If you’re looking for a comforting yet impressive homemade dinner, this Baked Mushroom Stuffed Chicken with Garlic Butter & Cheese is the perfect dish to try. Tender chicken breasts are stuffed with a creamy, savory filling made from garlic, mushrooms, and melted cheese. The chicken is lightly seared for extra flavor and then baked until golden brown and juicy, creating a dish that’s simple enough for busy weeknights yet impressive enough for guests. Whether you’re new to cooking or a seasoned pro, this recipe is straightforward and guarantees delicious results every time.
The best part? It uses easy-to-find ingredients and a simple method, making it the perfect weeknight meal or a showstopper for dinner parties. The combination of garlic, butter, and melted cheese creates a rich, indulgent filling that pairs perfectly with the tender, juicy chicken. Here’s how to make this delicious meal and why you’ll love it.
Why You’ll Love This Recipe
- High in Protein: This meal is packed with protein, keeping you full and satisfied.
- Simple Ingredients: You probably already have most of these ingredients in your kitchen.
- Flexible Recipe: Feel free to customize the filling with your favorite ingredients or make substitutions to suit your preferences.
- Great for Meal Prep: Perfect for leftovers or meal prep, so you can enjoy this dish multiple times.
- Impressive Presentation: Looks like something you’d order at a restaurant, but it’s so easy to make at home.
Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts (medium to large)
- 1 tbsp olive oil (optional, for searing)
- Salt and black pepper, to taste
- ½ tsp paprika (optional, for extra flavor)
- ½ tsp dried thyme or oregano
For the Mushroom & Cheese Filling:
- 200 g fresh mushrooms, finely chopped
- 3 cloves garlic, minced
- 1 tbsp butter
- 2 tbsp cream cheese (or labneh/ricotta for a lighter option)
- ¾ cup shredded mozzarella (or a mozzarella–cheddar blend)
- 1 tbsp fresh parsley or coriander, finely chopped
- Pinch of salt and black pepper
Optional Finish:
- Extra chopped herbs for garnish
- Lemon wedges for serving
How to Make Baked Mushroom Stuffed Chicken
- Preheat the oven to 190°C (375°F). Lightly grease a baking dish with oil or butter to prevent sticking.
- Prepare the filling: In a medium pan, melt the butter over medium heat. Add the chopped mushrooms and sauté for 4–5 minutes until the mushrooms release their moisture and start to brown. Add the minced garlic and cook for another 30–45 seconds until fragrant. Remove the pan from heat.
- Make the filling mixture: Transfer the mushroom mixture to a bowl and let it cool slightly. Stir in the cream cheese, shredded mozzarella, chopped herbs, salt, and black pepper until well combined.
- Prepare the chicken: Using a sharp knife, carefully cut a pocket into the side of each chicken breast. Be sure not to cut all the way through. Season both the inside and outside of the chicken with salt, pepper, paprika, and dried thyme or oregano.
- Stuff the chicken: Spoon the mushroom and cheese filling into each pocket. Don’t overfill to prevent the filling from spilling out during cooking. You can secure the opening with toothpicks if necessary.
- Optional step—Sear the chicken: Heat olive oil in a pan over medium-high heat. Sear the stuffed chicken for 1–2 minutes on each side until lightly golden. This step adds extra flavor but is optional if you’re short on time.
- Bake the chicken: Place the stuffed chicken breasts into the prepared baking dish. Bake for 25–30 minutes, or until the chicken is fully cooked and the internal temperature reaches 75°C (165°F). The chicken should be golden and juicy.
- Rest the chicken: After removing the chicken from the oven, let it rest for 5 minutes before serving to ensure it stays juicy.
- Serve: Garnish with fresh herbs and lemon wedges for a touch of brightness. Serve warm, and enjoy!
Pro Tips for Juicy Chicken
- Don’t Overbake: Keep a close eye on your chicken to prevent it from drying out. Use a meat thermometer to ensure it’s cooked to 75°C (165°F).
- Let It Rest: Allow the chicken to rest for a few minutes before slicing to help retain its juices.
- Even Cooking: If the chicken breasts are particularly thick, consider lightly pounding them to ensure even cooking.
- Don’t Overstuff: Be mindful not to overfill the chicken pockets. This prevents the filling from leaking out while baking.
Variations & Substitutions
Feel free to get creative with the filling or add your own spin to this recipe:
- Leafy Greens: Add finely chopped spinach or kale to the filling for extra nutrition and color.
- Creamier Texture: For an even richer filling, mix in a tablespoon of cooking cream or sour cream.
- Spicy Kick: If you like heat, add chili flakes or smoked paprika to the filling.
- Vegetarian Option: Replace the mushrooms with sautéed onions and bell peppers for a vegetarian-friendly version of this dish.
What to Serve With It
This dish pairs beautifully with a variety of sides, making it perfect for a well-rounded meal:
- Roasted Vegetables: Try roasted carrots, zucchini, or potatoes for a comforting side dish.
- Mashed Potatoes or Potato Wedges: These are perfect for soaking up the savory mushroom and cheese filling.
- Steamed Vegetables: Broccoli or green beans add a healthy and colorful side.
- Fresh Salad: A simple green salad with lemon dressing balances out the richness of the stuffed chicken.
- Rice or Quinoa: For a heartier meal, serve with rice or quinoa for a satisfying and balanced plate.
Storage & Reheating
- Refrigeration: Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat in the oven at 170°C (340°F) for 10–12 minutes, or warm gently in a pan with a splash of water and a lid.
- Freezing: You can freeze cooked portions for up to 1 month. When ready to eat, thaw overnight in the refrigerator and reheat as needed.
Frequently Asked Questions
Can I prepare this recipe ahead of time?
Yes! You can stuff the chicken breasts up to 24 hours in advance. Just cover and refrigerate them until you’re ready to bake.
How do I know when the chicken is cooked?
The best way to check is with a meat thermometer. The internal temperature should be around 75°C (165°F) when done. Additionally, the juices should run clear when you slice the chicken.
Can I use chicken thighs instead of breasts?
Yes, chicken thighs work great for this recipe. If you use thighs, lightly flatten them with a meat mallet, stuff with the filling, and secure them with toothpicks before baking.
What cheese works best for the filling?
Mozzarella melts wonderfully, but you can use a combination of mozzarella and cheddar for a richer, more flavorful filling.
This Baked Mushroom Stuffed Chicken with Garlic Butter & Cheese is guaranteed to be a hit in your kitchen. Whether you’re making it for your family or serving it to guests, it’s an easy-to-make, flavorful dish that will impress everyone at the table.
The best part? It uses easy-to-find ingredients and a simple method, making it the perfect weeknight meal or a showstopper for dinner parties. The combination of garlic, butter, and melted cheese creates a rich, indulgent filling that pairs perfectly with the tender, juicy chicken. Here’s how to make this delicious meal and why you’ll love it.
Why You’ll Love This Recipe
- High in Protein: This meal is packed with protein, keeping you full and satisfied.
- Simple Ingredients: You probably already have most of these ingredients in your kitchen.
- Flexible Recipe: Feel free to customize the filling with your favorite ingredients or make substitutions to suit your preferences.
- Great for Meal Prep: Perfect for leftovers or meal prep, so you can enjoy this dish multiple times.
- Impressive Presentation: Looks like something you’d order at a restaurant, but it’s so easy to make at home.
Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts (medium to large)
- 1 tbsp olive oil (optional, for searing)
- Salt and black pepper, to taste
- ½ tsp paprika (optional, for extra flavor)
- ½ tsp dried thyme or oregano
For the Mushroom & Cheese Filling:
- 200 g fresh mushrooms, finely chopped
- 3 cloves garlic, minced
- 1 tbsp butter
- 2 tbsp cream cheese (or labneh/ricotta for a lighter option)
- ¾ cup shredded mozzarella (or a mozzarella–cheddar blend)
- 1 tbsp fresh parsley or coriander, finely chopped
- Pinch of salt and black pepper
Optional Finish:
- Extra chopped herbs for garnish
- Lemon wedges for serving
How to Make Baked Mushroom Stuffed Chicken
- Preheat the oven to 190°C (375°F). Lightly grease a baking dish with oil or butter to prevent sticking.
- Prepare the filling: In a medium pan, melt the butter over medium heat. Add the chopped mushrooms and sauté for 4–5 minutes until the mushrooms release their moisture and start to brown. Add the minced garlic and cook for another 30–45 seconds until fragrant. Remove the pan from heat.
- Make the filling mixture: Transfer the mushroom mixture to a bowl and let it cool slightly. Stir in the cream cheese, shredded mozzarella, chopped herbs, salt, and black pepper until well combined.
- Prepare the chicken: Using a sharp knife, carefully cut a pocket into the side of each chicken breast. Be sure not to cut all the way through. Season both the inside and outside of the chicken with salt, pepper, paprika, and dried thyme or oregano.
- Stuff the chicken: Spoon the mushroom and cheese filling into each pocket. Don’t overfill to prevent the filling from spilling out during cooking. You can secure the opening with toothpicks if necessary.
- Optional step—Sear the chicken: Heat olive oil in a pan over medium-high heat. Sear the stuffed chicken for 1–2 minutes on each side until lightly golden. This step adds extra flavor but is optional if you’re short on time.
- Bake the chicken: Place the stuffed chicken breasts into the prepared baking dish. Bake for 25–30 minutes, or until the chicken is fully cooked and the internal temperature reaches 75°C (165°F). The chicken should be golden and juicy.
- Rest the chicken: After removing the chicken from the oven, let it rest for 5 minutes before serving to ensure it stays juicy.
- Serve: Garnish with fresh herbs and lemon wedges for a touch of brightness. Serve warm, and enjoy!
Pro Tips for Juicy Chicken
- Don’t Overbake: Keep a close eye on your chicken to prevent it from drying out. Use a meat thermometer to ensure it’s cooked to 75°C (165°F).
- Let It Rest: Allow the chicken to rest for a few minutes before slicing to help retain its juices.
- Even Cooking: If the chicken breasts are particularly thick, consider lightly pounding them to ensure even cooking.
- Don’t Overstuff: Be mindful not to overfill the chicken pockets. This prevents the filling from leaking out while baking.
Variations & Substitutions
Feel free to get creative with the filling or add your own spin to this recipe:
- Leafy Greens: Add finely chopped spinach or kale to the filling for extra nutrition and color.
- Creamier Texture: For an even richer filling, mix in a tablespoon of cooking cream or sour cream.
- Spicy Kick: If you like heat, add chili flakes or smoked paprika to the filling.
- Vegetarian Option: Replace the mushrooms with sautéed onions and bell peppers for a vegetarian-friendly version of this dish.
What to Serve With It
This dish pairs beautifully with a variety of sides, making it perfect for a well-rounded meal:
- Roasted Vegetables: Try roasted carrots, zucchini, or potatoes for a comforting side dish.
- Mashed Potatoes or Potato Wedges: These are perfect for soaking up the savory mushroom and cheese filling.
- Steamed Vegetables: Broccoli or green beans add a healthy and colorful side.
- Fresh Salad: A simple green salad with lemon dressing balances out the richness of the stuffed chicken.
- Rice or Quinoa: For a heartier meal, serve with rice or quinoa for a satisfying and balanced plate.
Storage & Reheating
- Refrigeration: Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat in the oven at 170°C (340°F) for 10–12 minutes, or warm gently in a pan with a splash of water and a lid.
- Freezing: You can freeze cooked portions for up to 1 month. When ready to eat, thaw overnight in the refrigerator and reheat as needed.
Can I prepare this recipe ahead of time?
Yes! You can stuff the chicken breasts up to 24 hours in advance. Just cover and refrigerate them until you’re ready to bake.
How do I know when the chicken is cooked?
The best way to check is with a meat thermometer. The internal temperature should be around 75°C (165°F) when done. Additionally, the juices should run clear when you slice the chicken.
Can I use chicken thighs instead of breasts?
Yes, chicken thighs work great for this recipe. If you use thighs, lightly flatten them with a meat mallet, stuff with the filling, and secure them with toothpicks before baking.
What cheese works best for the filling?
Mozzarella melts wonderfully, but you can use a combination of mozzarella and cheddar for a richer, more flavorful filling.
This Baked Mushroom Stuffed Chicken with Garlic Butter & Cheese is guaranteed to be a hit in your kitchen. Whether you’re making it for your family or serving it to guests, it’s an easy-to-make, flavorful dish that will impress everyone at the table.