Cheesy Garlic Butter Mushroom Stuffed Chicken

why make this recipe

This dish gives you juicy chicken, gooey cheese, and savory mushrooms in one bite. You make a simple filling, stuff the chicken, and bake. It feels like a fancy meal but it is easy to cook.

introduction

This Cheesy Garlic Butter Mushroom Stuffed Chicken makes dinner quick and tasty. If you like garlic butter flavors, try a quick version too, like 15-minute garlic butter chicken bites for a fast side idea.

how to make Cheesy Garlic Butter Mushroom Stuffed Chicken

Follow these steps to make the stuffed chicken.

Ingredients :

• 4 chicken breasts
• 1 cup mushrooms, chopped
• 3 tablespoons garlic, minced
• 4 tablespoons butter
• 1 cup shredded cheese (e.g., mozzarella or cheddar)
• Salt and pepper to taste
• 1 teaspoon Italian seasoning (optional)

Directions :

1. Preheat your oven to 375°F (190°C).
2. In a skillet, melt the butter over medium heat and sauté the garlic until fragrant.
3. Add the chopped mushrooms and cook until softened. Season with salt, pepper, and Italian seasoning.
4. Cut a pocket in each chicken breast and stuff with the mushroom mixture.
5. Place stuffed chicken in a baking dish and top with shredded cheese.
6. Bake for 25-30 minutes or until chicken is cooked through and cheese is melted and bubbly.
7. Serve warm and enjoy!

how to serve Cheesy Garlic Butter Mushroom Stuffed Chicken

Serve the chicken hot. Good sides are steamed vegetables, a green salad, rice, or mashed potatoes. Spoon any juices from the baking dish over the chicken for more flavor.

how to store Cheesy Garlic Butter Mushroom Stuffed Chicken

Cool the chicken to room temperature (no more than 2 hours). Put in an airtight container and refrigerate for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, or microwave in short bursts.

tips to make Cheesy Garlic Butter Mushroom Stuffed Chicken

• Pound the chicken breasts thin if they are very thick so they cook evenly.
• Do not overstuff the pockets; leave room to seal the chicken.
• Use room-temperature cheese so it melts faster.
• Check the thickest part of the chicken with a meat thermometer; it should read 165°F (74°C).

variation (if any)

• Add spinach to the mushroom mix for extra greens.
• Swap mozzarella for cheddar, pepper jack, or Swiss for a different taste.
• Use cream cheese in the filling for a creamier texture.
• Add a sprinkle of paprika or smoked paprika on top for color and flavor.

FAQs

Q: Can I use chicken thighs instead of breasts?
A: Yes. Use boneless, skinless thighs and adjust cook time until they reach 165°F (74°C).

Q: Can I prepare this ahead and bake later?
A: Yes. Stuff the chicken and keep it covered in the fridge for up to 24 hours, then bake when ready.

Q: Can I freeze the stuffed chicken?
A: You can freeze before baking. Wrap well and freeze up to 2 months. Thaw in the fridge overnight before baking.

Q: What if my chicken dries out?
A: Try not to overbake. Pound breasts to even thickness and check with a thermometer for 165°F (74°C). Adding a little chicken broth to the baking dish can help keep it moist.

Print