Cheesy Garlic Butter Mushroom Stuffed Chicken WITH an optional Creamy Garlic Parmesan Sauce! WHAT?! YES!
Calling ALL Garlic Mushroom lovers… this is THE chicken recipe of your dreams! Golden, crispy chicken on the outside; juicy and buttery on the inside; filled with two different types of cheeses PLUS the most delicious garlic butter mushrooms. With this Cheesy Garlic Butter Mushroom Stuffed Chicken recipe, you can stop right here OR continue on and make the best creamy garlic parmesan sauce of your life. The choice is… as always…. YOURS!
This was something out of a dream. No, I’m completely serious. I woke up at 3 in the morning breaking into a sweat dreaming about this chicken.
Stuffed Chicken Recipe
First, you are going to make the most irresistible buttery garlic mushrooms. Once they get stuffed inside your chicken breasts, you are going to COOK them IN THE REMAINING GARLIC BUTTER that by this stage is filled with beautiful pan juices left over from the mushrooms. Also, I should note that by this stage, your butter begins to brown and turn into a mushroom browned butter. After this is when you can make a decision based on preference, diet, hunger, and whatever else you base your decisions on.
Creamy sauce? Or no creamy sauce? THAT is the question.
Decisions decisions. Because said sauce is NOT just any sauce. PARMESAN GARLIC CREAM SAUCE. Yeah. There’s that.
Personally, I can’t decide, and I can’t help you, because both ways were just as good as each other. I tried both with pasta and rice, pouring both butter AND cream sauce on the two different options to help me choose, and BOTH WON. HOW DOES THIS EVEN HAPPEN?
Then, if that’s not enough of a flavour bomb, the CHEESE oozing out of these Cheesy Garlic Butter Mushroom Stuffed Chicken breasts is.just.too.much!
Sides Suggestions
- Mashed Potatoes
- Rice
- Pasta
- Chickpea Avocado Feta Salad
I’d love to hear which one YOU decide to make!
Want more stuffed chicken recipes?
Try our: Spinach Artichoke Dip Stuffed Chicken | Caprese Stuffed Balsamic Chicken | Skillet Mozzarella Stuffed Chicken Parmesan | Margarita Pizza Stuffed Chicken
WATCH OUR Garlic Butter Mushroom Stuffed Chicken BEING MADE RIGHT HERE!
Garlic Butter Mushroom Stuffed Chicken
Ingredients
Mushrooms:
- 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
Chicken:
- 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
- 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 pepper to your tastes
- ½ teaspoon cornstarch cornflour mixed with 2 teaspoons of water - optional for a thicker sauce
- 2 tablespoon fresh parsley chopped
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
Nutrition
Marie Stampfl says
I made this according to the recipe but next time I think I’m going to skip the stuffing process and sear the chicken, then place the mushrooms and cheese on top before putting it in the oven. I found that all the cheese was in the pan instead of inside the chicken. Very tasty, and used the leftover cream sauce over noodles the next night
Natasha uptain says
I came across this recipe in 2019 when I met my husband. It was the first thing I cooked for him and it is now my go to dish when I want to impress!
Texas Mom says
This will definitely be something we will make again. It’s certainly with the little extra effort.
Lynn says
This recipe is so good it blew my mind. I used pounded chicken breast and rolled
It up. I cook a lot
And I have to say this recipe
Is magnificent just as it is. TY.
Donna says
I always read the comments before I try a recipe and I saw where someone suggested broccoli instead of mushrooms. Well, since the mushrooms in my fridge went bad, I grabbed a part bag of broccoli. I cooked it in the microwave for 5 minutes and followed the recipe just as written. I browned the bottom of the chicken breasts but they were so big and so full that I couldn’t flip them without loosing the filling so I just popped them in the oven and baked them for an hour (I told you they were big). I made the sauce and just added a squeeze of fresh lemon juice. This was so good. It’s something I’d be proud to serve company.
Vickie says
Loved this recipe. My husband, who is not a chicken fan, asked me to save the recipe and serve it again. I served it with orzo pasta made with snow peas, mushrooms and toasted pine nuts. Don’t skip the sauce… it’s different and delicious.
Joy says
P.S. I did not make the sauce but I saved the pan drippings. Not sure where they will be used but where ever it is will be delicious!
Joy says
WOW!! This was SO DELICIOUS!! And it was Simple! I actually just served it over salad greens. Even with our homemade blue cheese dressing it was so delicious. Husband said it was a make again! How about tomorrow 🤩
Mary F Zoppa says
I saw this recipe online and decided to try it tonight. I cook with cast iron (12in) ALOT!!. This time was no different. Because of my work schedule I prepare in stages. I mince the garlic early and slice the mushrooms and cook them and let them cool. I slice the pocket in the chicken and season it mid afternoon and put it back in the fridge. When I get home from work, I stuff the chicken and put it back in the fridge. When I am ready .. 30-35 minutes before we want to eat I heat the cast iron back up and sear the chicken according to the recipe. DEFINATELY make the sauce-Dijon ROCKS. i WOULD MAKE IT AGAIN. It is a fancy dinner!