Cheesy Garlic Butter Mushroom Stuffed Chicken
Juicy chicken breasts filled with buttery garlic mushrooms, mozzarella, and Parmesan cheese, then baked to perfection. Optional creamy Dijon-Parmesan sauce takes this dish to the next level
Yields: 4 servings
Prep Time: 20 minutes
Cook Time: 25 minutes
Special Equipment: large oven safe skillet
Ingredients
4 Tbsp butter
8 oz brown mushrooms, sliced
4 cloves garlic, minced
Salt and pepper, to taste
4 Tbsp fresh parsley, chopped
8 slices mozzarella cheese
¼ cup grated Parmesan cheese
4 boneless, skinless chicken breasts
Salt, pepper, onion powder, dried parsley
Toothpicks (to seal pockets)
1 Tbsp Dijon mustard
1 ½ cups half-and-half or heavy cream
½ cup Parmesan cheese
½ tsp cornstarch mixed with 1 Tbsp water (for thickening)
Directions
Preheat Oven: Preheat oven to 400°F (200°C).
Sauté Mushrooms: Melt butter in a large oven-safe skillet. Add garlic, mushrooms, salt, pepper, and parsley. Cook until mushrooms are soft. Set aside to cool slightly.
Prepare Chicken: Pat chicken dry and season both sides with salt, pepper, onion powder, and dried parsley. Cut a pocket into each chicken breast.
Stuff Chicken: Place 2 slices of mozzarella and a generous spoonful of the mushroom mixture into each pocket. Sprinkle with Parmesan cheese. Secure with toothpicks.
Sear Chicken: In the same skillet with leftover garlic butter, sear the stuffed chicken on both sides until golden brown.
Bake: Cover skillet and bake for 20 minutes, or until the chicken is fully cooked through.
Cream Sauce: Remove chicken from skillet. Simmer pan juices with garlic, Dijon mustard, cream, and Parmesan cheese. Thicken with cornstarch slurry if desired. Serve sauce over the chicken.
