Jenny Fischer

Cheesy Garlic Butter Mushroom Stuffed Chicken.

Cheesy Garlic Butter Mushroom Stuffed Chicken.

This healthy cheesy garlic butter mushroom stuffed chicken is very delicious if you make this once you will get obsessed.



4 tbsp butter

8 ounces (250grams) brown mushrooms, sliced.

4 cloves garlic, minced.

2 tbsp fresh parsley, chopped.

Salt and pepper, to taste.


4 chicken breasts, skinless and boneless.

Salt and pepper to season.

1 tsp onion powder.

1 tsp dried parsley.

8 slices mozzarella cheese.


1 tbsp olive oil.

2 large garlic cloves, minced.

1 tbsp dijon mustard

1 1/2 cups evaporated milk.

1/2 cup grated fresh parmesan cheese.

Salt and pepper to taste.

1/2 cornflour mixed with 2 tsp of water (optional).

2 tbsp freshly chopped parsley.


Preheat oven to 200 C/ 400 F.

Melt your butter in a large ovenproof pan or skillet over medium heat. Add garlic and saute until fragrant (about 1 minute), add in your mushrooms, salt, pepper and parsley.

Cook while stirring occasionally until soft, set aside and allow to cool while preparing your chicken.

Pat breasts dry with a paper towel, season with salt, pepper, onion powder and dry parsley. Rub each piece to evenly coat in seasoning.

Horizontally slice a slit through the thickest part of each chicken breasts to form a pocket.

Divide the mushroom mixture into four equal portions, and fill each breast with the mushroom mixture (set aside the juices in the pan for later).

Top the mushroom mixture with 1 tbsp of parmesan cheese per chicken breast. Seal with two or three toothpicks near the opening, to keep the mushrooms inside while baking (about 15-20 minutes).


Photo Credits @foodguidelines


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