Description
This Cheesy Garlic Butter Mushroom Stuffed Chicken is a flavorful and hearty main course featuring tender chicken breasts stuffed with sautéed garlic mushrooms and melted mozzarella cheese. Pan-seared to a golden brown and then baked to perfection, it combines rich buttery and herby notes with a satisfying cheesy filling. Perfect for a comforting low-carb dinner that’s both easy to prepare and impressively delicious.
Ingredients
Scale
Chicken & Cheese
- 4 boneless, skinless chicken breasts
- 1 cup shredded mozzarella cheese
For Sautéing
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 8 ounces mushrooms, sliced
- 3 cloves garlic, minced
- 1 teaspoon fresh thyme (or ½ teaspoon dried)
Seasonings
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon paprika
- ¼ teaspoon onion powder
Others
- Toothpicks or kitchen twine (for securing the stuffed chicken)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the stuffed chicken.
- Sauté Mushrooms: In a skillet over medium heat, melt the butter and olive oil. Add the sliced mushrooms, minced garlic, thyme, and a pinch of salt and pepper. Sauté for about 5–6 minutes until the mushrooms are tender and golden. Remove from heat and let cool slightly.
- Prepare Chicken Pockets: Using a sharp knife, carefully cut a deep pocket into the side of each chicken breast, making sure not to cut all the way through to the other side.
- Stuff Chicken: Fill each chicken pocket with the sautéed mushroom mixture and shredded mozzarella cheese. Secure the openings with toothpicks or tie them with kitchen twine to keep the stuffing inside during cooking.
- Season Chicken: Evenly season the outside of the stuffed chicken breasts with salt, black pepper, paprika, and onion powder for a flavorful crust.
- Sear Chicken: In the same skillet used for the mushrooms, sear each stuffed chicken breast for 2–3 minutes on each side over medium heat until golden brown. This step locks in juices and adds a beautiful color.
- Bake: Transfer the skillet with the seared stuffed chicken to the preheated oven. If your skillet is not oven-safe, transfer the chicken breasts to a baking dish. Bake for 20–25 minutes until the internal temperature of the chicken reaches 165°F (74°C).
- Rest and Serve: Remove the chicken from the oven and allow it to rest for 5 minutes to let the juices redistribute. Slice and serve warm, drizzled with the pan juices for extra flavor.
Notes
- For extra flavor, add fresh spinach or sun-dried tomatoes to the mushroom and cheese filling.
- To achieve a crispier crust, sprinkle Parmesan cheese on top of the stuffed chicken breasts before baking.
- Ensure chicken is fully cooked to an internal temperature of 165°F for safety and optimal juiciness.
