Garlic Butter Mushroom Stuffed Chicken with Creamy Garlic Parmesan Sauce Recipe
This Cheesy Garlic Butter Mushroom Stuffed Chicken is a flavorful and indulgent dish featuring juicy chicken breasts stuffed with sautéed garlic mushrooms and mozzarella cheese. Baked to perfection and optionally served with a creamy garlic Parmesan sauce, it’s a perfect recipe for garlic mushroom lovers seeking a rich and satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Mushrooms:
- 4 tablespoons butter
- 8 ounces brown mushrooms, sliced
- 4 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 pinch salt, to taste
- 1 pinch pepper, to taste
Chicken:
- 4 chicken breasts, skinless and boneless
- 1 pinch salt, to season
- 1 pinch pepper, to season
- 1 teaspoon onion powder
- 1 teaspoon dried parsley
- 8 slices mozzarella cheese
- 1/4 cup Parmesan cheese, fresh grated
Garlic Parmesan Cream Sauce (optional):
- 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
- 1 pinch salt, to taste
- 1 pinch pepper, to taste
- 1/2 teaspoon cornstarch (cornflour) mixed with 2 teaspoons of water – optional for thicker sauce
- 2 tablespoons fresh parsley, chopped
Instructions
- Prepare Mushrooms: Melt butter in a large (over 12-inch or 30 cm) oven-proof pan or skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Add sliced mushrooms, salt, pepper, and parsley, cooking while stirring occasionally until mushrooms are soft. Remove from pan and allow to cool.
- Prepare Chicken: Pat chicken breasts dry with a paper towel. Season evenly with salt, pepper, onion powder, and dried parsley. Horizontally slice a slit through the thickest part of each breast to form a pocket.
- Stuff Chicken: Place 2 slices of mozzarella cheese into each chicken breast pocket. Divide the cooled mushroom mixture into four equal portions and fill each breast with mushrooms, leaving the pan juices in the pan. Top the mushrooms inside each breast with 1 tablespoon of grated Parmesan cheese. Seal openings with two or three toothpicks to secure filling during cooking.
- Sear Chicken: Heat the same pan with leftover garlic butter and pan juices on medium heat until hot and nutty smelling. Add the stuffed chicken breasts and sear each side until golden brown. Cover the pan and transfer it to the preheated oven at 400°F (200°C).
- Bake Chicken: Cook in the oven for 20 minutes or until the chicken is fully cooked through, with no pink remaining in the center.
- Serve: Serve the chicken with pan juices and any remaining mushrooms on top of pasta, rice, or steamed vegetables.
- Optional Cream Sauce: Transfer cooked chicken to a warm plate, keeping all pan juices in the skillet. Over medium heat, fry garlic in pan juices until fragrant (about 1 minute). Reduce heat to low and add Dijon mustard and half and half (or cream). Bring to a gentle simmer. Add any remaining mushrooms and Parmesan cheese, allowing the cheese to melt and the sauce to thicken. If thicker sauce is desired, stir in the cornstarch-water mixture quickly. Season with salt, pepper, and fresh parsley. Return chicken to the pan to coat in sauce and serve immediately.
Notes
- Half and Half is an American dairy product blending equal parts whole milk and light cream. If unavailable, substitute with 3/4 cup full fat milk combined with 3/4 cup reduced fat cream.
