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This garlic butter mushroom stuffed chicken has become my ultimate dinner party showstopper that consistently leaves guests begging for the recipe. The juicy chicken breasts filled with garlicky mushrooms and melted cheese create an explosion of flavor that's surprisingly simple to prepare.
I first created this dish when my brother visited after a rough breakup. The combination of comfort food flavors in an elegant presentation was exactly what he needed. Now it's our traditional reunion meal whenever family comes to town.
Ingredients
- Boneless chicken breasts: select thick ones for easier stuffing and juicier results
- Brown mushrooms: their earthy flavor intensifies when sautéed in butter
- Garlic: fresh cloves provide aromatic depth that powder simply cannot match
- Butter: use unsalted so you can control the seasoning level
- Mozzarella cheese: choose low moisture for better melting without excess liquid
- Parmesan cheese: freshly grated delivers superior flavor over pre packaged options
- Half and half: creates silky texture in the sauce without being too heavy
- Dijon mustard: adds subtle tanginess that balances the rich dairy components
Step-by-Step Instructions
- Prepare the Mushroom Filling:
- Melt butter in a large oven safe skillet over medium heat until it begins to foam. Add minced garlic and cook for exactly one minute stirring constantly to prevent burning. The garlic should become fragrant but not brown. Add sliced mushrooms and increase heat slightly allowing them to release their moisture and begin to brown at the edges about 5 to 7 minutes. Season with salt pepper and fresh parsley allowing the heat to wilt the herbs. Transfer to a bowl and let cool completely so the filling won’t melt your cheese prematurely.
- Create Perfect Chicken Pockets:
- Pat chicken breasts completely dry which ensures proper seasoning adhesion and better browning. Season generously with salt pepper onion powder and dried parsley rubbing the seasonings into all surfaces. Using a sharp knife carefully slice horizontally into the thickest part of each breast creating a deep pocket without cutting all the way through. The opening should be about 3 inches wide to accommodate your filling.
- Stuff and Secure:
- Layer two slices of mozzarella inside each chicken pocket followed by a generous portion of the cooled mushroom mixture. Top the mushrooms with a tablespoon of fresh Parmesan cheese. Fold the chicken over the filling and secure with toothpicks inserted parallel to the opening. Press gently to evenly distribute the filling throughout the pocket for consistent cooking.
- Sear and Bake:
- Return the skillet with remaining garlic butter to medium high heat. Once hot place stuffed chicken presentations side down and sear until deeply golden about 3 to 4 minutes. Flip carefully to maintain filling integrity and sear the second side. Transfer the entire skillet to the preheated oven and bake uncovered for 20 minutes or until the internal temperature reaches 165°F when tested with a meat thermometer inserted into the thickest part.
- Create the Luxurious Sauce:
- After removing chicken to rest make the optional but highly recommended creamy sauce in the same skillet to capture all flavor remnants. Heat olive oil over low heat add fresh garlic and sauté briefly. Whisk in Dijon mustard followed by half and half stirring constantly to incorporate all browned bits from the pan. Let simmer gently for 2 minutes before adding Parmesan cheese. Stir until cheese melts completely and sauce begins to thicken slightly. If desired add the cornstarch slurry for extra thickness. Return chicken to the pan spooning sauce over each piece before serving.
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This recipe reminds me of Sunday dinners at my grandmother's house where food was always an expression of love. The mushrooms were always my favorite part she would save extra just for me knowing how I would savor every buttery morsel.
Make Ahead Tips
This dish shines as a make ahead option. Prepare the mushroom filling and stuff the chicken breasts up to 24 hours in advance. Store in the refrigerator covered tightly with plastic wrap. Before cooking allow the chicken to sit at room temperature for 15 minutes to ensure even cooking. The sauce is best made fresh but can be reheated gently with a splash of milk if needed.
Perfect Pairing Suggestions
The rich flavors of this dish pair beautifully with lighter sides. Consider serving alongside roasted asparagus with lemon zest steamed green beans with slivered almonds or a bright arugula salad with balsamic vinaigrette. For a more substantial meal add garlic mashed potatoes crusty bread to soak up the sauce or buttered egg noodles.
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Troubleshooting Guide
If your chicken breasts are uneven in thickness pound them between plastic wrap before cutting the pocket. This ensures even cooking throughout. Should your sauce separate or become too thick simply whisk in additional half and half a tablespoon at a time over low heat until the desired consistency returns. For those who find their filling leaking during cooking secure with additional toothpicks and consider using a smaller amount of filling next time.
Frequently Asked Questions
- → How do you make the stuffed chicken juicy?
Ensure the chicken breasts are evenly seasoned and seared to lock in moisture. Covering the skillet while baking also helps trap steam for juicy results.
- → Can I substitute the mushrooms?
Yes, you can use other vegetables like spinach, zucchini, or bell peppers for a different flavor profile while keeping the filling moist and flavorful.
- → What’s the best cheese for stuffing?
Mozzarella is ideal for its gooey texture, but you can also try provolone, gouda, or even brie for more richness.
- → How can I thicken the Parmesan sauce?
To thicken the sauce, mix cornstarch with water and stir it into the sauce while simmering or let it reduce naturally over low heat.
- → What should I serve with this dish?
Pair the dish with zucchini noodles, mashed potatoes, or a green salad for a well-rounded meal.