Description
Cheesy Garlic Butter Mushroom Stuffed Chicken
This Cheesy Garlic Butter Mushroom Stuffed Chicken is a flavorful blend of tender chicken, garlic-infused mushrooms, and melted cheese. It’s a perfect balance of savory goodness and comfort, making it a show-stopping meal for any occasion. Serve it with pasta, rice, or vegetables for a complete and satisfying dinner!
Mushrooms:
4 tbsp butter
8 oz brown mushrooms, sliced
4 cloves garlic, minced
2 tbsp fresh parsley, chopped
Salt & pepper to taste
Chicken:
4 skinless, boneless chicken breasts
Salt & pepper to season
1 tsp onion powder
1 tsp dried parsley
8 slices mozzarella cheese
¼ cup parmesan cheese, grated
Sauce:
1 tbsp olive oil
2 large cloves garlic, minced
1 tbsp Dijon mustard
1½ cups half and half
½ cup parmesan cheese, grated
Salt & pepper to taste
½ tsp cornstarch (optional)
2 tbsp fresh parsley, chopped
Directions:
1. Preheat oven to 400°F (200°C).
2. Sauté mushrooms, garlic, butter, and seasonings until tender. Set aside.
3. Slice pockets in chicken breasts, stuff with mozzarella and mushroom mixture. Secure with toothpicks.
4. Sear chicken in pan, then bake for 20 minutes.
5. Prepare sauce by simmering garlic, mustard, cream, and parmesan. Add chicken back to the pan to serve.
Prep Time: 50 mins
Kcal: 450 per serving
Step-by-Step Guide
1. Prepare the Filling: In a skillet over medium heat, melt the butter. Add sliced mushrooms and cook until browned and tender, about 5-7 minutes. Add minced garlic, parsley, salt, and pepper. Cook for one more minute, then set aside to cool slightly.
2. Prepare the Chicken: Pat chicken breasts dry. Using a sharp knife, carefully slice a deep pocket horizontally into the side of each breast, being careful not to cut all the way through. Season the inside and outside with salt, pepper, onion powder, and dried parsley.
3. Stuff the Chicken: Place two slices of mozzarella inside each pocket. Divide the mushroom mixture among the breasts, stuffing it in with the cheese. Secure the openings with toothpicks to prevent filling from leaking.
4. Sear and Bake: Heat olive oil in a large, oven-safe skillet over medium-high heat. Sear the stuffed chicken for 3-4 minutes per side until golden brown. Transfer the entire skillet to the preheated oven and bake for 18-22 minutes, or until the internal temperature reaches 165°F.
5. Make the Sauce: While chicken bakes, use a separate saucepan. Sauté garlic in a bit of butter or oil for 30 seconds. Whisk in Dijon mustard and half and half. Bring to a gentle simmer. Whisk in grated parmesan until melted. For a thicker sauce, create a slurry by mixing cornstarch with a tablespoon of water and whisk it in. Season with salt, pepper, and stir in fresh parsley.
6. Serve: Remove chicken from oven, discard toothpicks, and let rest for 5 minutes. Serve each breast drizzled generously with the creamy garlic parmesan sauce.
Serving Suggestions
This rich and savory dish pairs beautifully with sides that can soak up the delicious sauce. Serve over a bed of creamy mashed potatoes, buttered pasta (like fettuccine or angel hair), or garlic rice. For a lighter option, choose steamed asparagus, green beans almondine, or a crisp garden salad with a tangy vinaigrette to cut through the richness.
How-to Summary
Sauté mushrooms with garlic and butter. Slice pockets into seasoned chicken breasts and stuff with mozzarella and the mushroom mixture. Secure with toothpicks, sear until golden, then finish baking in the oven. Prepare a creamy garlic parmesan sauce separately. Serve the rested chicken smothered in the sauce.
Frequently Asked Questions
Can I use a different type of cheese? Absolutely. Provolone, Gouda, or Swiss cheese are excellent melting alternatives to mozzarella. For the sauce, Asiago or Romano can replace parmesan.
How do I prevent the filling from leaking? Ensure your pocket is not cut through completely. Do not overstuff, and always secure the opening firmly with 2-3 toothpicks. Letting the chicken rest after baking also helps the filling set.
Can I make this ahead of time? You can prepare the mushroom filling and stuff the chicken breasts up to a day in advance. Store them covered in the refrigerator. Add 3-5 extra minutes to the baking time if cooking from cold.
What if I don’t have an oven-safe skillet? After searing, simply transfer the chicken to a baking dish lined with parchment paper or lightly greased. You can then use the same pan to make the sauce on the stovetop.
Can I use chicken thighs? Yes, boneless, skinless chicken thighs work well. They may require a slightly shorter baking time, so check for an internal temperature of 165°F.
Common Mistakes to Avoid
- Overfilling the Chicken: This is the main cause of leaks. Use just enough filling to close the pocket comfortably.
- Skipping the Sear: Searing creates a flavorful crust and locks in juices. Don’t rush this step.
- Overcooking the Sauce: Simmer the cream sauce gently; boiling can cause it to separate or become greasy.
- Not Resting the Chicken: Slicing immediately will cause all the juices and filling to run out. A 5-minute rest is crucial.
- Forgetting the Toothpicks: Always mark where you inserted them so you remember to remove them before serving!
Conclusion
This Cheesy Garlic Butter Mushroom Stuffed Chicken is a restaurant-quality meal achievable in your own kitchen. The combination of juicy chicken, savory mushrooms, melted cheese, and a luxurious cream sauce is guaranteed to impress. By following the detailed steps and tips provided, you can avoid common pitfalls and create a perfectly cooked, stunning centerpiece for any dinner table. Enjoy the process and the delicious results!