If you are ready to wow your taste buds with a dish that feels like a warm, hearty hug, this Cheesy Garlic Butter Mushroom Stuffed Chicken Recipe is the perfect choice. Imagine tender chicken breasts stuffed with a luscious mix of garlic-sautéed mushrooms, melted mozzarella, and Parmesan cheese, all wrapped in buttery goodness. Every bite offers a delightful blend of creamy, savory, and fragrant flavors that come together in the most irresistible way. This recipe transforms a simple chicken dinner into something truly special, perfect for sharing with family or impressing friends.
Ingredients You’ll Need
This recipe uses a handful of simple yet essential ingredients that each play a vital role in delivering the rich flavor and delightful texture of this dish. From buttery mushrooms to gooey cheese, each component enhances the finished meal beautifully.
- Butter: Provides richness and the perfect base for sautéing garlic and mushrooms.
- Brown mushrooms: Adds earthiness and moisture to the stuffing.
- Garlic: Infuses the dish with its aromatic, savory punch.
- Fresh parsley: Brings a fresh, herbal note and vibrant color.
- Skinless, boneless chicken breasts: The tender canvas for the delicious stuffing.
- Onion powder and dried parsley: Subtle seasoning that enhances flavor depth.
- Mozzarella cheese slices: Melts perfectly for that gooey, cheesy center.
- Parmesan cheese: Adds a salty, nutty kick both inside the chicken and in the sauce.
- Olive oil: Helps sear the chicken to a golden brown finish.
- Dijon mustard: Adds a tangy twist to the creamy sauce.
- Half and half: Creates the luscious base of the garlic mushroom sauce.
- Cornstarch (optional): Used to thicken the sauce to a perfect consistency.
How to Make Cheesy Garlic Butter Mushroom Stuffed Chicken Recipe
Step 1: Prepare the Mushroom Garlic Butter Filling
Start by melting butter in a large oven-proof skillet over medium heat. Add minced garlic and sauté for just about a minute to release its sweet fragrance. Toss in the sliced brown mushrooms with a pinch of salt, pepper, and fresh parsley. Cook until the mushrooms turn soft and juicy. This mixture forms the heart of the stuffing, infusing the chicken with deep, savory layers of flavor.
Step 2: Season and Stuff the Chicken
Pat each chicken breast dry, then season generously with salt, pepper, onion powder, and dried parsley. Slice a pocket horizontally into the thickest part of each breast—careful not to cut all the way through! Layer two slices of mozzarella inside each pocket, spoon in the mushroom mixture evenly, and sprinkle with freshly grated Parmesan. Seal the openings with toothpicks to keep all that wonderful cheesy goodness inside during cooking.
Step 3: Sear the Stuffed Chicken
Using the same skillet that holds all those lovely mushroom pan juices, heat the olive oil over medium heat. Carefully add the stuffed chicken breasts and sear them on both sides until they develop a gorgeous golden-brown crust. This step locks in flavor while setting the stage for tender, juicy chicken after baking.
Step 4: Bake to Perfection
Cover your skillet with a lid or foil and pop it into the preheated 400°F oven. Bake for approximately 20 minutes, or until the chicken is cooked through and no longer pink in the center. This gentle oven finish ensures the cheese melts perfectly and the chicken stays moist without overcooking.
Step 5: Make the Creamy Garlic Mushroom Sauce
With the skillet still warm, add a bit more garlic and cook it over low heat until fragrant. Stir in Dijon mustard and slowly pour in the half and half, bringing the mixture to a gentle simmer. Toss in grated Parmesan cheese and any remaining mushrooms left from earlier. Let the sauce meld together until the cheese is melted and the flavors are silky smooth. If you want a thicker sauce, stir in the cornstarch mixture and let it thicken. Finish with salt, pepper, and fresh parsley for a final burst of freshness.
Step 6: Serve Drenched in Sauce
Return the chicken breasts to the skillet and generously spoon the creamy garlic mushroom sauce over the top. Every bite will be indulgently rich and flavorful, showcasing the brilliance of this Cheesy Garlic Butter Mushroom Stuffed Chicken Recipe.
How to Serve Cheesy Garlic Butter Mushroom Stuffed Chicken Recipe
Garnishes
A sprinkle of fresh parsley or a delicate dusting of Parmesan cheese adds a pop of color and amplifies the cheesy, garlicky notes that make this dish shine. For an extra touch, a twist of cracked black pepper or a drizzle of high-quality olive oil works wonders.
Side Dishes
This dish shines alongside creamy mashed potatoes, buttery pasta, or a fluffy rice pilaf to soak up all the luscious garlic mushroom sauce. For some freshness, a crisp green salad or steamed vegetables like asparagus or green beans adds balance and color.
Creative Ways to Present
For a dinner party, present the chicken nestled on a bed of garlic parmesan risotto and garnish with edible flowers for elegance. Alternatively, slice the stuffed chicken crosswise to display the oozing cheesy center, serving as a stunning centerpiece on any plate.
Make Ahead and Storage
Storing Leftovers
Store any leftover cheesy garlic butter mushroom stuffed chicken in an airtight container in the refrigerator for up to three days. The flavors deepen over time, making your next meal just as delightful.
Freezing
This dish freezes well. Wrap each stuffed chicken breast tightly in plastic wrap and place in a freezer-safe container. Freeze for up to two months. When ready, thaw overnight in the fridge before reheating.
Reheating
Reheat leftover chicken gently in a skillet over low heat or in the oven covered with foil at 350°F until warmed through. Pour any reserved sauce over the chicken during reheating to keep it moist and flavorful.
FAQs
Can I use other types of mushrooms instead of brown mushrooms?
Absolutely! Cremini or white button mushrooms work wonderfully. They might slightly alter the flavor but will still provide that lovely earthy note crucial to the dish.
Is it possible to prepare this recipe without mozzarella cheese?
While mozzarella is key for its melty texture, you can substitute with provolone or fontina for a slightly different but delicious cheesy experience.
How can I make this dish dairy-free?
Swap butter for dairy-free margarine and use a dairy-free cheese alternative. Also, substitute half and half with coconut milk or an unsweetened nut milk for the sauce.
Can I bake the chicken without searing it first?
Yes, but searing adds a beautiful color and flavor that baking alone won’t achieve. If you skip searing, expect a softer texture and less browned exterior.
Is the sauce necessary, or can I serve the chicken without it?
The sauce elevates the dish by adding creaminess and additional mushroom flavor. While the chicken is delicious on its own, the sauce makes it truly irresistible.
Final Thoughts
This Cheesy Garlic Butter Mushroom Stuffed Chicken Recipe is one of those standout dishes that make dinner feel like a celebration any day of the week. It’s cozy, packed full of comforting flavors, and surprisingly simple to prepare once you know the steps. Whether you’re a seasoned cook or just looking to impress loved ones with something special, give this recipe a try—you’ll want to make it again and again!
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Cheesy Garlic Butter Mushroom Stuffed Chicken Recipe
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This Cheesy Garlic Butter Mushroom Stuffed Chicken recipe features tender chicken breasts filled with a savory mixture of sautéed mushrooms, garlic, and mozzarella cheese, baked to perfection, and served with a creamy garlic Parmesan sauce. It’s a comforting and flavorful dish perfect for a hearty dinner.
Ingredients
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, season with salt, pepper, and chopped parsley, and cook until the mushrooms are soft. Remove from heat and let cool slightly.
- Prepare Chicken: Pat the chicken breasts dry using paper towels. Season both sides evenly with salt, pepper, onion powder, and dried parsley.
- Stuff Chicken: Carefully slice a horizontal pocket into the thickest part of each chicken breast. Stuff each pocket with 2 slices of mozzarella cheese and an even portion of the mushroom mixture. Top each with 1 tablespoon of grated Parmesan cheese and secure the openings with toothpicks.
- Sear Chicken: In the same skillet used for the mushrooms, heat remaining pan juices over medium heat. Add olive oil if necessary. Sear the stuffed chicken breasts on each side 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 approximately 20 minutes, or until the chicken is cooked through and no longer pink inside.
- Prepare Sauce Base: Using the same skillet with leftover pan juices, sauté the minced garlic over low heat for about 1 minute, ensuring it doesn’t burn. Add Dijon mustard and half and half, stirring to create a smooth sauce. Bring the sauce to a gentle simmer.
- Finish Sauce: Stir in Parmesan cheese and any remaining mushrooms from earlier. Simmer until the cheese melts and the flavors combine. If the sauce is too thin, whisk in the cornstarch-water mixture gradually until it thickens to desired consistency.
- Season and Serve: Adjust seasoning with salt and pepper, stir in fresh parsley. Return the baked chicken breasts to the skillet, spoon the creamy sauce over the top, and serve immediately with pasta, rice, or vegetables of choice.
Notes
- To prevent cheese from oozing out, secure the chicken pocket well with toothpicks.
- You can substitute mozzarella with provolone or Monterey Jack for different flavors.
- For a richer sauce, use heavy cream instead of half and half.
- Ensure the chicken is cooked to an internal temperature of 165°F (74°C) for food safety.
- Leftover sauce can be stored in the refrigerator for up to 3 days and reheated gently on stovetop.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
