Garlic Butter Mushroom Stuffed Chicken Recipe

Introduction

This Garlic Butter Mushroom Stuffed Chicken is a flavorful and satisfying dish perfect for weeknight dinners or special occasions. Tender chicken breasts are filled with a savory mushroom and cheese mixture, then baked to perfection. A creamy garlic parmesan sauce takes it to the next level.

Ingredients

• 4 tablespoons butter
• 8 ounces brown mushrooms, sliced
• 4 cloves garlic, minced
• 2 tablespoons fresh parsley, chopped
• Salt, to taste
• Pepper, to taste
• 4 skinless, boneless chicken breasts
• Salt, to season chicken
• Pepper, to season chicken
• 1 teaspoon onion powder
• 1 teaspoon dried parsley
• 8 slices mozzarella cheese
• 1/4 cup fresh grated parmesan cheese
• 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 finely grated parmesan cheese
• Salt, to taste
• Pepper, to taste
• 1/2 teaspoon cornstarch mixed with 2 teaspoons water (optional for thicker sauce)
• 2 tablespoons fresh parsley, chopped

Instructions

1. Step 1: Preheat your oven to 200°C (400°F). Melt butter in a large ovenproof pan or skillet over medium heat. Add 4 cloves minced garlic and sauté until fragrant, about 1 minute. Stir in mushrooms, salt, pepper, and 2 tablespoons chopped parsley. Cook until mushrooms are soft, then remove from heat and let cool.
2. Step 2: Pat chicken breasts dry with paper towels. Season both sides with salt, pepper, onion powder, and dried parsley. Make a horizontal slit through the thickest part of each breast to form a pocket.
3. Step 3: Place 2 slices of mozzarella cheese inside each chicken breast pocket. Divide the cooled mushroom mixture into four parts and stuff each breast with it. Sprinkle 1 tablespoon parmesan cheese on top of the mushrooms inside each pocket. Secure the opening with two or three toothpicks.
4. Step 4: In the same pan used for mushrooms, heat over medium heat and add the stuffed chicken breasts. Sear each side until golden brown. Cover the pan and transfer it to the oven. Bake for 20 minutes or until the chicken is cooked through and no longer pink inside.
5. Step 5: Remove the chicken from the pan and keep warm. To make the sauce, sauté 2 cloves minced garlic in the pan juices until fragrant, about 1 minute. Lower the heat and stir in Dijon mustard and half and half. Add any remaining mushrooms and 1/2 cup parmesan cheese. Let simmer until cheese melts.
6. Step 6: If the sauce is too thin, stir in the cornstarch and water mixture quickly to thicken. Season with salt and pepper to taste. Stir in chopped parsley. Return the chicken to the pan to coat with the sauce before serving.
7. Step 7: Serve the stuffed chicken hot with pan juices and sauce, alongside pasta, rice, or steamed vegetables.

Tips & Variations

• For extra flavor, add sautéed onions or thyme to the mushroom mixture.
• You can substitute mozzarella with provolone or fontina cheese for a different taste.
• Use chicken thighs instead of breasts for juicier results.
• The cream sauce can be omitted for a lighter meal or replaced with a simple pan jus.
• Ensure the mushroom filling is cooled before stuffing to make handling easier.

Storage

Store leftover stuffed chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. If you made the sauce, keep it separate and reheat it slowly on the stove, adding a splash of cream or milk if needed to restore creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the stuffed chicken in advance?

Yes, you can stuff the chicken breasts a few hours ahead and keep them refrigerated. Just add the cheese and mushroom filling and cover well. Cook just before serving for best texture and flavor.

What can I serve with Garlic Butter Mushroom Stuffed Chicken?

This dish pairs wonderfully with cooked pasta, steamed rice, roasted vegetables, or a fresh green salad for a balanced meal.

Garlic Butter Mushroom Stuffed Chicken Recipe

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★★★★★

4.8 from 143 reviews

This Garlic Butter Mushroom Stuffed Chicken recipe combines tender chicken breasts stuffed with a savory mixture of garlic, mushrooms, and cheese, then pan-seared and baked to perfection. Finished with a creamy parmesan sauce, it’s an elegant yet simple dish perfect for weeknight dinners or special occasions.

• Author: rami
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Mushroom Stuffing:

• 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

For the 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
• 1 tablespoon olive oil
• 2 cloves garlic, large, minced or finely chopped

For the Cream Sauce (Optional):

• 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 (mixed with 2 teaspoons water) – optional
• 2 tablespoons fresh parsley, chopped

Instructions

1. Preheat Oven: Set your oven to 200°C (400°F) to prepare for baking the chicken.
2. Prepare Mushroom Filling: Melt butter in a large ovenproof skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Add sliced mushrooms, salt, pepper, and parsley, cooking until the mushrooms are soft. Remove from heat and set aside to cool.
3. Season Chicken: Pat chicken breasts dry with paper towels. Season all sides with salt, pepper, onion powder, and dried parsley, rubbing the spices evenly.
4. Create Chicken Pockets: Make a horizontal slit along the thickest part of each chicken breast, creating a pocket for stuffing. Insert two slices of mozzarella cheese into each pocket.
5. Stuff Chicken: Divide the mushroom mixture evenly and stuff each breast pocket with it. Top the mushroom stuffing inside each breast with one tablespoon of grated parmesan cheese. Secure the opening with two to three toothpicks to keep the filling inside.
6. Sear Chicken: Heat the same pan used for mushrooms, including any pan juices. Add olive oil if necessary. Sear each chicken breast until golden on both sides, about 3-4 minutes per side. The garlic butter will brown and develop a nutty flavor.
7. Bake Chicken: Cover the skillet with a lid or foil and transfer it to the preheated oven. Bake for 20 minutes or until the chicken is cooked through with no pink in the center.
8. Serve Optionally with Sauce: Remove chicken from pan and keep warm. Leave the pan juices and any remaining mushrooms in the skillet to prepare the sauce.
9. Make Cream Sauce: On the stovetop over medium heat, sauté the remaining minced garlic in the pan juices until fragrant, about 1 minute. Reduce heat to low and stir in Dijon mustard and half and half (or cream). Bring to a gentle simmer.
10. Finish Sauce: Add any leftover mushrooms and parmesan cheese to the sauce. Stir and allow the cheese to melt. If the sauce is too thin, quickly add the cornstarch and water mixture while stirring to thicken. Season the sauce with salt and pepper to taste.
11. Combine and Serve: Stir chopped fresh parsley into the sauce. Return the chicken breasts to the pan to coat with sauce and warm through. Serve hot alongside your choice of pasta, rice, or steamed vegetables.

Notes

• Using an ovenproof skillet allows you to sear and bake the chicken in the same pan, adding richer flavor.
• Sealing the chicken pockets with toothpicks prevents the stuffing from spilling out during cooking.
• You can substitute mozzarella with other mild melting cheeses such as provolone or fontina.
• For a thicker sauce, the cornstarch slurry is optional but effective.
• Make sure to check chicken internal temperature reaches 165°F (74°C) for safe consumption.
• If you prefer, use reduced-fat cream or evaporated milk to make the sauce lighter.
• Remove toothpicks carefully before serving.

Keywords: Garlic Butter Chicken, Stuffed Chicken Breast, Mushroom Stuffed Chicken, Creamy Parmesan Sauce, Baked Chicken Recipe