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Cheesy Garlic Butter Mushroom Stuffed Chicken

Take the average piece of chicken and enhance it with this Cheesy Garlic Butter Mushroom Stuffed Chicken recipe. The melt-in-your-mouth chicken that is full of flavor!
Course Main Course
Cuisine American
Keyword Chicken, Chicken Recipes, Easy Chicken Dinner, Easy DInner Ideas, Easy recipes
Servings 4 Servings

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.