-25 minutes, or until fully cooked through. Garnish with fresh parsley before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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