Garlic Butter Mushroom Stuffed Chicken is a wonderful dinner the whole family will be raving over! Tender, juicy chicken breasts stuffed with mozzarella and Parmesan cheeses and sautéed mushrooms then nestled in a creamy sauce–your tastebuds will be dancing!
Garlic Butter Mushroom Stuffed Chicken
If you’re wondering, “what’s for dinner?” Well, here’s your answer! Garlic Butter Stuffed Chicken is melt-in-your-mouth delicious. Everyone will be cleaning their plates when you serve this meal!
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The Ingredients
Here’s what you’ll need to make the Garlic Butter Stuffed Chicken (the exact measurements and full recipe instructions are below in the printable recipe card):
- Butter
- Fresh garlic
- Baby bella mushrooms
- Fresh parsley
- Salt
- Pepper
- Chicken breasts – use skinless, boneless chicken breasts. They should be medium to large in size and not thinly sliced.
- Onion powder
- Mozzarella cheese – use slices of mozzarella cheese, not shredded.
- Fresh Parmesan cheese
- Olive oil
- Dijon mustard
- Half and half
- Cornstarch – you’ll mix this with water to thicken the cream sauce.
How to Make Mushroom Stuffed Chicken
To begin, melt butter in a large, oven-safe skillet. Add minced garlic and sauté for just 30-60 seconds until it is fragrant. Add the mushrooms and fresh parsley; sauté until the mushrooms are soft.
Season the chicken breasts with salt, pepper, and onion powder, then butterfly cut them to form a “pocket” in the center. Stuff the chicken breasts with mozzarella cheese, the mushrooms, and Parmesan cheese. Close the opening of each pocket with toothpicks.
Heat olive oil in the oven-proof skillet over medium heat and add the chicken breasts. Cook them on each side until golden brown, then cover the pan and transfer it to the oven. Bake at 400ºF for 20 minutes, or until the chicken is cooked through.
Tip: if you do not have an oven-proof pan, bake the chicken in a glass baking dish.
While the chicken is baking, make the cream sauce. In a large skillet, sauté minced garlic in butter until fragrant. Add dijon mustard and part of the half and half; whisk until smooth.
Mix cornstarch and water together, then whisk into the sauce. Bring the sauce to a simmer. Add the Parmesan cheese and salt and pepper to taste. Simmer the sauce until thickened. If the sauce becomes too thick, add more half and half to thin.
Remove the chicken from the oven and take out the toothpicks. Nestle the chicken breasts into the cream sauce.
How to Butterly a Chicken Breast
To create the pockets in each chicken breast to stuff with cheese and mushrooms, you’ll need to butterfly cut the chicken. Do this by laying a chicken breast on a flat surface or cutting board. Press down firmly on the chicken breast with the palm of your half and with a knife in your other hand, slice through the chicken breast lengthwise. Do not slice all the way through; just go about 3/4 of the way through the chicken breast. This will form a large pocket to stuff.
Do use caution when cutting so that you do not cut your hand.
How to Serve the Garlic Butter Stuffed Chicken
Here are some ways you can serve the stuffed chicken:
- Pasta – Serve the chicken with cooked pasta, such as penne or spaghetti.
- Noodles – Cooked egg noodles are a great accompaniment for the chicken.
- Mashed potatoes – The chicken and cream sauce pairs very well with whipped or mashed potatoes.
- Salad – Try serving the chicken with a big salad.
- Green beans – Sautéed or oven roasted green beans are a delicious side dish to go with the stuffed chicken breasts.
- Garlic bread – Serve slices of garlic bread with the chicken.
Variations
Here are some variations and substitutions you can try:
- Mushrooms – you can use any mushrooms you like in this recipe, or you can even leave out the mushrooms altogether if you do not prefer them. The chicken will then just be stuffed with cheese.
- Garlic from a jar – sometimes it’s nice to use the minced garlic from a jar, just to save a step. This works fine, although fresh garlic will always have better flavor.
- White pepper – for a more mellow pepper flavor, try using white pepper instead of black pepper; it’s delicious!
How to Store Leftovers
Keep leftover stuffed chicken breasts in an airtight container in the refrigerator for up to two days. Reheat the chicken breasts individually in the microwave on microwave-safe plates in 30 second increments until hot.
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Garlic Butter Mushroom Stuffed Chicken
Ingredients
- 4 tablespoons butter
- 4 cloves garlic peeled and minced
- 8 ounces baby bella mushrooms cleaned and sliced
- 2 tablespoons fresh parsley chopped
- 4 skinless boneless chicken breasts
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 8 slices mozzarella cheese
- 1/3 cup freshly grated Parmesan cheese
- 1 tablespoon olive oil
Cream Sauce
- 4 tablespoons butter
- 2 cloves garlic peeled and minced
- 1 tablespoon dijon mustard
- 2 cups half and half
- 1 teaspoon cornstarch
- 2 teaspoons water
- 1/2 cup freshly grated Parmesan cheese
- salt and pepper to taste
- 2 tablespoons fresh parsley chopped
Instructions
- Preheat oven to 400F.
- Melt 4 tablespoons of butter in a large oven-proof skillet (if you have one–if not, use a regular skillet) over medium heat. Add 4 minced garlic cloves and sauté just until fragrant, 30-60 seconds. Add the mushrooms and parsley. Cook over medium heat, stirring occasionally, until the mushrooms are soft.
- Season each chicken breast on both sides with the onion powder, salt, and pepper.
- Butterfly each chicken breast to create a large "pocket" in the center. Stuff each chicken breast with two slices of mozzarella cheese, the cooked mushrooms, and Parmesan cheese. Use toothpicks to close each opening of the pockets.
- Heat the oven-proof skillet over medium heat again. Add the olive oil and once hot, place each stuffed chicken breast into the skillet. Cook the chicken breasts on each side until golden brown.
- Cover the oven-proof skillet with an oven-proof lid or foil. Place the whole skillet in the oven and bake at 400F for 20 minutes, or until the chicken reaches an internal temperature of 165F.
- Note: if you do not have an oven-safe skillet, bake the chicken in a glass baking dish instead.
- While the chicken is baking, heat 4 tablespoons butter in a large skillet over medium heat. Add 2 minced garlic cloves and sauté until fragrant, 30-60 seconds. Add the dijon mustard and 1 1/2 cups of the half and half; whisk until smooth.
- Mix the cornstarch and water together, then whisk into the sauce. Mix in the Parmesan cheese. Bring the sauce to a simmer, stirring often. Reduce the heat to low and add salt and pepper to taste along with the chopped fresh parsley. If needed, add the remaining 1/2 cup of half and half to thin the sauce if it becomes too thick.
- Remove the toothpicks from the chicken breasts, then nestle the chicken into the cream sauce. Serve warm.
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