Garlic Butter Mushroom Stuffed Chicken

Garlic Butter Mushroom Stuffed Chicken

If you’re looking for a delicious and satisfying dinner, Garlic Butter Mushroom Stuffed Chicken is the perfect choice. This dish combines juicy chicken breasts with a flavorful mushroom and garlic filling, all topped off with a creamy sauce. It’s great for a family meal or impressing guests at a dinner party.

Why Make This Recipe

Making Garlic Butter Mushroom Stuffed Chicken is worth it for many reasons. Firstly, it’s packed with flavor from the garlic, mushrooms, and cheeses. Secondly, it brings together wholesome ingredients that are easily available. Lastly, this recipe is versatile; you can pair it with pasta, rice, or veggies, making it a complete meal that your family will love.

How to Make Garlic Butter Mushroom Stuffed Chicken

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 use reduced fat cream or evaporated milk)
• 1/2 cup parmesan cheese (finely grated)
• 1 pinch salt (to your taste)
• 1 pinch pepper (to your taste)
• 1/2 teaspoon cornstarch (cornflour mixed with 2 teaspoons of water – optional for a thicker sauce)
• 2 tablespoon fresh parsley (chopped)

Directions

1. Preheat your oven to 200°C (400°F).
2. In a large oven-proof pan, melt the butter over medium heat.
3. Add the minced garlic and sauté until fragrant, about 1 minute.
4. Stir in the sliced mushrooms, salt, pepper, and fresh parsley. Cook until the mushrooms are soft. Set this mixture aside to cool.
5. Pat the chicken breasts dry and season them with salt, pepper, onion powder, and dried parsley.
6. Cut a pocket in the thickest part of each chicken breast and place 2 slices of mozzarella cheese inside.
7. Divide the cooled mushroom mixture into four equal parts and fill each pocket. Top with 1 tablespoon of parmesan cheese and seal with toothpicks.
8. Heat the same pan where you cooked the mushrooms and add the chicken. Sear on one side until golden, then flip and sear the other side.
9. Cover the pan and transfer it to the preheated oven. Cook for 20 minutes or until the chicken is fully cooked.
10. For the optional cream sauce, remove the chicken and keep it warm on a plate. Use the leftover pan juices to fry some garlic, then add mustard and half and half. Bring it to a simmer and mix in any remaining mushrooms and parmesan cheese. Adjust the thickening with cornstarch if needed. Season and then add the chicken back to serve.

How to Serve Garlic Butter Mushroom Stuffed Chicken

Serve the stuffed chicken hot, drizzled with the creamy sauce. You can also add extra mushrooms on top for garnish. Pair it with pasta, rice, or steamed vegetables for a complete meal.

How to Store Garlic Butter Mushroom Stuffed Chicken

If you have leftovers, let the dish cool completely. Store it in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently in the oven or microwave until heated through.

Tips to Make Garlic Butter Mushroom Stuffed Chicken

• Use fresh ingredients for the best flavor. Fresh parsley and garlic make a big difference.
• Don’t overcook the chicken. Use a meat thermometer to check for doneness (the center should reach 74°C or 165°F).
• Feel free to experiment with different cheeses; you can use cheddar or gouda for a different flavor.

Variation (if any)

You can easily adjust this recipe to include other vegetables like spinach or bell peppers in the stuffing. Adding a bit of spice like crushed red pepper can also enhance the flavor.

FAQs

1. Can I use chicken thighs instead of breasts?
Yes, chicken thighs work well too! They may take a little longer to cook than chicken breasts.

2. Can I freeze the stuffed chicken?
Yes, you can freeze it before cooking. Just thaw it overnight in the fridge before cooking.

3. What can I substitute for half and half?
You can use heavy cream or a mixture of milk and cream for a similar consistency.

Enjoy making and savoring this Garlic Butter Mushroom Stuffed Chicken!

Garlic Butter Mushroom Stuffed Chicken

A delicious and satisfying dish combining juicy chicken breasts stuffed with a flavorful mushroom and garlic filling, all topped with a creamy sauce.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 450

Ingredients Method Notes

Ingredients

  

For the filling

• 4 tablespoons butter For sautéing
• 8 ounces brown mushrooms, sliced
• 4 cloves garlic, minced
• 2 tablespoons fresh parsley, chopped For flavor
• 1 pinch salt To taste
• 1 pinch pepper To taste

For the chicken

• 4 pieces 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 For stuffing
• 1/4 cup parmesan cheese, fresh grated For topping

For the sauce

• 1 tablespoon olive oil
• 2 cloves garlic, minced or finely chopped
• 1 tablespoon Dijon mustard
• 1 1/2 cups half and half Can substitute 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 of water for optional thickening
• 2 tablespoons fresh parsley, chopped For garnish

Method

 

Preparation

1. Preheat your oven to 200°C (400°F).
2. In a large oven-proof pan, melt the butter over medium heat.
3. Add the minced garlic and sauté until fragrant, about 1 minute.
4. Stir in the sliced mushrooms, salt, pepper, and fresh parsley. Cook until the mushrooms are soft. Set this mixture aside to cool.
5. Pat the chicken breasts dry and season them with salt, pepper, onion powder, and dried parsley.
6. Cut a pocket in the thickest part of each chicken breast and place 2 slices of mozzarella cheese inside.
7. Divide the cooled mushroom mixture into four equal parts and fill each pocket. Top with 1 tablespoon of parmesan cheese and seal with toothpicks.

Cooking

1. Heat the same pan where you cooked the mushrooms and add the chicken. Sear on one side until golden, then flip and sear the other side.
2. Cover the pan and transfer it to the preheated oven. Cook for 20 minutes or until the chicken is fully cooked.

Making the Sauce

1. For the optional cream sauce, remove the chicken and keep it warm on a plate. Use the leftover pan juices to fry some garlic, then add mustard and half and half.
2. Bring it to a simmer and mix in any remaining mushrooms and parmesan cheese. Adjust thickness with cornstarch if needed. Season and then add the chicken back to serve.

Notes

Use fresh ingredients for the best flavor. Don't overcook the chicken; use a meat thermometer to check for doneness (the center should reach 74°C or 165°F). Feel free to experiment with different cheeses like cheddar or gouda.