Cheesy Garlic Butter Mushroom Stuffed Chicken

Indulge in the rich flavors of cheesy garlic butter mushroom stuffed chicken. This elegant dish features tender chicken breasts filled with a savory mushroom mixture and melty cheese, all topped with a creamy garlic Parmesan sauce. Perfect for a special dinner or a comforting weeknight meal, this recipe is sure to impress your taste buds.

Ingredients

For the Mushrooms:

• 4 tablespoons butter
• 8 ounces brown mushrooms, sliced
• 4 cloves garlic, minced
• 2 tablespoons fresh parsley, chopped
• Salt, to taste
• Pepper, to taste

For the Chicken:

• 4 chicken breasts, skinless and boneless
• Salt, to season
• Pepper, to season
• 1 teaspoon onion powder
• 1 teaspoon dried parsley
• 8 slices mozzarella cheese
• ¼ cup Parmesan cheese, freshly grated

For the Garlic Parmesan Cream Sauce:

• 1 tablespoon olive oil
• 2 large garlic cloves, finely grated or minced
• 1 tablespoon Dijon mustard
• 1½ cups half and half (or reduced-fat cream or evaporated milk)
• ½ cup Parmesan cheese, finely grated
• Salt, to taste
• Pepper, to taste
• ½ teaspoon cornstarch (optional, mixed with 2 teaspoons of water for a thicker sauce)
• 2 tablespoons fresh parsley, chopped

Instructions

1. Prepare the Mushroom Filling:
   •  
   • Heat the butter in a large skillet over medium heat.
   • Toss in the sliced mushrooms and cook until they release their juices and begin to brown, approximately 5-7 minutes.
   • Stir in the minced garlic and sauté for an additional 1-2 minutes until aromatic.
   • Stir in the chopped parsley, and season with salt and pepper to taste. Remove from heat and set aside.
2. Prepare the Chicken:
   • Preheat your oven to 375°F (190°C).
   • Season the chicken breasts with salt, pepper, onion powder, and dried parsley on both sides.
   • Using a sharp knife, cut a pocket into the side of each chicken breast, being careful not to cut all the way through.
   • Stuff each pocket with the cooked mushroom mixture and place 2 slices of mozzarella cheese inside each breast. Secure with toothpicks if necessary.
   • Heat a large oven-safe skillet over medium-high heat and sear the chicken breasts for 2-3 minutes on each side until golden brown.
3. Make the Garlic Parmesan Cream Sauce:
   • In the same skillet, add the olive oil and minced garlic. Cook for about one minute until the scent is noticeable.
   • Stir in the Dijon mustard and cook for another minute.
   • Pour in the half and half, bring to a simmer, and then reduce the heat to low.
   • Stir in the grated Parmesan cheese and let the sauce simmer until it thickens slightly, about 2-3 minutes.
   • Season with salt and pepper to taste. If you prefer a thicker sauce, stir in the cornstarch mixture and cook for another minute until thickened.
   • Stir in the chopped parsley.
4. Bake the Chicken:
   • Return the stuffed chicken breasts to the skillet, spooning some of the sauce over the top.
   • Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and the cheese is melted and bubbly.
5. Serve:
   • Remove the toothpicks from the chicken breasts and let them rest for a few minutes.
   • Serve the stuffed chicken with the garlic Parmesan cream sauce spooned over the top, garnished with additional fresh parsley if desired.

Conclusion

This cheesy garlic butter mushroom stuffed chicken is a luxurious and flavorful dish that’s perfect for any occasion. The combination of tender chicken, savory mushroom filling, and creamy garlic Parmesan sauce creates a meal that’s both comforting and elegant. Enjoy this delightful recipe with your favorite side dishes, and savor every delicious bite. Happy cooking!