Description
This Cheesy Garlic Butter Mushroom Stuffed Chicken is a flavorful and creamy main course featuring tender chicken breasts stuffed with a savory mixture of sautéed mushrooms, garlic, and a blend of mozzarella, provolone, and Parmesan cheeses. The chicken is seared to golden perfection, then baked in a rich garlic butter sauce, making it a perfect hearty meal that pairs beautifully with mashed potatoes, rice, or roasted vegetables.
Ingredients
Scale
Chicken and Stuffing
- 4 boneless skinless chicken breasts
- 2 cups mushrooms, finely chopped
- 3 garlic cloves, minced
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil (for sautéing)
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup shredded mozzarella cheese
- 1/2 cup shredded provolone cheese
- 1/4 cup grated Parmesan cheese
- 1 teaspoon paprika
- 1 tablespoon olive oil (for searing)
Sauce and Garnish
- 1/2 cup chicken broth
- 1/4 cup heavy cream
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Prepare the Mushroom Filling: Preheat your oven to 375°F. In a skillet over medium heat, melt the butter with one tablespoon of olive oil. Add the finely chopped mushrooms and sauté for about 5 minutes until they become soft and golden brown. Stir in the minced garlic, thyme leaves, salt, and black pepper, cooking for another minute until fragrant. Remove the skillet from heat and let the mixture cool slightly.
- Mix Cheeses and Stuff Chicken: In a bowl, combine the sautéed mushroom mixture with shredded mozzarella, provolone, and grated Parmesan cheeses. Cut a horizontal pocket carefully into each chicken breast without cutting all the way through. Stuff each pocket generously with the mushroom-cheese filling and secure them with toothpicks to prevent the filling from spilling out during cooking.
- Season and Sear Chicken: Rub the outside of each stuffed chicken breast with paprika, and season further with salt and pepper. Heat a tablespoon of olive oil in an oven-safe skillet over medium-high heat. Sear the chicken breasts for 2 to 3 minutes on each side until they develop a golden-brown crust.
- Bake the Chicken: Pour the chicken broth into the skillet around the chicken breasts. Transfer the skillet to the preheated oven and bake for 20 minutes, or until the chicken is cooked through and the juices run clear.
- Create the Creamy Sauce and Serve: Remove the skillet from the oven and place it back on the stovetop over medium heat. Stir in the heavy cream to the pan juices and allow it to warm through, forming a rich, creamy sauce. Spoon the sauce over the stuffed chicken, garnish with chopped fresh parsley, and serve immediately while hot.
Notes
- For extra flavor, add spinach or sun-dried tomatoes to the mushroom mixture before stuffing the chicken.
- To lighten the dish, substitute half-and-half for heavy cream in the sauce.
- This dish pairs wonderfully with mashed potatoes, rice, or roasted vegetables for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop, Baking
- Cuisine: American, Italian-Inspired
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 480
- Sugar: 2 g
- Sodium: 720 mg
- Fat: 28 g
- Saturated Fat: 13 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 49 g
- Cholesterol: 150 mg
