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
Scale
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.
