Buttery Garlic Mushroom Chicken (Print-Friendly Version)
# What You'll Need:
→ Mushroom Mix
01 -
1 stick butter
02 -
8 oz sliced brown mushrooms
03 -
4 cloves minced garlic
04 -
2 tbsp chopped fresh parsley
05 -
Salt and pepper for seasoning
→ Chicken Components
06 -
4 boneless chicken breasts without skin
07 -
Salt and pepper for seasoning
08 -
1 tsp powdered onion
09 -
1 tsp parsley flakes
10 -
8 pieces mozzarella cheese
11 -
¼ cup grated fresh Parmesan
→ Creamy Sauce (If Desired)
12 -
1 tbsp olive oil
13 -
2 big garlic cloves, minced
14 -
1 tbsp mustard, Dijon style
15 -
1½ cups half-and-half (or mix ¾ cup full milk with ¾ cup light cream)
16 -
½ cup finely grated Parmesan
17 -
Salt and pepper for seasoning
18 -
½ tsp cornstarch mixed with 2 tsp water (for thickening if needed)
19 -
2 tbsp chopped fresh parsley
# Step-by-Step Directions:
01 -
Set your oven to 400°F (200°C). Melt butter in a big oven-safe pan over medium heat. Toss in garlic and cook about a minute till you can smell it. Add the mushrooms, some salt, pepper, and parsley. Cook till mushrooms get soft. Let them cool while you work on the chicken.
02 -
Wipe chicken breasts dry with paper towels. Rub with salt, pepper, powdered onion, and parsley flakes all over. Cut a pocket into the thickest part of each breast. Stuff each pocket with 2 mozzarella slices and some of your mushroom mix. Sprinkle 1 tbsp Parmesan on top of the mushrooms inside each breast. Stick 2-3 toothpicks in to keep everything from falling out.
03 -
Using the same pan with leftover garlic butter, turn heat to medium-high. Brown the stuffed chicken on both sides until golden. Cover the pan and put it in your hot oven. Bake for 20 minutes or until chicken reaches 165°F (75°C) inside. Take it out and let it sit while making sauce if you want one.
04 -
In the same pan, warm olive oil on low heat. Cook garlic for a minute till fragrant. Mix in Dijon and half-and-half (or your milk-cream mix). Let it bubble gently, then add any mushrooms you didn't use and the Parmesan. Cook until cheese starts melting. If you want it thicker, stir in the cornstarch water. Add salt and pepper to taste, then mix in fresh parsley. Put chicken back in and coat with sauce before serving.
05 -
Put the stuffed chicken on plates with some creamy sauce if you made it. It goes great with zucchini noodles, cauliflower rice, or just a simple green salad if you want something light.
# Helpful Notes:
01 -
No half-and-half? Just mix ¾ cup full fat milk with ¾ cup light cream instead.
02 -
Watching carbs? Pair with zucchini noodles, cauliflower rice, or a simple salad.