Description
This Cheesy Garlic Butter Mushroom Stuffed Chicken recipe features tender boneless chicken breasts filled with a savory blend of sautéed mushrooms, garlic, mozzarella, and Parmesan cheese. Topped with a buttery garlic and paprika glaze, then baked to juicy perfection, it’s a delightful and flavorful dish perfect for a comforting dinner.
Ingredients
Scale
For the Chicken:
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
For the Filling:
- 2 tbsp unsalted butter
- 8 oz mushrooms, finely chopped
- 2 cloves garlic, minced
- ½ cup shredded mozzarella cheese (or any melty cheese like Gruyère or cheddar)
- ¼ cup grated Parmesan cheese
- 2 tbsp fresh parsley, chopped (optional, for garnish)
For the Topping:
- 2 tbsp melted butter
- 1 tsp garlic powder
- 1 tsp paprika
Instructions
- Prepare the Chicken: Preheat your oven to 375°F (190°C) and lightly grease a baking dish. Using a sharp knife, carefully slice a horizontal pocket into the thickest part of each chicken breast, being careful not to cut all the way through. Season both sides of the chicken with salt and pepper.
- Make the Filling: In a skillet over medium heat, melt the butter. Add the chopped mushrooms and cook until softened and golden brown, about 5–7 minutes. Stir in the minced garlic and cook for an additional 1 minute, until fragrant. Remove from heat and stir in the shredded mozzarella and grated Parmesan cheese until the mixture is well combined.
- Stuff the Chicken: Divide the mushroom-cheese mixture evenly among the chicken breasts, spooning it into the pockets you created. Use toothpicks to secure the openings if needed to prevent the filling from spilling out.
- Add the Topping: In a small bowl, mix the melted butter, garlic powder, and paprika. Brush this mixture generously over the tops of the stuffed chicken breasts.
- Bake: Place the stuffed chicken in the prepared baking dish. Bake for 25–30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F/75°C).
- Garnish and Serve: Let the chicken rest for 5 minutes before serving. Garnish with fresh parsley (if desired) and serve hot.
Notes
- Ensure the chicken breasts are evenly sliced to allow for ample stuffing without tearing.
- Use a meat thermometer to check for doneness to avoid under or overcooking.
- You can substitute the mushrooms with spinach or sun-dried tomatoes for a different flavor.
- Remove toothpicks before serving to avoid accidents.
- Leftovers can be stored in the fridge for up to 3 days and reheated in the oven.
