Elevate your chicken dinner with this savory Cheesy Garlic Butter Mushroom Stuffed Chicken. Each chicken breast is filled with a rich mushroom and mozzarella stuffing, then finished with a luscious garlic Parmesan cream sauce. This dish is a perfect balance of creamy, cheesy, and garlicky flavors, making it an ideal choice for both special occasions and cozy family dinners.
Ingredients:
Mushroom Filling:
- 4 tablespoons butter
- 8 ounces brown mushrooms, sliced
- 4 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- Salt and pepper, to taste
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
Garlic Parmesan Cream Sauce:
- 1 tablespoon olive oil
- 2 cloves garlic, large, minced or finely chopped
- 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 of water, optional for thicker sauce)
- 2 tablespoons fresh parsley, chopped
Instructions:
- Make the Mushroom Filling: In a skillet over medium heat, melt the butter. Add the sliced mushrooms and sauté for 3-4 minutes, allowing them to soften. Stir in the minced garlic and chopped parsley, cooking for another 1-2 minutes until fragrant. Season with a pinch of salt and pepper, then remove from heat and set aside.
- Prepare the Chicken: Preheat the oven to 375°F (190°C). Season each chicken breast with salt, pepper, onion powder, and dried parsley. Stuff each pocket with a couple of spoonfuls of the mushroom filling and two slices of mozzarella cheese. Secure with toothpicks if necessary.
- Sear the Chicken: Heat a bit of olive oil in a large, oven-safe skillet over medium-high heat. Place the stuffed chicken breasts in the pan and sear for 2-3 minutes on each side, or until they are golden and crispy. Transfer the skillet to the preheated oven and bake for 15–20 minutes until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Make the Garlic Parmesan Cream Sauce: While the chicken is baking, make the sauce. In a small saucepan, heat 1 tablespoon of olive oil over medium heat. Add the garlic and cook for 1 minute. Stir in the Dijon mustard, half-and-half, Parmesan cheese, salt, and pepper. Bring the mixture to a simmer and cook for 2-3 minutes. For a thicker sauce, incorporate the cornstarch mixture and continue cooking until it thickens to your liking. Remove from heat and fold in the chopped parsley.
- Assemble and Serve: Remove the chicken from the oven and let it rest for a few minutes. Serve the chicken with a generous spoonful of garlic Parmesan cream sauce on top. Garnish with extra parsley if desired.
Conclusion:
This Cheesy Garlic Butter Mushroom Stuffed Chicken is the ultimate comfort meal, combining the rich flavors of garlic, mushrooms, and creamy cheese in every bite. Paired with a decadent Parmesan cream sauce, it’s a dish that’s as impressive as it is delicious. Serve with steamed vegetables, mashed potatoes, or a fresh salad for a complete meal that everyone will love.
Cheesy Garlic Butter Mushroom Stuffed Chicken with Garlic Parmesan Cream Sauce
Chicken breasts stuffed with garlic buttermushrooms and melted cheese, topped with a creamy garlic Parmesan sauce.
Ingredients
Mushroom Filling:
- 4 tablespoons butter
- 8 ounces brown mushrooms sliced
- 4 cloves garlic minced
- 2 tablespoons fresh parsley chopped
- Salt and pepper to taste
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
Garlic Parmesan Cream Sauce:
- 1 tablespoon olive oil
- 2 cloves garlic large, minced or finely chopped
- 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 of water, optional for thicker sauce
- 2 tablespoons fresh parsley chopped
Instructions
- Make the Mushroom Filling: In a skillet over medium heat, melt the butter. Add the sliced mushrooms and sauté for 3-4 minutes, allowing them to soften. Stir in the minced garlic and chopped parsley, cooking for another 1-2 minutes until fragrant. Season with a pinch of salt and pepper, then remove from heat and set aside.
- Prepare the Chicken: Preheat the oven to 375°F (190°C). Season each chicken breast with salt, pepper, onion powder, and dried parsley. Stuff each pocket with a couple of spoonfuls of the mushroom filling and two slices of mozzarella cheese. Secure with toothpicks if necessary.
- Sear the Chicken: Heat a bit of olive oil in a large, oven-safe skillet over medium-high heat. Place the stuffed chicken breasts in the pan and sear for 2-3 minutes on each side, or until they are golden and crispy. Transfer the skillet to the preheated oven and bake for 15–20 minutes until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Make the Garlic Parmesan Cream Sauce: While the chicken is baking, make the sauce. In a small saucepan, heat 1 tablespoon of olive oil over medium heat. Add the garlic and cook for 1 minute. Stir in the Dijon mustard, half-and-half, Parmesan cheese, salt, and pepper. Bring the mixture to a simmer and cook for 2-3 minutes. For a thicker sauce, incorporate the cornstarch mixture and continue cooking until it thickens to your liking. Remove from heat and fold in the chopped parsley.
- Assemble and Serve: Remove the chicken from the oven and let it rest for a few minutes. Serve the chicken with a generous spoonful of garlic Parmesan cream sauce on top. Garnish with extra parsley if desired.