If you’re craving a dish that feels like a warm, comforting hug on a plate, the Cheesy Garlic Butter Mushroom Stuffed Chicken Recipe is exactly what you need. This recipe beautifully combines tender chicken breasts stuffed with a luscious mixture of garlic butter mushrooms and gooey mozzarella, all enveloped in a creamy Parmesan sauce. It’s a satisfying meal that’s elegant enough for guests but simple enough for a cozy weeknight dinner. Each bite bursts with rich, savory flavors that will have you coming back for seconds—and maybe even thirds!
Ingredients You’ll Need
This Cheesy Garlic Butter Mushroom Stuffed Chicken Recipe relies on straightforward, fresh ingredients that bring out the best textures and flavors. From earthy brown mushrooms to melting mozzarella and fragrant garlic, each component plays a starring role in creating a meal that’s both delicious and visually inviting.
- Butter: Provides a rich, creamy base to sauté the mushrooms and garlic, enhancing their natural flavors.
- Brown mushrooms: Offer an earthy, meaty texture that pairs perfectly with chicken.
- Garlic: Adds a fragrant, pungent kick that infuses both the stuffing and sauce.
- Fresh parsley: Brings vibrant color and a fresh herbal note.
- Salt and pepper: Essential seasonings to enhance the taste of every ingredient.
- Chicken breasts: The tender protein that holds all the wonderful stuffing inside.
- Onion powder and dried parsley: Provide extra layers of mild, savory depth.
- Mozzarella cheese: Melts beautifully in the stuffing, creating that irresistible cheesy pull.
- Parmesan cheese: Adds sharp, nutty complexity to both the stuffing and sauce.
- Olive oil: Helps in searing the chicken to a golden, crispy finish.
- Dijon mustard: A subtle tang to brighten the creamy sauce.
- Half and half: Makes the sauce luxuriously smooth without being too heavy.
- Cornstarch (optional): Used for thickening the sauce to the perfect consistency.
How to Make Cheesy Garlic Butter Mushroom Stuffed Chicken Recipe
Step 1: Prepare the Mushroom Mixture
Begin by preheating your oven to 400°F (200°C). Melt butter in an oven-proof skillet over medium heat, then add minced garlic and sauté until fragrant. Toss in the sliced mushrooms, season with salt, pepper, and fresh parsley, and cook until the mushrooms soften and release their juices. This savory mixture forms the heart of the stuffing and is best set aside to cool slightly before filling the chicken.
Step 2: Season and Stuff the Chicken
Pat the chicken breasts dry to ensure even seasoning. Then, sprinkle salt, pepper, onion powder, and dried parsley over each breast, rubbing the spices gently into the meat. Carefully slice a horizontal pocket into the thickest part of each breast without cutting all the way through. Stuff each pocket with two slices of mozzarella, then evenly distribute the mushroom mixture inside. Top with a tablespoon of grated Parmesan and secure the opening with toothpicks to keep all that cheesy goodness locked in during cooking.
Step 3: Sear the Chicken
Heat olive oil in the same skillet and sear the stuffed chicken breasts on medium heat until they develop a golden brown crust on both sides. This not only adds flavor but also locks in the juices, ensuring a moist, tender result after baking.
Step 4: Bake to Perfection
Cover the skillet with a lid or foil and transfer it to your preheated oven. Bake the chicken for about 20 minutes, or until the meat is fully cooked through and the juices run clear. This step melts the cheese thoroughly and allows all the flavors to meld beautifully.
Step 5: Make the Creamy Garlic Parmesan Sauce
In the same skillet, sauté additional minced garlic over low heat, then whisk in Dijon mustard and half and half. Bring the mixture to a gentle simmer before stirring in Parmesan cheese and any remaining mushrooms. Let the sauce simmer until the cheese melts and the flavors marry perfectly. If you prefer a thicker sauce, stir in a cornstarch slurry until it reaches your desired consistency. Finish with salt, pepper, and fresh parsley for brightness.
Step 6: Serve It Up
Return the baked chicken to the skillet and spoon that velvety sauce generously over the top. This final touch ties the whole dish together and delivers a comforting, creamy experience with every forkful.
How to Serve Cheesy Garlic Butter Mushroom Stuffed Chicken Recipe
Garnishes
Sprinkle chopped fresh parsley over the plated dish to add a splash of color and a fresh herbal note that balances the rich flavors. A light dusting of extra Parmesan can also boost the cheesy factor while enhancing presentation.
Side Dishes
This chicken pairs beautifully with simple sides that absorb the luscious sauce. Think creamy mashed potatoes, garlic butter green beans, or a bed of buttered pasta or rice. Roasted vegetables offer a nice contrast in texture and add some vibrant color to your meal.
Creative Ways to Present
For a fun twist, slice the chicken crosswise after baking to reveal the gooey cheese and mushroom filling, arranging the slices neatly on a platter with sauce drizzled artistically. You could also serve the chicken atop creamy polenta or alongside a fresh arugula salad dotted with cherry tomatoes for a lighter take.
Make Ahead and Storage
Storing Leftovers
Any leftover Cheesy Garlic Butter Mushroom Stuffed Chicken Recipe can be stored in an airtight container in the refrigerator for up to 3 days. Make sure the chicken has cooled to room temperature before sealing to maintain moisture and flavor integrity.
Freezing
You can freeze the stuffed chicken before baking—wrap each breast tightly in plastic wrap and then foil, or place them in a freezer-safe container. They will keep well for up to 2 months. When ready to eat, thaw overnight in the fridge before cooking as usual.
Reheating
To reheat, place the chicken in an oven-safe dish, cover it loosely with foil, and warm at 350°F (175°C) for about 15-20 minutes until heated through. Reheating gently this way preserves the melty cheese without drying out the chicken. You can also reheat individual portions in the microwave, but be careful not to overcook.
FAQs
Can I use other types of mushrooms in this recipe?
Absolutely! While brown mushrooms offer great flavor and texture, cremini or white button mushrooms work well too. Just be sure to slice and cook them thoroughly before stuffing to avoid excess moisture.
Is it possible to make this recipe dairy-free?
Yes, with some substitutions. Use dairy-free butter and cheese alternatives for the mozzarella and Parmesan. Also, substitute the half and half with coconut milk or another creamy plant-based milk. Keep in mind the flavors will be different but still tasty.
How do I know when the chicken is fully cooked?
The chicken is done when the internal temperature reaches 165°F (74°C) and the juices run clear. Baking times can vary slightly based on thickness, so using a meat thermometer is the best way to ensure perfect doneness.
Can I prepare this recipe using chicken thighs instead of breasts?
You can, but since thighs have different thickness and fat content, adjust cooking times accordingly. Boneless, skinless thighs work best and may require a slightly longer bake to ensure the filling is hot and the meat is fully cooked.
What can I do if my sauce is too thin?
If the sauce feels runny, whisk in the cornstarch and water mixture a little at a time while simmering until it thickens to your liking. Alternatively, let the sauce simmer a bit longer to reduce naturally.
Final Thoughts
There’s something truly special about the Cheesy Garlic Butter Mushroom Stuffed Chicken Recipe that makes it a standout in any dinner rotation. It’s comforting yet impressive, simple to make yet packed full of layers of flavor. If you’re looking to wow your family or impress friends with a dish that’s rich, satisfying, and utterly delicious, this recipe is your new go-to. Give it a try, and prepare to fall in love bite after bite!
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Cheesy Garlic Butter Mushroom Stuffed Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
Description
This Cheesy Garlic Butter Mushroom Stuffed Chicken recipe delivers tender chicken breasts filled with a savory blend of sautéed mushrooms, garlic, and mozzarella, baked to perfection and topped with a rich, creamy garlic Parmesan sauce. Perfect for a comforting dinner, it combines juicy chicken with gooey cheese and an aromatic mushroom filling.
Ingredients
For the Mushroom Filling and Chicken
- 4 tablespoons butter
- 8 ounces brown mushrooms, sliced
- 4 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- Salt and pepper to taste
- 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
- 2 large cloves garlic, minced
For the Sauce
- 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 a 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.
- Sauté Mushrooms: 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, and cook until the mushrooms are soft. Set aside to cool slightly.
- Prepare Chicken: Pat the chicken breasts dry with a paper towel. Season both sides with salt, pepper, onion powder, and dried parsley, rubbing the seasoning evenly into the meat.
- Stuff Chicken: Make a horizontal pocket through the thickest part of each chicken breast. Place 2 slices of mozzarella into each pocket, then evenly divide the mushroom mixture among the breasts. Top each with 1 tablespoon grated Parmesan cheese and secure the openings with toothpicks.
- Sear Chicken: In the skillet used for mushrooms, heat remaining pan juices over medium heat. Sear each stuffed chicken breast on both sides until golden brown, about 3-4 minutes per side.
- Bake Chicken: Cover the skillet with a lid or foil and transfer it to the preheated oven. Bake for about 20 minutes until chicken is cooked through and no longer pink in the center (internal temperature should reach 165°F/74°C).
- Prepare Sauce Base: In the same skillet, fry minced garlic over low heat for about 1 minute until fragrant. Add the Dijon mustard and half and half, bringing the mixture to a gentle simmer.
- Finish Sauce: Stir in Parmesan cheese and any remaining mushroom bits from the pan. Let the sauce simmer gently until the cheese melts slightly. If the sauce is too thin, incorporate the cornstarch mixture and stir frequently until thickened to your preference.
- Season and Serve: Season the sauce with salt and pepper, then stir in chopped parsley. Return the chicken breasts to the skillet, spooning the creamy garlic mushroom sauce over the top. Serve warm with your choice of pasta, rice, or vegetables.
Notes
- Ensure chicken pockets are big enough for stuffing but not so large that the filling spills out during cooking.
- Use fresh mushrooms for the best flavor and texture.
- Check internal temperature of chicken to guarantee it is fully cooked.
- You can substitute mozzarella cheese with provolone or Monterey Jack for a different flavor.
- The cornstarch mixture is optional but recommended for a thicker sauce consistency.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
