Take the average piece of chicken and enhance it with this Cheesy Garlic Butter Mushroom Stuffed Chicken recipe. The melt-in-your-mouth chicken is full of flavor! I love it with mashed potatoes!
If you love the taste of cheesy chicken and mushrooms, you’re going to devour every last piece of this Cheesy Garlic Butter Mushroom Stuffed Chicken. It’s easy to prepare and tastes amazing, making it the perfect entrée to serve with your favorite sides, such as rice, mashed potatoes, or even roasted potatoes.
Cheesy Garlic Butter Mushroom Stuffed Chicken
Are you looking for a fun and flavorful way to prepare chicken? This recipe for Chicken Breast Stuffed with Mushrooms takes things up a notch. It’s easy to prepare with chicken breast and several other ingredients, such as baby Bella mushrooms, minced garlic, and parmesan cheese. I love to make this chicken when I’m in the mood for a luxury dining experience at home. The entrée is impressive and delicious, making it great for date night dinners with your partner.
Why You’ll Love the Mushroom Stuffed Chicken Breast
- It’s a restaurant-quality meal that you can prepare at home using ingredients you might already have in your fridge and pantry.
- The chicken has such an incredible taste, making this entrée so enjoyable to have for dinner.
- You can pair the tasty stuffed chicken with many different side dishes, making this a versatile meal to prepare.
Cheesy Garlic Butter Mushroom Stuffed Chicken Ingredients
- Baby Bella Mushroom – Slice your mushrooms into pieces before using them in this recipe.
- Boneless Chicken Breast – Use boneless, skinless chicken breast because it’s easier to work with for this recipe.
- Minced Garlic – Add flavor to your dish with minced garlic.
- Mozzarella Cheese – The cheese adds the perfect taste and texture to this delicious entree.
- Parmesan Cheese – Use this cheese to prepare the creamy parmesan sauce for the chicken.
- Fresh Parsley – Chop your fresh parsley into the smallest pieces.
You’ll need a few other ingredients, such as salt, pepper, onion powder, light virgin olive oil, dijon mustard, and cornstarch, to name a few!
Chicken Breast with Mushrooms Variations
- If you want to use chicken thighs instead of chicken breast, you can do that. It may change the taste of this stuffed chicken just a bit, but it will still taste extremely delicious.
- You can feel free to swap out the baby Bella mushrooms with any other mushrooms that you may enjoy eating.
- Adjust the seasonings to your liking, using your favorite blend of herbs and spices to enhance the taste of this delicious chicken entrée.
Cheesy Garlic Butter Mushroom Stuffed Chicken Notes
- Make sure to rinse your chicken with cold water, pat dry, and then add your seasonings to both sides of the chicken before cooking it.
- If you feel like your parmesan cream sauce isn’t thick enough and is just too runny, add a teaspoon or two of cornstarch to the pan. It will make the sauce thicker without changing the overall flavor of the delicious sauce.
- Use a meat thermometer to check the internal temperature of the chicken, which should be at least 165 degrees F, if not higher, before you serve it.
Mushroom Stuffed Chicken FAQs
Do I have to use fresh minced garlic for this recipe?
Fresh minced garlic is definitely the best way to go. It has that incredibly fresh and flavorful taste. However, if you’re in a pinch, feel free to use jarred or bottled minced garlic to get a similar taste.
Can I use pre-shredded parmesan cheese?
Absolutely. While it’s best to shred the parmesan cheese yourself, you can buy pre-shredded parmesan cheese from the store in a small container and then use that in this recipe. The Cheesy Garlic Butter Mushroom Stuffed Chicken will still come out tasting amazing.
Can I use margarine instead of butter?
If you only have margarine on hand, you can use it as an alternative to butter. However, I recommend using salted butter for this recipe because of the incredible flavor it brings to the dish.
What if I don’t have light virgin olive oil?
If you don’t have light virgin olive oil, you can always use extra virgin olive oil or even avocado oil as a substitute for it.
Enjoy the taste of this delicious Chicken Breast Stuffed with Mushroom. It’s savory, full of flavor, and easier to make than you might think.
MORE RECIPES YOU WILL LOVE!
Bacon and Cheese smothered Garlic Chicken
Slow Cooker Olive Garden Chicken Pasta
Cheesy Garlic Butter Mushroom Stuffed Chicken
Ingredients
Mushrooms:
- 1/4 cup salted butter
- 8 ounces baby bella mushrooms sliced
- 1 1/2 Tbsp. minced garlic
- 2 Tbsp. fresh parsley chopped
- salt and pepper to taste
Chicken:
- 4 skinless boneless chicken breasts
- 1/4 tsp. salt
- 1/4 tsp. ground black pepper
- 1 tsp. onion powder
- 1 tsp. dried parsley
- 8 slices mozzarella cheese
- 1/4 cup freshly grated parmesan cheese
Garlic Parmesan Cream Sauce:
- 1 Tbsp. light virgin olive oil
- 1 Tbsp. minced garlic
- 1 Tbsp. Dijon mustard
- 1 1/2 cups half and half
- 1/2 cup grated Parmesan cheese
- 1/8 tsp. salt
- 1/8 tsp. ground balck pepper
- 2 Tbsp. fresh parsley chopped
- 1/2 tsp. cornstarch + 2 tsp. water optional
Instructions
- Preheat oven to 400 degrees F.
- Mushrooms: Melt butter in a large cast iron pan over medium heat. Sauté garlic and mushroom with salt, pepper and parsley until mushrooms are soft. Divide into 4 equal portions and set aside.
- Chicken: Rinse chicken breasts in cold water and pat dry with a paper towel. Evenly season both sides of chicken breasts with salt, pepper, onion powder, and parsley. Slice a horizontal slit through the thickest part of each breast to form a pocket. Place 2 slices of cheese in each slit. Fill each breast with an equal portion of the mushroom filling. Top the mushrooms with 1 tablespoon of parmesan cheese for each breast. Seal slits with a few toothpicks near to the opening. Heat the mushroom skillet and sear chicken until golden on both sides. Cover pan and bake from 20-22 minutes, or until completely cooked through. Transfer chicken to a plate and place the skillet back onto the stovetop.
- Sauce: Fry the garlic in the leftover pan juices for about 1 minutes. Reduce heat to LOW, and add mustard and half and half. Bring to a gentle simmer and any remaining mushrooms, parmesan cheese, salt, pepper, and parsley. If mixture is too runny add cornstarch and water mixture. Add chicken back to the pan and serve.
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