Name: Cheesy Garlic Butter Mushroom Stuffed Chicken
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts; 1 cup cremini or white mushrooms, sliced; 3 garlic cloves, minced; 1 cup shredded mozzarella or cheddar cheese; 2 tablespoons butter; 1 tablespoon olive oil; Salt and pepper, to taste; Fresh herbs (such as parsley or thyme), for garnish

I created this dish by stuffing juicy chicken breasts with a blend of sautéed garlic mushrooms and melty cheese, then pan-searing them in garlic butter for a crispy, golden finish. It’s indulgent, flavorful, and perfect when I want a comforting yet impressive meal.

Why You’ll Love This Recipe

I love the contrast of tender chicken and gooey cheese paired with savory mushrooms. The garlic butter adds richness, while the presentation feels gourmet—even though it’s simple to prepare. It’s perfect for a cozy family dinner or when I want to impress without spending hours in the kitchen.

ingredients Why You’ll Love This Recipe

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

Chicken breasts, boneless and skinless
Cremini or white mushrooms, sliced
Garlic cloves, minced
Mozzarella or cheddar cheese, shredded
Butter
Olive oil
Salt and pepper
Fresh herbs (such as parsley or thyme)

directions

I slice a pocket into each chicken breast and season them with salt and pepper.
I sauté mushrooms in olive oil until they release moisture, then add garlic until fragrant.
I stir in shredded cheese, letting it melt slightly.
I stuff each chicken breast with the mushroom-cheese mixture and secure with toothpicks if needed.
I heat butter in a skillet over medium-high heat, then sear chicken 5–6 minutes per side until golden.
I reduce heat, baste with garlic butter, and cook through (internal temp about 165 °F/75 °C).
I garnish with fresh herbs before serving.

Servings and timing

Makes 4 servings.
Prep time: about 15 minutes
Cook time: about 25 minutes
Total time: 40 minutes

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3–4 days. For reheating, I gently warm the chicken in a covered skillet over low heat, adding a teaspoon of butter or water to maintain moisture. It’s best when reheated shortly before serving.

FAQs

How can I make this low-carb or keto-friendly?

I stick with the same ingredients—they’re already low-carb. I just ensure the cheese is full-fat and skip any breadcrumbs or flour.

Can I use a different cheese?

Absolutely. I enjoy swapping in Swiss, Gruyère, or pepper jack for a different flavor profile.

What if I don’t have fresh mushrooms?

I sometimes use canned mushrooms—just drain them well before sautéing so the filling isn’t watery.

Can this be baked instead of pan-seared?

Yes. I preheat the oven to 375 °F (190 °C), sear the chicken briefly, then transfer to the oven and bake for about 20 minutes until fully cooked.

Is it freezer-friendly?

I wrap cooked and cooled chicken in foil or freezer bags—it keeps for up to 2 months. I thaw overnight in the fridge before reheating.

Conclusion

This Cheesy Garlic Butter Mushroom Stuffed Chicken is one of my favorite go‑to dinners. With minimal effort, I get a restaurant-style dish that never fails to impress. Whether I make it on a weeknight or for guests, the creamy, garlic-infused filling always steals the show.