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Cheesy Garlic Butter Mushroom Stuffed Chicken

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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!

Cheesy Garlic Butter Mushroom Stuffed Chicken WITH an optional Creamy Garlic Parmesan Sauce! Garlic Mushroom lovers this is THE recipe of your dreams! | cafedelites.com

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. 

Sauce Options

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!

Sides Suggestions

Cheesy Garlic Butter Mushroom Stuffed Chicken WITH an optional Creamy Garlic Parmesan Sauce! Garlic Mushroom lovers this is THE recipe of your dreams! | cafedelites.com

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!

Cheesy Garlic Butter Mushroom Stuffed Chicken WITH an optional Creamy Garlic Parmesan Sauce! Garlic Mushroom lovers this is THE recipe of your dreams! | cafedelites.com

Garlic Butter Mushroom Stuffed Chicken

Cheesy Garlic Butter Mushroom Stuffed Chicken WITH an optional Creamy Garlic Parmesan Sauce! ALL Garlic Mushroom lovers... this is THE chicken recipe of your dreams! 
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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 serves

Ingredients

Mushrooms:

  • 4 tablespoons butter
  • 8 ounces (250 grams) brown mushrooms, sliced
  • 4 cloves garlic, minced
  • 2 tablespoons fresh parsley chopped
  • Salt and pepper, to taste

Chicken:

  • 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

Instructions

Chicken:

  • 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.)

Sauce:

  • 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.

Notes

*Half and Half is an American product blending equal parts whole milk and light cream. If you don't have access to half and half, make your own with 3/4 cup full fat milk and 3/4 cup reduced fat cream.*

Nutrition

Nutrition Facts
Garlic Butter Mushroom Stuffed Chicken
Amount Per Serving
Calories 556 Calories from Fat 333
% Daily Value*
Total Fat 37g 57%
Saturated Fat 19g 95%
Cholesterol 166mg 55%
Potassium 760mg 22%
Total Carbohydrates 6g 2%
Sugars 2g
Protein 46g 92%
Vitamin A 25.7%
Vitamin C 10.7%
Calcium 53.6%
Iron 7.8%
* Percent Daily Values are based on a 2000 calorie diet.

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Reader Interactions

Comments

  1. Debbie Burns says

    March 11, 2019 at

    Made it with the sauce using the pan juices and will make it that way again. Absolutely delicious!

    Reply

  2. Debbie says

    March 11, 2019 at

    Made it with the sauce using the pan juices and will make it that way again. Absolutely delicious!

    Reply

  4. Sally McKelvy says

    September 12, 2018 at

    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!!!

    Reply

  5. Sandy says

    August 25, 2018 at

    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❤️

    Reply

  6. Zonia Rhoades says

    August 19, 2018 at

    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.

    Reply

  7. Carrie Meier says

    July 12, 2018 at

    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.

    Reply

    • Karina says

      July 12, 2018 at

      MMM! That sounds delicious! Thank you so much for sharing and letting me know!

      Reply

    • Karina says

      June 14, 2018 at

      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

      Reply

    • Karina says

      May 21, 2018 at

      MMM! That sounds delicious! Great idea! Thank you so much for sharing!

      Reply

  10. Laurie Kemper says

    May 2, 2018 at

    Just wondering what the sodium content of this recipe is? says 760 Potassium?? is that supposed to be the sodium content??

    Reply

    • Karina says

      May 3, 2018 at

      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!

      Reply

  12. Shelley says

    April 9, 2018 at

    I made this last night and I thought I died and went to Heaven. So delicious! Thanks for the recipe!

    Reply

  14. Niki says

    March 11, 2018 at

    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!

    Reply

  15. Lucille cremeans says

    March 8, 2018 at

    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!

    Reply

  16. Kristie says

    March 1, 2018 at

    I don’t currently have a oven friendly pan can I transfer to a baking dish for that part?

    Reply

  18. Susan Egan says

    February 6, 2018 at

    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.

    Reply

    • Tymeron Smith says

      February 5, 2018 at

      That is so great to hear! I am glad that is was loved by all! Way to go chef;)!

      Reply

  20. Cindy says

    February 2, 2018 at

    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!!!

    Reply

    • Tymeron Smith says

      February 2, 2018 at

      You are welcome! I am so glad that it was loved by all! Thanks so much for sharing!

      Reply

  22. Kimberly Olmstead says

    February 1, 2018 at

    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.

    Reply

    • Tymeron Smith says

      February 2, 2018 at

      That sounds fantastic! Way to go! Thanks so much for sharing! It all sounds delicious!

      Reply

  23. Kendra says

    January 31, 2018 at

    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!

    Reply

    • Tymeron Smith says

      January 31, 2018 at

      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!

      Reply

  24. Kathleen says

    January 28, 2018 at

    So delicious and flavorful! My husband sometimes finiky but he loved it! Made the garlic butter version.

    Reply

  25. Kelly says

    January 28, 2018 at

    Loved it. I thickened the sauce. I didn’t like it as much. I wouldn’t thicken it again. I would make it again!

    Reply

  27. Leatha says

    January 25, 2018 at

    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!

    Reply

  28. Sarah says

    January 24, 2018 at

    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!

    Reply

    • Tymeron Smith says

      January 31, 2018 at

      That is so great to hear! I am so happy that you all loved it so much! Thanks for sharing!

      Reply

  29. Tina says

    January 22, 2018 at

    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.

    Reply

  30. Ann flagg says

    January 21, 2018 at

    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.

    Reply

  31. Mike B says

    January 15, 2018 at

    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!

    Reply

  34. Rosie says

    December 10, 2017 at

    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.

    Reply

  35. Rebekah Logan Costales says

    December 1, 2017 at

    This looks excellent. There is no listed cook time thought would you say it takes about an hour to make this? Thanks!

    Reply

    • Karina says

      December 2, 2017 at

      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!

      Reply

  36. Bert says

    November 29, 2017 at

    K. This looks awesome! Definitely gonna make er this week. Do your nutrition facts include the sauce?

    Reply

  37. Kinga Bellard says

    November 28, 2017 at

    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!

    Reply

  38. Michaela says

    November 27, 2017 at

    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

    Reply

  39. Lara Trottier says

    November 15, 2017 at

    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.

    Thank you,

    Reply

  40. Barbara says

    November 14, 2017 at

    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.

    Reply

  41. Anita says

    November 11, 2017 at

    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!

    Reply

  44. Tina says

    November 8, 2017 at

    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?

    Reply

  45. Camille Banks says

    November 8, 2017 at

    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!

    Reply

  47. Peggy K Dapitan says

    November 3, 2017 at

    I also add a slice of sautéed eggplant to put between the cheese and chicken!! Yummy!

    Reply

  48. Signey says

    November 1, 2017 at

    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?

    Reply

  49. David says

    November 1, 2017 at

    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.

    Reply

  50. Carl says

    October 21, 2017 at

    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!!

    Reply

    • Karina says

      October 25, 2017 at

      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!

      Reply

  51. Suzy M says

    October 16, 2017 at

    OMG I made this dish last night and it was the best chicken dish ever! Thank you so much!!

    Reply

  53. Patti says

    October 12, 2017 at

    Can I substitute the mushrooms for something else? I do not like mushrooms but the rest of this recipe sounds deliciois!!

    Reply

  56. Terry says

    September 14, 2017 at

    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!

    Reply

  57. Angie says

    September 14, 2017 at

    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!

    Reply

  58. Melanie Ferguson says

    September 14, 2017 at

    What is wrong with the cheesy garlic mushroom chicken recipe that prevents it from being pinned? I have tried four times.

    Reply

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