Description
This Cheesy Garlic Butter Mushroom Stuffed Chicken recipe features tender chicken breasts filled with a savory blend of sautéed garlic mushrooms and melty mozzarella cheese, then baked to perfection. Finished with a rich and creamy garlic Parmesan sauce, it’s an elegant and comforting meal perfect for gatherings or a special weeknight dinner.
Ingredients
Scale
For the Mushroom Filling:
- 4 tablespoons butter
- 8 ounces brown mushrooms, sliced
- 4 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- Salt and pepper to taste
For the Chicken:
- 4 skinless, boneless chicken breasts
- Salt and pepper to season
- 1 teaspoon onion powder
- 1 teaspoon dried parsley
- 8 slices mozzarella cheese
- 1/4 cup Parmesan cheese, freshly grated
- 1 tablespoon olive oil
- Toothpicks for securing
For the Creamy Garlic Parmesan Sauce:
- 2 large 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
- Salt and pepper to taste
- 1/2 teaspoon cornstarch mixed with 2 teaspoons water (optional, for thicker sauce)
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the stuffed chicken.
- Cook Mushroom Filling: In a large oven-proof skillet, melt the butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Add sliced mushrooms, salt, pepper, and parsley, cooking until mushrooms are soft and flavorful. Remove from heat and set aside to cool slightly.
- Prepare Chicken Breasts: Pat the chicken breasts dry with paper towels. Season each one evenly with salt, pepper, onion powder, and dried parsley.
- Stuff Chicken: Carefully slice a pocket horizontally through the thickest part of each chicken breast. Stuff each pocket with 2 slices of mozzarella cheese, then divide the mushroom mixture among them. Top with a tablespoon of grated Parmesan cheese per breast. Secure openings with toothpicks to keep stuffing inside during cooking.
- Sear Chicken: In the same skillet used for the mushrooms (add olive oil if needed), heat over medium heat and sear each stuffed chicken breast on both sides until golden brown, developing a flavorful crust.
- Bake Chicken: Cover the skillet with a lid or foil and transfer it to the preheated oven. Bake for about 20 minutes or until the chicken is cooked through and no longer pink in the center.
- Make Sauce: Using the same skillet, cook minced garlic over low heat for about 1 minute until fragrant. Add Dijon mustard and half and half, bringing the mixture to a gentle simmer.
- Finish Sauce: Stir in Parmesan cheese and any remaining mushrooms. Let the sauce simmer gently until the cheese melts slightly. If the sauce is too thin, stir in the cornstarch-water mixture to thicken it to your desired consistency.
- Season and Serve: Season the sauce with salt and pepper, stir in chopped parsley, and return the stuffed chicken to the skillet. Spoon the creamy garlic mushroom sauce over the chicken. Serve immediately over pasta, rice, or your favorite vegetables.
Notes
- Make sure to dry the chicken breasts well before seasoning to ensure a good sear.
- If you don’t have brown mushrooms, cremini or white button mushrooms are good substitutes.
- The cornstarch slurry is optional but helps thicken the sauce if preferred.
- For a lower-fat option, use evaporated milk instead of half and half.
- Secure chicken pockets tightly with toothpicks to prevent filling from spilling during cooking.
