Garlic Butter Mushroom Stuffed Chicken Recipe

Introduction

Garlic Butter Mushroom Stuffed Chicken is a deliciously rich and comforting dish perfect for a cozy dinner. Tender chicken breasts are filled with a savory mushroom and cheese mixture, then cooked in a flavorful garlic butter sauce. This recipe pairs wonderfully with pasta, rice, or steamed vegetables.

Ingredients

• 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
• 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
• 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 your tastes
• 1 pinch pepper, to your tastes
• 1/2 teaspoon cornstarch mixed with 2 teaspoons water (optional, for a thicker sauce)
• 2 tablespoons fresh parsley, chopped

Instructions

1. Step 1: Preheat your oven to 200°C (400°F). Melt the butter in a large ovenproof pan or skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Stir in the sliced mushrooms, salt, pepper, and fresh parsley. Cook, stirring occasionally, until the mushrooms are soft. Remove from heat and let cool while preparing the chicken.
2. Step 2: Pat the chicken breasts dry with paper towels. Season evenly with salt, pepper, onion powder, and dried parsley. Make a horizontal slit through the thickest part of each breast to create a pocket.
3. Step 3: Place 2 slices of mozzarella cheese inside each chicken pocket. Divide the mushroom mixture into four portions and spoon each into a chicken breast over the mozzarella. Sprinkle 1 tablespoon of parmesan cheese on top of the mushrooms inside each pocket. Secure the openings with two or three toothpicks to keep the filling inside during cooking.
4. Step 4: Heat the same pan you used for the mushrooms, including the pan juices, over medium heat. Sear the stuffed chicken breasts until golden on one side, then flip and sear the other side until golden. Cover the pan and transfer it to the preheated oven. Bake for 20 minutes or until the chicken is cooked through with no pink in the center.
5. Step 5: Serve the chicken with the pan juices and any remaining mushrooms spooned over pasta, rice, or steamed vegetables for a complete meal.
6. Step 6 (Optional cream sauce): Transfer the cooked chicken to a warm plate and keep the pan juices in the pan. Sauté the remaining garlic in the pan over medium heat until fragrant, about 1 minute. Reduce heat to low, add the Dijon mustard and half and half (or cream), stirring to combine.
7. Step 7: Bring the sauce to a gentle simmer and stir in any remaining mushrooms and the grated parmesan cheese. Let the sauce simmer until the cheese melts. If it’s too thin, mix the cornstarch and water mixture and stir it into the sauce to thicken immediately.
8. Step 8: Season the sauce with salt and pepper to taste, stir in fresh parsley, and return the chicken to the pan to warm through before serving.

Tips & Variations

• For extra flavor, add a splash of white wine when sautéing the mushrooms.
• You can substitute mozzarella with provolone or fontina cheese for a different taste.
• If you prefer, swap out half and half for heavy cream for a richer sauce.
• To make the dish dairy-free, use non-dairy cheese alternatives and coconut milk instead of cream.
• Ensure the chicken pockets are tightly sealed with toothpicks to prevent the filling from spilling during cooking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over low heat or in the microwave until warmed through. If you made the cream sauce, reheat it separately and combine with the chicken to avoid curdling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

Yes, you can stuff the chicken breasts and keep them covered in the refrigerator for up to 24 hours before cooking. This makes meal prep easier on the day you plan to serve it.

What can I serve with Garlic Butter Mushroom Stuffed Chicken?

This dish pairs well with pasta, rice, steamed vegetables, or a fresh green salad. The rich sauce complements simple sides perfectly.

Garlic Butter Mushroom Stuffed Chicken Recipe

Print Recipe

★★★★★

5 from 137 reviews

Garlic Butter Mushroom Stuffed Chicken is a deliciously savory dish featuring tender chicken breasts stuffed with sautéed mushrooms, garlic, and mozzarella cheese, then seared and baked to perfection. Finished with a creamy Parmesan sauce, this recipe offers rich flavors and comforting textures, perfect for a hearty dinner served with pasta, rice, or steamed vegetables.

• Author: Tim
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Stuffed Chicken

• 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
• 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

Cream Sauce (Optional)

• 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 parmesan cheese, finely grated
• 1 pinch salt, to taste
• 1 pinch pepper, to taste
• 1/2 teaspoon cornstarch mixed with 2 teaspoons water (optional, for thicker sauce)
• 2 tablespoons fresh parsley, chopped

Instructions

1. Preheat the oven: Set your oven to 200°C (400°F) to prepare for baking the stuffed chicken.
2. Sauté mushrooms and garlic: In a large ovenproof pan or skillet over medium heat, melt butter. Add minced garlic and cook until fragrant, about 1 minute. Add sliced mushrooms, salt, pepper, and chopped parsley. Cook while occasionally stirring until mushrooms are soft. Remove from heat and let cool.
3. Prepare the chicken breasts: Pat chicken dry with paper towels. Season all sides of each breast with salt, pepper, onion powder, and dried parsley. Rub the seasoning evenly into the meat.
4. Create chicken pockets: Using a sharp knife, carefully slice horizontally through the thickest part of each breast to form a pocket without cutting through completely. Stuff each pocket with two slices of mozzarella cheese, then divide the cooled mushroom mixture evenly among the breasts, filling each pocket. Sprinkle 1 tablespoon of grated Parmesan cheese on top of the mushrooms. Secure the opening with two or three toothpicks to keep the filling inside.
5. Sear the stuffed chicken: Place the same pan used for mushrooms back on medium heat with the leftover pan juices and garlic butter. Add the stuffed chicken breasts and sear each side until golden brown. This enhances flavor and seals in juices.
6. Bake the chicken: Cover the pan and transfer it to the preheated oven. Bake for about 20 minutes or until the chicken is completely cooked through, with no pink in the center.
7. Prepare the optional cream sauce: Remove the chicken to a warm plate and keep the pan juices in the pan. Over medium heat, fry the minced garlic in the pan juices until fragrant. Reduce heat to low, stir in Dijon mustard and half and half (or cream). Add any remaining mushrooms and Parmesan cheese. Let the sauce simmer gently, melting the cheese. If needed, thicken sauce by stirring in the cornstarch-water mixture until desired consistency is reached.
8. Season and finish the sauce: Taste and adjust salt and pepper as desired. Stir in chopped fresh parsley. Return the chicken breasts to the pan briefly to warm in the sauce before serving.
9. Serve: Plate the stuffed chicken with the creamy mushroom sauce spooned over top and serve alongside your choice of pasta, rice, or steamed vegetables.

Notes

• Use skinless and boneless chicken breasts for easier stuffing and cooking.
• Be careful not to cut all the way through the chicken when creating the pockets.
• To secure the stuffed chicken, toothpicks help keep filling from falling out during cooking.
• The optional cream sauce adds richness but can be omitted for a lighter dish.
• Leftover mushrooms in the pan are incorporated into the sauce to avoid waste and maximize flavor.
• Half and half can be substituted with reduced fat cream or evaporated milk for different levels of richness.
• Ensure the chicken is cooked to an internal temperature of 165°F (74°C) for food safety.

Keywords: garlic butter chicken, stuffed chicken breast, mushroom stuffed chicken, creamy chicken recipe, baked chicken breast, dinner recipes