Garlic Butter Mushroom Stuffed Chicken
User Reviews
4.7
Garlic Butter Mushroom Stuffed Chicken
Description
The Garlic Butter Mushroom Stuffed Chicken recipe combines seasoned, boneless chicken breasts filled with a sautéed mixture of brown mushrooms, butter, garlic, and parsley, layered with mozzarella and Parmesan cheeses. The chicken is pan-cooked and baked, allowing the cheese to melt inside the pocket, creating a creamy, savory center. It is served with a garlic Parmesan cream sauce made by gently cooking garlic and Dijon mustard into half-and-half and Parmesan cheese, offering a smooth, flavorful topping.
The result is a dish where the tender chicken and melted cheeses harmonize with the rich mushroom filling and the smooth cream sauce, balancing buttery and garlicky notes. The Parmesan and fresh parsley add a touch of sharpness and freshness to the flavor profile. Cooking the mushrooms first and allowing them to cool before stuffing prevents excess moisture and keeps the filling firm inside the chicken pockets.
This recipe suits a plated dinner experience, optionally paired with vegetables or a side of rice or pasta to complement the creamy sauce. Sealing the chicken with toothpicks ensures the filling stays enclosed during baking for even cooking. The inclusion of both fresh and dried herbs layers the flavor subtly.
The recipe notes that half-and-half is an American dairy product; if unavailable, a mixture of full-fat milk and reduced-fat cream can substitute. The gentle reduction of mushrooms and use of fresh and dried parsley support a balanced filling texture. The assembled chicken should be cooked carefully to retain juiciness and avoid drying out the breast meat.
Ingredients
Mushrooms:
- 4 tablespoons butter
- 8 ounces brown mushrooms sliced
- 4 cloves garlic minced
- 2 tablespoons parsley chopped, fresh
- 1 pinch salt to taste
- 1 pinch black pepper to taste
Chicken:
- 4 chicken breast skinless and boneless
- 1 pinch salt to season
- 1 pinch black pepper to season
- 1 teaspoon onion powder
- 1 teaspoon parsley dried
- 8 lices mozzarella cheese
- ¼ cup Parmesan Cheese fresh grated
Garlic Parmesan Cream Sauce:
- 1 tablespoon olive oil
- 2 cloves garlic large, minced or finely chopped
- 1 tablespoon Dijon mustard
- 1-½ cups half and half or use reduced fat cream or evaporated milk
- ½ cup Parmesan Cheese finely grated
- 1 pinch salt to your tastes
- 1 pinch black pepper to your tastes
- ½ teaspoon cornstarch cornflour mixed with 2 teaspoons of water - optional for a thicker sauce
- 2 tablespoon parsley chopped, fresh
Instructions
Chicken:
- Preheat oven to 200°C or 400°F.
- Melt butter in a large (over 12-inch or 30 cm) oven proof pan or skillet over medium heat. Add garlic and sauté until fragrant (about 1 minute). Add in mushrooms, salt and pepper (to your tastes), and parsley. Cook while stirring occasionally until soft. Set aside and allow to cool while preparing your chicken.
- Pat breasts dry with a paper towel. Season with salt, pepper, onion powder and dried parsley. Rub each piece to evenly coat in seasoning.
- Horizontally slice a slit through the thickest part of each breast to form a pocket. Place 2 slices of mozzarella into each breast pocket.
- Divide the mushroom mixture into four equal portions and fill each breast with the mushroom mixture (leave the juices in the pan for later. If there are any left over mushrooms, don't worry. You'll use them later). Top the mushroom mixture with 1 tablespoon of parmesan cheese per breast. Seal with two or three toothpicks near the opening to keep the mushrooms inside while cooking.
- Heat the same pan the mushrooms were in along with the pan juices (the garlic butter will start to brown and take on a 'nutty' flavour). Add the chicken and sear until golden. Flip and sear on the other side until golden. Cover pan and continue cooking in preheated oven for a further 20 minutes, or until completely cooked through the middle and no longer pink.
- Serve, with pan juices and any remaining mushrooms, on top of pasta, rice or steamed vegetables.
- (To make the optional cream sauce, transfer chicken to a warm plate, keeping all juices in the pan.)
Sauce:
- Fry the garlic in the leftover pan juices until fragrant (about 1 minute). Reduce heat to low heat, and add the mustard and half and half (or cream).
- Bring the sauce to a gentle simmer and add in any remaining mushrooms and parmesan cheese. Allow the sauce to simmer until the parmesan cheese has melted slightly. (If the sauce is too runny for your liking, add the cornstarch/water mixture into the centre of the pan and mix through fast to combine into the sauce. It will begin to thicken immediately).
- Season with a little salt and pepper to your taste. Add in the parsley and the chicken back into the pan to serve.
Notes
- Use a combination of full-fat milk and reduced-fat cream if you don't have half-and-half.
- Allow the mushroom mixture to cool before stuffing the chicken breasts to prevent excess moisture inside.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4serves
Amount Per Serving
Calories 683 kcal
% Daily Value*
| Calories | 683kcal | 34% |
| Carbohydrates | 8g | 3% |
| Protein | 70g | 140% |
| Fat | 40g | 62% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 237mg | 79% |
| Sodium | 1.1mg | 0% |
| Potassium | 1.206mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 1.318IU | 0% |
| Vitamin C | 10mg | 11% |
| Calcium | 552mg | 55% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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