Garlic Butter Mushroom Stuffed Chicken. Golden, crispy chicken on the outside; juicy and buttery on the inside; filled with two different types of cheeses PLUS the most delicious garlic butter mushrooms. With this Cheesy Garlic Butter Mushroom Stuffed Chicken recipe, you can stop right here OR continue on and make the best creamy garlic parmesan sauce of your life. Garlic Butter Mushroom Stuffed Chicken is a wonderful dinner the whole family will be raving over!

The chicken breast is cut horizontally, butterflied, and filled with ham and cheese. It is then sauteed in a skillet which makes it super easy to make. Add in mushrooms, salt and pepper (to your tastes), and parsley. You can have Garlic Butter Mushroom Stuffed Chicken using 20 ingredients and 5 steps. Here is how you cook it.

Ingredients of Garlic Butter Mushroom Stuffed Chicken

It's of Chicken:.
It's of boneless, skinless, chicken breast.
Prepare of Salt & Pepper.
It's of onion powder.
You need of dried parsley.
Prepare of mozzarella cheese.
You need of fresh grated parmesan cheese.
Prepare of Mushrooms:.
You need of butter.
It's of mushrooms, sliced.
Prepare of garlic, minced.
It's of salt & pepper.
Prepare of Garlic Parmesan Cream Sauce:.
Prepare of olive oil.
Prepare of large cloves garlic finely chopped.
It's of Dijon mustard.
Prepare of half & half.
You need of salt and pepper.
Prepare of cornstarch cornflour mixed w/2tsp of water (for a thicker sauce).
It's of fresh chopped parsley.

Cook while stirring occasionally until soft. Set aside and allow to cool while preparing. Garlic Butter Mushroom Stuffed Chicken - Cheesy Garlic Butter Mushroom Stuffed Chicken WITH an optional Creamy Garlic Parmesan Sauce! ALL Garlic Mushroom lovers this is THE chicken recipe of your dreams.

Garlic Butter Mushroom Stuffed Chicken instructions

Preheat over 400. Melt butter medium high, in a large over 12 inches oven proof pan or skillet. Add garlic and sauce' about 1 minute. Add in mushrooms, salt, pepper, and parsley. Cook until soft, then set aside..
Pat breast dry with paper towel and I like to slight tenderize before slicing a slit through the thickest part of each breast, placing 2 slices of mozzarella into each breast pocket. Fill each breast with the mushroom mixture, if any left over you will use them later. Top the mushroom mixture with 1 tbsp of parmesan cheese per breast. Seal with 2 to 3 toothpicks near the opening to keep the mushrooms inside while cooking..
Heat the same pan the mushrooms were in along with the pan juices ( the garlic butter with take on a nutty flavor. Add the chicken and sear until golden, flip and sear on other side until golden. Cover pan and continue cooking in preheated over for a further 20 minutes or until completely cooked through the middle no pink. There are those Corn Whipped Potatoes again, my boys love them. You can also serve on rice, pasta or fresh vegtables!.
To make the optional cream sauce, transfer chicken to a warm plate, keeping all juices in pan. Fry the garlic in the left over pan juices about 1 minute. Reduce heat to low and add mustard and half and half..
Bring the sauce to a gentle simmer and add in any remaining mushrooms and parmesan cheese, allow the sauce to simmer until the parmesan cheese has melted slightly. If the sauce is too runny for you add the cornstarch/water mixture into the centre in the pan and mix fast to combine into the sauce. It will begin to thicken immediately, season salt & pepper to your taste and then add in the parsley and chicken back into the pan to serve..

Heat the same pan the mushrooms were in along with the pan juices ( the garlic butter with take on a nutty flavor. Add the chicken and sear until golden, flip and sear on other side until golden. Seal with two or three toothpicks near the opening to keep the mushrooms inside while cooking. Heat the same pan the mushrooms were in along with the pan juices (the garlic butter will start to brown and take on a 'nutty' flavour). Add the chicken and sear until golden.