Cheesy Garlic Mushroom Chicken (Print version)

Juicy chicken breasts stuffed with garlic butter mushrooms and cheese, then finished in a creamy parmesan pan sauce.

# Ingredients:

For the mushroom filling

01 - 3 tablespoons unsalted butter
02 - 8 oz (225 g) cremini mushrooms, sliced
03 - 4 cloves garlic, minced
04 - 2 tablespoons chopped fresh parsley
05 - 1/4 teaspoon kosher salt
06 - 1/4 teaspoon black pepper

For the chicken

07 - 4 boneless skinless chicken breasts, about 2 lb (900 g) total
08 - 1 teaspoon kosher salt
09 - 1/2 teaspoon black pepper
10 - 1 teaspoon onion powder
11 - 1 teaspoon dried parsley
12 - 8 slices mozzarella cheese, about 6 oz (170 g)
13 - 1/4 cup (25 g) freshly grated parmesan cheese
14 - 1 tablespoon olive oil

For the garlic parmesan sauce

15 - 1 tablespoon unsalted butter, if the skillet looks dry
16 - 2 cloves garlic, minced
17 - 1/2 cup (120 ml) low-sodium chicken broth
18 - 1 cup (240 ml) half-and-half
19 - 1 tablespoon Dijon mustard
20 - 1/2 cup (50 g) freshly grated parmesan cheese
21 - 1 teaspoon cornstarch mixed with 2 teaspoons cold water, optional
22 - 1 tablespoon chopped fresh parsley, for serving

# Instructions:

01 - Heat the oven to 400 F. Melt 3 tablespoons butter in a large ovenproof skillet over medium heat. Add mushrooms, salt, and pepper, and cook for 6-8 minutes until softened and lightly browned. Stir in 4 minced garlic cloves and parsley for 1 minute, then transfer to a bowl to cool slightly.
02 - Pat the chicken breasts dry. Season all over with salt, pepper, onion powder, and dried parsley. Cut a deep pocket into the side of each breast without slicing all the way through.
03 - Place 2 slices of mozzarella inside each chicken pocket. Add the cooled mushroom filling and 1 tablespoon parmesan to each one. Secure the opening with toothpicks.
04 - Heat olive oil in the same skillet over medium-high heat. Sear the stuffed chicken for 3-4 minutes per side until golden. Do not worry if it is not cooked through yet.
05 - Transfer the skillet to the oven and bake for 15-20 minutes, or until the thickest part of the chicken reaches 165 F. Move the chicken to a plate and keep the pan juices in the skillet.
06 - Set the skillet over medium-low heat. Add 1 tablespoon butter if needed, then cook the remaining garlic for 30 seconds. Stir in chicken broth, scraping up browned bits, then add half-and-half, Dijon, and parmesan. Simmer for 2-3 minutes until smooth. Add the cornstarch slurry only if you want a thicker sauce.
07 - Return the chicken to the skillet and spoon sauce over the top. Simmer for 1 minute, remove the toothpicks, and finish with parsley before serving.

# Good to know:

01 - Let the mushroom filling cool slightly before stuffing so the cheese does not melt too early.
02 - Chicken is done when the thickest part reaches 165 F.
03 - Best served warm with the sauce spooned over the chicken.

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