How To Make Garlic Butter Mushroom Stuffed Chicken
Golden and crispy on the outside and juicy on the inside, this stuffed chicken makes a delectable meal! Whip up this loaded dish in just under one hour.
Serves:
Ingredients
For Mushrooms:
- 4tbspbutter
- 8ozbrown mushrooms,sliced
- 4garlic cloves,minced
- 2tbspfresh parsley,chopped
- salt and pepper,to taste
For Chicken:
- 4chicken breasts,skinless, boneless
- salt and pepper,to season
- 1tsponion powder
- 1tspdried parsley
- 8mozzarella cheese slices
- ¼cupparmesan cheese,freshly grated
For Garlic Parmesan Cream Sauce (Optional):
- 1tbspolive oil
- 2large garlic cloves,minced or finely chopped
- 1tbspdijon mustard
- 1cupshalf and half,or reduced fat cream, or evaporated milk
- ½cupfresh parmesan cheese,finely grated
- salt and pepper,to taste
- ½tspcornstarch,(mixed with 2 tsp of water), optional for thicker sauce
- 2tbspfresh parsley,chopped
Instructions
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Preheat the oven to 400 degrees F.
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Melt the butter in a large oven proof pan or skillet over medium heat. Add garlic and sauté for about 1 minute until fragrant.
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Add in the mushrooms, salt and pepper and parsley. Cook while stirring occasionally until soft. Set aside and allow to cool while preparing chicken.
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Pat the breasts dry with a paper towel. Season with salt, pepper, onion powder and dried parsley. Rub each piece to evenly coat in seasoning.
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Horizontally slice a slit through the thickest part of each breast to form a pocket. Place 2 slices of mozzarella into each breast pocket. Divide the mushroom mixture into four equal portions and fill each breast with the mushroom mixture.
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Top the mushroom mixture with 1 tablespoon of parmesan cheese per breast. Seal with 2 or 3 toothpicks near the opening to keep the mushrooms inside while cooking.
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Heat the same pan the mushrooms were in along with the pan juices. Add the chicken and sear until golden, then flip and sear on the other side until golden.
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Cover pan and continue cooking in preheated oven for a further 20 minutes, or until completely cooked through the middle and no longer pink.
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Serve, with pan juices and any remaining mushrooms, on top of pasta, rice or steamed vegetables. Enjoy!
Cream Sauce:
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Transfer chicken to a warm plate, keeping all juices in the pan.
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Fry the garlic in the leftover pan juices for about 1 minute until fragrant. Reduce heat to low heat, and add the mustard and half and half.
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Bring the sauce to a gentle simmer and add in any remaining mushrooms and parmesan cheese. Allow the sauce to simmer until the parmesan cheese has melted slightly.
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If the sauce is too runny, add the cornstarch/water mixture into the center of the pan and mix through fast to combine into the sauce. It will begin to thicken immediately.
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Season with a little salt and pepper to taste. Add in the parsley and the chicken back into the pan to serve.
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Serve, and enjoy!
Nutrition
- Calories: 836.12kcal
- Fat: 59.47g
- Saturated Fat: 30.18g
- Trans Fat: 0.65g
- Monounsaturated Fat: 20.30g
- Polyunsaturated Fat: 5.17g
- Carbohydrates: 12.82g
- Fiber: 1.79g
- Sugar: 4.58g
- Protein: 62.89g
- Cholesterol: 233.61mg
- Sodium: 972.76mg
- Calcium: 789.52mg
- Potassium: 894.04mg
- Iron: 2.72mg
- Vitamin A: 384.10µg
- Vitamin C: 7.62mg
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