Cheesy Garlic Butter Mushroom Stuffed Chicken

This Garlic Butter Mushroom-Stuffed Chicken is a culinary delight, offering a harmonious blend of rich, creamy textures and robust flavors. The tender chicken breasts, perfectly browned and filled with a savory mix of garlic-infused mushrooms and melted cheese, create a dish that’s both comforting and elegant.

Ingredients:

Mushrooms:

• 4 tablespoons butter
• 8 ounces (250 grams) brown mushrooms, sliced
• 4 cloves garlic, minced
• 2 tablespoons fresh parsley, chopped
• Salt and pepper, to taste

Chicken:

• 4 chicken breasts, skinless and boneless
• Salt and pepper, to season
• 1 teaspoon onion powder
• 1 teaspoon dried parsley
• 8 slices mozzarella cheese
• 1/4 cup fresh grated parmesan cheese

Garlic Parmesan Cream Sauce:

• 1 tablespoon olive oil
• 2 large cloves garlic, minced
• 1 tablespoon Dijon mustard
• 1-1/2 cups half and half (or reduced fat cream/evaporated milk)
• 1/2 cup finely grated fresh Parmesan cheese
• Salt and pepper, to taste
• 1/2 teaspoon cornstarch mixed with 2 teaspoons of water (optional for thicker sauce)
• 2 tablespoons fresh chopped parsley

Directions:

Chicken:

1. Preheat oven to 200°C (400°F).
2. Melt butter in a large ovenproof pan over medium heat. Add garlic; sauté until fragrant. Add mushrooms, salt, pepper, and parsley. Cook until soft. Set aside.
3. Pat chicken dry. Season with salt, pepper, onion powder, and dried parsley.
4. Slice a slit in each breast to form a pocket. Place 2 slices of mozzarella in each pocket.
5. Divide mushroom mixture into four portions; fill each breast. Top with 1 tablespoon parmesan cheese. Seal with toothpicks.
6. In the same pan, sear chicken until golden on both sides. Cover and cook in the oven for 20 minutes, or until cooked through.
7. Serve with pan juices and remaining mushrooms on pasta, rice, or vegetables.

Sauce:

1. In the pan, fry garlic in pan juices. Add mustard and half and half.
2. Simmer gently, adding mushrooms and parmesan. Thicken with cornstarch mixture if desired.
3. Season with salt and pepper. Add parsley and chicken back to the pan to serve.

Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes | Kcal: 475 kcal | Servings: 4