Cheesy Garlic Butter Mushroom Stuffed Chicken

If you’re looking for a hearty and flavorful meal that’s sure to impress, look no further than this Cheesy Garlic Butter Mushroom Stuffed Chicken. This dish combines tender chicken breasts with a rich, buttery mushroom filling, topped with gooey mozzarella and Parmesan cheese. Finished with a creamy garlic Parmesan sauce, it’s a delicious and satisfying main course that’s perfect for both weeknight dinners and special occasions.

Ingredients:

For the Mushrooms:

• 4 tablespoons butter
• 8 ounces (250 grams) brown mushrooms, sliced
• 4 cloves garlic, minced
• 2 tablespoons fresh parsley, chopped
• Salt and pepper, to taste

For the Chicken:

• 4 chicken breasts, skinless and boneless
• Salt and pepper, to season
• 1 teaspoon onion powder
• 1 teaspoon dried parsley
• 8 slices mozzarella cheese
• 1/4 cup fresh grated Parmesan cheese

For the Garlic Parmesan Cream Sauce:

• 1 tablespoon olive oil
• 2 large cloves garlic, minced or finely chopped
• 1 tablespoon Dijon mustard
• 1-1/2 cups half and half (or use reduced fat cream or evaporated milk)
• 1/2 cup finely grated fresh Parmesan cheese
• Salt and pepper, to taste
• 1/2 teaspoon cornstarch mixed with 2 teaspoons of water (optional for a thicker sauce)
• 2 tablespoons fresh chopped parsley

Instructions:

1. Prepare the Mushrooms:
Preheat your oven to 400°F (200°C). In a large ovenproof pan or skillet, melt the butter over medium heat. Add the garlic and sauté until fragrant, about 1 minute. Stir in the mushrooms, salt, pepper, and parsley. Cook until the mushrooms are soft, then set aside to cool.

2. Season and Stuff the Chicken:
Pat the chicken breasts dry with a paper towel. Season each breast with salt, pepper, onion powder, and dried parsley. Carefully slice a pocket into the thickest part of each chicken breast. Place 2 slices of mozzarella cheese into each pocket, followed by an equal portion of the mushroom mixture. Top with 1 tablespoon of Parmesan cheese per breast. Secure the openings with toothpicks to keep the filling inside.

3. Sear and Bake the Chicken:
Heat the same pan used for the mushrooms over medium heat. Add the stuffed chicken breasts and sear until golden brown on both sides. Cover the pan and transfer it to the preheated oven. Bake for 20 minutes, or until the chicken is cooked through and no longer pink.

4. Prepare the Cream Sauce (Optional):
Remove the chicken from the pan and set aside on a warm plate. In the same pan, sauté garlic in the leftover pan juices until fragrant. Reduce heat to low, then stir in Dijon mustard and half and half (or cream). Bring to a gentle simmer, then add any remaining mushrooms and Parmesan cheese. If desired, thicken the sauce with the cornstarch mixture. Season with salt and pepper to taste, and stir in fresh parsley.

5. Serve:
Return the chicken to the pan with the sauce, or serve the chicken topped with the sauce on a plate. Enjoy with pasta, rice, or steamed vegetables.

Serving and Storage Tips:

Serving Tips:

• Garnish for Extra Flavor: Garnish the stuffed chicken with extra fresh parsley, chopped green onions, or additional Parmesan cheese for a pop of color and added flavor.
• Perfect Pairings: This dish pairs wonderfully with a variety of sides such as roasted vegetables, creamy mashed potatoes, pasta, or a light salad.
• Sauce Suggestions: Drizzle the creamy garlic Parmesan sauce over the chicken and sides for added richness and flavor. Serve the remaining sauce on the side for dipping.

Storage Tips:

• Refrigeration: Store any leftover stuffed chicken in an airtight container in the refrigerator for up to 3-4 days. Make sure to keep the chicken and sauce separate to prevent sogginess.
• Freezing: To freeze, place the cooled chicken in a freezer-safe container or resealable plastic bag. Store for up to 2-3 months. Note that the texture of the chicken may change slightly after freezing and thawing.
• Reheating: Reheat the chicken in the oven at 350°F (175°C) for about 20 minutes, or until heated through. If reheating from frozen, defrost in the refrigerator overnight before reheating. You can also reheat in the microwave in short intervals, but be sure to cover it to retain moisture.
• Sauce Storage: Store any leftover garlic Parmesan cream sauce in a separate airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave before serving. If the sauce thickens too much, you can add a splash of milk or cream to reach your desired consistency.

By following these serving and storage tips, you can ensure that your Cheesy Garlic Butter Mushroom Stuffed Chicken remains delicious and enjoyable even as leftovers!

Variations:

1. Spinach and Artichoke Stuffed Chicken
Swap out the mushrooms for a mixture of sautéed spinach and chopped artichoke hearts. Add some crumbled feta cheese for a Mediterranean twist.

2. Sun-Dried Tomato and Basil Stuffed Chicken
Incorporate chopped sun-dried tomatoes and fresh basil into the cheese filling. This variation adds a burst of flavor and a hint of Italian flair.

3. Bacon and Blue Cheese Stuffed Chicken
Mix crumbled bacon and blue cheese into the filling for a rich and savory taste. You can also sprinkle some additional crumbled bacon on top before baking.

4. Southwestern Stuffed Chicken
Add a mix of black beans, corn, and diced red bell peppers to the mushroom mixture. Season with taco seasoning and top with shredded Monterey Jack cheese for a southwestern flavor.

5. Pesto Stuffed Chicken
Spread a layer of basil pesto inside the chicken pockets before adding the cheese and mushroom mixture. The pesto adds a fresh, herby flavor to the dish.

6. Spinach and Ricotta Stuffed Chicken
Replace the mushrooms with a mixture of ricotta cheese and spinach. This combination provides a creamy, cheesy filling with a hint of green.

7. Buffalo Chicken Stuffed Chicken
Mix cooked, shredded chicken with buffalo sauce and a bit of cream cheese. Stuff this mixture into the chicken breasts for a spicy, tangy twist.

8. Crab and Cream Cheese Stuffed Chicken
Combine lump crab meat with cream cheese and a touch of lemon zest for a seafood-inspired filling. This variation adds a touch of elegance to your meal.

9. Mediterranean Stuffed Chicken
Include chopped olives, sun-dried tomatoes, and crumbled feta cheese in the filling. This variation gives the dish a distinctive Mediterranean flavor profile.

10. Herbed Mushroom Stuffed Chicken
Enhance the mushroom filling with a blend of fresh herbs such as thyme, rosemary, and tarragon. This variation brings a garden-fresh flavor to the stuffed chicken.

These variations can be tailored to suit your taste preferences and are a great way to add a new twist to the classic Cheesy Garlic Butter Mushroom Stuffed Chicken. Enjoy experimenting with different fillings and flavors!

FAQs:

1. Can I use chicken thighs instead of chicken breasts?
Yes, chicken thighs can be used instead of breasts. They are generally more tender and flavorful. Just adjust the cooking time as thighs may need a bit longer to cook through.

2. What can I substitute for mushrooms if I don’t like them?
You can substitute mushrooms with other vegetables like spinach, artichokes, or even finely chopped bell peppers. Just ensure any vegetables are pre-cooked to avoid excess moisture in the filling.

3. Can I make this recipe ahead of time?
Yes, you can prepare the stuffed chicken and store it in the refrigerator for up to 24 hours before baking. It’s best to bake it fresh for optimal texture and flavor, but pre-prepping can save time.

4. How do I know when the chicken is fully cooked?
The best way to ensure the chicken is fully cooked is to use a meat thermometer. The internal temperature should reach 165°F (74°C). The chicken should also be white and no longer pink in the center.

5. Can I freeze the stuffed chicken?
Yes, you can freeze the uncooked stuffed chicken. Wrap it tightly in plastic wrap or foil and place it in a freezer-safe bag or container. Thaw in the refrigerator overnight before baking.

6. How can I make the garlic Parmesan cream sauce thicker?
If you want a thicker sauce, you can add a cornstarch slurry (1/2 teaspoon cornstarch mixed with 2 teaspoons water) to the sauce while it simmers. Stir until it thickens to your liking.

7. Can I use pre-cooked bacon for the mushroom filling?
Yes, pre-cooked bacon can be used. Just crumble it and add it to the mushroom mixture. It’s a convenient option and will still provide great flavor.

8. What can I serve with this stuffed chicken?
This dish pairs well with sides like roasted vegetables, mashed potatoes, rice, or a simple salad. It’s versatile and complements a variety of side dishes.

9. How long can I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat thoroughly before serving. For longer storage, you can freeze leftovers for up to 2-3 months.