Garlic Butter Mushroom Chicken (Print-Friendly Format)
Chicken breast stuffed with mushrooms and cheese, then topped with creamy Parmesan sauce for rich flavor.
# Required Ingredients:
→ Mushroom Filling
01 -
8 tablespoons unsalted butter
02 -
230 grams brown mushrooms, sliced
03 -
4 garlic cloves, minced
04 -
2 tablespoons fresh parsley, chopped
05 -
Salt, to taste
06 -
Black pepper, to taste
→ Chicken
07 -
4 skinless boneless chicken breasts
08 -
Salt, to taste
09 -
Black pepper, to taste
10 -
1 teaspoon onion powder
11 -
1 teaspoon dried parsley
12 -
8 slices mozzarella cheese
13 -
60 milliliters fresh Parmesan cheese, grated
→ Optional Creamy Garlic Parmesan Sauce
14 -
1 tablespoon olive oil
15 -
2 large garlic cloves, minced
16 -
1 tablespoon Dijon mustard
17 -
375 milliliters half-and-half (or 180 milliliters whole milk plus 180 milliliters reduced-fat cream)
18 -
60 milliliters Parmesan cheese, finely grated
19 -
Salt, to taste
20 -
Black pepper, to taste
21 -
2.5 milliliters cornstarch mixed with 10 milliliters water (optional, for thickening)
22 -
2 tablespoons fresh parsley, chopped
# How to Make It:
01 -
Preheat oven to 200°C. In a large oven-safe skillet over medium heat, melt butter. Add minced garlic and cook for 1 minute until fragrant. Add sliced mushrooms, salt, pepper, and chopped parsley, and sauté until mushrooms are softened. Remove from heat and let cool slightly.
02 -
Pat chicken breasts dry with paper towel. Season evenly with salt, pepper, onion powder, and dried parsley. Using a sharp knife, cut a pocket into the thickest part of each chicken breast.
03 -
Fill each chicken breast pocket with 2 slices mozzarella and a generous portion of mushroom mixture. Sprinkle 1 tablespoon grated Parmesan cheese over the mushrooms inside each breast. Secure each opening with 2–3 toothpicks to keep filling contained.
04 -
Reheat the skillet with leftover garlic butter over medium-high heat. Sear stuffed chicken breasts on both sides until golden brown. Cover skillet and transfer to preheated oven. Bake for 20 minutes or until internal temperature reaches 75°C. Remove chicken from oven and let rest.
05 -
In the same skillet, heat olive oil over low heat. Add minced garlic and sauté for 1 minute. Stir in Dijon mustard and half-and-half (or milk and cream substitute). Bring to a gentle simmer, then add remaining mushrooms and grated Parmesan. Cook until Parmesan melts. If desired, add cornstarch slurry and stir to thicken. Season with salt and pepper, and mix in chopped parsley.
06 -
Return chicken breasts to skillet, spooning sauce over the top. Serve immediately, garnished with extra parsley if desired.
# Additional Information:
01 -
If half-and-half is unavailable, substitute with equal parts whole milk and reduced-fat cream.
02 -
For a lower carbohydrate option, pair with zucchini noodles, cauliflower rice, or a green salad.