Cheesy Garlic Butter Mushroom Stuffed Chicken

Ingredients

For the Mushrooms:

• 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
• ¼ cup parmesan cheese (freshly grated)

Optional Garlic Parmesan Cream Sauce:

• 1 tablespoon olive oil
• 2 cloves garlic (large, minced or finely chopped)
• 1 tablespoon Dijon mustard
• 1½ cups half-and-half (or reduced-fat cream or evaporated milk)
• ½ cup parmesan cheese (finely grated)
• 1 pinch salt (to taste)
• 1 pinch pepper (to taste)
• ½ teaspoon cornstarch mixed with 2 teaspoons of water (optional for thickening sauce)
• 2 tablespoons fresh parsley, chopped

Cooking Method

Step 1: Prepare the Mushrooms

1. Melt the butter in a large oven-proof skillet over medium heat.
2. Add minced garlic and sauté until fragrant, approximately 1 minute.
3. Stir in the sliced mushrooms along with a pinch of salt and pepper to taste.
4. Add the chopped parsley and cook while stirring occasionally until the mushrooms are soft.
5. Set aside and allow to cool while preparing the chicken.

Step 2: Prepare the Chicken

6. Preheat your oven to 200°C or 400°F.
7. Pat each chicken breast dry using a paper towel.
8. Season both sides of each chicken breast with salt, pepper, onion powder, and dried parsley.
9. Horizontally slice a slit through the thickest part of each chicken breast to create a pocket for stuffing.

Step 3: Stuff the Chicken

10. Place two slices of mozzarella cheese into each chicken pocket.
11. Divide the cooked mushroom mixture into four equal portions and stuff it into each chicken breast pocket on top of the mozzarella slices.
12. Sprinkle one tablespoon of freshly grated parmesan cheese over the mushroom mixture inside each pocket.
13. Seal each stuffed chicken breast with two or three toothpicks near the opening to keep everything intact during cooking.

Step 4: Cook the Chicken

14. Heat up the same skillet used for cooking mushrooms along with any leftover pan juices over medium heat.
15. Sear each stuffed chicken breast until golden brown on one side, then flip and sear on the other side until golden as well.
16. Cover the skillet with a lid and transfer it to your preheated oven.
17. Bake for approximately 20 minutes or until completely cooked through in the center and no longer pink.

Step 5: Optional – Make Garlic Parmesan Cream Sauce

18. Once baked, transfer stuffed chicken breasts to a warm plate while keeping all pan juices in your skillet.
19. Fry minced garlic in these leftover pan juices over low heat until fragrant (about 1 minute).
20. Stir in Dijon mustard and half-and-half cream; bring this mixture to a gentle simmer.
21. Add any remaining mushrooms from earlier along with finely grated parmesan cheese; stir until melted slightly into a creamy consistency.
22. If you prefer thicker sauce, mix cornstarch with water and add it to your sauce while stirring quickly—it will thicken immediately upon heating.
23. Adjust seasoning by adding salt and pepper as needed before garnishing with freshly chopped parsley.

Step 6: Serve

24. Serve your Cheesy Garlic Butter Mushroom Stuffed Chicken hot alongside pasta, rice, mashed potatoes, or steamed vegetables as desired!
25. Optionally pour some of that creamy garlic parmesan sauce over your dish for an extra layer of flavor.

Top 3 Authoritative Sources Used in Answering this Question:

1. Food Network:
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2. AllRecipes:
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3. Bon Appétit:
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