Cheesy Garlic Butter Mushroom Stuffed Chicken WITH an optional Creamy Garlic Parmesan Sauce! WHAT?! YES!
Calling ALL Garlic Mushroom lovers… this is THE chicken recipe of your dreams! Golden, crispy chicken on the outside; juicy and buttery on the inside; filled with two different types of cheeses PLUS the most delicious garlic butter mushrooms. With this Cheesy Garlic Butter Mushroom Stuffed Chicken recipe, you can stop right here OR continue on and make the best creamy garlic parmesan sauce of your life. The choice is… as always…. YOURS!
This was something out of a dream. No, I’m completely serious. I woke up at 3 in the morning breaking into a sweat dreaming about this chicken.
Stuffed Chicken Recipe
First, you are going to make the most irresistible buttery garlic mushrooms. Once they get stuffed inside your chicken breasts, you are going to COOK them IN THE REMAINING GARLIC BUTTER that by this stage is filled with beautiful pan juices left over from the mushrooms. Also, I should note that by this stage, your butter begins to brown and turn into a mushroom browned butter. After this is when you can make a decision based on preference, diet, hunger, and whatever else you base your decisions on.
Creamy sauce? Or no creamy sauce? THAT is the question.
Decisions decisions. Because said sauce is NOT just any sauce. PARMESAN GARLIC CREAM SAUCE. Yeah. There’s that.
Personally, I can’t decide, and I can’t help you, because both ways were just as good as each other. I tried both with pasta and rice, pouring both butter AND cream sauce on the two different options to help me choose, and BOTH WON. HOW DOES THIS EVEN HAPPEN?
Then, if that’s not enough of a flavour bomb, the CHEESE oozing out of these Cheesy Garlic Butter Mushroom Stuffed Chicken breasts is.just.too.much!
- Mashed Potatoes
- Chickpea Avocado Feta Salad
I’d love to hear which one YOU decide to make!
Want more stuffed chicken recipes?
Try our: Spinach Artichoke Dip Stuffed Chicken | Caprese Stuffed Balsamic Chicken | Skillet Mozzarella Stuffed Chicken Parmesan | Margarita Pizza Stuffed Chicken
WATCH OUR Garlic Butter Mushroom Stuffed Chicken BEING MADE RIGHT HERE!
Garlic Butter Mushroom Stuffed Chicken
- 4 tablespoons butter
- 8 ounces (250 grams) brown mushrooms, sliced
- 4 cloves garlic, minced
- 2 tablespoons fresh parsley chopped
- Salt and pepper, to taste
- 4 chicken breasts, skinless and boneless
- Salt and pepper, to season
- 1 teaspoon onion powder
- 1 teaspoon dried parsley
- 8 slices mozzarella cheese
- 1/4 cup fresh grated parmesan cheese
Garlic Parmesan Cream Sauce:
- 1 tablespoon olive oil
- 2 large cloves garlic minced or finely chopped
- 1 tablespoon Dijon mustard
- 1-1/2 cups half and half or use reduced fat cream or evaporated milk*
- 1/2 cup finely grated fresh Parmesan cheese
- Salt and pepper, to your tastes
- 1/2 teaspoon cornstarch cornflour mixed with 2 teaspoons of water (OPTIONAL FOR A THICKER SAUCE)
- 2 tablespoon fresh chopped parsley
- Preheat oven to 200°C or 400°F.
- Melt butter in a large (over 12-inch or 30 cm) oven proof pan or skillet over medium heat. Add garlic and sauté until fragrant (about 1 minute). Add in mushrooms, salt and pepper (to your tastes), and parsley. Cook while stirring occasionally until soft. Set aside and allow to cool while preparing your chicken.
- Pat breasts dry with a paper towel. Season with salt, pepper, onion powder and dried parsley. Rub each piece to evenly coat in seasoning.
- Horizontally slice a slit through the thickest part of each breast to form a pocket. Place 2 slices of mozzarella into each breast pocket.
- Divide the mushroom mixture into four equal portions and fill each breast with the mushroom mixture (leave the juices in the pan for later. If there are any left over mushrooms, don't worry. You'll use them later). Top the mushroom mixture with 1 tablespoon of parmesan cheese per breast. Seal with two or three toothpicks near the opening to keep the mushrooms inside while cooking.
- Heat the same pan the mushrooms were in along with the pan juices (the garlic butter will start to brown and take on a 'nutty' flavour). Add the chicken and sear until golden. Flip and sear on the other side until golden. Cover pan and continue cooking in preheated oven for a further 20 minutes, or until completely cooked through the middle and no longer pink.
- Serve, with pan juices and any remaining mushrooms, on top of pasta, rice or steamed vegetables.
- (To make the optional cream sauce, transfer chicken to a warm plate, keeping all juices in the pan.)
- Fry the garlic in the leftover pan juices until fragrant (about 1 minute). Reduce heat to low heat, and add the mustard and half and half (or cream).
- Bring the sauce to a gentle simmer and add in any remaining mushrooms and parmesan cheese. Allow the sauce to simmer until the parmesan cheese has melted slightly. (If the sauce is too runny for your liking, add the cornstarch/water mixture into the centre of the pan and mix through fast to combine into the sauce. It will begin to thicken immediately).
- Season with a little salt and pepper to your taste. Add in the parsley and the chicken back into the pan to serve.
P.S. I did not make the sauce but I saved the pan drippings. Not sure where they will be used but where ever it is will be delicious!
WOW!! This was SO DELICIOUS!! And it was Simple! I actually just served it over salad greens. Even with our homemade blue cheese dressing it was so delicious. Husband said it was a make again! How about tomorrow 🤩
Mary F Zoppa says
I saw this recipe online and decided to try it tonight. I cook with cast iron (12in) ALOT!!. This time was no different. Because of my work schedule I prepare in stages. I mince the garlic early and slice the mushrooms and cook them and let them cool. I slice the pocket in the chicken and season it mid afternoon and put it back in the fridge. When I get home from work, I stuff the chicken and put it back in the fridge. When I am ready .. 30-35 minutes before we want to eat I heat the cast iron back up and sear the chicken according to the recipe. DEFINATELY make the sauce-Dijon ROCKS. i WOULD MAKE IT AGAIN. It is a fancy dinner!
Larry A. says
Made this tonight and we are hooked. Done exactly as described and it came out perfect. The creamy sauce is amazing and we are going to try it with my wife’s favorite, Scallops. Definitely a keeper, Thanks
Would red onion be a good addition?
I have made this dish countless times and it’s one of THE best chicken dishes. Tastes like a gourmet chef prepared it. And the smell, OH MY!! I am having guests and want to make this for them, but one person has a severe garlic intolerance. Can I sub shallots instead? Will it be just as amazing??.
This is a phenomenal recipe! I make it almost exactly as noted above, but if I’m honest, I don’t make the slit in the chicken breast nor do I stuff it. I prepare the mushrooms as directed, and then the chicken breasts and lay the browned chicken breast in the bottom of a baking dish. I then cover it with the garlic butter mushrooms and top with the cheese and bake. I don’t have the time to do it the other way and it still tastes just as delicious , trust me! Thank you!
So easy and so delicious! Cooked a little faster than the recipe says, but that may be my oven.
Can you sub out the mushrooms for something else? Wife hates mushrooms, yeah lucky me, so maybe broccoli or spinach? I just don’t want to pair something with the wrong cheese.
Jestina Mariam says
This recipe is flawless. I made it for Christmas last year and it was a big hit! And for those who are wondering- it’s a definite YES to the creamy sauce.
I’ve made this with broccoli bc that is all I had on hand for veggies, and it was delicious. Just don’t fully cook the broccoli bc then it will get mushy when you stuff the chicken and cook it. The broccoli will finish cooking once you cook the chicken. Hope this helps.
I made this last night. It was fabulous. Definitely a keeper. The sauce is fantastic.
I had some fresh spinach, so I cooked it with the mushrooms and stuffed it in as well.
James Wiessner says
Made this tonight for dinner and WOW this is a great meal made with the sauce and definitely making it again what awesome meal and easy to make.
Jack de Bakker says
O my god this is heaven. I made the one with sauce this time. From now on always with sauce for this Dutchie.
I wanted to let you know that I made this delicious recipe tonight . I totally love it and it will become one of my favorites. I made this for three people and the portions are perfect ! What I like the most is that you have this in video so I was watching it when I was cooking. I love this method . I am attached to you now… lol .Thank you for your delicious food.
Oh my goodness!!! This was AMAZING!!! We made it with the cream sauce and it was one of the most delicious things I have ever eaten, either at home or at any restaurant!! Simply delicious!! Thank you!
I made this for my family last night. Mind blowingly delicious! This will be a new favorite. If you want to impress company with your culinary skills, you can’t go wrong with this recipe. Parmesan cream sauce? Of course I made it! How could I pass up the finishing touch?
Jen H says
Made this last night and it was more than Fabulous!!!
Thank you for sharing your life story!!!?
And re sparking my interest in cooking that I lost!!!
Trying my fourth recipe of yours tomorrow and have Loved them all!!
My husband Loves them too!!
Jen H says
Just found your website and have been cooking and watching cooking shows for 15 years.
I immediately recognized your talent have made 3 of your dish’s Yum!!
Thinking you should have your own
Cooking show on Food Net Work!!!
Making the Chicken Stuffed Garlic Mushrooms & cheese tonight!!
You have Re sparked my cooking desire that I had lost for a bit!
You are a better cook that anyone on TV!
Debbie Burns says
Made it with the sauce using the pan juices and will make it that way again. Absolutely delicious!
Made it with the sauce using the pan juices and will make it that way again. Absolutely delicious!
Could i use bone in skin on thighs for this recipe? It’s just me.
Yes, that sounds great! Enjoy! XO
Sally McKelvy says
Oh my goodness! My hubby and I recently started the Keto diet, and to be honest, I’ve served him some hideous monstrosities while experimenting with allowed foods. He’s been a trooper, never complaining.
But this morning he found this recipe on YouTube. A quick search led me here, and I quickly realized this recipe could fit!
I used a little xanthem gum instead or corn starch to thicken it a little, and we didn’t serve it over any carbs.
OH…MY…GOD! This is about the most amazing thing I’ve ever tasted! Hubby loved it too!
I couldn’t even finish dinner before I was sharing the recipe with my friends and family!!!
Thank you, thank you, THANK YOU!!!
OMG!! This is awesome! Since there’s only two of us, I used only 2 breasts, but followed the rest of the recipe exactly. I tasted sooo good! My husband now thinks I’m a gourmet chef❤️
Zonia Rhoades says
I made a few modifications due to supplies on hand. I used Goat cheese for the stuffing with the mushrooms and spinach. I opted to make the sauce and added minced mushrooms after the garlic and made a gravy like consistenty. The basic recipe is awesome.
Carrie Meier says
I made this Creamy Parmesan Garlic Chicken for supper tonight. It was delicious!!! I served it with Garlic Ranch Mashed potatoes and Italian green beans. My 2 year old granddaughter loved it. She usually does not eat any type of gravy or sauce on her rice or potatoes but she sipped this up and asked for more. Thanks for the idea.
MMM! That sounds delicious! Thank you so much for sharing and letting me know!
Why can’t I find the actual recipe for this?
Hi! I’m so sorry about this. It seems to be a technical issue on mobile only and we are working on it right now. The recipes are on desktop if you need them urgently! Hopefully we will have all recipes up again soon! Thank you for your patience! Karina X
Coleen Pontin says
Made this tonight. Delish!! We added frozen spinach to the sauce. Wonderful
MMM! That sounds delicious! Great idea! Thank you so much for sharing!
Laurie Kemper says
Just wondering what the sodium content of this recipe is? says 760 Potassium?? is that supposed to be the sodium content??
I like to use myfitnesspal.com or skinny taste.com to find more nutritional questions. This two sites are great to use! Hope that helps answer any question that you may have. Thanks so much for following along with me!
I have made this twice already. I cannot get enough of it. It is delicious.
I made this last night and I thought I died and went to Heaven. So delicious! Thanks for the recipe!
Made this tonight, it was delicious!
This recipe is aaaaaamazing!! So delicious and seriously, finger licking good! Thank you for sharing this…I will definitely be making this again! 🙂 Trying the sundries tomato chicken recipe tonight!
Lucille cremeans says
I tried your Cheesy Garlic mushroom chicken,and it was really good ! I had some fresh spinach,so I added it in with the “stuffing” mixture and it turned out to be a nice add in! Thank you! This will be one of my regular recipes!
I don’t currently have a oven friendly pan can I transfer to a baking dish for that part?
Hi Kristie, absolutely!
Susan Egan says
This was delicious. I did get a little confused when it transitioned over to deciding about the sauce. I made the cream sauce but had put the chicken in the oven in the pan w mushroom etc. so I did a separate cream sauce which I don’t think came out exactly as intended but was still delicious. What was supposed to happen at that step? I saw the instruction about this but it wasn’t clear.
Shirley Yeakey says
The best …Loved this . My husband said it was worth getting up for LOL>…seriously really good. I felt like a chef. Very tasty and satisfying
Tymeron Smith says
That is so great to hear! I am glad that is was loved by all! Way to go chef;)!
I made this last night after the recipe popped up on Facebook. My husband and both kids inhaled it. I made the cream sauce and served it with rice. I didn’t add much cream to the remaining mushrooms because there weren’t a lot left, so it made a smaller amount. Next time, I’ll use extra mushrooms to get extra sauce. This was so good!! THANK YOU!!!
Tymeron Smith says
You are welcome! I am so glad that it was loved by all! Thanks so much for sharing!
Karina, Do you use fresh mozzarella or packaged mozzarella for this recipe? Thanks.
Tymeron Smith says
Either mozzarella works great for this recipe! Hope that helps! Enjoy!!
Kimberly Olmstead says
I just made this and OMG….sooo good.
I did not have dijon mustard so i added white wine. I also made mashed potatoes to go with it.
The sauce is so good…thank you for recipe.
Tymeron Smith says
That sounds fantastic! Way to go! Thanks so much for sharing! It all sounds delicious!
Hi! Do you by chance know the net carbs in this recipe or the dietary fiber? If so I can figure it out compared to total carbs! Thank you!
Tymeron Smith says
I have found the best way to get nutritional info on all of the recipes is through MyFitnessPal.com. You just type in the recipe and it tells you! Skinnytaste.com is also a great resource for healthy and delicious meals and provides nutritional info. Hope this helps!
So delicious and flavorful! My husband sometimes finiky but he loved it! Made the garlic butter version.
Loved it. I thickened the sauce. I didn’t like it as much. I wouldn’t thicken it again. I would make it again!
Thanks for sharing.
I made this last night with the cream sauce, and WOW! It’s every bit as good as it looks! It wasn’t difficult to make, and tastes like something from a gourmet restaurant. Thanks so much for the recipe!
This was probably the best liked dish in the house I have ever made for dinner! This will definitely be the new menu item when we have guests. Wow. Just wow. So good!
Tymeron Smith says
That is so great to hear! I am so happy that you all loved it so much! Thanks for sharing!
Was very time consuming from start to finish.?Chicken took about 40 minutes. Made with the sauce. Was very good. Maybe will try to revamp recipe for next time.
Ann flagg says
I made this tonight with the sauce, hubby loved it rave reviews! Served over buttery rotini noodles with a side of sauteed garlicky spinach. Perfect for a cold Maine night.
Mike B says
Hi Karina! we Made your Cheesy Garlic Butter Mushroom Stuffed Chicken last night, it was awesome! I’d looked for a recipe in which chicken and mushrooms worked together, just wasn’t sure how until now, I’m not much of a cook … closer to a short order cook at beast. 🙂 You have an incredible story … Congratulations on your successes and making this life yours!
Absolutely delicious ?
I really liked it
I tried this and loved it! We made this for four of us. We didn’t make the cream sauce because we work in fire/EMS and got a call halfway through cooking! One of our buddies who was staying at the station finished cooking and we ate when we returned to the station. We had enough to bring next door to our dispatcher as well. We served the chicken and garlic butter sauce with mashed potatoes and garlic butter green beans.
Rebekah Logan Costales says
This looks excellent. There is no listed cook time thought would you say it takes about an hour to make this? Thanks!
Hi Rebekah! It depends on the thickness of your fillets. Minimum cook time is about 40 minutes, not including prep time ? I hope that helps!
K. This looks awesome! Definitely gonna make er this week. Do your nutrition facts include the sauce?
Kinga Bellard says
Ooh yeah, this was gooood and felt fancy! (It’s fancy for ME okay? Haha) hubby doesn’t eat cheese so I skipped it but it all still worked so well! Saving this to my regular rotation!
This was just delicious, made it for 7 of us for Sunday dinner. Made it with the sauce, added a little white wine to the sauce and had it with roasted veg. Another winner, thanks
Lara Trottier says
I’m guessing you just take all of the “mushroom” ingredients and mix them together, not saute them. I don’t see any instructions for the mushroom portion.
Hi Lara, please re-read the recipe — Step 2 ?
This recipe is soooooo gooood!!!! I made it with the sauce (a little less garlic) and oh my goodness! This is my new favorite!! I didn’t have any fresh parsley on hand so I used a little less of a favorite Italian dried herb mix and it came out really well.
Ooooh yes! LOVE that Barbara!
This is the best chicken recipe I’ve ever made! I didn’t even make the cream sauce and it was incredible — plus my kids loved it too!
Anita that’s wonderful! Kids loving food is such a huge bonus!
Helen Pearce says
Omg I loved this. I didnt add the mustard but it was soooooo good. I am making it for some friends and their kids tonight with chips and veg. Wish I could send you a picture lol. Thank you so much for the recipe, this is a regular meal for us now.
Carole Schwinn says
I’m wondering if this could be partially made ahead? What suggestions might you have? Thanks! Love the recipe!
Hi Carole! You could make the mushrooms ahead and keep them refrigerator up until you need them 🙂
Carole Schwinn says
I’m wondering if this could be partially made ahead? What suggestions would you have? THANKS! Love the recipe!
Omg this is absolutely the best chicken dish we’ve ever made!! The cream sauce is the best. It is so delicious that we made it twice this week and it’s only Tuesday! Wonder if it would be good with pork chops instead of the chicken?
I’m so happy to hear that Tina! Pork chops? Absolutely! YUUUHM!
Camille Banks says
Made this tonight for me and my somewhat picky teenage daughter and we both agreed that incredible doesn’t even BEGIN to describe this meal! Absolutely DELICIOUS! There is already a copy of this recipe in my recipe box..will most definitely make it again!
I’m so happy to hear that Camille! Thank you so much for sharing your feedback!
Hi Karina loved ur recipe.
Peggy K Dapitan says
I also add a slice of sautéed eggplant to put between the cheese and chicken!! Yummy!
I’m so happy to hear that Peggy! Thank you so much for sharing your feedback!
DELISH! ? (I added a bit of thyme to the sauce). Started off with 6 chicken breasts, 2 for supper, the next 2 breasts I cut up & used 1/2 the leftover sauce & turned it into Chicken Pot Pie, the last 2 breasts & remaining sauce I froze to make Chicken Alfredo at a later date!! Versatile recipe or what?
YES! I’m so happy to hear that Signey! Thank you so much for sharing your feedback!
This was fun to make, quick and super yummy. I made it with the sauce. My girlfriend used leftovers to make a fettuccine /broccoli concoction the next night.
I’m so happy to hear that David!
This may be one of, if not the best chicken dish I have ever made. And that was without the cream sauce. I sauteed up some spinach with the mushrooms. It may have actually been better as leftovers!!
YES! Without the cream sauce was just as good! I’ll be posting that one on its own soon. Also, love the addition of spinach! Thank you for sharing!
Suzy M says
OMG I made this dish last night and it was the best chicken dish ever! Thank you so much!!
Fire Restaurant says
Oh yum! This looks and sounds amazing. Must try 🙂
Can I substitute the mushrooms for something else? I do not like mushrooms but the rest of this recipe sounds deliciois!!
I am already drooling just by looking at your pictures! This chicken seems so juicy and tender!
PS. I just realized your name means “loved”, right? Beautiful name!!!
Is there a way to do this if you don’t have an oven proof pan?
Hi Karina! This looks awesome! Can’t wait to try it out! Quick question…you have an asterisk next to the evaporated milk but I can’t find the reason…I happen to have it on hand and was wondering what additional detail it meant. Thank you!
WOW! I am so excited to make these! Thank you for all your wonderful recipes, tips and time you put into your recipes. Truly appreciated!
Melanie Ferguson says
What is wrong with the cheesy garlic mushroom chicken recipe that prevents it from being pinned? I have tried four times.