Embark on a culinary journey with our Garlic Butter Mushroom Stuffed Chicken, a dish that promises to tantalize your taste buds and delight your senses. Succulent chicken breasts are filled with a savory mixture of garlic-infused mushrooms and gooey mozzarella cheese, creating a symphony of flavors that will leave you craving more. Finished with a creamy garlic Parmesan sauce, this recipe is the epitome of comfort food with a gourmet twist.
In our household, Garlic Butter Mushroom Stuffed Chicken is a beloved family favorite that holds a special place in our hearts. It all started one cozy Sunday afternoon when I decided to experiment with a new recipe for dinner. As the aroma of garlic and butter filled the air, my husband and children eagerly gathered around the kitchen, their anticipation growing with each passing minute. When I finally presented the dish to them, their eyes lit up with excitement, and after the first bite, they were hooked. Since then, it has become a cherished tradition in our home, a dish we turn to for celebrations, gatherings, and simple weeknight dinners alike. Each time I make it, it’s not just a meal – it’s a memory in the making, a reminder of the joy of cooking and the warmth of family.
Why This Garlic Butter Mushroom Stuffed Chicken Will Steal the Spotlight
- Tender chicken breasts are filled with a decadent mixture of buttery mushrooms, aromatic garlic, and fragrant parsley, creating a burst of flavor in every bite.
- The addition of melty mozzarella cheese adds a creamy texture and richness to the dish, elevating it to gourmet status.
- Topped with a luxurious garlic Parmesan cream sauce, this dish is a true indulgence, with each spoonful delivering a velvety smoothness and a hint of nutty cheese.
- Versatile and adaptable, this recipe can be served with pasta, rice, or steamed vegetables, making it suitable for any occasion, from casual dinners to elegant dinner parties.
Ingredients:
Mushrooms:
- 60g (4 tablespoons) butter
- 250g (8.8 oz) brown mushrooms, sliced
- 4 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- Salt and pepper, to taste
Chicken:
- 4 chicken breasts, skinless and boneless
- Salt and pepper, to season
- 1 teaspoon onion powder
- 1 teaspoon dried parsley
- 8 slices mozzarella cheese
- 30g (1/4 cup) fresh grated Parmesan cheese
Garlic Parmesan Cream Sauce:
- 15ml (1 tablespoon) olive oil
- 2 large cloves garlic, minced or finely chopped
- 15ml (1 tablespoon) Dijon mustard
- 360ml (1 and 1/2 cups) half and half (or reduced fat cream or evaporated milk)
- 50g (1/2 cup) finely grated fresh Parmesan cheese
- Salt and pepper, to taste
- 1/2 teaspoon cornstarch mixed with 10ml (2 teaspoons) of water (optional for a thicker sauce)
- 2 tablespoons fresh chopped parsley
Instructions:
Chicken:
- Preheat the oven to 200°C (400°F).
- In a large oven-proof skillet, melt the butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- Add sliced mushrooms, salt, pepper, and chopped parsley to the skillet. Cook, stirring occasionally, until mushrooms are soft. Set aside to cool while preparing the chicken.
- Pat dry chicken breasts with a paper towel. Season both sides with salt, pepper, onion powder, and dried parsley.
- Carefully slice a slit through the thickest part of each chicken breast to form a pocket. Place 2 slices of mozzarella cheese into each pocket.
- Divide the cooled mushroom mixture into four portions and stuff each chicken breast pocket with the mixture. Secure the pockets with toothpicks.
- Heat the same skillet used for mushrooms over medium heat. Once hot, add the stuffed chicken breasts and sear until golden brown on both sides.
- Transfer the skillet to the preheated oven and bake for 20 minutes or until the chicken is cooked through.
Garlic Parmesan Cream Sauce:
- In the same skillet used for chicken, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
- Stir in Dijon mustard and half and half (or cream). Bring to a gentle simmer.
- Add grated Parmesan cheese and stir until melted.
- If desired, add cornstarch mixture to the sauce to thicken it.
- Season with salt, pepper, and fresh chopped parsley.
- Return the cooked chicken to the skillet and coat with the sauce.
Notes:
- If you prefer a lighter version of the sauce, you can use reduced fat cream or evaporated milk instead of half and half.
- To ensure the chicken cooks evenly, make sure the pockets are sealed well with toothpicks to keep the filling inside.
- Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven before serving.
