Description
This Cheesy Garlic Butter Mushroom Stuffed Chicken recipe features tender chicken breasts filled with a savory mixture of sautéed mushrooms, garlic, and melty cheeses, then topped with a flavorful garlic butter and paprika glaze before baking to perfection. Perfect for a delicious and comforting dinner that’s both impressive and easy to prepare.
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
- Use a meat thermometer to ensure the chicken is cooked to a safe internal temperature of 165°F (75°C).
- Feel free to substitute the mushrooms with other sautéed veggies like spinach or bell peppers.
- For extra crispy topping, broil for 2-3 minutes at the end of baking, watching closely to avoid burning.
- Remove toothpicks carefully before serving to avoid injury.
- This dish pairs well with a side of roasted vegetables or a light salad.
