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This cheesy garlic butter mushroom stuffed chicken transforms ordinary chicken breasts into an extraordinary dinner that looks and tastes like you spent hours in the kitchen. The savory mushroom filling melts into the tender chicken, creating a restaurant-quality meal that will impress even the pickiest eaters in your family.
I first made this stuffed chicken for my husband's birthday dinner when our favorite restaurant was booked. Now he requests it instead of going out. That's when I knew this recipe was truly special.
Ingredients
- For the stuffing:
- Cremini mushrooms: These brown mushrooms have a deeper flavor than white button mushrooms. Choose firm ones without slimy spots for the best taste
- Garlic cloves: Fresh is absolutely essential here. Look for firm bulbs with tight skin
- Butter: Use unsalted so you can control the seasoning
- Parmesan cheese: Freshly grated provides the best texture and flavor. Avoid pre grated which contains anti caking agents
- Fresh parsley: Adds brightness and color. Choose bunches with perky leaves
- Salt and pepper:
- For the chicken:
- Boneless skinless chicken breasts: Select pieces that are similar in size for even cooking
- Butter: Creates a golden exterior and adds richness
- Parmesan cheese: For that final savory crust
- Salt and pepper:
Step-by-Step Instructions
- Prepare the mushroom stuffing:
- Cook minced garlic in melted butter for just 30 seconds until fragrant but not brown. This blooms the garlic flavor without burning it which would create bitterness. Stir constantly to prevent sticking.
- Cook the mushrooms:
- Add finely chopped cremini mushrooms to the garlic butter and cook for 10 to 15 minutes. The mushrooms will first release moisture then begin to brown as that moisture evaporates. This concentrates their earthy flavor. Stir occasionally to ensure even cooking.
- Finish the stuffing:
- Once mushrooms are browned add Parmesan cheese parsley salt and pepper and stir to combine. The cheese will melt slightly and help bind the stuffing. Let this mixture cool for about 5 minutes so it's easier to handle when stuffing the chicken.
- Prepare the chicken breasts:
- If chicken breasts are uneven in thickness gently pound them between plastic wrap until they reach uniform thickness about 1 inch. This ensures even cooking. Using a sharp knife cut a horizontal pocket into each breast being careful not to slice all the way through.
- Stuff the chicken:
- Spoon the cooled mushroom mixture into each chicken pocket dividing it evenly between all breasts. Don't overstuff or the filling may leak out during cooking. Secure the openings with toothpicks to keep the filling inside while cooking.
- Cook the stuffed chicken:
- Melt butter in a large skillet over medium high heat. Season the outside of each stuffed chicken breast with salt and pepper then place them in the hot skillet. Cook for 5 to 7 minutes per side until golden brown and the internal temperature reaches 165°F.
- Add final cheese:
- Sprinkle additional Parmesan cheese over the hot chicken right in the skillet. The residual heat will melt it creating a delicious savory crust.
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The garlic butter mushroom combination is what makes this recipe special for me. I discovered it while experimenting with leftover mushrooms from a failed risotto attempt. My daughter who normally pushes mushrooms aside on her plate ended up asking for seconds which is the highest compliment a home cook can receive.
Make Ahead Options
You can prepare the stuffed chicken up to 24 hours in advance. Simply stuff the chicken breasts secure with toothpicks then wrap individually in plastic wrap and refrigerate. When ready to cook allow the chicken to sit at room temperature for 20 minutes before cooking. This make ahead option is perfect for entertaining when you want to enjoy time with guests instead of being stuck in the kitchen.
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Serving Suggestions
This stuffed chicken pairs beautifully with many sides. For a complete meal serve alongside roasted asparagus or broccoli and garlic mashed potatoes to soak up the delicious sauce. A simple green salad dressed with lemon vinaigrette provides a refreshing contrast to the rich chicken. For special occasions consider serving with risotto or creamy polenta for an elegant presentation that will impress dinner guests.
Ingredient Substitutions
If cremini mushrooms aren't available white button mushrooms work fine though the flavor will be milder. For a more intense flavor try shiitake or a mixed mushroom blend. Mozzarella can replace some or all of the Parmesan for a gooier cheese filling. Dried herbs can substitute for fresh in a pinch use 1 tablespoon dried parsley instead of 1/4 cup fresh. Turkey cutlets can replace chicken breasts for a leaner option though cooking time may need adjustment.
Frequently Asked Questions
- → Can I use other types of mushrooms?
Yes, you can substitute cremini mushrooms with button mushrooms, portobello, or shiitake mushrooms for a similar earthy flavor.
- → How do I prevent the chicken from drying out?
Ensure you don’t overcook the chicken and use a meat thermometer to verify the internal temperature reaches 165°F (75°C).
- → Can I prepare the stuffing ahead of time?
Yes, the mushroom filling can be made in advance and stored in the refrigerator for up to 2 days before stuffing the chicken.
- → What sides pair well with this dish?
Roasted vegetables, mashed potatoes, or a light salad complement the flavors of this dish beautifully.
- → Can I bake the chicken instead of pan-frying?
Absolutely! Preheat the oven to 375°F (190°C) and bake the stuffed chicken breasts for 25-30 minutes or until cooked through.