Description
This cheesy garlic butter mushroom stuffed chicken is a show-stopping dish with juicy chicken breasts filled with sautéed garlic mushrooms and melty cheese, then seared and baked to perfection. Perfect for cozy dinners, meal prep, or impressing guests—it’s keto-friendly, low carb, and bursting with savory flavor.
Ingredients
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4 large boneless, skinless chicken breasts
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1 ½ cups mushrooms, sliced (white button or cremini)
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4 cloves garlic, minced
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2 tablespoons unsalted butter
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2 tablespoons olive oil
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1 teaspoon Italian seasoning
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1 cup shredded mozzarella (or Swiss, Havarti)
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Salt and black pepper, to taste
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Fresh parsley (for garnish, optional)
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Toothpicks or kitchen twine (to secure the chicken)
Instructions
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Prepare the Mushroom Filling
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In a skillet, melt butter over medium heat.
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Add mushrooms and cook until browned.
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Stir in garlic and Italian seasoning. Cook 1 more minute.
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Remove from heat and let cool.
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Stuff the Chicken
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Slice a pocket into each chicken breast (do not cut all the way through).
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Season inside and outside with salt and pepper.
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Stuff each breast with mushroom mixture and shredded cheese.
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Secure edges with toothpicks or kitchen twine.
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Cook the Chicken
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Preheat oven to 375°F (190°C).
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In an oven-safe skillet, heat olive oil and sear each stuffed breast 3–4 minutes per side until golden.
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Transfer skillet to the oven and bake for 20–25 minutes, or until internal temperature reaches 165°F (75°C).
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Finish and Serve
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Let rest for 5 minutes. Remove toothpicks before serving.
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Garnish with chopped parsley and serve hot.
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Notes
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Cheese Options: Swap mozzarella for Swiss, Havarti, or provolone for different textures and flavors.
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Extra Filling: Add chopped spinach, caramelized onions, or sun-dried tomatoes to the mushroom mixture.
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Meal Prep Tip: Assemble the chicken ahead of time and store uncooked in the fridge for up to 24 hours.
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Low-Carb Bonus: Serve with mashed cauliflower or roasted green beans for a keto-friendly meal.