Irresistibly Juicy Garlic Butter Mushroom Stuffed Chicken

Experience comfort with Garlic Butter Mushroom Stuffed Chicken with Creamy Parmesan, combining juicy chicken, garlic, and earthy mushrooms for a gourmet meal.

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Course: Dinner

Cuisine: American

Keyword: Comfort Food, Creamy Parmesan, Dinner, easy recipes, Garlic Butter Mushroom Stuffed Chicken, Stuffed Chicken

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings: servings

Calories: 450kcal

Equipment

Skillet
Oven
meat thermometer

Ingredients

For the Mushroom Filling

8 tbsp butter Adds richness and flavor for sautéing the mushrooms.
8 oz brown mushrooms (sliced) Earthy flavor and meaty texture that complements the dish.
4 cloves garlic (minced) Essential for aromatic depth.
2 tbsp fresh parsley (chopped) Adds brightness and freshness.
Salt and pepper Essential seasoning.

For the Chicken

4 pieces skinless, boneless chicken breasts Main protein source, perfect for stuffing.
1 tsp onion powder Adds subtle sweetness and depth.
1 tsp dried parsley Enhances flavor profile.
8 slices mozzarella cheese Provides gooey, melty goodness.

For the Creamy Parmesan Sauce

¼ cup fresh Parmesan cheese (grated) Adds a salty, nutty depth.
1 tbsp olive oil Used for sautéing garlic in the sauce.
2 large garlic cloves (minced) For creamy sauce flavor.
1 tbsp Dijon mustard Adds tanginess to the sauce.
1½ cups half-and-half Forms the creamy base of the sauce.
½ cup Parmesan cheese (finely grated) For a deliciously cheesy sauce.
½ tsp cornstarch mixed with water (optional) Helps achieve a richer sauce texture.
2 tbsp fresh parsley (chopped) For garnish and freshness.

Instructions

Directions

Preheat your oven to 400°F (200°C). In a skillet, melt the butter and sauté the minced garlic until fragrant. Toss in the sliced mushrooms, season with salt, pepper, and chopped parsley. Stir until softened, then set aside to cool.
Pat the chicken breasts dry. Season both sides with salt, pepper, onion powder, and dried parsley. Slice pockets into the thickest part of each breast and stuff with mozzarella and mushroom mixture. Secure openings with toothpicks.
In the same skillet, heat a bit of oil and sear stuffed chicken until golden brown on both sides, about 4-5 minutes. Cover and transfer to the oven, baking for 20 minutes or until internal temperature reaches 165°F (75°C). Let it rest before serving.
In the skillet, heat olive oil over medium heat and sauté minced garlic. Add Dijon mustard and half-and-half, bringing it to a gentle simmer. Stir in remaining mushrooms and Parmesan cheese until melted and creamy. For a thicker sauce, mix cornstarch with water and add. Season to taste.
Return the stuffed chicken to the pan and coat it with the sauce. Serve on its own or with zucchini noodles or salad for a low-carb meal.

Notes

Optional: Top with extra fresh parsley for a vibrant finish. Exact quantities are listed in the recipe card.

Nutrition