Cheesy Garlic Butter Mushroom Stuffed Chicken (Easy Mushroom Garlic Chicken)

 Golden, juicy chicken stuffed to the brim with buttery mushrooms and melty cheese has a way of stealing the spotlight at dinner. This Cheesy Garlic Butter Mushroom Stuffed Chicken isn’t just a meal—it’s a full-on comfort moment. Rich garlic butter, savory mushrooms, and gooey cheese turn simple chicken breasts into something that feels restaurant-worthy without the hassle. Who doesn’t want that on a weeknight?

This recipe keeps things approachable while delivering bold flavor. Think of it as Easy Mushroom Garlic Chicken done right. No complicated techniques, no endless prep—just smart steps and big payoff. Juicy chicken + garlic butter mushrooms = instant win. IMO, that combo never misses.

What makes it special? The filling. Each bite of this Cheesy Garlic Stuffed Mushroom Chicken packs buttery mushrooms and melted cheese right into the center of the chicken. It’s a clever upgrade on a Basic Chicken Mushroom Recipe, transforming everyday ingredients into a crave-worthy Homemade Mushroom Chicken Dish that feels anything but basic.

Looking to switch up your dinner routine? This dish proves that Stuffed Chicken Mushroom Recipes don’t need to be intimidating. With simple ingredients and bold seasoning, Cheesy Garlic Mushroom Stuffed Chicken becomes surprisingly doable—even on busy nights. FYI, it pairs perfectly with veggies, rice, or a simple salad.

From weeknight dinners to casual entertaining, Cheesy Garlic Butter Mushrooms Stuffed Chicken checks all the boxes. It’s cozy, satisfying, and guaranteed to impress. Wondering How To Make Chicken Mushroom Dinner that people actually get excited about? This Cheesy Garlic Butter Mushroom Chicken is the answer. One bite, and suddenly chicken night feels a whole lot more exciting.

Cheesy Garlic Butter Mushroom Stuffed Chicken (Easy Mushroom Garlic Chicken)

This Cheesy Garlic Butter Mushroom Stuffed Chicken is the ultimate comfort dinner for garlic and mushroom lovers. Juicy chicken breasts are filled with buttery sautéed mushrooms, melted mozzarella, and parmesan, then baked until tender and golden. For an extra indulgent finish, a creamy garlic parmesan sauce can be made right in the same pan using all those flavorful drippings.

Ingredients

Mushroom Filling

• 4 tablespoons butter
• 8 ounces brown mushrooms, sliced
• 4 cloves garlic, minced
• 2 tablespoons fresh parsley, chopped
• Salt, to taste
• Black pepper, to taste

Chicken

• 4 skinless, boneless chicken breasts
• Salt, to season
• Black pepper, to season
• 1 teaspoon onion powder
• 1 teaspoon dried parsley
• 8 slices mozzarella cheese
• 1/4 cup freshly grated parmesan cheese

Garlic Parmesan Cream Sauce (Optional)

• 1 tablespoon olive oil
• 2 large cloves garlic, minced
• 1 tablespoon Dijon mustard
• 1½ cups half-and-half (or light cream / evaporated milk)
• 1/2 cup finely grated parmesan cheese
• Salt, to taste
• Black pepper, to taste
• 1/2 teaspoon cornstarch mixed with 2 teaspoons water (optional)
• 2 tablespoons fresh parsley, chopped

Instructions

1. Preheat the oven to 200°C (400°F).
2. Melt butter in a large oven-safe skillet over medium heat. Add garlic and sauté until fragrant, about 1 minute. Stir in mushrooms, salt, pepper, and parsley. Cook until softened. Set aside and allow to cool.
3. Pat chicken breasts dry. Season with salt, pepper, onion powder, and dried parsley.
4. Cut a horizontal pocket into each chicken breast. Insert two slices of mozzarella into each pocket.
5. Divide mushroom mixture evenly among the chicken breasts, reserving pan juices. Sprinkle 1 tablespoon parmesan over each filling and secure with toothpicks.
6. Return the skillet with pan juices to heat. Sear chicken on both sides until golden. Cover and transfer to the oven. Bake for 20 minutes or until cooked through.
7. Serve with pan juices and remaining mushrooms over pasta, rice, or vegetables.

Optional Sauce:

1. Transfer chicken to a warm plate. In the same pan, add olive oil and sauté garlic until fragrant.
2. Reduce heat and stir in Dijon mustard and half-and-half. Bring to a gentle simmer.
3. Add parmesan cheese and remaining mushrooms. Simmer until cheese melts.
4. For a thicker sauce, stir in cornstarch mixture until thickened. Season and add parsley.
5. Return chicken to pan and serve.

Notes

• Half-and-half can be replaced with a mix of milk and light cream.
• Secure chicken well to prevent filling from escaping.
• The sauce is optional but adds extra richness.