Description
This Cheesy Garlic Butter Mushroom Stuffed Chicken recipe features juicy chicken breasts stuffed with a savory blend of sautéed mushrooms, garlic, and melted mozzarella cheese. Baked to perfection and topped with a creamy garlic Parmesan sauce, this dish is a flavorful and indulgent main course perfect for a comforting dinner.
Ingredients
Scale
Stuffed 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
Creamy Garlic Parmesan Sauce
- 2 large cloves garlic, minced
- 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 and Garlic: 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, cooking until the mushrooms soften. Remove from heat and set aside to cool.
- Prepare Chicken: Pat the chicken breasts dry with a paper towel. Season both sides of each breast evenly with salt, pepper, onion powder, and dried parsley.
- Create Pocket and Stuff: Carefully slice a horizontal pocket into the thickest part of each chicken breast. Insert 2 slices of mozzarella cheese into each pocket, then evenly distribute the cooked mushroom mixture inside. Top with 1 tablespoon of grated Parmesan cheese per breast and secure the openings with toothpicks.
- Sear Chicken: In the same skillet used for mushrooms, heat the remaining pan juices over medium heat. Add olive oil if needed. Sear each stuffed chicken breast on both sides until golden brown, about 2-3 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 or until the chicken is cooked through and no longer pink in the center (internal temperature should reach 165°F or 74°C).
- Prepare Sauce Base: Remove the chicken from the oven and set aside. Over low heat in the same skillet, fry the minced garlic for about 1 minute until fragrant.
- Create Creamy Sauce: Add Dijon mustard and half and half to the skillet, stirring to combine. Bring the sauce to a gentle simmer.
- Incorporate Cheese and Mushrooms: Stir in the grated Parmesan cheese and any remaining mushrooms in the skillet. Let the sauce simmer until the cheese melts and the sauce slightly thickens. If the sauce is too runny, add the cornstarch mixture and stir until thickened.
- Finish and Serve: Season the sauce with salt and pepper to taste, then stir in the chopped fresh parsley. Return the chicken breasts to the skillet, spoon the creamy garlic mushroom sauce over the top, and serve immediately with your choice of pasta, rice, or vegetables.
Notes
- To prevent cheese leakage, secure the stuffed chicken breasts tightly with toothpicks.
- You can substitute mozzarella with provolone or Swiss cheese for variation.
- For a lower-fat version, use evaporated milk or reduced-fat cream instead of half and half in the sauce.
- If you prefer a thicker sauce, don’t skip the cornstarch slurry.
- Make sure the chicken is cooked to an internal temperature of 165°F (74°C) for safety.
- Serve with steamed vegetables or a fresh salad for a balanced meal.
