Mushroom Stuffed Chicken Breast – Filled chicken with cheesy garlic butter mushrooms and an optional creamy garlic parmesan sauce! Yes, indeed! This is the recipe of your dreams, Garlic Mushroom Lovers! Golden, crispy chicken on the surface; juicy and buttery on the interior; stuffed with two types of cheese AND the most delectable garlic butter mushrooms.
You can either stop here with this dish or carry on to make the finest creamy garlic parmesan sauce of your life. As always, the decision is entirely up to you! This recipe is a WINNER when wrapped in a properly seasoned chicken breast! This delectable stuffed chicken breast dish is really simple to prepare and usually receives amazing reviews! On the interior, it’s tender and juicy, with a wonderfully crispy exterior and an incredible mushroom filling.
Mushroom Stuffed Chicken:
First, you’ll prepare the most delectable buttery garlic mushrooms. After stuffing them inside your chicken breasts, COOK THEM IN THE REMAINING GARLIC BUTTER, which by this point is loaded with wonderful pan juices left over from the mushrooms. Also, at this point, your butter has started to brown and transform into mushroom browned butter. After that, you may make a selection based on personal preference, diet, hunger, or any other factors you consider.
Why You Will Love This Recipe?
- This mushroom filled chicken breast is out of this world delicious. So creamy and flavorful. With each mouthful, the chicken becomes more tender and moist.
- Healthy: This stuffed chicken dish is ideal for people watching their carbohydrates and seeking for a low carb/high fat/protein dinner. All healthy components are used to create a perfectly nutritious chicken dinner that everyone may enjoy.
- Simple: Making this stuffed chicken is a breeze. We skipped the oven this time, and you’ll cook it entirely on the stovetop.
- Chicken Breasts
- Mushrooms, brown or white
- Cream Cheese with herbs and garlic
- Shredded mozzarella cheese
- Salt and pepper
How To Make Mushroom Stuffed Chicken Breast?
- Preheat the oven to 400 degrees Fahrenheit.
- Melt the butter in a skillet over medium heat. Cook until the onion and garlic are softened. Cook until the juices from the mushrooms have been released and absorbed. Pour in the wine and herbs. Cook until the liquid has evaporated but the pan is not dry. Allow to cool fully.
- Combine chilled mushrooms, cream cheese, mozzarella cheese, and salt and pepper to taste in a mixing bowl.
- Cut a 1 1/2′′ incision in the side of the bird using a sharp knife. Make a pocket with the knife by moving it around. 1/4 of the mushroom mixture should be placed in the pocket. Repeat with the rest of the chicken breasts.
- Place the chicken breasts on a foil-lined baking sheet, season with salt and pepper to taste, and bake for 30-35 minutes (165°F).
Tips And Tricks:
- You may use almond milk for any other nondairy milk or 2 percent milk.
- If necessary, substitute another oil, such as avocado or grapeseed oil.
- You may use any white cheese, such as provolone, for the mozzarella.
Gluten-free flour can be substituted with any other flour.
- For the best flavor, use freshly grated parmesan cheese.
- Cook over medium heat to ensure that the chicken cooks evenly and does not get too dry or rubbery.
- You may substitute another vegetable for the mushrooms.
- Refrigerate leftovers in a securely covered jar for 3-4 days.
- When ready to serve, reheat in the microwave.
Butterflying a Chicken:
Butterflying the chicken Place the chicken breast on a cutting board and, with your palm flat on top, use a sharp knife to cut through one side of the breast, beginning at the thicker end and finishing at the thin point. Make sure you don’t cut all the way through to the opposite side. You are effectively doubling the size of the chicken breast without having to chop it in half. Another way is to flatten the chicken breast using a meat mallet. Both work, and you should aim for a thickness of around 1/4 inch.
Mushroom Cleaning And Preparation:
It may appear to be a stupid question, yet it is one that I am frequently asked. Mushrooms grow close to the earth, thus they get filthy. So much so that even the mushrooms you buy at the shop must be washed!
- The key to cleaning mushrooms is to take a moist paper towel and gently wipe each one. They should not be soaked or rinsed.
- If you immerse mushrooms in water, they will absorb moisture and lose texture and flavor.
- After cleaning, place the mushroom on its side and gently cut or pluck the stem off with a very sharp knife or your hands. You’ll want to go as high up as you can without penetrating the mushroom’s top.
- Cut off the woody ends and chop them up for this dish. I prefer a fine cut, however slices might be used if you prefer a different texture. They all cook the same way.
How To Make The Sauce?
- Cook for approximately 30 seconds, or until the garlic is fragrant, in the pan with the butter and finely chopped garlic over medium-low heat.
- Cook until the vinegar has nearly completely evaporated. While the vinegar is cooking, scrape all of the brown pieces from the bottom of the pan using a spatula.
- Whisk in the broth, cream, and Dijon mustard until everything is mixed, then season with salt and pepper to taste.
How Long Does It Take To Cook Stuffed Chicken Breast?
- In this dish, we prepare stuffed chicken breast in two phases. The first step is to sear it in a hot cast iron pan, followed by finishing it in the oven.
- Cook the chicken for 2 minutes per side, or until tiny brown spots form. Then bake for about 15 minutes in a preheated oven.
- The baking time is also affected by the thickness of the chicken breast. When the thickest portion of the chicken breast registers 165 degrees, it is done.
What Is The Best Method For Stuffing a Chicken Breast?
To stuff a chicken breast, create pockets in the chicken breast so you can stuff it. The simplest method to accomplish this is to lay the chicken breast flat on a cutting board and, using a sharp knife, slice directly through the center of the breast without cutting all the way through. Stuff the chicken breast after flipping it open and seasoning it on both sides. Close the sides of the chicken breast with a toothpick and cook.
Is It Possible To Fry Or Bake Chicken Breast With a Toothpick?
Yes. You may fry the chicken breast with the toothpick at the same time. Cooking and baking the filled chicken with the toothpick is safe. When your chicken is done, just take it from the pan and discard it.
Is It Better To Cook Chicken On High Or Low Heat?
Cook the chicken over a low-medium heat. This helps keep your chicken from drying out if it cooks too quickly. The lower the heat, the more juicy and tender the chicken will be.
Suggestions For Serving:
- This meal goes well with plain cooked potatoes. Mashed potatoes might also be made.
- Rice or orzo pasta are other viable options.
- Sides of boiling green beans or steamed broccoli
- a light green salad or even pasta salad
This meal reheats quickly; simply reheat in a pan, add extra water to the sauce, cover with a pan, and cook over low heat until the chicken is warm. It is also possible to freeze it.
MORE DELICIOIUS RECIPES HERE:
- 4 tbsps. melted butter
- 8 ounces brown mushrooms sliced
- 4 garlic cloves minced
- 2 tbsp. chopped fresh parsley
- Season with salt and pepper to taste.
- 4 chicken breasts skinless and boneless
- Season with salt and pepper.
- 1 tsp onions powder
- 1 tsp dry parsley
- 8 slices mozzarella cheese
- 1/4 cup parmesan cheese, grated
- Cream Sauce with Garlic and Parmesan:
- 1 tbsp. olive oil
- 2 big garlic cloves
- 1 tbsp. Dijon mustard
- 1 1/2 cups half-and-half
- 1/2 cup fresh Parmesan cheese, finely grated
- Season with salt and pepper to taste.
- 2 tsp water and 1/2 tsp cornstarch corn flour (Optional For a thicker sauce)
- 2 tbsp. freshly chopped parsley
Preheat the oven to 200°C/400°F.
Melt butter in a large (over 12-inch or 30 cm) oven proof skillet or pan over medium heat. Sauté the garlic until it is fragrant (about 1 minute). Stir in the mushrooms, salt and pepper to taste, and parsley. Cook, stirring periodically, until the vegetables are tender. Set aside to chill while you prepare the chicken.
Using a paper towel, pat the breasts dry. Season with salt, pepper, onion powder, and dry parsley, to taste. Rub each piece in the seasoning to coat evenly.
To make a pocket, cut a horizontal slit across the thickest section of each breast. Fill each breast pocket with 2 pieces of mozzarella.
Divide the mushroom mixture into four equal parts and stuff each breast with it (save the liquids in the pan for use). Don't be concerned if there are any leftover mushrooms. They'll come in handy later). 1 tablespoon parmesan cheese per breast should be sprinkled on top of the mushroom mixture. To keep the mushrooms inside during cooking, secure with two or three toothpicks at the entrance.
Heat the same pan in which the mushrooms were cooked, along with the pan juices (the garlic butter will brown and take on a nutty flavor). Sear the chicken until it is golden brown. Flip and sear until golden on the other side. Cook for another 20 minutes in a preheated oven, or until thoroughly done through the center and no longer pink.
Serve with any remaining mushrooms and pan juices on top of spaghetti, rice, or steamed veggies.
(To create the optional cream sauce, remove the chicken to a heated platter and save all of the liquids in the pan.)
Fry the garlic until fragrant in the pan juices (about 1 minute). Reduce the heat to low and stir in the mustard and half and half (or cream).
Return the sauce to a low heat and stir in any remaining mushrooms and parmesan Parmesan. Allow the sauce to boil until the parmesan cheese is slightly melted. (If the sauce is too runny for you, add the cornstarch/water combination to the center of the pan and quickly incorporate it into the sauce.) It will instantly begin to thicken).
Season with a pinch of salt and pepper to taste. Return the chicken and parsley to the pan to serve.
How to tell if the chicken is done:
The best method to tell whether the chicken is done is to take its temperature with a thermometer.
Insert it into the thickest part of the meat and it should read 165°F (74°C). You may use a grill thermometer or an instant-read thermometer (this is my preference). If I'm using a grill thermometer, I place the probe into the chicken, then cover the pan with a lid (the probe's cable is extremely thin, so I can totally cover the pan) and set the thermometer to 160°F (71°C).
The thermometer rings when the chicken reaches the temperature I've set, so I don't have to keep an eye on it all the time. While resting, the chicken should reach a safe temperature of 165°F (74°C).