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This Mushroom Stuffed Chicken Breast recipe is a simple dinner with impressive results. Juicy and tender chicken breasts filled with melted cheeses, garlic butter mushrooms and then topped with a delicious parmesan cream sauce.
Creamy Stuffed Chicken Breast With Mushrooms
I love stuffed chicken recipes! Stuffing can incorporate so much flavor into chicken breast. This is one of my all-time favorites because the mozzarella and parmesan pair perfectly with garlic and mushrooms. I use baby bella mushrooms because they have a rich, meaty flavor and texture. It takes this meal to the next level.
The cream sauce is one of my favorite components. Dijon mustard goes well with chicken and mushrooms. It adds a zing that cuts through the richness that the half-and-half cheese provides. It also tastes yummy with any veggie side.
For more tasty recipes with mushrooms, I recommend Chicken Marsala and Crockpot Steak Bites With Mushrooms.
Ingredients You’ll Need
I have broken down the ingredients needed for the chicken and stuffing as well as the cream sauce. The ingredients are easy to find and inexpensive. It’s a great budget-friendly dinner!
For the Chicken
- Butter
- Garlic
- Baby Bella Mushrooms: Be sure to clean the mushrooms thoroughly and slice them.
- Fresh Parsley
- Boneless Chicken Breasts: Grabbing boneless and skinless chicken breasts cuts back on prep time. Be sure not to get thinly sliced because the thicker breast is ideal for stuffing.
- Onion Powder
- Salt
- Pepper
- Mozzarella Cheese: Slices of mozzarella are used instead of shredded because the shredded cheese tends to fall out.
- Parmesan Cheese: I highly recommend that you use freshly grated parmesan for this stuffed chicken recipe. It’s sharper and melts better.
- Olive Oil
For the Cream Sauce
- Butter
- Garlic
- Dijon Mustard: Use your favorite variety and brand.
- Half and Half: Heavy cream can also be used here if you prefer.
- Cornstarch: This is perfect for making a slurry to thicken the sauce.
- Water
- Parmesan Cheese: I also suggest freshly grated parmesan for the cream sauce as well.
- Salt and Pepper
- Fresh Parsley
How to Make Mushroom Stuffed Chicken Breast
This is a super simple recipe that you can make any night of the week!
- Preheat the Oven. Start by getting your oven ready and preheat it to 400 degrees F.
- Cook Mushrooms and Garlic. Melt butter in a skillet, cook garlic. Then add the slices of mushrooms and chopped parsley. Cook until the mushrooms are soft, stirring occasionally.
- Season the chicken breasts generously with onion powder, salt, and pepper. Then, slice into the side of each chicken breast just enough to make a pocket. Stuff each butterflied breast with mozzarella, parmesan, and the mushroom mixture. Seal the ends closed with toothpicks.
- Cook the Chicken. Heat that same large skillet over medium heat again and all olive oil. Once hot, sear each side of the stuffed chicken breasts until golden brown. Cover the skillet and place it in the oven.
- Cook the sauce. In a separate skillet while the chicken is baking, melt butter over medium heat. Add garlic and saute until fragrant. Next, add in the Dijon mustard and 1 ½ cups of half and half. Whisk until combined.
- Make a slurry with the cornstarch and water. Stir it into the sauce and add parmesan cheese.
- Reduce the heat to a simmer and add salt and pepper to taste. Also, add the remaining chopped parsley. This is when you can add the remaining half and half if the sauce is too thick.
- Serve. Once the stuffed chicken breasts are cooked, place them in the skillet with the sauce and serve!
How to Serve Mushroom Stuffed Chicken
Need some serving suggestions? Here are my top go-to side dishes to pair with this recipe.
- Rice: This is one of my favorite options. It tastes so good with the extra sauce. Make white rice or this recipe for Lemon Rice with Mint.
- Pasta: Serve this mushroom-stuffed chicken with your favorite pasta. Penne or rotini are great choices. Want a little more garlic? Try it with Lemon Garlic Pasta.
- Veggies: Broccoli, asparagus, green beans, or even Honey Glazed Carrots are some of my top choices for vegetable sides.
- Salad: You can’t go wrong with a classic side garden salad.
How to Store Leftovers
Store leftover garlic butter mushroom stuffed chicken in an airtight container in the refrigerator. It will stay fresh for up to 2 days. You may reheat this in the microwave or the oven just until warmed through.
More Chicken Recipes
- Slow Cooker Butter Chicken
- Honey Garlic Chicken Thighs
- Spinach Stuffed Chicken Breast
- Chicken Caesar Pasta Salad
- Chicken Alfredo Lasagna Roll-Ups
Mushroom Stuffed Chicken Breast
This Mushroom Stuffed Chicken Breast recipe is a simple dinner with impressive results. Juicy and tender chicken breasts filled with melted cheeses, garlic butter mushrooms and then topped with a delicious parmesan cream sauce.
Servings: 4
Ingredients
- 4 tablespoons butter
- 4 cloves garlic peeled and minced
- 8 ounces baby bella mushrooms cleaned and sliced
- 2 tablespoons fresh parsley chopped
- 4 skinless boneless chicken breasts
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 8 slices mozzarella cheese
- 1/3 cup freshly grated Parmesan cheese
- 1 tablespoon olive oil
Cream Sauce
- 4 tablespoons butter
- 2 cloves garlic peeled and minced
- 1 tablespoon dijon mustard
- 2 cups half and half
- 1 teaspoon cornstarch
- 2 teaspoons water
- 1/2 cup freshly grated Parmesan cheese
- salt and pepper to taste
- 2 tablespoons fresh parsley chopped
Instructions
- Preheat oven to 400F.
- Melt 4 tablespoons of butter in a large oven-proof skillet (if you have one–if not, use a regular skillet) over medium heat. Add 4 minced garlic cloves and sauté just until fragrant, 30-60 seconds. Add the mushrooms and parsley. Cook over medium heat, stirring occasionally, until the mushrooms are soft.
- Season each chicken breast on both sides with the onion powder, salt, and pepper.
- Butterfly each chicken breast to create a large "pocket" in the center. Stuff each chicken breast with two slices of mozzarella cheese, the cooked mushrooms, and Parmesan cheese. Use toothpicks to close each opening of the pockets.
- Heat the oven-proof skillet over medium heat again. Add the olive oil and once hot, place each stuffed chicken breast into the skillet. Cook the chicken breasts on each side until golden brown.
- Cover the oven-proof skillet with an oven-proof lid or foil. Place the whole skillet in the oven and bake at 400F for 20 minutes, or until the chicken reaches an internal temperature of 165F.
- Note: if you do not have an oven-safe skillet, bake the chicken in a glass baking dish instead.
- While the chicken is baking, heat 4 tablespoons butter in a large skillet over medium heat. Add 2 minced garlic cloves and sauté until fragrant, 30-60 seconds. Add the dijon mustard and 1 1/2 cups of the half and half; whisk until smooth.
- Mix the cornstarch and water together, then whisk into the sauce. Mix in the Parmesan cheese. Bring the sauce to a simmer, stirring often. Reduce the heat to low and add salt and pepper to taste along with the chopped fresh parsley. If needed, add the remaining 1/2 cup of half and half to thin the sauce if it becomes too thick.
- Remove the toothpicks from the chicken breasts, then nestle the chicken into the cream sauce. Serve warm.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Nutrition
Calories: 804kcal | Carbohydrates: 14g | Protein: 49g | Fat: 62g | Saturated Fat: 35g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 238mg | Sodium: 1734mg | Potassium: 974mg | Fiber: 1g | Sugar: 7g | Vitamin A: 2067IU | Vitamin C: 9mg | Calcium: 642mg | Iron: 2mg
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