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Garlic Butter Mushroom Stuffed Chicken
Cheesy Garlic Butter Mushroom Stuffed Chicken WITH an optional Creamy Garlic Parmesan Sauce! ALL Garlic Mushroom lovers... this is THE chicken recipe of your dreams!
👥 4 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 10 min🔥 Cook: 30 min👤 Karina Carrel📖 cafedelites
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- pan
- skillet
📝 Preparation Steps
1
Chicken:
2
Preheat oven to 200°C or 400°F.
3
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.
butter4 tablespoonsgarlic (minced)4 clovesgarlic (large, minced or finely chopped)2 clovessalt (to taste)1 pinchsalt (to season)1 pinchsalt (to your tastes)1 pinchpepper (to taste)1 pinchpepper (to season)1 pinchpepper (to your tastes)1 pinchfresh parsley (chopped)2 tablespoondried parsley1 teaspoon
4
Pat breasts dry with a paper towel. Season with salt, pepper, onion powder and dried parsley. Rub each piece to evenly coat in seasoning.
salt (to taste)1 pinchsalt (to season)1 pinchsalt (to your tastes)1 pinchpepper (to taste)1 pinchpepper (to season)1 pinchpepper (to your tastes)1 pinchonion powder1 teaspoonfresh parsley (chopped)2 tablespoondried parsley1 teaspoon
5
Horizontally slice a slit through the thickest part of each breast to form a pocket. Place 2 slices of mozzarella into each breast pocket.
6
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.
7
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.
garlic (minced)4 clovesgarlic (large, minced or finely chopped)2 clovesbutter4 tablespoons
8
Serve, with pan juices and any remaining mushrooms, on top of pasta, rice or steamed vegetables.
9
(To make the optional cream sauce, transfer chicken to a warm plate, keeping all juices in the pan.)
10
Sauce:
11
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).
garlic (minced)4 clovesgarlic (large, minced or finely chopped)2 cloves
12
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).
13
Season with a little salt and pepper to your taste. Add in the parsley and the chicken back into the pan to serve.
salt (to taste)1 pinchsalt (to season)1 pinchsalt (to your tastes)1 pinchpepper (to taste)1 pinchpepper (to season)1 pinchpepper (to your tastes)1 pinchfresh parsley (chopped)2 tablespoondried parsley1 teaspoon
Nutrition Facts
calories
736 kcal
fat Content
45 g
serving Size
1 Stuffed breast
fiber Content
1 g
sugar Content
3 g
sodium Content
1222 mg
protein Content
71 g
trans Fat Content
0.03 g
cholesterol Content
208 mg
carbohydrate Content
8 g
saturated Fat Content
17 g
unsaturated Fat Content
24 g
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