Cheesy Garlic Butter Mushroom Stuffed Chicken

There’s something truly magical about the smell of garlic butter sizzling in a pan – it’s the kind of aroma that wraps around you like a warm hug and makes the whole house feel like home. This recipe for Cheesy Garlic Butter Mushroom Stuffed Chicken was born on one of those chilly Kiwi evenings where comfort food was calling. With tender chicken breasts filled to the brim with golden mushrooms, melty cheese, and rich garlic butter, it’s the sort of dish that feels both indulgent and soul-soothing. Whether you’re cooking to impress or just feeding the whānau, this one ticks all the boxes – simple ingredients, loads of flavour, and that unmistakable Avohaven twist.

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Cheesy Garlic Butter Mushroom Stuffed Chicken

Ingredients:

4 boneless, skinless chicken breasts

Avohaven Salt’n’Peppa, to season (inside and out)

1 tablespoon NZ extra virgin olive oil

2 tablespoons unsalted butter

200g fresh mushrooms, thinly sliced (button or portobello work well)

4 cloves garlic, finely minced

½ cup grated mozzarella

¼ cup grated Parmesan

2 tablespoons chopped fresh parsley, plus extra for garnish

Instructions:

Preheat your oven to 200°C (fan bake if possible).

With a sharp knife, slice a deep pocket into the side of each chicken breast. Be careful not to cut all the way through – you want a pouch, not a flap.

Season both the inside and outside of each breast generously with Avohaven Salt’n’Peppa.

Heat olive oil in a large frying pan over medium-high heat. Add the butter and let it melt down, creating a golden base.

Add the sliced mushrooms to the pan and sauté for around 5–7 minutes, or until they’re beautifully golden and softened.

Stir in the garlic and cook for another minute or two until fragrant. Remove the pan from the heat and allow the mixture to cool slightly.

In a small bowl, combine the mozzarella and Parmesan cheeses.

Once the mushroom mix has cooled a little, stir in half of the cheese mixture.

Spoon the mushroom and cheese filling into each chicken pocket, then gently press closed. Use toothpicks to secure if needed (optional).

Place the stuffed chicken breasts into a lightly greased baking dish. Sprinkle the remaining cheese mixture over the top.

Bake in the preheated oven for 25–30 minutes, or until the chicken is fully cooked (juices run clear and internal temp reaches 75°C) and the cheese is melted and bubbling.

Remove from oven, sprinkle with chopped parsley, and rest for 2–3 minutes before serving.

Pair with roasted seasonal veges, buttery mash, or a crisp green salad for a comforting dinner.

Tips:

Don’t overfill the chicken breasts, or you risk the filling spilling out during baking.

Feel free to mix up the cheeses – creamy havarti or grated edam work well too.

Got leftover mushroom mix? Stir it into a side of mashed potato or fold through pasta!