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
Bob says
Mad e this for my wife and mother …a big hit !
Kei says
Making this for the 2nd time this year!!
Mind blowing flavor
However, how are we suppose to flip these things with toothpicks. I’m afraid it’ll all fall a part after i flip it
Pamela G says
Made this last night and absolutely loved it. I used jarred precooked mushrooms and shredded mozzarella cheese and it was wonderful. My husband said this was delicious. I served it over rice and with broccoli on the side. The sauce was so creamy and smooth. Definitely will be making this again. Thank you so much for this recipe.
Ali says
I loved this cream sauce and the mushrooms!!! So so good. My only problem was my chicken ended up really dry. Might have been the breast size, but I recommend basting or some other method to keep it juicy.
Laurie Higgins says
The first time I made this it turned out so well! My husband asked me to make it again tonight he liked it so much. The chicken was moist and so flavourful. The sauce was excellent. Great recipe and one I will come back to over and over.
Tajuana Smith says
I stuck my foot in this recipe!!!! lol It was delicious! My family loved it. I made 5 and they were asking for more. I did adjust the recipe a little. I stuffed the breast with onion, mushrooms, and bacon. Yes a strip of precooked bacon that I air fried. OMG the taste of the bacon and the sweet onions and the cheese sauce. Man oh man!
June Sprague says
This was so good I’m retired so I’m always looking for good Chicken Bake recipes My daughter & son-in-law are always my Guinea pigs which they are fine as long as they don’t have to cook Thanks 1/31/2021
Karen Martin says
This is definitely a five star recipes, I made it exactly as stated but did’nt have half and half so I used 1 cup of 2 percent milk and 1/2 cup heavy cream, the taste was amazing and the sauce is to die for, I would make again, the chicken was tender and moist and I can’t say enough about how good it is
Larry A. says
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
Erica says
Would red onion be a good addition?
Beth says
Yes if you sauté them first in the butter until lightly browned and then add mushrooms and garlic and continue with the recipe.
Carol says
I made this today for the hubby and I and it was so delicious! I made the sauce and we had it over rice. I’m not a huge fan of rice but the hubby is and I really enjoyed it. Great, easy to follow recipe with great flavor! Thanks!