Cheesy Garlic Butter Mushroom Stuffed Chicken…
Introduction: Get ready to tantalize your taste buds with our delectable Cheesy Garlic Butter Mushroom Stuffed Chicken recipe! Bursting with rich flavors and succulent textures, this dish is a gourmet delight that will elevate any mealtime experience. Whether you’re hosting a dinner party or simply treating yourself to a special homemade meal, this recipe is sure to impress. Join us as we guide you through the step-by-step process of creating this mouthwatering masterpiece.
Ingredients:
For the Mushrooms:
4 tablespoons butter
8 ounces brown mushrooms, sliced
4 cloves garlic, minced
2 tablespoons fresh parsley, chopped
Salt and pepper, to taste
For the Chicken:
4 chicken breasts, skinless and boneless
Salt and pepper, to season
1 teaspoon onion powder
1 teaspoon dried parsley
8 slices mozzarella cheese
1/4 cup fresh grated parmesan cheese
For the Garlic Parmesan Cream Sauce:
1 tablespoon olive oil
2 large cloves garlic, minced
1 tablespoon Dijon mustard
1-1/2 cups half and half or evaporated milk
1/2 cup finely grated fresh Parmesan cheese
Salt and pepper, to taste
1/2 teaspoon cornstarch mixed with 2 teaspoons of water (optional for a thicker sauce)
2 tablespoons fresh chopped parsley
Instructions:
Preparing the Mushrooms:
In a large ovenproof pan or skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
Add sliced mushrooms, salt, pepper, and chopped parsley to the skillet. Cook while stirring occasionally until the mushrooms are soft. Set aside and allow to cool while preparing the chicken.
Preparing the Chicken:
Pat chicken breasts dry with a paper towel. Season with salt, pepper, onion powder, and dried parsley.
Make a horizontal slit through the thickest part of each breast to form a pocket. Place 2 slices of mozzarella cheese into each breast pocket.
Divide the cooled mushroom mixture into four portions and fill each breast pocket with the mixture. Top with 1 tablespoon of parmesan cheese per breast. Seal with toothpicks to keep the filling inside.
Cooking the Chicken:
Preheat oven to 400°F.
Heat the same skillet used for the mushrooms along with the pan juices. Sear the chicken until golden on both sides.
Cover the skillet and transfer it to the preheated oven. Cook for an additional 20 minutes or until the chicken is fully cooked through.
Preparing the Garlic Parmesan Cream Sauce:
In the same skillet used for cooking the chicken, fry minced garlic until fragrant.
Reduce heat to low and add Dijon mustard and half and half (or cream). Bring the sauce to a gentle simmer.
Stir in any remaining mushrooms and parmesan cheese. Allow the sauce to simmer until the cheese has melted slightly.
If desired, add the cornstarch mixture to thicken the sauce. Season with salt, pepper, and fresh chopped parsley.
Serving the Dish:
Serve the stuffed chicken breasts hot, drizzled with the garlic parmesan cream sauce.
Pair with your favorite side dishes such as pasta, rice, or steamed vegetables for a complete meal.
Conclusion: Our Cheesy Garlic Butter Mushroom Stuffed Chicken recipe is a culinary masterpiece that will impress even the most discerning palate. With its flavorful filling, tender chicken, and creamy sauce, this dish is perfect for any occasion. Whether you’re cooking for a special dinner or simply indulging in a gourmet treat at home, this recipe is sure to satisfy. So why wait? Try it today and elevate your dining experience to new heights!
Cheesy Garlic Butter Mushroom Stuffed Chicken…
Mushrooms:
4 tablespoons butter
8 ounces brown mushrooms, sliced
4 cloves garlic, minced
2 tablespoons fresh parsley chopped
Salt and pepper, to taste
Chicken:
4 chicken breasts, skinless and boneless
Salt and pepper, to season
1 teaspoon onion powder
1 teaspoon dried parsley
8 slices mozzarella cheese
1/4 cup fresh grated parmesan cheese
Garlic Parmesan Cream Sauce:
1 tablespoon olive oil
2 large cloves garlic minced or finely chopped
1 tablespoon Dijon mustard
1-1/2 cups half and half or use evaporated milk*
1/2 cup finely grated fresh Parmesan cheese
Salt and pepper, to your tastes
1/2 teaspoon cornstarch mixed with 2 teaspoons of water (OPTIONAL FOR A THICKER SAUCE)
2 tablespoon fresh chopped parsley…
Chicken:
Preheat oven to 400°F.
Melt butter in a large oven proof pan or skillet over medium heat. Add garlic and sauté until fragrant (about 1 minute). Add in mushrooms, salt and pepper (to your tastes), and parsley. Cook while stirring occasionally until soft. Set aside and allow to cool while preparing your chicken.
Pat breasts dry with a paper towel. Season with salt, pepper, onion powder and dried parsley. Rub each piece to evenly coat in seasoning.
Horizontally slice a slit through the thickest part of each breast to form a pocket. Place 2 slices of mozzarella into each breast pocket.
Divide the mushroom mixture into four equal portions and fill each breast with the mushroom mixture (leave the juices in the pan for later. If there are any left over mushrooms, don’t worry. You’ll use them later). Top the mushroom mixture with 1 tablespoon of parmesan cheese per breast. Seal with two or three toothpicks near the opening to keep the mushrooms inside while cooking.
Heat the same pan the mushrooms were in along with the pan juices (the garlic butter will start to brown and take on a ‘nutty’ flavour). Add the chicken and sear until golden. Flip and sear on the other side until golden. Cover pan and continue cooking in preheated oven for a further 20 minutes, or until completely cooked through the middle and no longer pink.
Serve, with pan juices and any remaining mushrooms, on top of pasta, rice or steamed vegetables.
(To make the optional cream sauce, transfer chicken to a warm plate, keeping all juices in the pan.)
Sauce:
Fry the garlic in the leftover pan juices until fragrant (about 1 minute). Reduce heat to low heat, and add the mustard and half and half (or cream).
Bring the sauce to a gentle simmer and add in 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 into the centre of the pan and mix through fast to combine into the sauce. It will begin to thicken immediately).
Season with a little salt and pepper to your taste. Add in the parsley and the chicken back into the pan to serve….