Introduction to Garlic Butter Mushroom Stuffed Chicken with Creamy Parmesan Sauce
As a busy mom, finding time to whip up a delightful meal can feel like searching for a needle in a haystack. Enter my Garlic Butter Mushroom Stuffed Chicken with Creamy Parmesan Sauce—your new favorite go-to recipe! This dish effortlessly combines the rich flavors of garlic buttered mushrooms with tender chicken, all topped with a dreamy creamy sauce. It’s perfect for impressing loved ones after a long day or simply indulging yourself. Plus, the warm, savory aroma that fills your kitchen while it bakes will gently soothe away the day’s stress.
Why You’ll Love This Garlic Butter Mushroom Stuffed Chicken with Creamy Parmesan Sauce
This Garlic Butter Mushroom Stuffed Chicken with Creamy Parmesan Sauce is a true lifesaver for anyone juggling a busy schedule. It’s not only a breeze to prepare, but it also brings restaurant-quality flavors right to your dining table. The satisfying combination of juicy chicken and rich, creamy sauce will leave your family craving more. You’ll find it’s a delightful way to elevate even the most ordinary weeknight dinner!
Ingredients for Garlic Butter Mushroom Stuffed Chicken with Creamy Parmesan Sauce
Your culinary adventure begins with gathering a few essential ingredients to craft this tantalizing dish. Here’s what you’ll need:
- Butter: It’s the star of the show, adding richness and flavor to both the mushrooms and the sauce.
- Brown mushrooms: These earthy gems provide a lovely bite and a savory depth to your stuffing. You can choose other types of mushrooms if you prefer.
- Garlic: Minced garlic transforms the filling into a bursting explosion of flavor. Fresh is fantastic, but jarred will work in a pinch.
- Fresh parsley: A pop of greenery brings freshness and mild flavor, adding a lovely contrast.
- Salt and pepper: Essential seasonings to enhance the natural flavors of your ingredients.
- Chicken breasts: Boneless and skinless for easy preparation, these juicy pieces form the base of this scrumptious dish.
- Onion powder: A handy seasoning that jazzes up the chicken without the fuss. It’s milder than fresh onions, making it friendly for picky eaters.
- Dried parsley: An excellent counterpart to fresh parsley, easy to keep on hand for spontaneous cooking!
- Cheese (Mozzarella and Parmesan): Mozzarella makes the stuffing ooey-gooey while fresh Parmesan adds a nutty sharpness to the creamy sauce.
- Olive oil: A healthy fat for sautéing the garlic, adding another layer of flavor.
- Dijon mustard: A surprising ingredient that offers a zesty kick to the sauce, balancing the richness.
- Half-and-half: This creamy combination makes the sauce luscious. If you don’t have it, substitute with whole milk and reduced-fat cream.
- Cornstarch: Optional for thickening your sauce, especially if you desire a richer texture!
All quantities for these ingredients can be found at the bottom of the article for easy printing. Feel free to explore variations or substitutions as you get comfortable with the recipe!
How to Make Garlic Butter Mushroom Stuffed Chicken with Creamy Parmesan Sauce
Now that you have your ingredients ready, let’s dive into the steps to create this mouthwatering Garlic Butter Mushroom Stuffed Chicken with Creamy Parmesan Sauce. Don’t worry; I’ll guide you through it, one tasty step at a time!
Preparing the Mushrooms
Start by heating a sizable skillet over medium heat. Toss in the butter and let it melt until bubbly.
Add the minced garlic and sauté for about a minute. Just until it’s fragrant and golden. Trust me, your kitchen will be heavenly!
Next, throw in the sliced brown mushrooms. Stir them around, coating them in that garlicky goodness.
Season with salt, pepper, and fresh parsley. Cook until the mushrooms soften and release their delicious juices, about 5-7 minutes.
Once they’re done, remove the skillet from heat and allow the mixture to cool while you prepare the chicken.
Preparing the Chicken
Let’s get those chicken breasts ready! Pat them dry with paper towels. This step helps the seasoning stick better.
Now, sprinkle salt, pepper, onion powder, and dried parsley over both sides. Be generous; you want that chicken to be bursting with flavor.
Slice a pocket into each chicken breast, taking care not to cut all the way through. Picture a pocket of joy just waiting to be filled!
Stuff each pocket with the mozzarella cheese and your cooled mushroom mixture. Pile it in generously. Top it off with a sprinkle of Parmesan cheese for that extra zing.
Secure the openings with toothpicks, keeping the delicious filling safe inside.
Cooking the Stuffed Chicken
In the same skillet, give it a quick wipe if necessary, and heat it over medium-high. Drizzle a little olive oil to prevent the chicken from sticking.
Once the oil is hot, carefully add the stuffed chicken breasts. Sear them for about 4-5 minutes on each side, until they’re golden brown.
Once they develop that beautiful color, cover the skillet and transfer it to a preheated oven at 400°F (200°C).
Bake for around 20 minutes or until the internal temperature reaches a tempting 165°F (75°C). You can do this with a meat thermometer, which is super handy!
Making the Creamy Parmesan Sauce
While the chicken cooks, let’s whip up that creamy sauce! In the same skillet (keeping it all handy and flavorful), heat a drizzle of olive oil over low heat.
Add minced garlic and let it sizzle gently. Soon enough, your kitchen will smell like a cozy Italian restaurant.
Next, stir in the Dijon mustard and half-and-half. Bring it to a gentle simmer, which gives the sauce that inviting warmth.
Toss in any leftover mushroom mixture and the finely grated Parmesan cheese, stirring until it melts and combines seamlessly.
For a creamier texture, you might want to thicken the sauce with the cornstarch and water mix. Keep stirring until you get your desired consistency.
Combining and Serving
Once the stuffed chicken is out of the oven, place it back into your creamy sauce. Coat it generously, letting it soak in all the flavors.
To serve, transfer the stuffed chicken breasts onto a platter. Drizzle some of that heavenly sauce on top and sprinkle freshly chopped parsley for a pop of color.
Your Garlic Butter Mushroom Stuffed Chicken with Creamy Parmesan Sauce is now ready to enjoy! It’s comforting, delicious, and sure to impress!
Tips for Success
- Always use fresh ingredients for the best flavor—especially garlic and mushrooms!
- Don’t skip the resting time after cooking; it allows juices to redistribute.
- If you’re short on time, you can prep the mushrooms and chicken a day in advance.
- Use toothpicks to secure chicken pockets; this prevents filling from escaping.
- Experiment with additional herbs like thyme or basil for extra flavor!
Equipment Needed
- Oven-safe skillet: A sturdy skillet works wonders. If you don’t have one, transfer to a baking dish.
- Meat thermometer: Essential for checking chicken doneness. A knife will work for making a small cut if you don’t have one.
- Knife and cutting board: To prepare your chicken and mushrooms. A good knife makes all the difference!
- Mixing spoon: For stirring sauces and stuffing. A silicone spatula is great for scraping too!
Variations
- Herb-Infused: Swap out parsley for fresh thyme or rosemary to give the stuffing an aromatic twist.
- Cheese Lovers: Add cream cheese to the stuffing mix for a richer, creamier filling.
- Pesto Delight: Incorporate a teaspoon of pesto into the mushroom mix for a burst of basil flavor.
- Low-Carb Option: Use zucchini noodles or cauliflower rice as a base instead of pasta for a lighter side.
- Spicy Kick: Sprinkle in some crushed red pepper flakes to the sauce for a fiery flavor boost.
Serving Suggestions
- Sides: Pair the stuffed chicken with garlic mashed potatoes or roasted vegetables for a hearty meal.
- Salads: A fresh garden salad drizzled with balsamic vinaigrette adds a refreshing touch.
- Presentation: Garnish with lemon wedges and additional parsley for a pop of color.
- Drinks: Serve with a light white wine or sparkling water with lemon for a delightful dinner.
FAQs about Garlic Butter Mushroom Stuffed Chicken with Creamy Parmesan Sauce
Have questions about making this delicious Garlic Butter Mushroom Stuffed Chicken with Creamy Parmesan Sauce? Let’s tackle some of the most common queries!
Can I make this recipe ahead of time?
Absolutely! You can prepare the mushroom stuffing and season the chicken a day in advance. Just store them in the fridge until you’re ready to cook. This makes dinner on busy nights a breeze!
How can I substitute for the half-and-half?
If you don’t have half-and-half, mix equal parts whole milk and reduced-fat cream for a similar creaminess in the sauce. It works well and keeps the dish indulgent without too much fuss.
What can I serve with Garlic Butter Mushroom Stuffed Chicken?
This stuffed chicken pairs beautifully with garlic mashed potatoes, a crisp salad, or even zucchini noodles for a healthy twist!
Can I freeze the leftovers?
Yes! You can freeze the stuffed chicken once cooled. Wrap it tightly in plastic wrap, then place it in a freezer bag. Just thaw and reheat when you’re ready to enjoy it again!
How can I make it spicier?
If you love some heat, add crushed red pepper flakes to the creamy sauce or mix in some jalapeños to the stuffing for that extra kick. You won’t be disappointed!
Final Thoughts
There’s something uniquely satisfying about serving a homemade meal that brings everyone together, and my Garlic Butter Mushroom Stuffed Chicken with Creamy Parmesan Sauce does just that. Each bite is a warm hug from the inside, filled with flavors that dance on your palate. It’s a recipe that invites laughter and conversation around the dinner table, effortlessly transforming any ordinary evening into a festive occasion. Trust me, once you make this dish, it will quickly become a staple in your kitchen. So, roll up your sleeves and let the magic happen!
Print
Garlic Butter Mushroom Stuffed Chicken with Creamy Parmesan Sauce Delights!
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking and Searing
- Cuisine: American
- Diet: Low Calorie
Description
A delightful dish featuring chicken breasts stuffed with garlic buttered mushrooms and topped with a creamy Parmesan sauce.
Ingredients
- 8 tbsp butter
- 8 oz brown mushrooms, sliced
- 4 cloves garlic, minced
- 2 tbsp fresh parsley, chopped
- Salt and pepper, to taste
- 4 skinless, boneless chicken breasts
- 1 tsp onion powder
- 1 tsp dried parsley
- 8 slices mozzarella cheese
- ¼ cup fresh Parmesan cheese, grated
- 1 tbsp olive oil
- 2 large garlic cloves, minced
- 1 tbsp Dijon mustard
- 1½ cup half-and-half (or substitute with ¾ cup whole milk + ¾ cup reduced-fat cream)
- ½ cup Parmesan cheese, finely grated
- ½ tsp cornstarch mixed with 2 tsp water (optional, for thickening)
- 2 tbsp fresh parsley, chopped
Instructions
- Preheat the oven to 400°F (200°C).
- In a large oven-safe skillet, heat butter over medium heat and sauté garlic for about 1 minute until fragrant.
- Stir in mushrooms, season with salt, pepper, and parsley, and cook until softened. Set aside to cool.
- Pat dry the chicken breasts and season with salt, pepper, onion powder, and dried parsley.
- Slice a pocket into each chicken breast and stuff with mozzarella and mushroom mixture, topping with Parmesan. Secure with toothpicks.
- In the same skillet, sear the stuffed chicken until golden brown on both sides, then cover and transfer to the oven. Bake for 20 minutes or until the internal temperature reaches 165°F (75°C).
- For the sauce, in the skillet, heat olive oil over low heat, sauté garlic, and stir in Dijon mustard and half-and-half. Bring to a gentle simmer, then add mushrooms and Parmesan, cooking until melted.
- If desired, thicken the sauce with the cornstarch mixture, then season and stir in parsley.
- Return the chicken to the pan, coat with sauce, and serve.
Notes
- If you don’t have half-and-half, use a combination of whole milk and reduced-fat cream.
- For a low-carb meal, serve with zucchini noodles, cauliflower rice, or a simple salad.
Nutrition
- Serving Size: 1 stuffed chicken breast with sauce
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 120mg
