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