Garlic Butter Mushroom Stuffed Chicken with Creamy Parmesan Sauce

Garlic Butter Mushroom Stuffed Chicken with Creamy Parmesan Sauce

A rich and flavorful chicken dish packed with garlicky mushrooms, gooey cheese, and an optional creamy Parmesan sauce. A dream meal for garlic mushroom lovers!

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Course: Main Course

Cuisine: American, Italian-inspired

Keyword: Garlic Butter Mushroom Stuffed Chicken

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings:

Calories: 6849kcal

Ingredients

For the Mushrooms:

8 tbsp butter
8 oz brown mushrooms, sliced
4 cloves garlic, minced
2 tbsp fresh parsley, chopped
Salt and pepper, to taste

For the Chicken:

4 skinless, boneless chicken breasts
Salt and pepper, to taste
1 tsp onion powder
1 tsp dried parsley
8 slices mozzarella cheese
¼ cup fresh Parmesan cheese, grated

For the Creamy Garlic Parmesan Sauce (Optional):

1 tbsp olive oil
2 large garlic cloves, minced
1 tbsp Dijon mustard
1½ cup alf-and-half (or substitute with ¾ cup whole milk + ¾ cup reduced-fat cream)
½ cup Parmesan cheese, finely grated
Salt and pepper, to taste
½ tsp cornstarch mixed with 2 tsp water (optional, for thickening)
2 tbsp fresh parsley, chopped

Instructions

1. Prepare the Mushrooms:

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.

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.

3. Cook the Chicken:

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).

4. Make the Cream Sauce (Optional):

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.

5. Serve & Enjoy:

Half-and-half substitute: If you don’t have half-and-half, use ¾ cup whole milk + ¾ cup reduced-fat cream.
Make it low-carb: Serve with zucchini noodles, cauliflower rice, or a simple green salad.

Notes

Half-and-half substitute: If you don’t have half-and-half, use ¾ cup whole milk + ¾ cup reduced-fat cream.
Make it low-carb: Serve with zucchini noodles, cauliflower rice, or a simple green salad.

Nutrition

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