Introduction to Garlic Butter Mushroom Stuffed Chicken with Creamy Parmesan Sauce

Welcome, fellow home cooks! If you’re like me, juggling a busy schedule while trying to whip up delicious meals can feel overwhelming. That’s why I’m excited to share my Garlic Butter Mushroom Stuffed Chicken with Creamy Parmesan Sauce. This recipe not only brings together the warm, hearty flavors of garlic and mushrooms but also comes together quickly, making it perfect for weeknight dinners or special occasions. Trust me, your family will think you’ve slaved away in the kitchen all day! Let’s dive into this culinary delight that will surely impress.

Why You’ll Love This Garlic Butter Mushroom Stuffed Chicken with Creamy Parmesan Sauce

This Garlic Butter Mushroom Stuffed Chicken with Creamy Parmesan Sauce is a game changer for busy nights! It’s simple yet elegant, allowing you to whip it up in no time. The rich, buttery flavor of the garlic and mushrooms combined with the creamy sauce creates a comforting dish that your whole family will adore. Plus, the final result looks beautiful on the plate—perfect for impressing anyone at your dinner table.

Ingredients for Garlic Butter Mushroom Stuffed Chicken with Creamy Parmesan Sauce

Let’s gather everything we need for this delightful Garlic Butter Mushroom Stuffed Chicken with Creamy Parmesan Sauce. Each ingredient plays a unique role in creating that irresistible flavor profile.

Butter: This adds richness and flavor. I prefer unsalted butter to control the saltiness.
Brown mushrooms: Their earthy flavor complements the garlic beautifully. You can also use button mushrooms if that’s what you have on hand.
Garlic: Fresh garlic is essential for that aromatic kick. More garlic means more flavor, so don’t be shy!
Fresh parsley: This bright herb adds freshness to the dish. If you don’t have fresh, you can use dried parsley sparingly.
Salt and pepper: Simple but crucial. They enhance the overall flavors, so be generous yet balanced.
Skinless, boneless chicken breasts: The star of the show! They stay juicy when stuffed and sealed properly.
Onion powder: This brings an additional layer of flavor without the bulk of fresh onion. A perfect seasoning shortcut!
Dried parsley: Adds a subtle herbal note. If you’re out of fresh, this is your go-to.
Mozzarella cheese: Melty and gooey, it holds the filling together wonderfully. Feel free to swap it with provolone or gouda!
Fresh parmesan cheese: Loaded with flavor, it creates a delicious crust on top of the stuffed chicken.
Olive oil: Used for searing, it adds flavor and helps achieve a lovely golden color.
Dijon mustard: A splash of this adds a subtle tanginess that balances the richness of the dish.
Half-and-half: This gives a creamy texture to your sauce; you can substitute it with a combo of whole milk and reduced-fat cream if preferred.
Cornstarch: Optional, but it can thicken your sauce if you prefer a creamier consistency.
Extra fresh parsley: For garnish, adding a pop of color and flavor on its way to your dinner table.

For exact measurements, check the bottom of the article; they’re available for printing! Now that we know what we’re working with, let’s bring these ingredients together and create a meal that dazzles!

How to Make Garlic Butter Mushroom Stuffed Chicken with Creamy Parmesan Sauce

Preheat and Prepare

First things first, let’s get our oven in gear! Preheat it to 400°F (200°C). It’s crucial to have it nice and hot, so your Garlic Butter Mushroom Stuffed Chicken with Creamy Parmesan Sauce cooks perfectly.

While the oven warms up, grab a large oven-safe skillet and melt 8 tablespoons of butter over medium heat. Add 4 minced cloves of garlic and let them sauté for about a minute. You want that kitchen filled with an irresistible aroma! It’s like an instant hug after a long day. Once fragrant, turn off the heat and set this delicious garlic butter aside. It’s time to move on to the next step!

Sauté the Mushroom Filling

Now, let’s bring those mushrooms to life! Take 8 ounces of sliced brown mushrooms and toss them into the skillet with the garlic butter. Season with salt, pepper, and 2 tablespoons of fresh parsley. The mushrooms will soak up all that buttery goodness.

Cook them for around 5–7 minutes, stirring occasionally. You’ll know they’re ready when they become soft and slightly golden. Remember, patience is key! Let them cool a bit before moving on to the stuffing, as a hot filling makes it tricky to handle. You’ve got this!

Stuff the Chicken

Next, let’s stuff those chicken breasts like a big cozy pillow! Start with 4 skinless, boneless chicken breasts. Pat them dry with a paper towel, then generously season with salt, pepper, 1 teaspoon of onion powder, and 1 teaspoon of dried parsley. Make sure to rub those spices in—you want every bite to sing!

Now, take a sharp knife and slice a pocket into the thickest part of each chicken breast. Be careful not to cut all the way through. This is where our filling will go, so let’s make it delicious! Grab two slices of mozzarella cheese and a portion of that warm mushroom mixture. Stuff each chicken pocket generously, and sprinkle about 1 tablespoon of grated Parmesan cheese on top of the mushrooms. Feeling fancy? Secure the opening with 2–3 toothpicks to keep your masterpiece intact!

Sear and Bake

Time to sear our stuffed beauties! In the same skillet with any leftover garlic butter, heat over medium-high heat. Gently place the stuffed chicken breasts into the skillet and sear each side for about 3–4 minutes. You’re aiming for a gorgeous, golden brown color! My mouth is watering just thinking about it.

Once they’re beautifully browned, cover the skillet and transfer it to your preheated oven. Bake at 400°F for 20 minutes, or until the chicken’s internal temperature hits 165°F (75°C). After baking, let them rest for a bit. It’s essential for keeping them juicy and letting all those flavors mingle!

Make the Creamy Parmesan Sauce

Let’s elevate this dish with the creamy sauce! In the same skillet where we cooked the chicken, lower the heat and add 1 tablespoon of olive oil. Toss in 2 minced garlic cloves and sauté for about a minute until fragrant.

Next, we’ll add 1 tablespoon of Dijon mustard and 1½ cups of half-and-half. If you prefer, you can mix it up with ¾ cup whole milk and ¾ cup reduced-fat cream instead. Bring the sauce to a gentle simmer, and add any remaining mushrooms along with ½ cup of finely grated Parmesan cheese. Stir it all together, allowing that cheese to melt into a creamy dream.

If you like your sauce thicker, consider adding ½ teaspoon of cornstarch mixed with 2 teaspoons of water for a little boost. Season to taste with salt and pepper and stir in an extra tablespoon of fresh parsley for vibrant color!

Combine and Serve

Now it’s time for a grand finale! Return the stuffed chicken to the skillet, letting each piece bask in that luxurious sauce. Make sure each bite gets a bit of that creamy goodness. This dish looks as good as it tastes—you’ll want to show it off!

To serve, simply plate the chicken and spoon more of that lovely sauce over the top. Finish with a sprinkle of fresh parsley for a gorgeous touch. Voilà—dinner is served!

Tips for Success

Use a meat thermometer to ensure chicken is perfectly cooked to 165°F (75°C).
Stuff the chicken as much as possible without breaking it. The more filling, the better!
Allow the filling to cool slightly before stuffing to avoid hot hands and leaky pockets.
Experiment with spices to tailor the flavor to your family’s taste.
For easy cleanup, line your baking dish with parchment paper.

Equipment Needed

Large oven-safe skillet: A cast-iron or non-stick pan works wonderfully.
Sharp knife: Essential for slicing the chicken and making pockets.
Wooden spoon or spatula: Great for sautéing and mixing ingredients.
Meat thermometer: Helps ensure your chicken is cooked perfectly.
Toothpicks: Handy for securing the stuffed chicken pockets.

Variations

Herb Swaps: Try using fresh thyme or rosemary instead of parsley for a different flavor profile.
Cheese Alternatives: Experiment with different cheeses like feta or goat cheese for a tangy twist.
Vegetable Add-ins: Add spinach or sundried tomatoes to the mushroom filling for extra flavor and nutrients.
Low-Carb Options: Serve with cauliflower rice or zucchini noodles for a lighter meal.
Grilled Version: Grill the stuffed chicken for a smoky flavor instead of baking.

Serving Suggestions

Side Dishes: Pair with roasted asparagus or garlic mashed potatoes for a comforting meal.
Salad: A simple arugula salad with lemon vinaigrette adds freshness.
Wine: Enjoy with a crisp white wine like Chardonnay to complement the flavors.
Presentation: Serve on a beautiful platter, drizzled with extra creamy sauce and garnished with fresh parsley.

FAQs about Garlic Butter Mushroom Stuffed Chicken with Creamy Parmesan Sauce

Can I prepare the Garlic Butter Mushroom Stuffed Chicken ahead of time?
Absolutely! You can pre-stuff the chicken breasts and store them in the refrigerator for up to a day. Just be sure to sear and bake them right before serving to keep that delicious texture intact. It’s a great time-saver for busy nights!

What can I serve with this dish to make it a complete meal?
Consider serving your Garlic Butter Mushroom Stuffed Chicken with Creamy Parmesan Sauce alongside roasted vegetables, a crispy salad, or even garlic bread. These sides perfectly complement the rich flavors of the chicken, making it a feast to remember!

Can I use different types of mushrooms?
Yes! While I love using brown mushrooms, feel free to experiment with varieties like shiitake, portobello, or even a mix. Each type of mushroom brings its unique flavor, making your dish even more exciting!

How do I store leftovers?
Store any leftover chicken in an airtight container in the fridge for up to three days. Reheat gently in the microwave or oven, adding a splash of cream or broth to keep it moist!

Is it possible to make this dish without the creamy sauce?
Definitely! If you’re looking for a lighter option, simply skip the sauce. The stuffed chicken alone is bursting with flavors from the garlic and mushrooms, making it delicious even without the creaminess!

Final Thoughts

Making Garlic Butter Mushroom Stuffed Chicken with Creamy Parmesan Sauce is always a delightful experience. The savory aromas filling my kitchen make it feel like a warm embrace after a busy day. This recipe not only brings smiles to my family’s faces but also offers the joy of crafting something special together. Each bite tells the story of love, care, and delicious flavors, proving that home-cooked meals can truly be a source of happiness. So, roll up your sleeves, whisk up those flavors, and enjoy the magic of your creation. Your taste buds will thank you!

Garlic Butter Mushroom Stuffed Chicken with Creamy Sauce

Author: Emily
Total Time: 50 minutes
Yield: 4 servings 1x
Diet: Low Carb

Print Recipe

Description

A delicious dish featuring chicken breasts stuffed with garlic butter mushrooms and topped with a creamy Parmesan sauce.

Ingredients

Scale

8 tbsp butter
8 oz brown mushrooms, sliced
4 cloves garlic, minced
2 tbsp fresh parsley, chopped
Salt and pepper, to taste
4 skinless, boneless chicken breasts
1 tsp onion powder
1 tsp dried parsley
8 slices mozzarella cheese
¼ cup fresh Parmesan cheese, grated
1 tbsp olive oil
2 large garlic cloves, minced
1 tbsp Dijon mustard
1½ cup half-and-half (or substitute with ¾ cup whole milk + ¾ cup reduced-fat cream)
½ cup Parmesan cheese, finely grated
½ tsp cornstarch mixed with 2 tsp water (optional, for thickening)
2 tbsp fresh parsley, chopped

Instructions

Preheat the oven to 400°F (200°C).
Heat butter in a large oven-safe skillet over medium heat. Add garlic and sauté for about 1 minute until fragrant.
Stir in mushrooms, salt, pepper, and parsley. Cook until mushrooms soften. Set aside to cool while you prepare the chicken.
Pat chicken breasts dry with a paper towel. Season with salt, pepper, onion powder, and dried parsley, rubbing to coat evenly.
Slice a pocket into the thickest part of each chicken breast. Stuff each pocket with 2 slices of mozzarella and a portion of the mushroom mixture. Sprinkle 1 tbsp Parmesan cheese on top of the mushrooms in each breast. Secure the opening with 2–3 toothpicks to keep the filling in place.
In the same skillet with leftover garlic butter, heat over medium-high heat. Sear the stuffed chicken on both sides until golden brown.
Cover the skillet and transfer it to the preheated oven. Bake for 20 minutes or until the chicken is cooked through (internal temp: 165°F/75°C). Remove from the oven and let rest while you prepare the sauce (if making).
In the same skillet, heat olive oil over low heat. Add garlic and sauté for 1 minute until fragrant.
Stir in Dijon mustard and half-and-half (or cream substitute). Bring to a gentle simmer, then add any remaining mushrooms and Parmesan cheese. Let the sauce cook until the Parmesan melts slightly.
(Optional) For a thicker sauce, add the cornstarch mixture and stir quickly to combine. Season with salt and pepper, then stir in fresh parsley.
Return the chicken to the pan and coat with the sauce before serving.
If you don’t have half-and-half, use ¾ cup whole milk + ¾ cup reduced-fat cream.
For a low-carb option, serve with zucchini noodles, cauliflower rice, or a simple green salad.

Notes

This dish can be made without the creamy sauce for a lighter option.
For added flavor, consider marinating the chicken beforehand.
To keep the filling inside, secure the chicken pockets with toothpicks.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Main Dish
Method: Baking and Searing
Cuisine: American

Nutrition

Serving Size: 1 stuffed chicken breast with sauce
Calories: 450
Sugar: 1g
Sodium: 750mg
Fat: 30g
Saturated Fat: 15g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 1g
Protein: 40g
Cholesterol: 120mg

Keywords: Garlic Butter, Mushroom, Stuffed Chicken, Creamy Parmesan Sauce