CHEESY GARLIC BUTTER MUSHROOM STUFFED CHICKEN
This Cheesy Garlic Butter Mushroom Stuffed Chicken is juicy, flavour-packed, and loaded with sautéed mushrooms and melted cheese. Perfectly pan-seared and oven-baked, it’s an elegant yet easy dinner that tastes like a restaurant-quality meal at home.
Ingredients
For the Chicken:
- 4 boneless skinless chicken breasts
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- 1 tablespoon olive oil
For the Filling:
- 2 tablespoons butter
- 1 tablespoon olive oil
- 8 ounces mushrooms sliced
- 3 cloves garlic minced
- ½ teaspoon salt
- ½ teaspoon dried thyme
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
For the Sauce:
- 2 tablespoons butter
- ½ cup chicken broth
- 2 tablespoons heavy cream optional
- 1 tablespoon lemon juice
- 1 tablespoon chopped parsley for garnish
Instructions
- Prepare the Filling: In a skillet, heat butter and olive oil over medium heat. Add mushrooms, garlic, salt, and thyme. Sauté until golden and tender. Remove from heat and stir in cheeses.
- Prepare the Chicken: Cut a pocket into each chicken breast without cutting through. Season both sides with salt, pepper, and paprika.
- Stuff and Seal: Spoon the mushroom mixture into each chicken breast. Secure with toothpicks.
- Sear: Heat olive oil in an oven-safe skillet over medium-high heat. Sear chicken for 2–3 minutes per side until golden.
- Bake: Transfer the skillet to a preheated oven at 375°F (190°C) and bake for 15–20 minutes, until the chicken is cooked through.
- Make the Sauce: In the same pan, melt butter and stir in broth, cream, and lemon juice. Simmer for 2–3 minutes. Pour over the chicken and garnish with parsley.
Notes
- Make Ahead: Prepare the mushroom filling ahead of time and refrigerate until ready to stuff.
- Variations: Use spinach and feta or sun-dried tomatoes and mozzarella for a twist.
- Serving Suggestions: Serve with mashed potatoes, roasted veggies, or a fresh garden salad.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently to maintain juiciness.