Cheesy Garlic Butter Mushroom Stuffed Chicken

If you’re looking for a delicious, savory dish that will impress your family and friends, look no further than Garlic Butter Mushroom Stuffed Chicken. This recipe combines tender chicken breasts with a flavorful stuffing made from mushrooms, garlic, and butter, creating a meal that is both comforting and gourmet. In this article, we’ll guide you through the ingredients, preparation steps, and cooking techniques to make this mouthwatering dish at home.

Ingredients Overview

To create the perfect Garlic Butter Mushroom Stuffed Chicken, you’ll need a few key ingredients. Here’s a list to get you started:

• Chicken breasts: Boneless and skinless, the star of the dish.
• Garlic: Provides a rich, aromatic flavor.
• Mushrooms: Choose your favorite variety for a meaty texture.
• Butter: Adds richness and helps create a delicious sauce.
• Cheese: Mozzarella or parmesan works well for a cheesy finish.

When selecting these ingredients, opt for high-quality, fresh options. Fresh garlic and mushrooms will ensure the best flavor, while organic or free-range chicken breasts offer better texture and taste.

Preparation Steps

Preparing Garlic Butter Mushroom Stuffed Chicken is straightforward, but attention to detail is key. Follow these steps to ensure a successful dish:

1. Clean and prep the chicken breasts: Use a sharp knife to slice a pocket into each chicken breast, being careful not to cut all the way through.
2. Prepare the mushroom stuffing:
   • Finely chop the mushrooms and garlic.
   • Sauté them in butter until they are golden and fragrant.
   • Let the mixture cool slightly before adding cheese.
3. Stuff the chicken breasts: Fill each pocket with the mushroom mixture, securing with toothpicks if necessary.

For a more detailed explanation of the benefits of mushrooms, check out this Healthline article on mushrooms.

Cooking Techniques

Now that your chicken breasts are stuffed and ready, it’s time to cook them. You have a couple of options to ensure they come out perfectly every time:

• Baking: Preheat your oven to 400°F (200°C). Place the stuffed chicken breasts in a baking dish, brush with melted butter, and bake for 25-30 minutes or until the chicken is cooked through and the cheese is melted and bubbly.
• Pan-frying: Heat a large skillet over medium-high heat with a bit of butter or oil. Sear the stuffed chicken breasts on both sides until golden brown, then reduce the heat to low and cover. Cook for an additional 10-15 minutes until the chicken is cooked through.

For tips on how to cook chicken perfectly, you might find this Allrecipes guide on chicken cooking tips helpful.

Using either method, ensure the internal temperature of the chicken reaches 165°F (75°C) to guarantee it is fully cooked and safe to eat. The result should be a beautifully browned chicken breast with a flavorful, cheesy mushroom filling.

Recipe Variations

While the classic Garlic Butter Mushroom Stuffed Chicken is delicious on its own, you can easily customize it to suit your taste. Here are a few variations to consider:

• Cheese variations: Experiment with different types of cheese, such as cheddar, gouda, or blue cheese, to change the flavor profile.
• Herbs and spices: Add fresh herbs like thyme, rosemary, or parsley to the stuffing for added depth of flavor.
• Different mushrooms: Try using a mix of mushrooms, such as shiitake, portobello, or cremini, for a more complex taste.

These variations allow you to make the dish your own and keep it exciting every time you prepare it.

Cheesy Garlic Butter Mushroom Stuffed Chicken Recipe:

Enjoy this delightful dish that brings together the rich flavors of garlic, butter, and mushrooms, all wrapped up in tender chicken and topped with a luscious parmesan cream sauce. Perfect for a cozy dinner at home!

Ingredients

Mushrooms:

• 4 tablespoons butter
• 8 ounces brown mushrooms, sliced
• 4 cloves garlic, minced
• 2 tablespoons fresh parsley, chopped
• 1 pinch salt, to taste
• 1 pinch pepper, to taste

Chicken:

• 4 chicken breasts, skinless and boneless
• 1 pinch salt, to season
• 1 pinch pepper, to season
• 1 teaspoon onion powder
• 1 teaspoon dried parsley
• 8 slices mozzarella cheese
• ¼ cup parmesan cheese, fresh grated

Garlic Parmesan Cream Sauce:

• 1 tablespoon olive oil
• 2 large cloves garlic, minced or finely chopped
• 1 tablespoon Dijon mustard
• 1½ cups half and half (or use reduced-fat cream or evaporated milk)
• ½ cup parmesan cheese, finely grated
• 1 pinch salt, to taste
• 1 pinch pepper, to taste
• ½ teaspoon cornstarch (cornflour) mixed with 2 teaspoons of water – optional for a thicker sauce
• 2 tablespoons fresh parsley, chopped

Instructions

Chicken:

1. Preheat your oven to 200°C (400°F).
2. Melt butter in a large (over 12-inch or 30 cm) oven-proof pan or skillet over medium heat. Add garlic and sauté until fragrant (about 1 minute). Add mushrooms, salt, pepper, and parsley. Cook, stirring occasionally, until soft. Set aside and allow to cool while preparing your chicken.
3. Pat chicken breasts dry with a paper towel. Season with salt, pepper, onion powder, and dried parsley. Rub each piece to evenly coat in seasoning.
4. Horizontally slice a slit through the thickest part of each breast to form a pocket. Place 2 slices of mozzarella into each breast pocket.
5. Divide the mushroom mixture into four equal portions and fill each breast with the mixture (leave the juices in the pan for later). Top with 1 tablespoon of parmesan cheese per breast. Seal with two or three toothpicks near the opening to keep the mushrooms inside while cooking.
6. Heat the same pan with the pan juices over medium heat. Add the chicken and sear until golden on both sides. Cover the pan and continue cooking in the preheated oven for a further 20 minutes, or until completely cooked through and no longer pink in the middle.
7. Serve with pan juices and any remaining mushrooms on top of pasta, rice, or steamed vegetables.

Sauce:

1. Fry the garlic in the leftover pan juices until fragrant (about 1 minute). Reduce heat to low, and add the mustard and half and half (or cream).
2. Bring the sauce to a gentle simmer and add any remaining mushrooms and parmesan cheese. Allow the sauce to simmer until the parmesan cheese has melted slightly. (If the sauce is too runny for your liking, add the cornstarch/water mixture and mix quickly to combine. It will begin to thicken immediately).
3. Season with a little salt and pepper to taste. Add in the parsley and the chicken back into the pan to serve.