Creamy Garlic Mushroom Stuffed Chicken

This creamy garlic mushroom stuffed chicken is tender, juicy, and packed with rich flavor. I love how the creamy mushroom and cheese filling melts inside the chicken, creating a comforting dish that feels gourmet but is simple enough for a weeknight dinner.

Why You’ll Love This Recipe

I love this recipe because it turns ordinary chicken breasts into something extraordinary. The filling is creamy, cheesy, and full of garlic and herbs, which makes every bite taste indulgent. I also like that it’s versatile enough to serve with pasta, rice, or even a fresh salad.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 4 boneless, skinless chicken breasts

• 1 cup mushrooms, finely chopped

• 1/2 cup cream cheese, softened

• 1/2 cup shredded mozzarella cheese

• 3 tablespoons butter

• 3 cloves garlic, minced

• 1 teaspoon dried thyme

• 1 teaspoon dried parsley

• Salt and pepper to taste

• 1/4 cup grated Parmesan cheese

• Fresh parsley, for garnish

Directions

1. I start by preheating my oven to 375°F (190°C).

2. In a skillet, I melt 2 tablespoons of butter over medium heat and sauté the garlic and mushrooms until softened and fragrant, about 4–5 minutes. I season lightly with salt, pepper, thyme, and parsley.

3. I transfer the mushroom mixture to a bowl and let it cool slightly. I then stir in the cream cheese and mozzarella until well combined.

4. I carefully cut a pocket into the side of each chicken breast and stuff it with the mushroom-cheese mixture.

5. I secure the edges with toothpicks to keep the filling inside.

6. In the same skillet, I melt the remaining butter and sear the chicken breasts for 2–3 minutes per side until golden brown.

7. I transfer the chicken to a baking dish, sprinkle Parmesan cheese over the top, and bake for 20–25 minutes until the chicken is fully cooked (internal temperature of 165°F/74°C).

8. I garnish with fresh parsley before serving.

Servings and timing

This recipe serves 4 people. It takes me about 15 minutes to prepare and 30 minutes to cook, so I usually have it ready in 45 minutes.

Variations

Sometimes I add spinach to the filling for extra greens, or swap mozzarella for fontina or Gruyère for a different flavor. If I want a lighter version, I use light cream cheese. I also like adding a splash of white wine to the mushroom mixture while cooking for extra depth.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm the chicken in the oven at 350°F (175°C) for about 10 minutes to keep it juicy. I avoid microwaving too long since it can dry out the chicken.

FAQs

Can I use chicken thighs instead of breasts?

Yes, I can, but I find chicken breasts easier to stuff and they hold the filling better.

Can I make this recipe ahead of time?

Yes, I often stuff the chicken in advance, refrigerate it, and bake it when I’m ready to serve.

What’s the best way to keep the filling from leaking out?

I make sure not to overstuff and I secure the pocket with toothpicks before cooking.

Can I freeze stuffed chicken breasts?

Yes, I freeze them before baking, then thaw overnight in the fridge and bake as directed.

What sides go well with this dish?

I like serving it with mashed potatoes, roasted vegetables, or a simple green salad.

Conclusion

This creamy garlic mushroom stuffed chicken is a comforting and flavorful dish that I love making when I want something special without too much effort. It’s cheesy, savory, and full of rich flavors that always impress at the dinner table.