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Close-up of juicy Chicken Breasts Stuffed With Garlic Butter Mushrooms, showcasing the delicious filling and golden-brown exterior.

Amazing Chicken Breasts Stuffed with Garlic Butter Mushrooms

These chicken breasts are butterflied and stuffed with a savory mixture of garlic, butter, mushrooms, and Parmesan cheese, then baked to perfection. The secret lies in pre-cooking the mushrooms to prevent a soggy filling and using a meat thermometer to ensure juicy, perfectly cooked chicken every time. Sear the chicken for extra flavor and moisture.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts 6-8 ounces each
  • 1 pound cremini mushrooms, sliced
  • 4 cloves garlic, minced
  • 4 tablespoons butter, divided
  • 2 tablespoons olive oil
  • 1/4 cup dry white wine optional
  • 1/4 cup chopped fresh parsley
  • 1/4 cup grated Parmesan cheese
  • Salt to taste
  • Freshly ground black pepper to taste
  • 1 teaspoon dried thyme
  • 1/2 teaspoon red pepper flakes optional

Equipment

  • Large skillet (oven-safe)
  • Baking dish (if skillet is not oven-safe)
  • Meat Thermometer
  • knife
  • cutting board
  • measuring cups and spoons
  • Toothpicks or kitchen twine

Method
 

  1. Preheat oven to 375°F (190°C).
  2. Butterfly the chicken breasts by slicing horizontally almost all the way through, then opening them like a book.
  3. Season both sides of the chicken with salt, pepper, and thyme.
  4. In a large skillet, melt 2 tablespoons of butter with 2 tablespoons of olive oil over medium-high heat.
  5. Add the sliced mushrooms and cook, stirring occasionally, until they release their moisture and begin to brown, about 8-10 minutes.
  6. Add the minced garlic and red pepper flakes (if using) to the skillet and cook for another minute until fragrant.
  7. Pour in the white wine (if using) and let it simmer for a minute or two, scraping up any browned bits from the bottom of the pan.
  8. Remove the skillet from the heat and stir in the remaining 2 tablespoons of butter, parsley, and Parmesan cheese. Season with salt and pepper to taste.
  9. Divide the mushroom mixture evenly among the butterflied chicken breasts.
  10. Fold the chicken over the filling and secure with toothpicks or kitchen twine.
  11. If your skillet is oven-safe, return it to medium-high heat. If not, transfer the chicken to a baking dish.
  12. Melt the remaining tablespoon of butter in the skillet (or baking dish) and sear the chicken breasts for 2-3 minutes per side, until golden brown.
  13. Transfer the skillet (or baking dish) to the preheated oven and bake for 20-25 minutes, or until the internal temperature of the chicken reaches 165°F (74°C). Use a meat thermometer to ensure accuracy.
  14. Remove the chicken from the oven and let it rest for 5-10 minutes before serving.
  15. Remove toothpicks or twine before serving. Serve with your favorite sides.

Notes

For best results, ensure the mushrooms are thoroughly cooked and browned before stuffing the chicken. This prevents a soggy filling. You can substitute the cremini mushrooms with other varieties like shiitake or portobello. Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.