Cheesy Garlic Butter Mushroom Chicken (Print Format)
Tender chicken with rich, cheesy garlic mushroom filling and a savory buttery crust. Easy, one-pan meal.
# Ingredients:
→ For the Chicken
01 -
4 boneless, skinless chicken breasts
02 -
Salt and pepper, to taste
→ For the Filling
03 -
2 tbsp unsalted butter
04 -
8 oz mushrooms, finely chopped
05 -
2 cloves garlic, minced
06 -
1/2 cup shredded mozzarella cheese
07 -
1/4 cup grated Parmesan cheese
08 -
2 tbsp fresh parsley, chopped (optional, for garnish)
→ For the Topping
09 -
2 tbsp melted butter
10 -
1 tsp garlic powder
11 -
1 tsp paprika
# Steps:
01 -
Preheat your oven to 375°F (190°C). Lightly grease a baking dish. Using a sharp knife, carefully slice a horizontal pocket into the thickest part of each chicken breast, being careful not to cut all the way through. Season both sides of the chicken with salt and pepper.
02 -
In a skillet over medium heat, melt the butter. Add the chopped mushrooms and cook until softened and golden brown, about 5–7 minutes. Stir in the minced garlic and cook for an additional 1 minute, until fragrant. Remove from heat and stir in the shredded mozzarella and grated Parmesan cheese until the mixture is well combined.
03 -
Divide the mushroom-cheese mixture evenly among the chicken breasts, spooning it into the pockets you created. Use toothpicks to secure the openings if needed to prevent the filling from spilling out.
04 -
In a small bowl, mix the melted butter, garlic powder, and paprika. Brush this mixture generously over the tops of the stuffed chicken breasts.
05 -
Place the stuffed chicken in the prepared baking dish. Bake for 25–30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F/75°C).
06 -
Let the chicken rest for 5 minutes before serving. Garnish with fresh parsley, if desired, and serve hot.
# Tips:
01 -
Prevent overcooking by checking the internal temperature of the chicken with a meat thermometer.
02 -
Use toothpicks to secure the stuffing and prevent spillage.
03 -
Store leftovers in an airtight container in the fridge for up to 3 days.