Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins | Servings: 4
Mushrooms lovers out there will surely love this scrumptious Garlic Butter Mushrooms Stuffed Chicken. It’s the recipe of your dreams! So good, you’ll crave this again and again!
Ingredients
Mushrooms:
8 oz. (250 g.) brown mushrooms, sliced
4 tbsp butter
4 cloves garlic, minced
Salt and pepper, to taste
2 tbsp fresh parsley chopped
Chicken:
8 slices mozzarella cheese
1 tsp onion powder
4 chicken breasts, skinless and boneless
1 tsp dried parsley
1/4 c. fresh grated Parmesan cheese
Salt and pepper, to season
Garlic Parmesan Cream Sauce:
2 large cloves garlic minced or finely chopped
1 tbsp olive oil
1-1/2 c. half and a half or use reduced-fat cream or evaporated milk
1 tbsp Dijon mustard
1/2 c. finely grated fresh Parmesan cheese
2 tbsp fresh chopped parsley
1/2 tsp cornstarch cornflour mixed with 2 tsp of water (OPTIONAL FOR A THICKER SAUCE)
Salt and pepper, to your tastes
How to make Garlic Butter Mushroom Stuffed Chicken
Step 1: Prepare the oven. Preheat it to 200 degrees C or 400 degrees F.
Step 2: In a large (12-inch or 30 cm) oven-proof pan or skillet, melt the butter over medium heat. Once the butter has melted, add the garlic and saute for about a minute until aromatic. Now, add the mushrooms, salt, pepper, and parsley. Continue to cook, stirring often until the mushrooms are tender. When done, set aside to cool.
Step 3: Using a paper towel, pat dry the chicken breasts and season with salt, pepper, onion powder, and dried parsley. Massage the pieces of chicken to evenly coat with the seasoning.
Step 4: To create a pocket, slice a horizontal slit through the thickest part of the chicken breasts. Into each pocket, place 2 slices of mozzarella.
Step 5: Into 4 equal parts, divide the mushroom mixture. With the mushroom mixture, fill the breasts, leaving the juices in the pan. Now, top the mushrooms with a tbsp Parmesan cheese. Using 2 to 3 toothpicks, seal the pocket near the opening to ensure the mushrooms stay intact.
Step 6: Heat the pan juices until it begins to brown with a nutty flavour. Return the chicken to the pan and sear until golden. Turn on the other side and sear until golden. Put the lid on and transfer the pan to the preheated oven. Bake the chicken for about 20 minutes or until cooked through and the chicken is no longer pink.
Step 7: When done, serve the chicken right away over the pasta, rice, or steamed vegetables with the pan juices and the rest of the mushrooms.
To make the Sauce:
In the leftover pan juices, fry the garlic for about a minute or until aromatic. Adjust the heat to low, then add the mustard and half-and-half/cream. Allow the sauce to gently simmer before adding in the rest of the mushrooms and Parmesan cheese. Let the sauce simmer to slightly melt the Parmesan cheese. You can add cornstarch mixed with water to the sauce if it turned out runny. To taste, sprinkle the sauce with a bit of salt and pepper. Now, add the parsley and return the chicken to the pan.
Nutrition Facts:
Calories: 556kcal | Carbohydrates: 6g | Protein: 46g | Fat: 37g | Saturated Fat: 19g | Cholesterol: 166mg | Potassium: 760mg | Sugar: 2g | Vitamin A: 1285IU | Vitamin C: 8.8mg | Calcium: 536mg | Iron: 1.4mg
Ingredients
- Mushrooms:
- 8 oz. (250 g.) brown mushrooms, sliced
- 4 tbsp butter
- 4 cloves garlic, minced
- Salt and pepper, to taste
- 2 tbsp fresh parsley chopped
- Chicken:
- 8 slices mozzarella cheese
- 1 tsp onion powder
- 4 chicken breasts, skinless and boneless
- 1 tsp dried parsley
- 1/4 c. fresh grated Parmesan cheese
- Salt and pepper, to season
- Garlic Parmesan Cream Sauce:
- 2 large cloves garlic minced or finely chopped
- 1 tbsp olive oil
- 1-1/2 c. half and a half or use reduced-fat cream or evaporated milk
- 1 tbsp Dijon mustard
- 1/2 c. finely grated fresh Parmesan cheese
- 2 tbsp fresh chopped parsley
- 1/2 tsp cornstarch cornflour mixed with 2 tsp of water (OPTIONAL FOR A THICKER SAUCE)
- Salt and pepper, to your tastes
Instructions
Step 1: Prepare the oven. Preheat it to 200 degrees C or 400 degrees F.
Step 2: In a large (12-inch or 30 cm) oven-proof pan or skillet, melt the butter over medium heat. Once the butter has melted, add the garlic and saute for about a minute until aromatic. Now, add the mushrooms, salt, pepper, and parsley. Continue to cook, stirring often until the mushrooms are tender. When done, set aside to cool.
Step 3: Using a paper towel, pat dry the chicken breasts and season with salt, pepper, onion powder, and dried parsley. Massage the pieces of chicken to evenly coat with the seasoning.
Step 4: To create a pocket, slice a horizontal slit through the thickest part of the chicken breasts. Into each pocket, place 2 slices of mozzarella.
Step 5: Into 4 equal parts, divide the mushroom mixture. With the mushroom mixture, fill the breasts, leaving the juices in the pan. Now, top the mushrooms with a tbsp Parmesan cheese. Using 2 to 3 toothpicks, seal the pocket near the opening to ensure the mushrooms stay intact.
Step 6: Heat the pan juices until it begins to brown with a nutty flavour. Return the chicken to the pan and sear until golden. Turn on the other side and sear until golden. Put the lid on and transfer the pan to the preheated oven. Bake the chicken for about 20 minutes or until cooked through and the chicken is no longer pink.
Step 7: When done, serve the chicken right away over the pasta, rice, or steamed vegetables with the pan juices and the rest of the mushrooms.
To make the Sauce:
In the leftover pan juices, fry the garlic for about a minute or until aromatic. Adjust the heat to low, then add the mustard and half-and-half/cream. Allow the sauce to gently simmer before adding in the rest of the mushrooms and Parmesan cheese. Let the sauce simmer to slightly melt the Parmesan cheese. You can add cornstarch mixed with water to the sauce if it turned out runny. To taste, sprinkle the sauce with a bit of salt and pepper. Now, add the parsley and return the chicken to the pan.
