Cheesy Garlic Butter Mushroom Stuffed Chicken that’s sure to impress! – Recipe
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Ingredients
- For the Stuffed Chicken:
- 4 boneless, skinless chicken breasts (even thickness)
- 1 cup mushrooms, finely chopped
- ½ cup cream cheese, softened
- ½ cup shredded mozzarella cheese
- 3 tablespoons butter, divided
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
- For the Garlic Butter Sauce:
- 2 tablespoons melted butter
- 1 clove garlic, minced
- ½ teaspoon dried Italian herbs (or parsley)
- Optional Garnish:
- Fresh parsley or thyme
Directions
- 1. Prep the Chicken:
- 2. Preheat oven to 375°F (190°C).
- 3. Butterfly the chicken breasts: Slice horizontally through the center (but not all the way through) to create a pocket.
- 2. Make the Filling:
- 5. In a skillet, melt 1 tbsp butter over medium heat. Sauté mushrooms until soft (5 mins). Add garlic, thyme, parsley, salt, and pepper; cook 1 minute.
- 6. Off heat, stir in cream cheese and mozzarella until creamy.
- 3. Stuff & Secure:
- 8. Spoon the filling into each chicken pocket. Seal with toothpicks or kitchen twine.
- 9. Place in a baking dish. Rub chicken with 1 tbsp melted butter and sprinkle with extra herbs.
- 4. Bake & Baste:
- 11. Bake for 25-30 minutes until chicken hits 165°F (74°C) internally.
- 12. Mix 2 tbsp melted butter, garlic, and Italian herbs. Brush over chicken halfway through baking.
- 5. Serve:
- 14. Rest for 5 minutes, then drizzle with pan juices. Garnish with fresh herbs.
- 15. Tips for Success
- 16. 🔹 Extra Flavor: Add ½ tsp paprika or grated Parmesan to the filling.
