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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
Cook Time 40 minutes
Total Time 1 hour
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.