Garlic Butter Mushroom Chicken (Print Version)
# Ingredients:
→ For the Mushrooms
01 -
8 tbsp butter
02 -
8 oz brown mushrooms, sliced
03 -
4 cloves garlic, minced
04 -
2 tbsp fresh parsley, chopped
05 -
Salt and pepper, to taste
→ For the Chicken
06 -
4 skinless, boneless chicken breasts
07 -
Salt and pepper, to taste
08 -
1 tsp onion powder
09 -
1 tsp dried parsley
10 -
8 slices mozzarella cheese
11 -
¼ cup fresh Parmesan cheese, grated
→ For the Creamy Garlic Parmesan Sauce (Optional)
12 -
1 tbsp olive oil
13 -
2 large garlic cloves, minced
14 -
1 tbsp Dijon mustard
15 -
1½ cups half-and-half (or substitute with ¾ cup whole milk and ¾ cup reduced-fat cream)
16 -
½ cup Parmesan cheese, finely grated
17 -
Salt and pepper, to taste
18 -
½ tsp cornstarch mixed with 2 tsp water (optional, for thickening)
19 -
2 tbsp fresh parsley, chopped
# Instructions:
01 -
Preheat the oven to 400°F (200°C). Heat butter in a large oven-safe skillet over medium heat. Add garlic and sauté for about 1 minute until fragrant. Stir in mushrooms, salt, pepper, and parsley. Cook until mushrooms soften. Set aside to cool while preparing the chicken.
02 -
Pat chicken breasts dry with a paper towel. Season with salt, pepper, onion powder, and dried parsley, rubbing to coat evenly. Slice a pocket into the thickest part of each chicken breast. Stuff each pocket with 2 slices of mozzarella and a portion of the mushroom mixture. Sprinkle 1 tbsp Parmesan cheese on top of the mushrooms in each breast. Secure the opening with 2–3 toothpicks to keep the filling in place.
03 -
In the same skillet with leftover garlic butter, heat over medium-high heat. Sear the stuffed chicken on both sides until golden brown. Cover the skillet and transfer it to the preheated oven. Bake for 20 minutes or until the chicken is cooked through (internal temp: 165°F/75°C). Remove from the oven and let rest while preparing the sauce (if making).
04 -
In the same skillet, heat olive oil over low heat. Add garlic and sauté for 1 minute until fragrant. Stir in Dijon mustard and half-and-half (or cream substitute). Bring to a gentle simmer, then add any remaining mushrooms and Parmesan cheese. Let the sauce cook until the Parmesan melts slightly. For a thicker sauce, add the cornstarch mixture and stir quickly to combine. Season with salt and pepper, then stir in fresh parsley. Return the chicken to the pan and coat with the sauce before serving.
05 -
Serve the stuffed chicken with optional creamy sauce. Pair with low-carb sides like zucchini noodles, cauliflower rice, or a simple green salad for a lighter option.
# Notes:
01 -
Half-and-half substitute: Use ¾ cup whole milk and ¾ cup reduced-fat cream if unavailable.
02 -
Make it low-carb: Serve with zucchini noodles, cauliflower rice, or a salad for a lighter meal.