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Garlic Butter Mushroom Stuffed Chicken

Garlic Butter Mushroom Stuffed Chicken

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Garlic Butter Mushroom Stuffed Chicken is a delectable dish that transforms ordinary chicken breasts into a gourmet experience. Each tender breast is generously filled with a savory mixture of sautéed garlic mushrooms and creamy mozzarella cheese, resulting in a rich and satisfying flavor. Perfect for family dinners or special occasions, this recipe not only looks impressive but is also easy to prepare. With the option to drizzle a luxurious creamy garlic parmesan sauce over the top, this meal will surely become a favorite at your dinner table. Pair it with your choice of pasta, rice, or steamed vegetables for a complete and satisfying meal.

Ingredients

Scale
  • 4 chicken breasts (skinless and boneless)
  • 8 ounces brown mushrooms (sliced)
  • 4 cloves garlic (minced)
  • 8 slices mozzarella cheese
  • 1/4 cup parmesan cheese (fresh grated)
  • 4 tablespoons butter
  • 1 tablespoon olive oil
  • 1 tablespoon Dijon mustard
  • 11/2 cups half and half (or use reduced fat cream or evaporated milk)
  • 1/2 cup parmesan cheese (finely grated)
  • 1 teaspoon onion powder
  • 1 teaspoon dried parsley
  • 1 pinch salt (to taste)
  • 1 pinch pepper (to taste)
  • 1/2 teaspoon cornstarch (cornflour mixed with 2 teaspoons of water – optional for a thicker sauce)
  • 2 tablespoons fresh parsley (chopped)

Instructions

  1. Preheat your oven to 200°C (400°F).
  2. In a skillet, melt butter over medium heat. Sauté garlic until fragrant, then add mushrooms, salt, pepper, and parsley until softened.
  3. Season chicken breasts with salt, pepper, onion powder, and dried parsley.
  4. Create pockets in the chicken breasts and stuff with mozzarella cheese and the mushroom mixture. Secure with toothpicks.
  5. Sear the stuffed chicken in the skillet until golden brown on both sides.
  6. Bake covered for about 20 minutes until fully cooked.
  7. For optional creamy sauce: Fry minced garlic in pan juices, add Dijon mustard and half-and-half or cream; simmer with remaining mushrooms and parmesan cheese.

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