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
- 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.
- 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.
- 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.
- 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.
- 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!