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You are here: Home / Recipes / Cheesy Garlic Butter Mushroom Stuffed Chicken

By Karina 99 Comments Filed Under: Chicken

Cheesy Garlic Butter Mushroom Stuffed Chicken

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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!

Cheesy Garlic Butter Mushroom Stuffed Chicken WITH an optional Creamy Garlic Parmesan Sauce in a silver frying pan with a small wooden bowl of fresh chopped parsley in a light grey background! THE recipe of your dreams! | cafedelites.com

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.

An image showing two different options for stuffed chicken in silver frying pan. Option one with no cream sauce, just pan juices in the pan. Option two shows cream sauce in the pan.

Decisions decisions. Because said sauce is NOT just any sauce. PARMESAN GARLIC CREAM SAUCE. Yeah. There’s that.

A close up image of cheesy mushrooms stuffed in a seared cooked chicken breast in a cream sauce

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!

A fork pierces through cheesy mushroom stuffed chicken cut open! The piece is stacked on another stuffed chicken breast WITH the optional cream sauce in a silver frying pan. | cafedelites.com

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!


Cheesy Garlic Butter Mushroom Stuffed Chicken WITH an optional Creamy Garlic Parmesan Sauce! Garlic Mushroom lovers this is THE recipe of your dreams! | cafedelites.com

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! 
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Prep: 10 mins
Cook: 30 mins
Total: 40 mins
Serves: 4 serves

Ingredients

Mushrooms:

  • 4 tablespoons butter
  • 8 ounces (250 grams) brown mushrooms, sliced
  • 4 cloves garlic, minced
  • 2 tablespoons fresh parsley chopped
  • Salt and pepper, to taste

Chicken:

  • 4 chicken breasts, skinless and boneless
  • Salt and pepper, to season
  • 1 teaspoon onion powder
  • 1 teaspoon dried parsley
  • 8 slices mozzarella cheese
  • 1/4 cup fresh grated parmesan cheese

Garlic Parmesan Cream Sauce:

  • 1 tablespoon olive oil
  • 2 large cloves garlic minced or finely chopped
  • 1 tablespoon Dijon mustard
  • 1-1/2 cups half and half or use reduced fat cream or evaporated milk*
  • 1/2 cup finely grated fresh Parmesan cheese
  • Salt and pepper, to your tastes
  • 1/2 teaspoon cornstarch cornflour mixed with 2 teaspoons of water (OPTIONAL FOR A THICKER SAUCE)
  • 2 tablespoon fresh chopped parsley

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

*Half and Half is an American product blending equal parts whole milk and light cream. If you don't have access to half and half, make your own with 3/4 cup full fat milk and 3/4 cup reduced fat cream.*

Nutrition

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

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Reader Interactions

Comments

  1. Larry A. says

    December 05, 2020 at 9:02 am

    5 stars
    Made this tonight and we are hooked. Done exactly as described and it came out perfect. The creamy sauce is amazing and we are going to try it with my wife’s favorite, Scallops. Definitely a keeper, Thanks

    Reply
  2. Erica says

    September 22, 2020 at 3:21 am

    Would red onion be a good addition?

    Reply
  3. Suzy says

    August 03, 2020 at 1:41 pm

    5 stars
    I have made this dish countless times and it’s one of THE best chicken dishes. Tastes like a gourmet chef prepared it. And the smell, OH MY!! I am having guests and want to make this for them, but one person has a severe garlic intolerance. Can I sub shallots instead? Will it be just as amazing??.

    Reply
  4. Tess says

    July 14, 2020 at 7:07 am

    5 stars
    This is a phenomenal recipe! I make it almost exactly as noted above, but if I’m honest, I don’t make the slit in the chicken breast nor do I stuff it. I prepare the mushrooms as directed, and then the chicken breasts and lay the browned chicken breast in the bottom of a baking dish. I then cover it with the garlic butter mushrooms and top with the cheese and bake. I don’t have the time to do it the other way and it still tastes just as delicious , trust me! Thank you!

    Reply
  5. Kerry says

    June 26, 2020 at 4:05 pm

    5 stars
    So easy and so delicious! Cooked a little faster than the recipe says, but that may be my oven.

    Reply
  6. Sean says

    March 12, 2020 at 5:03 am

    Can you sub out the mushrooms for something else? Wife hates mushrooms, yeah lucky me, so maybe broccoli or spinach? I just don’t want to pair something with the wrong cheese.

    Reply
    • Jestina Mariam says

      August 04, 2020 at 12:12 am

      5 stars
      This recipe is flawless. I made it for Christmas last year and it was a big hit! And for those who are wondering- it’s a definite YES to the creamy sauce.

      Reply
    • K says

      August 13, 2020 at 12:30 pm

      I’ve made this with broccoli bc that is all I had on hand for veggies, and it was delicious. Just don’t fully cook the broccoli bc then it will get mushy when you stuff the chicken and cook it. The broccoli will finish cooking once you cook the chicken. Hope this helps.

      Reply
  7. Jeanne says

    November 22, 2019 at 10:19 pm

    5 stars
    I made this last night. It was fabulous. Definitely a keeper. The sauce is fantastic.
    I had some fresh spinach, so I cooked it with the mushrooms and stuffed it in as well.

    Reply
  8. James Wiessner says

    October 20, 2019 at 2:55 pm

    5 stars
    Made this tonight for dinner and WOW this is a great meal made with the sauce and definitely making it again what awesome meal and easy to make.

    Reply
  9. Jack de Bakker says

    October 08, 2019 at 3:54 am

    5 stars
    O my god this is heaven. I made the one with sauce this time. From now on always with sauce for this Dutchie.

    Reply
  10. Adriana says

    October 02, 2019 at 11:09 am

    5 stars
    I wanted to let you know that I made this delicious recipe tonight . I totally love it and it will become one of my favorites. I made this for three people and the portions are perfect ! What I like the most is that you have this in video so I was watching it when I was cooking. I love this method . I am attached to you now… lol .Thank you for your delicious food.

    Reply
  11. Roberta says

    September 09, 2019 at 2:15 am

    5 stars
    Oh my goodness!!! This was AMAZING!!! We made it with the cream sauce and it was one of the most delicious things I have ever eaten, either at home or at any restaurant!! Simply delicious!! Thank you!

    Reply
  12. Sherrie says

    August 15, 2019 at 6:53 am

    5 stars
    I made this for my family last night. Mind blowingly delicious! This will be a new favorite. If you want to impress company with your culinary skills, you can’t go wrong with this recipe. Parmesan cream sauce? Of course I made it! How could I pass up the finishing touch?

    Reply
  13. Jen H says

    July 11, 2019 at 2:22 am

    5 stars
    Made this last night and it was more than Fabulous!!!

    Thank you for sharing your life story!!!?

    And re sparking my interest in cooking that I lost!!!

    Trying my fourth recipe of yours tomorrow and have Loved them all!!

    My husband Loves them too!!

    Reply
  14. Jen H says

    July 10, 2019 at 12:33 am

    5 stars
    Karina,
    Just found your website and have been cooking and watching cooking shows for 15 years.
    I immediately recognized your talent have made 3 of your dish’s Yum!!

    Thinking you should have your own
    Cooking show on Food Net Work!!!

    Making the Chicken Stuffed Garlic Mushrooms & cheese tonight!!

    You have Re sparked my cooking desire that I had lost for a bit!

    Thank you,
    Jen

    You are a better cook that anyone on TV!

    Reply
  15. Debbie Burns says

    March 11, 2019 at 10:50 am

    5 stars
    Made it with the sauce using the pan juices and will make it that way again. Absolutely delicious!

    Reply
  16. Debbie says

    March 11, 2019 at 10:47 am

    5 stars
    Made it with the sauce using the pan juices and will make it that way again. Absolutely delicious!

    Reply
  17. Janet says

    September 16, 2018 at 2:37 am

    Could i use bone in skin on thighs for this recipe? It’s just me.

    Reply
    • Karina says

      September 20, 2018 at 3:39 pm

      Yes, that sounds great! Enjoy! XO

      Reply
  18. Sally McKelvy says

    September 12, 2018 at 1:07 pm

    5 stars
    Oh my goodness! My hubby and I recently started the Keto diet, and to be honest, I’ve served him some hideous monstrosities while experimenting with allowed foods. He’s been a trooper, never complaining.
    But this morning he found this recipe on YouTube. A quick search led me here, and I quickly realized this recipe could fit!
    I used a little xanthem gum instead or corn starch to thicken it a little, and we didn’t serve it over any carbs.
    OH…MY…GOD! This is about the most amazing thing I’ve ever tasted! Hubby loved it too!
    I couldn’t even finish dinner before I was sharing the recipe with my friends and family!!!
    Thank you, thank you, THANK YOU!!!

    Reply
  19. Sandy says

    August 25, 2018 at 9:15 am

    5 stars
    OMG!! This is awesome! Since there’s only two of us, I used only 2 breasts, but followed the rest of the recipe exactly. I tasted sooo good! My husband now thinks I’m a gourmet chef❤️

    Reply
  20. Zonia Rhoades says

    August 19, 2018 at 8:24 am

    5 stars
    I made a few modifications due to supplies on hand. I used Goat cheese for the stuffing with the mushrooms and spinach. I opted to make the sauce and added minced mushrooms after the garlic and made a gravy like consistenty. The basic recipe is awesome.

    Reply
  21. Carrie Meier says

    July 12, 2018 at 8:20 am

    5 stars
    I made this Creamy Parmesan Garlic Chicken for supper tonight. It was delicious!!! I served it with Garlic Ranch Mashed potatoes and Italian green beans. My 2 year old granddaughter loved it. She usually does not eat any type of gravy or sauce on her rice or potatoes but she sipped this up and asked for more. Thanks for the idea.

    Reply
    • Karina says

      July 12, 2018 at 4:20 pm

      MMM! That sounds delicious! Thank you so much for sharing and letting me know!

      Reply
  22. Lisa says

    June 14, 2018 at 6:18 am

    Why can’t I find the actual recipe for this?

    Reply
    • Karina says

      June 14, 2018 at 7:51 am

      Hi! I’m so sorry about this. It seems to be a technical issue on mobile only and we are working on it right now. The recipes are on desktop if you need them urgently! Hopefully we will have all recipes up again soon! Thank you for your patience! Karina X

      Reply
  23. Coleen Pontin says

    May 21, 2018 at 8:41 am

    Made this tonight. Delish!! We added frozen spinach to the sauce. Wonderful

    Reply
    • Karina says

      May 21, 2018 at 11:26 am

      MMM! That sounds delicious! Great idea! Thank you so much for sharing!

      Reply
  24. Laurie Kemper says

    May 02, 2018 at 4:17 am

    Just wondering what the sodium content of this recipe is? says 760 Potassium?? is that supposed to be the sodium content??

    Reply
    • Karina says

      May 03, 2018 at 4:36 pm

      I like to use myfitnesspal.com or skinny taste.com to find more nutritional questions. This two sites are great to use! Hope that helps answer any question that you may have. Thanks so much for following along with me!

      Reply
  25. Becky says

    April 16, 2018 at 10:07 pm

    5 stars
    I have made this twice already. I cannot get enough of it. It is delicious.

    Reply
  26. Shelley says

    April 09, 2018 at 2:05 am

    5 stars
    I made this last night and I thought I died and went to Heaven. So delicious! Thanks for the recipe!

    Reply
  27. Brenda says

    March 30, 2018 at 10:08 am

    5 stars
    Made this tonight, it was delicious!

    Reply
  28. Niki says

    March 11, 2018 at 8:37 am

    5 stars
    This recipe is aaaaaamazing!! So delicious and seriously, finger licking good! Thank you for sharing this…I will definitely be making this again! 🙂 Trying the sundries tomato chicken recipe tonight!

    Reply
  29. Lucille cremeans says

    March 08, 2018 at 1:35 pm

    5 stars
    I tried your Cheesy Garlic mushroom chicken,and it was really good ! I had some fresh spinach,so I added it in with the “stuffing” mixture and it turned out to be a nice add in! Thank you! This will be one of my regular recipes!

    Reply
  30. Kristie says

    March 01, 2018 at 7:47 am

    I don’t currently have a oven friendly pan can I transfer to a baking dish for that part?

    Reply
    • Karina says

      March 01, 2018 at 8:56 am

      Hi Kristie, absolutely!

      Reply
  31. BL says

    February 12, 2018 at 10:15 am

    5 stars
    Very Delicious!

    Reply
  32. Susan Egan says

    February 06, 2018 at 10:52 am

    5 stars
    This was delicious. I did get a little confused when it transitioned over to deciding about the sauce. I made the cream sauce but had put the chicken in the oven in the pan w mushroom etc. so I did a separate cream sauce which I don’t think came out exactly as intended but was still delicious. What was supposed to happen at that step? I saw the instruction about this but it wasn’t clear.

    Reply
  33. Shirley Yeakey says

    February 05, 2018 at 8:07 am

    5 stars
    The best …Loved this . My husband said it was worth getting up for LOL>…seriously really good. I felt like a chef. Very tasty and satisfying

    Reply
    • Tymeron Smith says

      February 05, 2018 at 6:56 pm

      That is so great to hear! I am glad that is was loved by all! Way to go chef;)!

      Reply
  34. Cindy says

    February 02, 2018 at 7:16 am

    5 stars
    I made this last night after the recipe popped up on Facebook. My husband and both kids inhaled it. I made the cream sauce and served it with rice. I didn’t add much cream to the remaining mushrooms because there weren’t a lot left, so it made a smaller amount. Next time, I’ll use extra mushrooms to get extra sauce. This was so good!! THANK YOU!!!

    Reply
    • Tymeron Smith says

      February 02, 2018 at 4:14 pm

      You are welcome! I am so glad that it was loved by all! Thanks so much for sharing!

      Reply
  35. Karen says

    February 01, 2018 at 2:57 pm

    Karina, Do you use fresh mozzarella or packaged mozzarella for this recipe? Thanks.

    Reply
    • Tymeron Smith says

      February 02, 2018 at 4:54 pm

      Either mozzarella works great for this recipe! Hope that helps! Enjoy!!

      Reply
  36. Kimberly Olmstead says

    February 01, 2018 at 11:35 am

    5 stars
    I just made this and OMG….sooo good.

    I did not have dijon mustard so i added white wine. I also made mashed potatoes to go with it.

    The sauce is so good…thank you for recipe.

    Reply
    • Tymeron Smith says

      February 02, 2018 at 4:38 pm

      That sounds fantastic! Way to go! Thanks so much for sharing! It all sounds delicious!

      Reply
  37. Kendra says

    January 31, 2018 at 1:09 am

    5 stars
    Hi! Do you by chance know the net carbs in this recipe or the dietary fiber? If so I can figure it out compared to total carbs! Thank you!

    Reply
    • Tymeron Smith says

      January 31, 2018 at 3:52 pm

      I have found the best way to get nutritional info on all of the recipes is through MyFitnessPal.com. You just type in the recipe and it tells you! Skinnytaste.com is also a great resource for healthy and delicious meals and provides nutritional info. Hope this helps!

      Reply
  38. Kathleen says

    January 28, 2018 at 12:58 pm

    So delicious and flavorful! My husband sometimes finiky but he loved it! Made the garlic butter version.

    Reply
  39. Kelly says

    January 28, 2018 at 3:15 am

    5 stars
    Loved it. I thickened the sauce. I didn’t like it as much. I wouldn’t thicken it again. I would make it again!

    Reply
  40. Theresa says

    January 26, 2018 at 2:51 am

    5 stars
    Thanks for sharing.

    Reply
  41. Leatha says

    January 25, 2018 at 4:43 pm

    5 stars
    I made this last night with the cream sauce, and WOW! It’s every bit as good as it looks! It wasn’t difficult to make, and tastes like something from a gourmet restaurant. Thanks so much for the recipe!

    Reply
  42. Sarah says

    January 24, 2018 at 11:07 pm

    5 stars
    This was probably the best liked dish in the house I have ever made for dinner! This will definitely be the new menu item when we have guests. Wow. Just wow. So good!

    Reply
    • Tymeron Smith says

      January 31, 2018 at 10:54 am

      That is so great to hear! I am so happy that you all loved it so much! Thanks for sharing!

      Reply
  43. Tina says

    January 22, 2018 at 10:07 am

    Was very time consuming from start to finish.?Chicken took about 40 minutes. Made with the sauce. Was very good. Maybe will try to revamp recipe for next time.

    Reply
  44. Ann flagg says

    January 21, 2018 at 12:06 pm

    5 stars
    I made this tonight with the sauce, hubby loved it rave reviews! Served over buttery rotini noodles with a side of sauteed garlicky spinach. Perfect for a cold Maine night.

    Reply
  45. Mike B says

    January 15, 2018 at 9:44 pm

    5 stars
    Hi Karina! we Made your Cheesy Garlic Butter Mushroom Stuffed Chicken last night, it was awesome! I’d looked for a recipe in which chicken and mushrooms worked together, just wasn’t sure how until now, I’m not much of a cook … closer to a short order cook at beast. 🙂 You have an incredible story … Congratulations on your successes and making this life yours!

    Reply
  46. Destiney says

    January 07, 2018 at 12:16 pm

    5 stars
    Absolutely delicious ?

    Reply
  47. krissi says

    December 11, 2017 at 7:16 am

    5 stars
    I really liked it

    Reply
  48. Rosie says

    December 10, 2017 at 1:08 am

    5 stars
    I tried this and loved it! We made this for four of us. We didn’t make the cream sauce because we work in fire/EMS and got a call halfway through cooking! One of our buddies who was staying at the station finished cooking and we ate when we returned to the station. We had enough to bring next door to our dispatcher as well. We served the chicken and garlic butter sauce with mashed potatoes and garlic butter green beans.

    Reply
  49. Rebekah Logan Costales says

    December 01, 2017 at 3:27 pm

    This looks excellent. There is no listed cook time thought would you say it takes about an hour to make this? Thanks!

    Reply
    • Karina says

      December 02, 2017 at 9:11 pm

      Hi Rebekah! It depends on the thickness of your fillets. Minimum cook time is about 40 minutes, not including prep time ? I hope that helps!

      Reply
  50. Bert says

    November 29, 2017 at 11:08 am

    5 stars
    K. This looks awesome! Definitely gonna make er this week. Do your nutrition facts include the sauce?

    Reply
  51. Kinga Bellard says

    November 28, 2017 at 4:08 pm

    5 stars
    Ooh yeah, this was gooood and felt fancy! (It’s fancy for ME okay? Haha) hubby doesn’t eat cheese so I skipped it but it all still worked so well! Saving this to my regular rotation!

    Reply
  52. Michaela says

    November 27, 2017 at 6:53 am

    5 stars
    This was just delicious, made it for 7 of us for Sunday dinner. Made it with the sauce, added a little white wine to the sauce and had it with roasted veg. Another winner, thanks

    Reply
  53. Lara Trottier says

    November 15, 2017 at 7:23 am

    I’m guessing you just take all of the “mushroom” ingredients and mix them together, not saute them. I don’t see any instructions for the mushroom portion.

    Thank you,

    Reply
    • Karina says

      November 17, 2017 at 7:42 pm

      Hi Lara, please re-read the recipe — Step 2 ?

      Reply
  54. Barbara says

    November 14, 2017 at 2:53 am

    5 stars
    This recipe is soooooo gooood!!!! I made it with the sauce (a little less garlic) and oh my goodness! This is my new favorite!! I didn’t have any fresh parsley on hand so I used a little less of a favorite Italian dried herb mix and it came out really well.

    Reply
    • Karina says

      November 17, 2017 at 7:49 pm

      Ooooh yes! LOVE that Barbara!

      Reply
  55. Anita says

    November 11, 2017 at 10:49 am

    5 stars
    This is the best chicken recipe I’ve ever made! I didn’t even make the cream sauce and it was incredible — plus my kids loved it too!

    Reply
    • Karina says

      November 17, 2017 at 8:02 pm

      Anita that’s wonderful! Kids loving food is such a huge bonus!

      Reply
    • Helen Pearce says

      December 07, 2019 at 1:25 am

      5 stars
      Omg I loved this. I didnt add the mustard but it was soooooo good. I am making it for some friends and their kids tonight with chips and veg. Wish I could send you a picture lol. Thank you so much for the recipe, this is a regular meal for us now.

      Reply
  56. Carole Schwinn says

    November 09, 2017 at 8:51 am

    5 stars
    I’m wondering if this could be partially made ahead? What suggestions might you have? Thanks! Love the recipe!

    Reply
    • Karina says

      November 17, 2017 at 8:12 pm

      Hi Carole! You could make the mushrooms ahead and keep them refrigerator up until you need them 🙂

      Reply
  57. Carole Schwinn says

    November 09, 2017 at 8:50 am

    5 stars
    I’m wondering if this could be partially made ahead? What suggestions would you have? THANKS! Love the recipe!

    Reply
  58. Tina says

    November 08, 2017 at 3:52 pm

    5 stars
    Omg this is absolutely the best chicken dish we’ve ever made!! The cream sauce is the best. It is so delicious that we made it twice this week and it’s only Tuesday! Wonder if it would be good with pork chops instead of the chicken?

    Reply
    • Karina says

      November 17, 2017 at 8:21 pm

      I’m so happy to hear that Tina! Pork chops? Absolutely! YUUUHM!

      Reply
  59. Camille Banks says

    November 08, 2017 at 12:58 pm

    5 stars
    Made this tonight for me and my somewhat picky teenage daughter and we both agreed that incredible doesn’t even BEGIN to describe this meal! Absolutely DELICIOUS! There is already a copy of this recipe in my recipe box..will most definitely make it again!

    Reply
    • Karina says

      November 17, 2017 at 8:23 pm

      I’m so happy to hear that Camille! Thank you so much for sharing your feedback!

      Reply
  60. Amal says

    November 03, 2017 at 4:04 pm

    Hi Karina loved ur recipe.

    Reply
    • Karina says

      November 17, 2017 at 8:41 pm

      Thanks Amal

      Reply
  61. Peggy K Dapitan says

    November 03, 2017 at 5:29 am

    I also add a slice of sautéed eggplant to put between the cheese and chicken!! Yummy!

    Reply
    • Karina says

      November 17, 2017 at 8:45 pm

      I’m so happy to hear that Peggy! Thank you so much for sharing your feedback!

      Reply
  62. Signey says

    November 01, 2017 at 3:50 am

    5 stars
    DELISH! ? (I added a bit of thyme to the sauce). Started off with 6 chicken breasts, 2 for supper, the next 2 breasts I cut up & used 1/2 the leftover sauce & turned it into Chicken Pot Pie, the last 2 breasts & remaining sauce I froze to make Chicken Alfredo at a later date!! Versatile recipe or what?

    Reply
    • Karina says

      November 17, 2017 at 8:47 pm

      YES! I’m so happy to hear that Signey! Thank you so much for sharing your feedback!

      Reply
  63. David says

    November 01, 2017 at 2:24 am

    5 stars
    This was fun to make, quick and super yummy. I made it with the sauce. My girlfriend used leftovers to make a fettuccine /broccoli concoction the next night.

    Reply
    • Karina says

      November 17, 2017 at 8:48 pm

      I’m so happy to hear that David!

      Reply
  64. Carl says

    October 21, 2017 at 4:18 am

    5 stars
    This may be one of, if not the best chicken dish I have ever made. And that was without the cream sauce. I sauteed up some spinach with the mushrooms. It may have actually been better as leftovers!!

    Reply
    • Karina says

      October 25, 2017 at 9:13 pm

      YES! Without the cream sauce was just as good! I’ll be posting that one on its own soon. Also, love the addition of spinach! Thank you for sharing!

      Reply
  65. Suzy M says

    October 16, 2017 at 4:56 am

    5 stars
    OMG I made this dish last night and it was the best chicken dish ever! Thank you so much!!

    Reply
  66. Fire Restaurant says

    October 14, 2017 at 12:55 am

    5 stars
    Oh yum! This looks and sounds amazing. Must try 🙂

    Reply
  67. Patti says

    October 12, 2017 at 1:07 am

    4 stars
    Can I substitute the mushrooms for something else? I do not like mushrooms but the rest of this recipe sounds deliciois!!

    Reply
  68. Makos(@thehungrybites) says

    September 17, 2017 at 6:04 pm

    5 stars
    Hey, Karina!
    I am already drooling just by looking at your pictures! This chicken seems so juicy and tender!
    PS. I just realized your name means “loved”, right? Beautiful name!!!

    Reply
  69. Elise says

    September 14, 2017 at 8:15 am

    Is there a way to do this if you don’t have an oven proof pan?

    Reply
  70. Terry says

    September 14, 2017 at 2:27 am

    5 stars
    Hi Karina! This looks awesome! Can’t wait to try it out! Quick question…you have an asterisk next to the evaporated milk but I can’t find the reason…I happen to have it on hand and was wondering what additional detail it meant. Thank you!

    Reply
  71. Angie says

    September 14, 2017 at 1:41 am

    5 stars
    WOW! I am so excited to make these! Thank you for all your wonderful recipes, tips and time you put into your recipes. Truly appreciated!

    Reply
  72. Melanie Ferguson says

    September 14, 2017 at 1:35 am

    What is wrong with the cheesy garlic mushroom chicken recipe that prevents it from being pinned? I have tried four times.

    Reply

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Welcome! My name is Karina and this is my internet kitchen hang-out. A self-confessed balanced foodie sharing some waistline friendly recipes that are full of flavour. Life is too short for bland and boring. …

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