Garlic Butter Mushroom-Stuffed Chicken with Creamy Parmesan Sauce Recipe

If you’re craving a dish that feels like a warm hug on a plate, you’re in for an absolute treat with this Garlic Butter Mushroom-Stuffed Chicken with Creamy Parmesan Sauce Recipe. Imagine tender chicken breasts bursting with a flavorful mushroom and mozzarella stuffing, all enveloped in luscious garlic butter and topped off with a dreamy creamy Parmesan sauce. It’s a perfect blend of indulgence and comfort that’s surprisingly simple to make, taking your weeknight dinner to next-level deliciousness without a fuss.

Ingredients You’ll Need

Every ingredient here plays a vital role in creating the rich and balanced flavors of this dish. From the earthy mushrooms to the gooey mozzarella and the punchy Parmesan, each component adds texture, color, and a burst of flavor that makes this recipe truly unforgettable.

• Butter (8 tbsp): Essential for sautéing the mushrooms and infusing the dish with rich, creamy flavor.
• Brown mushrooms (8 oz, sliced): Provide an earthy, meaty texture for the stuffing.
• Garlic (6 cloves, minced): Adds aromatic warmth and depth, elevating the taste.
• Fresh parsley (2 tbsp, chopped): Brightens up the flavors and adds lovely color contrast.
• Salt and pepper: The basics for seasoning, balancing the richness.
• Skinless, boneless chicken breasts (4): The star protein, offering a juicy canvas for the stuffing.
• Onion powder (1 tsp): Adds subtle sweetness and enhances overall flavor.
• Dried parsley (1 tsp): Works in tandem with fresh parsley to reinforce herbaceous notes.
• Mozzarella cheese (8 slices): Melts beautifully inside the chicken, creating luscious pockets of gooey goodness.
• Fresh Parmesan cheese (¼ cup, grated): Brings a salty, nutty punch both in the stuffing and the sauce.
• Olive oil (1 tbsp): Used for making the creamy Parmesan sauce to add a touch of fruitiness.
• Dijon mustard (1 tbsp): Lends a subtle tang that cuts through the richness of the sauce.
• Half-and-half (1½ cups): Creates the luscious base for the creamy Parmesan sauce; a mix of milk and cream is a great substitute.
• Cornstarch (½ tsp) mixed with water (2 tsp, optional): For thickening the sauce to just the right consistency.

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

Step 1: Prepare the Mushroom Stuffing

Start by heating butter in a large oven-safe skillet over medium heat. Add minced garlic and sauté just until its irresistible fragrance fills the kitchen, about a minute. Toss in the sliced mushrooms along with a pinch of salt, pepper, and fresh parsley. Cook until the mushrooms soften and release their juicy goodness — this mixture becomes the heart of your stuffing, rich, buttery, and simply delicious. Set this aside to cool while you prep the chicken.

Step 2: Season and Stuff the Chicken

Pat your chicken breasts dry so that seasonings stick perfectly. Sprinkle salt, pepper, onion powder, and dried parsley all over, rubbing it in to coat evenly. Carefully slice a pocket into the thickest part of each breast — this is where the magic happens. Stuff each with two slices of mozzarella, followed by a generous scoop of the mushroom mixture, then sprinkle fresh Parmesan on top. Secure the opening with toothpicks to keep all that cheesy, mushroomy goodness sealed tight.

Step 3: Sear and Bake

In that same skillet with the leftover garlic butter, heat it over medium-high and sear your stuffed chicken breasts on both sides until they’re beautifully golden brown. The searing locks in the juices and creates a lovely crust. Next, cover the skillet and transfer it to a preheated 400°F (200°C) oven. Bake for about 20 minutes, or until the internal temperature reaches 165°F (75°C). Let the chicken rest for a few minutes once it’s done to soak in those flavors fully.

Step 4: Prepare the Creamy Parmesan Sauce

Don’t skip the sauce! In the same skillet, drizzle olive oil over low heat and sauté garlic until fragrant. Stir in Dijon mustard and pour in the half-and-half, bringing it to a gentle simmer. Add any leftover mushrooms and Parmesan cheese, stirring until the cheese melts into a silky sauce. If you prefer it thicker, whisk in the cornstarch-water mixture and stir until it thickens. Season with salt, pepper, and a handful of fresh parsley. Coat the baked chicken in this luxurious sauce right before serving.

How to Serve Garlic Butter Mushroom-Stuffed Chicken with Creamy Parmesan Sauce Recipe

Garnishes

Sprinkle chopped fresh parsley over the plated chicken for a fresh burst of color and brightness. A little extra grated Parmesan on top adds an irresistible finishing touch that pairs wonderfully with the sauce’s richness.

Side Dishes

This dish shines with low-carb sides like zucchini noodles or cauliflower rice, which soak up the creamy sauce beautifully without overpowering the flavors. For heartier options, roasted vegetables or a simple green salad make fresh, crunchy contrasts that complement the indulgence perfectly.

Creative Ways to Present

For an impressive presentation, slice the stuffed chicken breasts diagonally to reveal the gooey mushroom and cheese center, arranging the slices fan-style on the plate. Drizzle the creamy Parmesan sauce artistically around the edges and garnish with edible flowers or microgreens for an elegant touch that will wow your dinner guests.

Make Ahead and Storage

Storing Leftovers

Leftover Garlic Butter Mushroom-Stuffed Chicken with Creamy Parmesan Sauce Recipe will keep well in an airtight container in the refrigerator for up to three days. Be sure to separate the sauce if possible to keep flavors and textures at their best.

Freezing

You can freeze the cooked stuffed chicken without the sauce for up to two months. Wrap each piece tightly in foil or plastic wrap, then place in a freezer-safe bag. Thaw overnight in the fridge before reheating.

Reheating

Reheat gently in a low oven or covered skillet over medium heat to keep the chicken moist. Add the creamy Parmesan sauce afterward or warm it separately and pour over the chicken just before serving to maintain that fresh-from-the-oven creaminess.

FAQs

Can I use other types of mushrooms for the stuffing?

Absolutely! While brown mushrooms work wonderfully here for their earthiness, you can swap in cremini, shiitake, or even portobello for a deeper flavor. Just be sure to slice them evenly for consistent cooking.

Is this recipe suitable for meal prep?

Yes, it’s fantastic for meal prep. You can prepare and stuff the chicken ahead of time and store it in the fridge for a day or two before cooking. Just make sure to keep the sauce separate until ready to serve.

What can I substitute for half-and-half?

If you don’t have half-and-half, simply mix equal parts whole milk and reduced-fat cream as a perfect substitute that maintains the creamy texture of the sauce.

How do I know when the chicken is fully cooked?

The safest method is using a meat thermometer — the chicken is done when it reaches an internal temperature of 165°F (75°C). This ensures it’s juicy and safe to eat.

Can I make this recipe dairy-free?

It’s a bit trickier because cheese and butter are central here, but you could try substituting with dairy-free butter, vegan cheese, and coconut cream for the sauce. Keep in mind the flavor and texture will be different but still tasty!

Final Thoughts

This Garlic Butter Mushroom-Stuffed Chicken with Creamy Parmesan Sauce Recipe is such a satisfying way to elevate your dinner without needing complicated ingredients or techniques. The combination of juicy stuffed chicken, savory mushrooms, and that velvety sauce is genuinely irresistible. I encourage you to try making this dish soon — once you do, it’s sure to become one of your go-to favorites for impressive yet comforting meals.

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