Description
This Cheesy Garlic Butter Mushroom Stuffed Chicken is an indulgent main course featuring juicy chicken breasts stuffed with a savory mixture of sautéed mushrooms, garlic, and melted cheeses. The chicken is first seared to a golden brown on the stovetop before being baked to perfection in the oven, resulting in a tender, flavorful dish perfect for a comforting low-carb dinner.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
Stuffing
- 1 cup sliced mushrooms (cremini or white)
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter (divided)
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 tablespoon chopped fresh parsley (optional)
- Toothpicks or kitchen twine for securing
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the stuffed chicken later.
- Sauté Mushrooms: Heat olive oil and 1 tablespoon butter in a skillet over medium heat. Add the sliced mushrooms, minced garlic, salt, pepper, and Italian seasoning. Cook for 5–7 minutes until the mushrooms are softened and browned nicely. Remove from heat and let cool slightly.
- Prepare Filling: Once the mushroom mixture has cooled a bit, stir in the shredded mozzarella and grated Parmesan cheese until well combined.
- Stuff Chicken Breasts: Carefully cut pockets into each chicken breast, taking care not to slice all the way through. Stuff each pocket generously with the mushroom and cheese mixture. Secure each with toothpicks or kitchen twine to hold the filling inside.
- Season Chicken: Lightly season the outside of the stuffed chicken breasts with salt and pepper.
- Sear Chicken: In the same skillet, melt the remaining 1 tablespoon of butter. Sear the stuffed chicken breasts on each side for 2–3 minutes until they develop a golden brown crust.
- Bake: Transfer the skillet with the seared chicken breasts to the preheated oven, or move the chicken to a baking dish. Bake uncovered for 20–25 minutes, or until the internal temperature reaches 165°F (74°C).
- Rest and Serve: Remove the chicken from the oven and let rest for 5 minutes to allow juices to redistribute. Garnish with chopped fresh parsley if desired and serve warm.
Notes
- You can prepare the mushroom filling ahead of time and refrigerate it until ready to use for added convenience.
- To reduce fat content, use part-skim mozzarella or reduce the amount of cheese used in the stuffing.
- Be careful when cutting pockets into the chicken breasts to ensure you don’t cut all the way through to avoid leakage during cooking.
- Using fresh mushrooms rather than canned will provide the best texture and flavor.
