Garlic Butter Mushroom Stuffed Chicken (Print-Friendly Version)

Juicy chicken breasts filled with garlicky mushrooms and melted cheese, served with a rich, creamy parmesan sauce.

# What You Need:

→ Mushrooms

01 - 4 tablespoons butter
02 - 8 ounces brown mushrooms, sliced
03 - 4 cloves garlic, minced
04 - 2 tablespoons fresh parsley, chopped
05 - Salt to taste
06 - Pepper to taste

→ Chicken

07 - 4 skinless, boneless chicken breasts
08 - Salt to season
09 - Pepper to season
10 - 1 teaspoon onion powder
11 - 1 teaspoon dried parsley
12 - 8 slices mozzarella cheese
13 - 1/4 cup fresh grated parmesan cheese

→ Garlic Parmesan Cream Sauce

14 - 1 tablespoon olive oil
15 - 2 large cloves garlic, minced
16 - 1 tablespoon Dijon mustard
17 - 1-1/2 cups half and half (or reduced fat cream or evaporated milk)
18 - 1/2 cup finely grated parmesan cheese
19 - Salt to taste
20 - Pepper to taste
21 - 1/2 teaspoon cornstarch mixed with 2 teaspoons water (optional for thickening)
22 - 2 tablespoons fresh parsley, chopped

# How to Make It:

01 - Preheat oven to 200°C or 400°F.
02 - Melt butter in a large oven-proof pan (over 30 cm) over medium heat. Add garlic and sauté until fragrant (about 1 minute). Add mushrooms, salt, pepper, and parsley. Cook while stirring occasionally until soft. Set aside to cool.
03 - Pat chicken breasts dry with paper towel. Season with salt, pepper, onion powder and dried parsley, rubbing evenly to coat.
04 - Horizontally slice a slit through the thickest part of each breast to form a pocket. Place 2 slices of mozzarella into each breast pocket.
05 - Divide the mushroom mixture into four portions and fill each breast pocket. Reserve pan juices for later. Top the mushroom mixture with 1 tablespoon parmesan cheese per breast. Secure with toothpicks near the opening to keep filling inside.
06 - Heat the same pan with remaining garlic butter. Sear chicken until golden on both sides. The butter will brown and develop a nutty flavor.
07 - Cover pan and continue cooking in preheated oven for 20 minutes, or until chicken is completely cooked through and no longer pink.
08 - Transfer chicken to a warm plate, keeping all juices in the pan. Fry garlic in pan juices until fragrant. Reduce heat to low, add mustard and half and half. Bring sauce to a gentle simmer, add remaining mushrooms and parmesan cheese. Simmer until cheese melts. If needed, add cornstarch mixture to thicken. Season with salt and pepper, then add parsley.
09 - Return chicken to the pan with sauce or serve with pan juices and remaining mushrooms over pasta, rice or steamed vegetables.

# Additional Tips:

01 - Half and Half is an American product blending equal parts whole milk and light cream. If unavailable, substitute with 3/4 cup full fat milk and 3/4 cup reduced fat cream.

Return