Garlic Butter Mushroom Chicken

This garlic butter mushroom stuffed chicken combines juicy, tender chicken breasts with a rich, savory mushroom and cheese filling. It’s seared to a golden crust and finished off in the oven with a luscious garlic butter sauce. Perfect for a comforting weeknight dinner or an impressive meal when guests come over.

Ingredients

• Two boneless skinless chicken breasts: which are the perfect size for stuffing and ensure easy cooking.
• Butter: for rich flavor and to create the garlic butter sauce.
• Olive oil: to help with searing and developing a golden crust.
• Mushrooms sliced fresh: they bring earthiness and a meaty texture to the filling, choose firm and fresh.
• Garlic fresh minced: really makes the sauce and filling pop with flavor.
• Dried thyme: adds a subtle herbaceous note that complements the mushrooms beautifully.
• Salt and black pepper: to enhance every component.
• Paprika: gives a gentle smoky warmth to the chicken’s seasoning blend.
• Garlic powder: boosts the garlicky depth without overpowering.
• Mozzarella cheese: that melts nicely and adds creamy gooeyness inside the chicken.
• Fresh parsley chopped: brightens the sauce and pampers the palate.
• Fresh lemon juice: optional but refreshing, it cuts through the richness.

Step-by-Step Instructions

Make the Mushroom Filling:

Heat 2 tablespoons of butter and 1 tablespoon of olive oil in a skillet on medium heat. Add the sliced mushrooms and cook until they are softened and nicely browned which takes about 5 to 6 minutes. Stir in the minced garlic, thyme, salt, and pepper and cook for another minute or two until you can smell the garlic. Then take the pan off the heat and let the filling cool a bit so it doesn’t melt the cheese instantly when you stuff the chicken.

Prepare the Chicken:

Carefully butterfly each chicken breast by making a horizontal slice almost all the way through but do not cut the chicken in half. Season inside and out with salt, pepper, paprika, and garlic powder to ensure every bite is flavorful.

Stuff the Chicken:

Spoon the cooled mushroom mixture inside each chicken breast. Add slices or shredded mozzarella cheese on top of the mushrooms. Fold the chicken breast back over and secure the edges with toothpicks or kitchen twine to keep the filling inside while cooking.

Sear the Chicken:

Heat 1 tablespoon of olive oil in an oven-safe skillet over medium-high heat. Sear each stuffed chicken breast with the seam side up for about 3 to 4 minutes per side until the exterior turns a beautiful golden brown. This step locks in the juices and adds texture.

Bake and Make the Sauce:

Move the skillet into a preheated oven at 375 degrees Fahrenheit. Bake the chicken for 15 to 20 minutes until the internal temperature reaches 165 degrees Fahrenheit making sure it is cooked through and juicy. While the chicken bakes, melt the remaining 2 tablespoons of butter in a small saucepan over medium heat. Add more garlic and cook for 1 to 2 minutes until fragrant folding in fresh parsley and lemon juice if you like a bright finish.

Serve:

Remove the toothpicks or twine from the chicken. Place the stuffed breasts on a serving dish and drizzle generously with the warm garlic butter sauce. Serve immediately for the best taste and presentation.

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Storage Tips

Let the chicken cool completely before storing in an airtight container. It will keep in the fridge for up to three days and reheats nicely in the oven or air fryer to keep the outside crisp. This also freezes well so you can double the recipe and save some for a busy night when you want a homemade meal fast.

Ingredient Substitutions

You can swap mozzarella for provolone or fontina cheese if you want a slightly different melt and flavor profile. Fresh thyme can replace dried thyme if available, just use about one tablespoon. Chicken thighs can be used instead of breasts but adjust cooking time accordingly as thighs will take a bit longer.

Serving Suggestions

Pair this dish with roasted vegetables like carrots or asparagus, a creamy mashed potato, or a crisp green salad to balance the richness. A glass of chilled white wine complements the garlic butter sauce nicely and makes the meal feel extra luxurious.

Cultural Context

Stuffed chicken dishes have been enjoyed in many cuisines around the world as a way to add flavor and interest to simple poultry. The combination of butter, garlic, and mushrooms is classic in French cooking which inspires the richness in this particular recipe.

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Frequently Asked Questions

→ How do you prevent the chicken from tearing while butterflying?

Slice slowly and carefully, almost through but not all the way, to create a pocket without breaking the chicken apart.

→ What type of mushrooms work best for the filling?

Button or cremini mushrooms are great as they soften nicely and provide a rich earthy flavor.

→ Can I prepare the stuffed chicken ahead of time?

Yes, you can assemble the chicken in advance and refrigerate it for a few hours before cooking, which helps the flavors meld.

→ How do you ensure the chicken is fully cooked but still juicy?

Use a meat thermometer and cook until the internal temperature reaches 165°F (74°C), avoiding overcooking to keep juiciness.

→ What sides pair well with this chicken dish?

Roasted vegetables, mashed potatoes, or a crisp green salad complement the rich flavors nicely.

→ Can I add wine to the garlic butter sauce?

Yes, a splash of white wine added while simmering the sauce deepens the flavor and adds a subtle acidity.