How do you keep stuffed chicken breasts from drying out?

The key is not overcooking. Use a meat thermometer and remove the chicken from the oven once it reaches 165°F internally. Letting it rest for 5 minutes helps retain moisture. Also, searing the outside before baking locks in juices.

What cheese goes best with mushroom stuffed chicken?

Mozzarella is a top choice for its melt factor, while parmesan adds salty depth. You can also use gouda, fontina, or cream cheese for variation. The combo in this cheesy garlic butter mushroom stuffed chicken delivers perfect balance.

Can I prepare garlic butter stuffed chicken in advance?

Absolutely. You can assemble the stuffed chicken (uncooked) up to 24 hours in advance and refrigerate it. When you're ready, just bake it as directed. The flavors intensify as it sits.

Is this recipe keto-friendly or low-carb?

Yes! This cheesy garlic butter mushroom stuffed chicken is ideal for both keto and low-carb diets. It’s high in protein, low in carbs, and full of healthy fats especially if you pair it with roasted vegetables or mashed cauliflower.

What is the best way to seal chicken breasts for stuffing?

Cut a deep pocket without slicing all the way through. After stuffing, use toothpicks to secure the opening, especially if you're loading in a lot of filling. This keeps the cheese from leaking out during cooking.

The Ultimate Cheesy Garlic Butter Mushroom Stuffed Chicken

Name: Cheesy Garlic Butter Mushroom Stuffed Chicken
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 tablespoons butter; 8 oz brown mushrooms, sliced; 4 cloves garlic, minced; 2 tablespoons fresh parsley, chopped; Salt and pepper to taste; 4 boneless skinless chicken breasts; 1 teaspoon onion powder; 1 teaspoon dried parsley; 8 slices mozzarella cheese; 1/4 cup grated parmesan cheese; 1 tablespoon olive oil; 1 tablespoon Dijon mustard; 1½ cups half and half; ½ cup grated parmesan; ½ teaspoon cornstarch + 2 tsp water (optional)

Ingredients

Mushrooms:

▢ 4 tablespoons butter

▢ 8 ounces brown mushrooms, sliced

▢ 4 cloves garlic, minced

▢ 2 tablespoons fresh parsley, chopped

▢ Pinch salt

▢ Pinch pepper

Chicken:

▢ 4 boneless, skinless chicken breasts

▢ Pinch salt

▢ Pinch pepper

▢ 1 teaspoon onion powder

▢ 1 teaspoon dried parsley

▢ 8 slices mozzarella cheese

▢ 1/4 cup parmesan cheese, fresh grated

Garlic Parmesan Cream Sauce:

▢ 1 tablespoon olive oil

▢ 2 cloves garlic, minced

▢ 1 tablespoon Dijon mustard

▢ 1-1/2 cups half and half (or reduced fat cream or evaporated milk)

▢ 1/2 cup parmesan cheese, finely grated

▢ Pinch salt

▢ Pinch pepper

▢ 1/2 teaspoon cornstarch mixed with 2 teaspoons water (optional)

▢ 2 tablespoons fresh parsley, chopped

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Instructions

1. Sauté mushrooms in butter until golden and all liquid is evaporated. Add garlic, parsley, salt, and pepper. Set aside to cool.

2. Cut pockets in chicken breasts. Season with salt, pepper, onion powder, and dried parsley.

3. Stuff each chicken breast with the mushroom mix and mozzarella slices. Sprinkle with parmesan.

4. Secure with toothpicks if needed. Sear in olive oil for 3 minutes per side until golden.

5. Transfer skillet to oven and bake at 375°F for 15–20 minutes, or until internal temp reaches 165°F.

6. In the same pan, sauté garlic in olive oil. Add Dijon mustard, half and half, and parmesan. Simmer until slightly thickened.

7. (Optional: add cornstarch slurry for thicker sauce). Stir in parsley, salt, and pepper.

8. Let chicken rest 5 minutes before slicing. Serve with sauce spooned over the top.

Notes

Make ahead: Assemble chicken up to 24 hours before baking. Store in the fridge.

Storage: Keeps in fridge up to 3 days. Reheat in oven at 325°F for best results.

Keto-friendly: This recipe is naturally low-carb and high-protein.

Author: Lara
Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 chicken breast
Calories: 455
Sugar: 1g
Sodium: 480mg
Fat: 29g
Saturated Fat: 13g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 5g
Fiber: 0.8g
Protein: 42g
Cholesterol: 110mg