Cheesy Garlic Butter Mushroom Stuffed Chicken
Cheesy Garlic Butter Mushroom Stuffed Chicken
Ingredients
For the Chicken & Filling
- 4 boneless, skinless chicken breasts
- 1 1/2 cups mushrooms, finely chopped
- 4 cloves garlic, minced
- 3 tablespoons butter
- 1/3 cup cream cheese
- 1/3 cup shredded mozzarella or cheddar
- 1 1/2 teaspoons dried thyme or oregano
- salt, to taste
- black pepper, to taste
- 1 1/2 tablespoons olive oil
For the Optional Garnish
- fresh parsley, chopped
- lemon wedges
Instructions
- 1
Prep the chicken: Slice a pocket horizontally into each chicken breast without cutting all the way through. Season inside and out with salt, pepper, and dried thyme or oregano.
⏱️ 5 min
- 2
Make the mushroom filling: Melt butter in a skillet over medium heat. Sauté garlic until fragrant, about 30 seconds. Add mushrooms and cook for 3–4 minutes until softened. Stir in cream cheese and shredded cheese until creamy. Let the mixture cool slightly for 5 minutes.
⏱️ 10 min
- 3
Stuff the chicken: Spoon the mushroom and cheese mixture into each chicken pocket. Secure with toothpicks if needed.
⏱️ 5 min
- 4
Cook the chicken (Oven method): Preheat oven to 180°C (350°F). Heat olive oil in an oven-safe skillet and sear chicken for 2–3 minutes per side until golden. Transfer skillet to the oven and bake for 12–15 minutes until chicken is cooked through (internal temperature 74°C / 165°F).
⏱️ 20 min•🌡️ 180
- 5
Cook the chicken (Air fryer method - alternative): Preheat air fryer to 200°C (390°F). Cook stuffed chicken for 12–15 minutes, flipping halfway.
⏱️ 15 min•🌡️ 200
- 6
Serve: Remove toothpicks. Garnish with fresh parsley and lemon wedges. Optionally, drizzle any remaining garlic butter from the skillet over the top.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Cheesy Garlic Butter Mushroom Stuffed Chicken
For the Chicken & Filling
- 4 boneless, skinless chicken breasts
- 1 1/2 cups mushrooms, finely chopped
- 4 cloves garlic, minced
- 3 tablespoons butter
- 1/3 cup cream cheese
- 1/3 cup shredded mozzarella or cheddar
- 1 1/2 teaspoons dried thyme or oregano
- salt, to taste
- black pepper, to taste
- 1 1/2 tablespoons olive oil
For the Optional Garnish
- fresh parsley, chopped
- lemon wedges
Instructions
- 1
Prep the chicken: Slice a pocket horizontally into each chicken breast without cutting all the way through. Season inside and out with salt, pepper, and dried thyme or oregano.
⏱️ 5 min - 2
Make the mushroom filling: Melt butter in a skillet over medium heat. Sauté garlic until fragrant, about 30 seconds. Add mushrooms and cook for 3–4 minutes until softened. Stir in cream cheese and shredded cheese until creamy. Let the mixture cool slightly for 5 minutes.
⏱️ 10 min - 3
Stuff the chicken: Spoon the mushroom and cheese mixture into each chicken pocket. Secure with toothpicks if needed.
⏱️ 5 min - 4
Cook the chicken (Oven method): Preheat oven to 180°C (350°F). Heat olive oil in an oven-safe skillet and sear chicken for 2–3 minutes per side until golden. Transfer skillet to the oven and bake for 12–15 minutes until chicken is cooked through (internal temperature 74°C / 165°F).
⏱️ 20 min•🌡️ 180 - 5
Cook the chicken (Air fryer method - alternative): Preheat air fryer to 200°C (390°F). Cook stuffed chicken for 12–15 minutes, flipping halfway.
⏱️ 15 min•🌡️ 200 - 6
Serve: Remove toothpicks. Garnish with fresh parsley and lemon wedges. Optionally, drizzle any remaining garlic butter from the skillet over the top.
⏱️ 5 min