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Garlic Butter Mushroom-Stuffed Chicken with Creamy Parmesan Sauce Recipe

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★★★★

3.8 from 26 reviews

This Garlic Butter Mushroom Stuffed Chicken with Creamy Parmesan Sauce is a delicious and elegant dish featuring tender chicken breasts stuffed with a flavorful garlic mushroom mixture and melted mozzarella cheese, baked to perfection and served with a rich, creamy Parmesan sauce. Perfect for a comforting yet sophisticated weeknight dinner.

Ingredients

Scale

For the Mushroom Filling

  • 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
  • Toothpicks (2–3 per breast)

For the Creamy Parmesan Sauce

  • 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
  • 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 8 tbsp butter in a large oven-safe skillet over medium heat. Add 4 cloves minced garlic and sauté for about 1 minute until fragrant. Stir in 8 oz sliced brown mushrooms, salt, pepper, and 2 tbsp fresh parsley. Cook until mushrooms soften, then remove from heat and set aside to cool while preparing the chicken.
  2. Prepare the Chicken: Pat 4 skinless, boneless chicken breasts dry with paper towels. Season both sides evenly with salt, pepper, 1 tsp onion powder, and 1 tsp dried parsley. Using a knife, slice a pocket into the thickest part of each chicken breast. Stuff each pocket with 2 slices of mozzarella cheese and a portion of the cooled mushroom mixture. Sprinkle 1 tbsp grated Parmesan cheese on top of the mushrooms inside each pocket. Secure the opening with 2–3 toothpicks to keep the filling intact.
  3. Cook the Chicken: In the same skillet containing the leftover garlic butter, heat over medium-high heat. Sear the stuffed chicken breasts on both sides until golden brown, about 2-3 minutes per side. Cover the skillet with a lid and transfer it to the preheated oven. Bake for 20 minutes or until chicken is cooked through (internal temperature of 165°F/75°C). Remove from the oven and let rest while preparing the sauce.
  4. Make the Creamy Parmesan Sauce (Optional): Place the skillet back on the stove over low heat. Add 1 tbsp olive oil and 2 large minced garlic cloves, sautéing for 1 minute until fragrant. Stir in 1 tbsp Dijon mustard and 1½ cup half-and-half (or milk and cream substitute). Bring to a gentle simmer, then add any remaining cooked mushrooms and ½ cup finely grated Parmesan cheese. Let the sauce cook until the cheese melts slightly. For a thicker sauce, stir in the cornstarch mixture and cook briefly until the sauce thickens. Season with salt and pepper to taste and mix in 2 tbsp fresh parsley. Return the chicken to the pan and coat with the sauce before serving.
  5. Serve & Enjoy: Remove toothpicks before serving. This dish pairs well with zucchini noodles, cauliflower rice, or a simple green salad for a low-carb option. Enjoy your flavorful, creamy Garlic Butter Mushroom Stuffed Chicken!

Notes

  • If you don’t have half-and-half, substitute with ¾ cup whole milk plus ¾ cup reduced-fat cream.
  • Ensure chicken is cooked to an internal temperature of 165°F (75°C) for safe consumption.
  • For easier serving, remove toothpicks before plating.
  • Make it a low-carb meal by serving with vegetables like zucchini noodles or cauliflower rice instead of traditional sides.
  • The creamy sauce is optional but highly recommended for added richness and flavor.

Keywords: Garlic Butter Chicken, Stuffed Chicken Breast, Mushroom Stuffed Chicken, Creamy Parmesan Sauce, Baked Chicken, Low-Carb Chicken Recipe

Find it online: https://foodiecara.com/garlic-butter-mushroom-stuffed-chicken-with-creamy-parmesan-sauce-recipe/