I keep coming back to this recipe because it delivers big flavor in a simple way. I like how the mushrooms turn savory and rich in butter, while the cheeses melt into a creamy filling that keeps the chicken moist. It’s low carb, satisfying, and perfect when I want a dinner that feels special without a lot of fuss.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 large boneless, skinless chicken breasts 1 cup mushrooms, finely chopped 3 tablespoons unsalted butter, divided 3 cloves garlic, minced 1/2 teaspoon salt 1/4 teaspoon black pepper 1/2 teaspoon dried thyme 1/2 cup cream cheese, softened 1/4 cup shredded mozzarella cheese 1 tablespoon fresh parsley, chopped (for garnish)
Directions
I start by preheating the oven to 375°F.
In a skillet over medium heat, I melt 2 tablespoons of butter and cook the chopped mushrooms until they’re soft and nicely browned. I add the garlic, salt, pepper, and thyme, and cook briefly until fragrant, then let the mixture cool slightly.
In a bowl, I combine the mushroom mixture with the cream cheese and mozzarella, stirring until smooth and well mixed.
I carefully slice a pocket into each chicken breast, making sure not to cut all the way through, then stuff them generously with the mushroom and cheese filling. If needed, I secure them with toothpicks.
Using the same skillet, I melt the remaining butter over medium-high heat and sear the stuffed chicken breasts until golden on both sides.
I transfer the chicken to a baking dish and bake until cooked through. After resting for a few minutes, I remove the toothpicks and garnish with fresh parsley before serving.
Servings and Timing
I get 2 servings from this recipe. Prep time is about 15 minutes, cook time is around 30 minutes, and the total time comes to roughly 45 minutes.
Variations
When I want extra depth, I add a splash of white wine to the mushrooms while cooking. I sometimes swap the mushrooms for spinach or kale for a different flavor profile. For a sharper taste, I mix in a little Parmesan with the cheeses.
storage/reheating
I store leftovers in an airtight container in the refrigerator for up to three days. When reheating, I warm the chicken gently in the oven or on the stovetop to keep it juicy.
FAQs
Can I prepare this ahead of time?
I often stuff and sear the chicken ahead, then refrigerate it and bake just before serving.
How do I keep the filling from leaking out?
I avoid overstuffing and use toothpicks to secure the chicken if needed.
Can I use a different cheese?
I’ve used provolone or Parmesan, and both work well with the mushroom filling.
How do I know the chicken is fully cooked?
I check that the chicken is no longer pink inside and fully opaque throughout.
What can I serve with this dish?
I usually serve it with roasted vegetables, cauliflower mash, or a simple side salad.
Conclusion
This Garlic Butter Mushroom Stuffed Chicken is one of my favorite dinners when I want something rich, comforting, and satisfying. I enjoy every bite, from the juicy chicken to the creamy, savory filling, and it always feels like a meal worth slowing down for.
