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Cheesy Garlic Butter Mushroom Stuffed Chicken

Cheesy garlic butter mushroom stuffed chicken with a golden sear and a molten mozzarella-parmesan mushroom filling. Juicy chicken breasts are pocket-stuffed, pan-seared, then baked until the center reaches 165°F and the filling steams and oozes out.
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Prep Time 20 minutes
Cook Time 30 minutes
rest 5 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 cast iron skillet

Method
 

Make the mushroom cheese filling
  1. Cook diced cremini mushrooms in butter over medium-high heat for 5-6 minutes, stirring until all moisture has evaporated and the mushrooms look dry and glossy. Add minced garlic and fresh thyme leaves and cook for 1 minute until fragrant, then remove from heat to cool slightly.
  2. Stir the mozzarella and Parmesan into the hot mushroom mixture until melted and fully combined, then cool slightly so it thickens for stuffing.
Prepare and stuff the chicken
  1. Cut a deep pocket into each boneless skinless chicken breast, then season the inside and outside generously with salt, pepper, garlic powder, and smoked paprika.
  2. Fill each pocket with the mushroom cheese mixture and secure with toothpicks so the filling stays inside during cooking.
Sear and bake
  1. Heat the olive oil in an oven-safe cast iron skillet over medium-high heat and sear the stuffed chicken for 3-4 minutes per side until deeply golden.
  2. Bake at 400°F for 18-22 minutes, until the internal temperature reaches 165°F and the chicken is cooked through.
Finish and serve
  1. Remove the toothpicks, drizzle with extra garlic butter, and rest the chicken for 5 minutes before slicing so the filling settles and stays molten.

Notes

For the best filling texture, cook the mushrooms until all moisture has evaporated—watery mushrooms can leak out during baking. Store leftovers in the fridge for up to 3 days in a sealed container; reheat gently in the oven or in a skillet until warmed through. Freezing is not recommended because the stuffed filling can change texture after thawing. For a lower-fat swap, use part-skim mozzarella and reduce the Parmesan slightly.