This Cheesy Garlic Butter Mushroom Stuffed Chicken recipe is an elegant and flavorful dish perfect for a special dinner or indulgent meal. Juicy chicken breasts are stuffed with a cheesy mushroom filling, pan-seared, and baked to perfection. Topped with a luscious garlic parmesan cream sauce, this dish is a showstopper that’s surprisingly simple to make.
Ingredients:
For the Mushrooms:
- 4 tablespoons butter
- 8 ounces brown mushrooms, sliced
- 4 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- Pinch of salt and pepper to taste
For the Chicken:
- 4 chicken breasts, skinless and boneless
- Pinch of salt and pepper, to season
- 1 teaspoon onion powder
- 1 teaspoon dried parsley
- 8 slices mozzarella cheese
- ¼ cup parmesan cheese, fresh grated
For the Garlic Parmesan Cream Sauce:
- 1 tablespoon olive oil
- 2 large cloves garlic, minced or finely chopped
- 1 tablespoon Dijon mustard
- 1½ cups half and half (or reduced-fat cream or evaporated milk)
- ½ cup parmesan cheese, finely grated
- Pinch of salt and pepper, to taste
- ½ teaspoon cornstarch mixed with 2 teaspoons of water (optional, for thickening)
- 2 tablespoons fresh parsley, chopped
Instructions:
- Prepare the Mushroom Filling: Melt butter in a skillet over medium heat. Add the sliced mushrooms and sauté until golden and softened, about 5-7 minutes.Stir in the garlic, parsley, salt, and pepper. Cook for another 2 minutes. Remove from heat and set aside.
- Prepare the Chicken: Preheat your oven to 375°F (190°C).Butterfly each chicken breast by slicing it horizontally without cutting all the way through, creating a pocket.Season the inside and outside of the chicken with salt, pepper, onion powder, and dried parsley.Stuff each chicken breast with 2 slices of mozzarella cheese and an even amount of the mushroom filling. Secure the opening with toothpicks.
- Cook the Chicken: Heat a skillet over medium heat with a drizzle of olive oil. Sear the stuffed chicken breasts on each side until golden brown, about 3-4 minutes per side.Transfer the skillet to the oven (or place the chicken in an oven-safe dish) and bake for 15-20 minutes, or until the chicken is cooked through (internal temperature reaches 165°F or 75°C).
- Make the Garlic Parmesan Cream Sauce: While the chicken bakes, use the same skillet to make the sauce. Heat olive oil over medium heat, then add minced garlic and sauté for 1 minute until fragrant. Stir in the Dijon mustard, half and half, parmesan cheese, salt, and pepper. Simmer gently for 5 minutes until the cheese melts and the sauce thickens slightly. If desired, add the cornstarch slurry and cook for an additional 2 minutes to thicken further. Stir in the fresh parsley before removing from heat.
- Assemble and Serve: Remove the toothpicks from the chicken breasts and pour the garlic parmesan cream sauce over the top. Garnish with additional parsley, if desired.Serve warm with a side of steamed vegetables, mashed potatoes, or crusty bread to soak up the delicious sauce.
Conclusion:
This Cheesy Garlic Butter Mushroom Stuffed Chicken is a decadent and satisfying dish that impresses with its rich flavors and creamy textures. Whether for a special dinner or an indulgent treat, this recipe is sure to delight every palate!
Cheesy Garlic Butter Mushroom Stuffed Chicken with Garlic Parmesan Cream Sauce
Chicken breasts stuffed with a creamy mushroom andcheese filling, served with a rich garlic parmesan cream sauce—a perfectbalance of elegance and flavor.
For the Mushrooms:
- 4 tablespoons butter
- 8 ounces brown mushrooms (sliced)
- 4 cloves garlic (minced)
- 2 tablespoons fresh parsley (chopped)
- Pinch of salt and pepper to taste
For the Chicken:
- 4 chicken breasts (skinless and boneless)
- Pinch of salt and pepper (to season)
- 1 teaspoon onion powder
- 1 teaspoon dried parsley
- 8 slices mozzarella cheese
- ¼ cup parmesan cheese (fresh grated)
For the Garlic Parmesan Cream Sauce:
- 1 tablespoon olive oil
- 2 large cloves garlic (minced or finely chopped)
- 1 tablespoon Dijon mustard
- 1½ cups half and half (or reduced-fat cream or evaporated milk)
- ½ cup parmesan cheese (finely grated)
- Pinch of salt and pepper (to taste)
- ½ teaspoon cornstarch mixed with 2 teaspoons of water (optional, for thickening)
- 2 tablespoons fresh parsley (chopped)
- Prepare the Mushroom Filling: Melt butter in a skillet over medium heat. Add the sliced mushrooms and sauté until golden and softened, about 5-7 minutes. Stir in the garlic, parsley, salt, and pepper. Cook for another 2 minutes. Remove from heat and set aside.
- Prepare the Chicken: Preheat your oven to 375°F (190°C). Butterfly each chicken breast by slicing it horizontally without cutting all the way through, creating a pocket. Season the inside and outside of the chicken with salt, pepper, onion powder, and dried parsley. Stuff each chicken breast with 2 slices of mozzarella cheese and an even amount of the mushroom filling. Secure the opening with toothpicks.
- Cook the Chicken: Heat a skillet over medium heat with a drizzle of olive oil. Sear the stuffed chicken breasts on each side until golden brown, about 3-4 minutes per side. Transfer the skillet to the oven (or place the chicken in an oven-safe dish) and bake for 15-20 minutes, or until the chicken is cooked through (internal temperature reaches 165°F or 75°C).
- Make the Garlic Parmesan Cream Sauce: While the chicken bakes, use the same skillet to make the sauce. Heat olive oil over medium heat, then add minced garlic and sauté for 1 minute until fragrant. Stir in the Dijon mustard, half and half, parmesan cheese, salt, and pepper. Simmer gently for 5 minutes until the cheese melts and the sauce thickens slightly. If desired, add the cornstarch slurry and cook for an additional 2 minutes to thicken further. Stir in the fresh parsley before removing from heat.
- Assemble and Serve: Remove the toothpicks from the chicken breasts and pour the garlic parmesan cream sauce over the top. Garnish with additional parsley, if desired. Serve warm with a side of steamed vegetables, mashed potatoes, or crusty bread to soak up the delicious sauce.