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
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, 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
