Description

This Easy Mushroom Stuffed Chicken with Garlic Butter is a one-pan wonder packed with flavor. Juicy chicken breasts are stuffed with a creamy blend of sautéed mushrooms, garlic, and cheeses, then seared and oven-baked to golden perfection. Finished with a savory garlic butter sauce, it’s a satisfying, restaurant-quality meal that’s weeknight friendly and endlessly customizable. Serve with crusty bread or low-carb sides for a comforting, crowd-pleasing dinner.

Ingredients

For the filling:

1 tablespoon olive oil
1 tablespoon butter
8 oz (225g) mushrooms, sliced
4 cloves garlic, minced
1 teaspoon fresh thyme leaves (or ½ tsp dried thyme)
Salt and pepper, to taste
4 oz (115g) cream cheese, softened
1 cup shredded mozzarella cheese

For the chicken:

4 boneless, skinless chicken breasts
Salt and pepper, to taste
1 teaspoon paprika
1 teaspoon garlic powder
1 tablespoon olive oil
1 tablespoon butter

Instructions

Preheat your oven to 375°F (190°C).

Heat olive oil and butter in a skillet over medium heat. Add mushrooms and cook until soft and golden. Add garlic and thyme; cook for another minute. Season with salt and pepper. Remove from heat and let cool slightly.

In a bowl, mix the cooled mushroom mixture with cream cheese and shredded mozzarella. Set aside.

Cut a pocket into each chicken breast without slicing all the way through. Season the outside and inside with salt, pepper, paprika, and garlic powder.

Stuff each chicken breast with the mushroom and cheese mixture. Secure with toothpicks if needed.

Heat olive oil and butter in an oven-safe skillet over medium-high heat. Sear the stuffed chicken breasts on both sides until golden, about 3-4 minutes per side.

Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through.

Remove toothpicks, slice, and serve.

Notes

To make this gluten-free, ensure all ingredients (especially broth or wine) are labeled gluten-free.
For a vegetarian twist, use thick portobello mushroom caps instead of chicken and follow the same filling steps.
Let the filling cool fully before stuffing to avoid early melting.

This recipe is great for meal prep—store individually and reheat as needed.