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- 4 boneless, skinless chicken breasts - 2 cups mushrooms, finely chopped (such as cremini or button) - 1/2 cup cream cheese, softened - 1/4 cup grated Parmesan cheese - 2 cloves garlic, minced - 1 teaspoon dried thyme - 1 teaspoon dried parsley - Salt and pepper to taste - 4 tablespoons butter - 1 tablespoon olive oil - Fresh parsley, chopped Mushroom Stuffed Chicken in Garlic Butter is a treat for your taste buds. I love how the juicy chicken hugs rich mushroom filling. Each bite bursts with flavor! The creamy mixture pairs perfectly with tender chicken. You’ll find joy in cooking this meal. Let’s break down the ingredients. First, you need chicken breasts. I prefer boneless and skinless ones for easy stuffing. Mushrooms are next. They add depth and umami to the dish. You can use cremini or button mushrooms based on your taste. Cream cheese makes the filling creamy and smooth. It blends well with grated Parmesan cheese, adding a salty kick. Garlic enhances the flavor with its strong aroma. Thyme and parsley add freshness. Don’t forget the salt and pepper to bring all the tastes together. You’ll also need butter and olive oil for cooking. They add richness and help to sauté the mushrooms. Fresh parsley makes a lovely garnish, adding color and a hint of freshness. With these ingredients, you’ll create a dish that impresses your friends and family. It's simple yet packed with flavors. Let’s get ready to cook! {{ingredient_image_1}} - Preheat your oven to 375°F (190°C). - In a skillet over medium heat, melt 2 tablespoons of butter with 1 tablespoon of olive oil. - Add 2 cups of finely chopped mushrooms. Sauté them until golden brown, about 5-7 minutes. - Stir in 2 cloves of minced garlic, 1 teaspoon of dried thyme, and 1 teaspoon of dried parsley. Sauté for 2 more minutes. - Season the mix with salt and pepper to taste. - Remove the skillet from heat and let the filling cool slightly. - Mix in 1/2 cup of softened cream cheese and 1/4 cup of grated Parmesan cheese. Blend well. - Take 4 boneless, skinless chicken breasts and create a pocket in each. Slice through the side but do not cut all the way through. - Stuff each chicken breast with the mushroom and cheese mixture. Press it in gently to secure. - In a large oven-safe skillet, melt the remaining 2 tablespoons of butter over medium-high heat. - Season the outside of each stuffed chicken breast with salt and pepper. Place them in the skillet. - Sear the chicken for about 4-5 minutes on each side until golden brown. - Transfer the skillet to the preheated oven and bake for 20-25 minutes. The chicken should reach an internal temperature of 165°F (75°C). - After baking, remove the chicken from the oven and let it rest for 5 minutes before slicing. - Ensuring chicken is cooked through Always check the chicken's internal temperature. It should reach 165°F (75°C). Use a meat thermometer for accuracy. If you don’t have one, cut into the thickest part of the chicken. The meat should be white, not pink. - Achieving the perfect sear To get that nice, golden crust, dry the chicken breasts with paper towels. Season them well with salt and pepper. Heat the pan before adding the chicken. This helps to create a great sear without sticking. - Alternatives for cream cheese If you want a lighter option, use Greek yogurt. It adds creaminess and tang. You can also try ricotta cheese for a different texture and flavor. - Satisfactory mushroom types While cremini and button mushrooms work well, you can also use shiitake or portobello. These mushrooms add a rich, earthy taste to the dish. - Adding spices or herbs Consider adding a pinch of smoked paprika or cayenne for heat. Fresh herbs like basil or chives can also brighten the flavors. Experimenting with flavors can make your dish unique. - Variations in cheese options Mozzarella brings a nice stretch when melted. Goat cheese adds tanginess and depth. You can mix different cheeses for more complexity in flavor. Pro Tips Choose Fresh Mushrooms: Using fresh mushrooms will enhance the flavor and texture of the stuffing. Opt for cremini or button mushrooms for the best results. Let the Mixture Cool: Allowing the mushroom and cheese mixture to cool slightly before stuffing will prevent the chicken from cooking unevenly and keep the filling intact. Use a Meat Thermometer: To ensure your chicken is perfectly cooked, use a meat thermometer to check that the internal temperature reaches 165°F (75°C). Rest Before Slicing: Let the stuffed chicken rest for about 5 minutes before slicing. This allows the juices to redistribute, keeping the chicken moist and flavorful. {{image_2}} You can switch up the cheese in this dish. Try using mozzarella for a melty texture. Goat cheese adds a tangy flavor that pairs well with mushrooms. Both options bring a unique twist to the classic recipe. You can mix and match cheeses, too. Blend cream cheese with mozzarella for creaminess and stretch. The cheese you choose can change the taste and texture of your stuffed chicken. Don’t stop at mushrooms! You can add spinach for a pop of color and nutrients. Cooked spinach blends well with the cream cheese and mushrooms. You can also add bell peppers or zucchini for extra veggies. These options keep the dish fresh and exciting. Try different combinations to find your favorite mix. Adding nuts like walnuts or pine nuts can give a nice crunch, too. You can cook your stuffed chicken in different ways. Grilling adds a smoky flavor and nice char. Just be careful not to overcook it. Baking is great for even cooking and keeps the chicken juicy. If you prefer a slow cooker, you can adapt the recipe. Sear the chicken first, then place it in the slow cooker. Add a little broth to keep it moist. Cook on low for a few hours for tender results. Each method brings out different flavors and textures, so try them all! Storing leftovers is easy. After your meal, let the chicken cool down. Place the mushroom stuffed chicken in an airtight container. You can keep it in the fridge for up to three days. If you want to enjoy it later, do not wait too long. This dish tastes best fresh! To freeze mushroom stuffed chicken, wrap each piece in plastic wrap. Then, place them in a freezer-safe bag. Make sure to remove as much air as you can. You can freeze it for about three months. When you’re ready to eat, thaw it in the fridge overnight before reheating. The best way to reheat is in the oven. Preheat your oven to 350°F (175°C). Place the chicken on a baking sheet and cover it with foil. Heat for about 20 minutes, or until hot. You can also use a microwave. Just heat it for 2-3 minutes, but the oven keeps it crispy. Enjoy your delicious meal again! It takes about 50 minutes to cook Mushroom Stuffed Chicken in Garlic Butter. This includes 15 minutes for prep and 35 minutes for cooking. You will first prepare the filling, then stuff the chicken. After that, you sear it and bake it until done. The chicken should reach an internal temperature of 165°F. Yes, you can make this recipe ahead. You can prepare the mushroom filling a day before. Just keep it in the fridge. You can also stuff the chicken breasts ahead of time. Store them in the fridge until you are ready to cook. This saves time for your meal. Mushroom Stuffed Chicken goes well with many sides. Here are some great options: - Steamed vegetables, like broccoli or green beans - A light salad with mixed greens and vinaigrette - Garlic mashed potatoes for a hearty touch - Rice pilaf for a simple, comforting option These sides will enhance your meal and balance the flavors. Enjoy your cooking! This blog post shared a tasty recipe for mushroom stuffed chicken. You learned about essential ingredients, seasonings, and optional garnishes to enhance flavor. Step-by-step, you saw how to prepare, stuff, and cook the chicken. We also covered tips for perfecting the dish, including variations and storage methods. Enjoy experimenting with different cheeses and fillings to make this recipe your own. With a few tweaks, you can turn this dish into a family favorite. Happy cooking!

Mushroom Stuffed Chicken in Garlic Butter

Delicious chicken breasts stuffed with a savory mushroom and cheese mixture, cooked in garlic butter.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 4
Calories 400 kcal

Ingredients
  

  • 4 pieces boneless, skinless chicken breasts
  • 2 cups mushrooms, finely chopped (such as cremini or button)
  • 0.5 cup cream cheese, softened
  • 0.25 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • to taste salt and pepper
  • 4 tablespoons butter
  • 1 tablespoon olive oil
  • for garnish fresh parsley, chopped

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • In a skillet over medium heat, add 2 tablespoons of butter and 1 tablespoon of olive oil. Once melted, add the finely chopped mushrooms and sauté until they release their moisture and are golden brown, about 5-7 minutes.
  • Add the minced garlic, dried thyme, and dried parsley to the mushrooms, and sauté for an additional 2 minutes until the garlic is fragrant. Season with salt and pepper to taste.
  • Remove the skillet from the heat, and let the mushroom mixture cool slightly before stirring in the softened cream cheese and grated Parmesan cheese until well combined.
  • Take each chicken breast and create a pocket: slice through the side, being careful not to cut all the way through.
  • Stuff each chicken breast with the mushroom and cheese mixture, pressing it in gently to secure.
  • In a large oven-safe skillet, melt the remaining 2 tablespoons of butter over medium-high heat. Season the outside of each stuffed chicken breast with salt and pepper, then place them in the skillet.
  • Sear the chicken for about 4-5 minutes on each side, until golden brown.
  • Once seared, transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
  • Remove the chicken from the oven and let it rest for 5 minutes before slicing.

Notes

Serve on a platter garnished with freshly chopped parsley. Pair with steamed vegetables or a light salad.
Keyword chicken, garlic butter, mushroom, stuffed chicken