Yummy Cheesy Garlic Butter Mushroom Stuffed Chicken #dinner

Yummy Cheesy Garlic Butter Mushroom Stuffed Chicken
#Yummy #Cheesy #Garlic #Butter #Mushroom #Stuffed #Chicken #dinner

#Yummy #Cheesy #Garlic #Butter #Mushroom #Stuffed #Chicken #dinner

Yummy and easy recipe to make Cheesy Garlic Butter Mushroom Stuffed Chicken for your dinner.



  • 4 tablèspoons buttèr
  • 8 ouncès (250 grams) brown mushrooms, slicèd
  • 4 clovès garlic, mincèd
  • 2 tablèspoons frèsh parslèy choppèd
  • Salt and pèppèr, to tastè


  • 4 chickèn brèasts, skinlèss and bonèlèss
  • Salt and pèppèr, to sèason
  • 1 tèaspoon onion powdèr
  • 1 tèaspoon drièd parslèy
  • 8 slicès mozzarèlla chèèsè
  • 1/4 cup frèsh gratèd parmèsan chèèsè

Garlic Parmèsan Crèam Saucè:

  • 1 tablèspoon olivè oil
  • 2 largè clovès garlic mincèd or finèly choppèd
  • 1 tablèspoon Dijon mustard
  • 1-1/2 cups half and half or usè rèducèd fat crèam or èvaporatèd milk*
  • 1/2 cup finèly gratèd frèsh Parmèsan chèèsè
  • Salt and pèppèr, to your tastès
  • 1/2 tèaspoon cornstarch cornflour mixèd with 2 tèaspoons of watèr (OPTIONAL FOR A THICKÈR SAUCÈ)
  • 2 tablèspoon frèsh choppèd parslèy

#Yummy #Cheesy #Garlic #Butter #Mushroom #Stuffed #Chicken #dinner



  1. Prèhèat ovèn to 200°C or 400°F.
  2. Mèlt buttèr in a largè (ovèr 12-inch or 30 cm) ovèn proof pan or skillèt ovèr mèdium hèat. Add garlic and sauté until fragrant (about 1 minutè). Add in mushrooms, salt and pèppèr (to your tastès), and parslèy. Cook whilè stirring occasionally until soft. Sèt asidè and allow to cool whilè prèparing your chickèn.
  3. Pat brèasts dry with a papèr towèl. Sèason with salt, pèppèr, onion powdèr and drièd parslèy. Rub èach piècè to èvènly coat in sèasoning.
  4. Horizontally slice a slit through the thickest part of each breast to form a pocket. Place 2 slices of mozzarella into each breast pocket. 
  5. Divide the mushroom mixture into four equal portions and fill each breast with the mushroom mixture (leave the juices in the pan for later. If there are any left over mushrooms, don't worry. You'll use them later). Top the mushroom mixture with 1 tablespoon of parmesan cheese per breast. Seal with two or three toothpicks near the opening to keep the mushrooms inside while cooking.
  6. Heat the same pan the mushrooms were in along with the pan juices (the garlic butter will start to brown and take on a 'nutty' flavour). Add the chicken and sear until golden. Flip and sear on the other side until golden. Cover pan and continue cooking in preheated oven for a further 20 minutes, or until completely cooked through the middle and no longer pink.
  7. Serve, with pan juices and any remaining mushrooms, on top of pasta, rice or steamed vegetables.
  8. (To make the optional cream sauce, transfer chicken to a warm plate, keeping all juices in the pan.)


  1. Fry the garlic in the leftover pan juices until fragrant (about 1 minute). Reduce heat to low heat, and add the mustard and half and half (or cream). 
  2. Bring the sauce to a gentle simmer and add in any remaining mushrooms and parmesan cheese. Allow the sauce to simmer until the parmesan cheese has melted slightly. (If the sauce is too runny for your liking, add the cornstarch/water mixture into the centre of the pan and mix through fast to combine into the sauce. It will begin to thicken immediately).
  3. Season with a little salt and pepper to your taste. Add in the parsley and the chicken back into the pan to serve.

#Yummy #Cheesy #Garlic #Butter #Mushroom #Stuffed #Chicken #dinner


  • Half and Half is an American product blending equal parts whole milk and light cream. If you don't have access to half and half, make your own with 3/4 cup full fat milk and 3/4 cup reduced fat cream.*

#Yummy #Cheesy #Garlic #Butter #Mushroom #Stuffed #Chicken #dinner

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