Cheesy Garlic Butter Chicken

This Cheesy Garlic Butter Mushroom Stuffed Chicken is pure comfort food and always hits the spot when you are craving something extra special without too much fuss. Each chicken breast is filled with a creamy cheesy mushroom mixture then finished with buttery garlic before roasting to golden perfection. It is a dish that feels weeknight-easy yet worthy of guests and that irresistible aroma draws everyone straight to the table.

I first put this recipe together as a way to use up some leftover mushrooms and cheese on a busy Wednesday. Now it is the dinner my family requests for celebrations and even lazy Sunday nights.

Ingredients

• Boneless skinless chicken breasts: essential for easy stuffing and tender results choose breasts that are even in thickness for best cooking
• Salt and pepper: enhances the flavors of every layer use freshly cracked pepper for a brighter taste
• Unsalted butter: creates a rich base for mushrooms European-style high butterfat butters add amazing flavor
• Mushrooms: finely chopped for filling pick firm mushrooms with smooth unblemished caps I like baby bellas or cremini best but white mushrooms will work
• Garlic: fresh minced garlic brings out the earthiness of mushrooms go for large juicy cloves without green shoots
• Shredded mozzarella cheese: ensures a gooey melt opt for low-moisture mozzarella or swap for Gruyère or cheddar if you prefer
• Grated Parmesan cheese: delivers sharp salty notes always grate fresh for max flavor
• Fresh parsley: optional but brightens the dish use flat-leaf for the best texture and taste
• Melted butter: coats the chicken for a juicy finish only use real butter for the sauce
• Garlic powder: simple way to layer more garlicky flavor check it is fresh and aromatic
• Paprika: gives golden color and subtle warmth try smoked paprika if available

Step-by-Step Instructions

Prepare the Chicken:

Use a sharp knife to cut a horizontal pocket into the thickest part of each chicken breast taking care not to cut through the other side Season both the inside and outside of each breast with salt and pepper and preheat your oven to 375 degrees Fahrenheit

Make the Filling:

Melt two tablespoons of butter in a skillet over medium heat Add finely chopped mushrooms and cook gently for about seven minutes so they fully soften and turn golden brown Stir in minced garlic and give it another whole minute for the aroma to bloom Take the skillet off the heat then immediately stir in mozzarella and Parmesan until you have a creamy well-mixed filling

Stuff the Chicken:

Spoon the mushroom cheese filling into the pocket of each chicken breast dividing it evenly If needed use toothpicks or skewers to secure the openings this keeps all that juicy filling right where you want it

Add the Topping:

Mix melted butter with garlic powder and paprika in a small bowl Brush this mixture generously over the stuffed chicken to coat the tops and sides every bit should glisten

Bake:

Arrange stuffed breasts in a lightly greased baking dish Place in the oven and bake for about twenty five to thirty minutes until the chicken is cooked through and no longer pink Inside temperature should reach one hundred sixty five degrees Fahrenheit

Garnish and Serve:

Let chicken rest for five minutes before serving Remove any toothpicks Sprinkle with chopped parsley if you like and serve hot while the cheese is perfectly melty

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My favorite part is the cheesy mushroom center there is something about the combo of gooey cheese and earthy sautéed mushrooms I cannot resist. The first time I served this dish to my family we ended up eating straight from the pan because no one wanted to wait for plating.

Storage Tips

Leftover stuffed chicken stores well in the fridge for up to three days Use an airtight container to keep flavors fresh When reheating use the oven or stovetop and avoid microwaving so the cheese does not split and the chicken stays juicy

Ingredient Substitutions

Feel free to swap the mozzarella for any cheese that melts nicely like Havarti provolone or smoked gouda You can use fresh spinach or chopped sun-dried tomatoes along with the mushrooms for a twist For a vegetarian version use portobello mushroom caps stuffed with the same cheesy mixture

Serving Suggestions

This dish shines alongside roasted green beans steamed asparagus or a light mixed salad For a heartier meal pair it with mashed potatoes risotto or garlic bread A touch of lemon zest over the top adds a wonderful brightness

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Cultural Context

Stuffing meat with cheese and vegetables is a classic approach found in many cuisines Chicken stuffed with mushrooms and cheese is especially popular in European home cooking and makes a regular appearance at Sunday family dinners My mom used to make a similar dish for special holidays and it always felt fancy even though the prep was simple

Recipe FAQs

→ How do I keep the chicken juicy?

Be careful not to overbake the chicken. Check for an internal temperature of 165°F (75°C) and let it rest after cooking for maximum juiciness.

→ Can I use different types of cheese?

Absolutely! Mozzarella, Gruyère, cheddar, brie, goat cheese, or blue cheese all pair well, so feel free to swap in your favorites.

→ What mushrooms work best for the filling?

Cremini or white button mushrooms are great, but portobello or shiitake add a deeper, earthier flavor to the stuffing.

→ How do I keep the filling from falling out?

Secure the stuffed chicken with toothpicks before baking. Remove them before serving for safety and easy eating.

→ Is this dish gluten-free?

Yes, all ingredients are naturally gluten-free. As always, double-check your pantry items for cross-contamination.

→ Can I prepare this ahead of time?

You can stuff the chicken and keep it refrigerated for several hours before baking. Add the topping right before it goes in the oven for best results.