Cheesy Garlic Butter Mushroom Stuffed Chicken (Print version)

Golden chicken breasts stuffed with garlic butter mushrooms and mozzarella, finished with a creamy parmesan pan sauce.

# Ingredients:

For the mushroom filling

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

For the chicken

07 - 4 large 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) finely grated parmesan cheese
14 - 1 tablespoon olive oil

For the garlic parmesan sauce

15 - 1 tablespoon unsalted butter or olive oil
16 - 2 cloves garlic, minced
17 - 1 tablespoon Dijon mustard
18 - 1 1/2 cups (360 ml) half-and-half
19 - 1/2 cup (50 g) finely grated parmesan cheese
20 - 1 teaspoon cornstarch mixed with 2 teaspoons cold water, optional
21 - 1 tablespoon chopped fresh parsley
22 - Salt and black pepper, to taste

# Instructions:

01 - Preheat the oven to 400°F (200°C). Melt 3 tablespoons butter in a large ovenproof skillet over medium heat. Add mushrooms, garlic, parsley, salt, and pepper. Cook for 6-8 minutes, stirring often, until the mushrooms are browned and their liquid has cooked off. Transfer to a bowl and cool slightly.
02 - Pat the chicken breasts dry. Season all over with salt, pepper, onion powder, and dried parsley.
03 - Slice a deep pocket into the thick side of each chicken breast without cutting all the way through. Add 2 slices mozzarella to each pocket, then divide the mushroom mixture between the breasts. Sprinkle parmesan inside and secure the openings with toothpicks.
04 - Heat olive oil in the same skillet over medium-high heat. Sear the chicken for 3-4 minutes per side until golden. Work gently so the filling stays inside.
05 - Cover the skillet loosely with foil or a lid and transfer it to the oven. Bake for 18-22 minutes, until the thickest part of the chicken reaches 165°F. Move the chicken to a plate and rest for 5 minutes.
06 - Place the skillet over low heat. Add butter or olive oil if the pan is dry, then cook the garlic for 30 seconds. Whisk in Dijon and half-and-half. Add parmesan and simmer gently until smooth. For a thicker sauce, whisk in the cornstarch slurry and simmer for 1 minute.
07 - Season the sauce with salt and pepper and stir in parsley. Remove toothpicks from the chicken, return it to the skillet, and spoon the sauce over the top before serving.

# Good to know:

01 - Let the mushroom filling cool slightly before stuffing to reduce leaking.
02 - Use an instant-read thermometer because stuffed chicken breasts vary in thickness.
03 - Best served with rice, mashed potatoes, roasted vegetables, or a green salad.

Back