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Cheesy Garlic Butter Mushroom Stuffed Chicken

Cheesy garlic butter mushroom stuffed chicken with a molten mushroom, garlic butter, and cheese center. Deeply caramelized seared chicken is baked until juicy, then rested for a clean slice with oozing filling.
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Prep Time 20 minutes
Cook Time 30 minutes
Resting 5 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts
  • 0.25 tsp salt to taste
  • 0.25 tsp pepper to taste
  • 0.5 tsp garlic powder to taste
  • 0.5 tsp smoked paprika to taste
  • 2 tbsp olive oil
  • 1 toothpicks for securing
Mushroom filling
  • 3 tbsp butter
  • 8 oz cremini mushrooms finely diced
  • 4 garlic cloves, minced
  • 1 tsp fresh thyme leaves
  • 0.25 tsp salt to taste
  • 0.25 tsp pepper to taste
  • 1 cup shredded mozzarella cheese
  • 0.5 cup Parmesan cheese grated
  • 2 tbsp extra garlic butter for drizzling

Equipment

  • 1 cast iron skillet

Method
 

Make the mushroom cheese filling
  1. Cook the cremini mushrooms in butter over medium-high heat for 5-6 minutes until all moisture has evaporated; stir until the mixture looks dry and glossy.
  2. Add the garlic and fresh thyme leaves and cook 1 minute until fragrant.
  3. Cool the mushroom mixture slightly, then stir in the shredded mozzarella cheese and Parmesan cheese until melted and cohesive.
Stuff and season the chicken
  1. Cut a deep pocket in each chicken breast, keeping the base intact.
  2. Season the chicken inside and out generously with salt, pepper, garlic powder, and smoked paprika.
  3. Fill each pocket with the mushroom cheese mixture and secure with toothpicks so the filling stays inside.
Sear and bake
  1. Heat the olive oil in an oven-safe skillet over medium-high heat and sear the chicken for 3-4 minutes per side until golden.
  2. Bake at 400°F for 18-22 minutes until the internal temperature reaches 165°F.
  3. Remove toothpicks, drizzle with extra garlic butter, and rest 5 minutes before slicing.

Notes

For the best molten center, let the mushroom filling cool slightly before stuffing so the cheese isn’t runny and leaking. Refrigerate leftovers in a sealed container up to 3 days; reheat gently in the oven or skillet until warmed through. Freezing is not recommended because the cheese and chicken texture can soften on thawing. Swap mozzarella for a dairy-free shredded cheese if you want a dairy-free version (choose one that melts well).