Dinner

Cheesy Garlic Butter Mushroom Stuffed Chicken

Juicy chicken breasts stuffed with garlicky mushrooms, cream cheese, and mozzarella, seared golden in butter — cheesy in every bite and around 58 grams of protein per serving by our math. The mushrooms cook down in garlic butter first, then get folded into the cheeses so the filling stays rich and creamy instead of watery. Golden outside, molten inside, and it lands like a restaurant plate on a weeknight.

Ingredients

• 4 boneless, skinless chicken breasts (about 2 lb / 900g total)
• 8 oz (225g) mushrooms, sliced
• 3 tbsp butter, divided
• 3 cloves garlic, minced
• 4 oz (115g) cream cheese, softened
• 1 cup (4 oz / 115g) shredded mozzarella
• 1 tsp Italian seasoning
• Salt and black pepper, to taste

Steps

1. Sauté the mushrooms: Melt 1 tbsp butter in a skillet over medium-high heat. Add the mushrooms and garlic and cook 5–6 minutes until tender, golden, and the pan is nearly dry. Season lightly with salt and pepper.
2. Mix the filling: Stir the hot mushrooms into the cream cheese and mozzarella until creamy and well combined.
3. Stuff the chicken: Cut a deep pocket into the thick side of each chicken breast, keeping the other sides closed. Spoon the cheesy mushroom filling generously into each pocket.
4. Season: Rub the outside of each breast with Italian seasoning, salt, and black pepper.
5. Sear: Melt the remaining 2 tbsp butter in the same skillet over medium-high heat. Sear the stuffed breasts 4–5 minutes per side until deeply golden.
6. Finish: Cover and cook on low (or finish in a 375°F / 190°C oven) 10–12 minutes, until the chicken reaches 165°F (74°C) inside. Rest 5 minutes, then serve.

Dad tip: cook the mushrooms until the pan is nearly dry before mixing — that’s how the filling stays thick and cheesy instead of leaking out in the skillet.

▶See the original recipe

Recipe adapted from Easy Recipes by Lila’s Cheesy Garlic Butter Mushroom Stuffed Chicken (@easyrecipesby_lila) — original reel. The nutrition figures are our estimates, not the creator’s.