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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.

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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!

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4.98 from 42 votes
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
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Garlic Butter Mushroom Stuffed Chicken
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

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! 

Course: Dinner
Cuisine: American
Servings: 4 serves
Calories: 556 kcal
Author: Karina
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:

  1. Preheat oven to 200°C or 400°F.

  2. 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.

  3. Pat breasts dry with a paper towel. Season with salt, pepper, onion powder and dried parsley. Rub each piece to evenly coat in seasoning. 

  4. Horizontally slice a slit through the thickest part of each breast to form a pocket. Place 2 slices of mozzarella into each breast pocket. 

  5. 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.

  6. 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.

  7. Serve, with pan juices and any remaining mushrooms, on top of pasta, rice or steamed vegetables.

  8. (To make the optional cream sauce, transfer chicken to a warm plate, keeping all juices in the pan.)
Sauce:

  1. 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). 

  2. 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).

  3. Season with a little salt and pepper to your taste. Add in the parsley and the chicken back into the pan to serve.

Recipe 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 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.

© 2017 CAFE DELITES. All rights reserved. All images & content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please provide a link back to this post for the original recipe.

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Reader Interactions

Comments

  3. 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!!!

  4. 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❤️

  5. 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.

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

  7. 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.

  8. 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

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

  12. 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!

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

  14. I have made this twice already. I cannot get enough of it. It is delicious.

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

  17. 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!

  18. 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!

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

  22. 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.

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

  24. 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

  25. Either mozzarella works great for this recipe! Hope that helps! Enjoy!!

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

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

  28. 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!!!

  29. Karina, Do you use fresh mozzarella or packaged mozzarella for this recipe? Thanks.

  30. 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.

  31. 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!

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

  33. 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!

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

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

  37. 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!

  38. 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!

  39. 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.

  40. 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.

  41. 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!

  44. 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.

  45. 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!

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

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

  48. 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!

  49. 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

  56. Hi Carole! You could make the mushrooms ahead and keep them refrigerator up until you need them 🙂

  60. 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,

  61. 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.

  62. 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!

  65. 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?

  66. 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!

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

  69. 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?

  70. 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.

  71. 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!

  72. 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!!

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

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

  76. Hey, Karina!
    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!!!

  78. 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!

  79. 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!

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

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