If you’re in the mood for a dish that’s indulgent, comforting, and sure to turn heads, this stuffed chicken recipe checks all the boxes. Tender chicken breasts are loaded with a flavorful mixture of garlic, butter, and mushrooms, then baked with melty mozzarella for that irresistible cheesy finish. It’s straightforward to make, customizable to your taste, and perfect for both casual dinners and special occasions.
| Ingredient | Amount / Notes |
|---|---|
| Boneless, skinless chicken breasts | 4 pieces |
| Finely chopped mushrooms | 8 oz |
| Garlic, minced | 4 cloves |
| Softened butter | 4 tablespoons |
| Shredded mozzarella cheese | 1 cup |
| Salt and pepper | To taste |
| Fresh parsley | For garnish |
| Toothpicks | To secure chicken after stuffing |
| Swap This | For This |
|---|---|
| Mushrooms | Spinach, caramelized onions, or sun-dried tomatoes |
| Butter | Olive oil (for a lighter version) |
| Mozzarella | Cheddar, provolone, gouda, or Swiss |
| Seasoning | Add chili flakes or smoked paprika for a kick |
1. Prepare the Chicken
Slice each chicken breast horizontally to form a pocket—make sure not to cut all the way through.
Season both sides with salt and pepper. Set aside.
2. Make the Filling
In a mixing bowl, combine chopped mushrooms, minced garlic, softened butter, and a dash of salt and pepper.
Stir until well blended.
3. Stuff the Chicken
Spoon the mushroom mixture into each chicken pocket.
Sprinkle shredded mozzarella inside.
Close the breast and secure with toothpicks to keep the filling in place.
4. Bake
Preheat your oven to 375°F (190°C).
Place the stuffed chicken in a greased baking dish or on a parchment-lined baking sheet.
Bake for 25–30 minutes, or until the internal temperature reaches 165°F (74°C) and the cheese is bubbly.
5. Serve
Carefully remove toothpicks.
Garnish with chopped parsley and serve immediately.
For extra richness and a beautiful golden finish, pan-sear the stuffed chicken in hot olive oil for 2–3 minutes per side before baking. It adds flavor and helps seal in the juices.
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