Introduction

Garlic Butter Mushroom Stuffed Chicken is a comforting and flavorful dish perfect for a satisfying weeknight dinner or a special occasion. Tender chicken breasts are filled with a savory mixture of mushrooms, garlic, and cheese, then baked to juicy perfection. This recipe also offers a creamy sauce option to elevate the meal even further.

Garlic Butter Mushroom Stuffed Chicken Recipe - Recipe Image

Ingredients

4 tablespoons butter
8 ounces brown mushrooms, sliced
4 cloves garlic, minced
2 tablespoons fresh parsley, chopped
1 pinch salt, to taste
1 pinch pepper, to taste
4 chicken breasts, skinless and boneless
1 pinch salt, to season
1 pinch pepper, to season
1 teaspoon onion powder
1 teaspoon dried parsley
8 slices mozzarella cheese
1/4 cup parmesan cheese, freshly grated
1 tablespoon olive oil
2 cloves garlic, large, minced or finely chopped
1 tablespoon Dijon mustard
1 1/2 cups half and half (or reduced fat cream or evaporated milk)
1/2 cup parmesan cheese, finely grated
1 pinch salt, to your tastes
1 pinch pepper, to your tastes
1/2 teaspoon cornstarch mixed with 2 teaspoons water (optional for thicker sauce)
2 tablespoons fresh parsley, chopped

Instructions

Step 1: Preheat the oven to 200°C (400°F).
Step 2: Melt butter in a large oven-proof pan or skillet over medium heat. Add 4 cloves of minced garlic and sauté until fragrant, about 1 minute. Add sliced mushrooms, salt, pepper, and 2 tablespoons chopped parsley. Cook, stirring occasionally, until mushrooms are soft. Set aside to cool.
Step 3: Pat the chicken breasts dry with a paper towel. Season both sides with salt, pepper, onion powder, and dried parsley, rubbing the seasonings evenly.
Step 4: Horizontally slice a pocket into the thickest part of each chicken breast. Stuff each pocket with 2 slices of mozzarella cheese, then divide the mushroom mixture evenly among the breasts. Top each with about 1 tablespoon of grated parmesan cheese. Secure the opening with 2 or 3 toothpicks to keep the filling inside.
Step 5: Using the same pan with the mushroom pan juices, heat over medium heat until the garlic butter browns slightly and becomes nutty in aroma. Add the stuffed chicken breasts and sear until golden on both sides.
Step 6: Cover the pan and transfer it to the preheated oven. Bake for about 20 minutes or until the chicken is cooked through and no longer pink in the center.
Step 7: Serve the chicken with the pan juices and any remaining mushrooms. This pairs well with pasta, rice, or steamed vegetables.
Step 8 (optional sauce): Remove the chicken to a warm plate, keeping all pan juices in the pan. Add the remaining 2 cloves minced garlic to the pan and fry until fragrant, about 1 minute.
Step 9: Reduce heat to low, then add Dijon mustard and half and half (or cream). Bring to a gentle simmer, stirring.
Step 10: Stir in any leftover mushrooms and parmesan cheese. Let the sauce simmer until the cheese slightly melts. If the sauce is too thin, stir in the cornstarch mixture and cook until thickened.
Step 11: Season the sauce with salt and pepper to taste. Add the chopped fresh parsley and return the chicken to the pan. Serve warm.

Tips & Variations

Use fresh mozzarella for a creamier melt inside the chicken pockets.
Substitute cremini or button mushrooms if brown mushrooms are unavailable.
For an extra kick, add a pinch of red pepper flakes to the mushroom mixture.
To keep chicken moist, avoid overcooking—check with a meat thermometer for a safe 165°F (74°C) internal temperature.
Omit the cream sauce for a lighter meal and enjoy the chicken with just the pan juices and mushrooms.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave, covered, to keep the chicken moist. The cream sauce should also be refrigerated separately if possible and reheated slowly to prevent curdling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

Yes, you can prepare the stuffed chicken breasts and mushroom mixture ahead, then assemble and bake when ready. Keep the stuffed chicken covered in the fridge for up to 24 hours before cooking.

What can I serve this dish with?

This chicken pairs beautifully with steamed vegetables, roasted potatoes, rice, or pasta. The creamy sauce also complements simple sides like garlic mashed potatoes or buttered noodles.