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Juicy chicken breasts are butterflied and filled with a rich blend of sautéed mushrooms, garlic, thyme, and melty cheese. The stuffed chicken is seared until golden brown and baked until tender, creating a flavorful, elegant main dish. Drizzled with a bright garlic butter sauce, this meal offers a satisfying contrast of earthy mushrooms, creamy cheese, and zesty herbs. It’s ideal for an impressive yet achievable dinner, equally suited to busy weeknights or special gatherings. Pair with roasted vegetables or salad for a balanced, memorable meal.
Looking for a stunning dinner that is secretly easy to master Garlic Butter Mushroom Stuffed Chicken brings together juicy chicken breasts and a savory, cheesy mushroom filling for a meal that feels restaurant worthy but fits right into your weeknight schedule. Each bite bursts with flavor from golden seared chicken, garlicky butter sauce, and melty mozzarella. I love serving this for guests or when I want to spoil myself without spending hours in the kitchen.
The first time I made this my husband thought I had ordered from a fancy bistro. Now whenever mushrooms are in the fridge I reach for this recipe and it never fails to wow.
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Ingredients
Butter: brings rich flavor and helps brown the mushrooms and chickenOlive oil: prevents sticking and adds a Mediterranean touch so choose extra virgin if possibleMushrooms: offer earthy flavor and a tender bite button or cremini both work well just look for firm and evenly colored capsFresh garlic: gives the filling and sauce their signature warmth pick cloves that feel heavy and skin is tightDried thyme: makes the mushroom mixture sing so use a fresh jar for the strongest aromaSalt and black pepper: bring out all the other flavors opt for freshly ground pepper when you canChicken breasts: choose boneless and skinless for even cooking pick ones that are plump and similar in sizePaprika: lends a gentle smokiness for depth try sweet paprika for a mild flavorGarlic powder: reinforces the savory profile and ensures flavor in every biteMozzarella cheese: melts beautifully and stretches when you cut into the chicken use fresh slices or good quality shreddedFresh parsley: brightens the sauce and adds color flat leaf is ideal for taste and appearanceFresh lemon juice: optional but enhances the sauce with just the right tang pick a lemon that feels heavy for its size
Step-by-Step Instructions
Make the Mushroom Filling: Heat butter and olive oil in a skillet over medium heat. Add mushrooms and cook for about five to six minutes until they have softened and their moisture has cooked away. When mushrooms are browned stir in the minced garlic dried thyme salt and pepper. Let this cook for one to two minutes until fragrant. Remove from the heat and let the mixture cool slightly so it stays in the chicken when stuffing.
Prepare the Chicken: Set your oven to three hundred seventy five degrees Fahrenheit. Butterfly each chicken breast by slicing horizontally almost all the way through leaving one edge intact so it opens like a book. Season both inside and out with salt black pepper paprika and garlic powder for full flavor coverage.
Stuff the Chicken: Spoon the cooled mushroom mixture into each chicken breast creating a pocket of filling. Top the mushroom layer with mozzarella cheese for that gooey stretch when baked. Carefully fold the chicken over and seal the edges together using toothpicks or kitchen twine so the filling stays put during cooking.
Sear the Chicken: In an oven safe skillet heat olive oil over medium high heat. Lay each stuffed chicken breast seam side up and sear for three to four minutes on each side until both are golden brown. Searing builds that beautiful exterior while keeping the inside juicy.
Bake and Make the Sauce: Pop the skillet into your preheated oven. Let the chicken cook for about fifteen to twenty minutes or until the internal temperature reaches one hundred sixty five degrees Fahrenheit. Use a meat thermometer to check at the thickest part. While chicken bakes melt butter in a small saucepan over medium heat. Add garlic and cook for one or two minutes then stir in parsley and a good squeeze of lemon juice for a bright finish.
Serve: Take chicken out and carefully remove the toothpicks or twine. Move each piece to a serving platter and drizzle with the warm garlic butter sauce. Serve at once alongside your favorite vegetables or a simple salad for a complete meal.
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