Cheesy Garlic Butter Mushroom Stuffed Chicken Recipe: A Mouthwatering Delight
Are you ready to embark on a culinary journey that combines the rich flavors of juicy chicken, earthy mushrooms, and savory cheese? Look no further! This Cheesy Garlic Butter Mushroom Stuffed Chicken recipe is a masterpiece that will tantalize your taste buds and impress your dinner guests. In this article, we’ll guide you through the step-by-step process of creating this delectable dish that’s both visually appealing and incredibly delicious.
Table of Contents
- Ingredients You’ll Need
- Preparing the Mushroom Filling
- Preparing the Chicken Breasts
- Stuffing the Chicken with Mushroom Mix
- Searing the Chicken
- Baking to Perfection
- The Golden Garlic Butter Glaze
- Plating and Serving
- Why This Recipe Works
- Tips for the Best Results
- Customize Your Stuffed Chicken
- Frequently Asked Questions (FAQs)
- Access the Recipe Now
Indulge in the harmonious symphony of flavors as tender chicken breasts meet a luscious filling of garlic-infused mushrooms and gooey melted cheese. This recipe transforms simple ingredients into a culinary masterpiece that’s sure to become a household favorite.
Ingredients You’ll Need
- Boneless, skinless chicken breasts
- Fresh mushrooms (cremini or button)
- Garlic cloves, minced
- Mozzarella cheese, shredded
- Parmesan cheese, grated
- Fresh parsley, chopped
- Olive oil
- Salt and pepper
Preparing the Mushroom Filling
In a pan over medium heat, melt a tablespoon of butter with a dash of olive oil. Add the minced garlic and sauté until fragrant. Toss in the sliced mushrooms, season with salt and pepper, and cook until they release their moisture and turn golden brown. Remove from heat and let it cool slightly. Mix in the shredded mozzarella and grated Parmesan along with chopped parsley. Your flavorful mushroom filling is ready!
Preparing the Chicken Breasts
Take the chicken breasts and carefully butterfly them, creating a pocket for the filling. Season both sides with salt and pepper, ensuring a well-balanced flavor profile.
Stuffing the Chicken with Mushroom Mix
Gently spoon the mushroom and cheese mixture into the pocket you created in the chicken breasts. Press the edges to seal the filling inside.
Searing the Chicken
Heat a skillet over medium-high heat and add a drizzle of olive oil. Place the stuffed chicken breasts in the skillet and sear until golden brown on both sides. This step locks in the juices and adds a delightful crispy texture.
Baking to Perfection
Transfer the seared chicken breasts to a baking dish and let them finish cooking in the oven until they reach an internal temperature of 165°F (75°C). The cheese will melt, and the flavors will meld together beautifully.
The Golden Garlic Butter Glaze
In a small saucepan, melt butter and add minced garlic. Cook until the garlic turns golden and fragrant. This aromatic garlic butter glaze will elevate the dish to another level.
Plating and Serving
Place the Cheesy Garlic Butter Mushroom Stuffed Chicken on a serving platter, drizzle with the golden garlic butter glaze, and garnish with fresh parsley. The result is a stunning dish that’s ready to be savored.
Why This Recipe Works
This recipe works wonders due to the synergy of its components. The earthy mushrooms complement the succulent chicken, while the melted cheese and garlic butter glaze add layers of flavor that meld together seamlessly.
Tips for the Best Results
- Use fresh, high-quality ingredients for the most vibrant flavors.
- Don’t overstuff the chicken breasts to ensure even cooking.
- Allow the chicken to rest for a few minutes before slicing to preserve its juiciness.
Customize Your Stuffed Chicken
Get creative with your stuffing by adding ingredients like spinach, sun-dried tomatoes, or even a touch of pesto.
Frequently Asked Questions (FAQs)
- Can I use a different type of cheese for stuffing?
- Absolutely! Experiment with your favorite cheeses to create a unique flavor profile.
- Can I make this recipe ahead of time?
- While the dish is best enjoyed fresh, you can prep the components in advance and assemble before baking.
- How do I prevent the chicken from drying out?
- Proper searing and baking techniques will help retain the chicken’s moisture.
- Can I use bone-in chicken for this recipe?
- Yes, but the cooking time may need to be adjusted.
- What side dishes pair well with this stuffed chicken?
- Serve it with roasted vegetables, garlic mashed potatoes, or a fresh green salad.
Indulge in a symphony of flavors with our Cheesy Garlic Butter Mushroom Stuffed Chicken recipe. This dish brings together the richness of chicken, the earthiness of mushrooms, and the creaminess of cheese, all enveloped in a golden garlic butter glaze. Elevate your dinner table with this gourmet creation that’s easy to make and impossible to resist.
- 4 tablespoons butter
- 8 ounces (250 grams) brown mushrooms, sliced
- 4 cloves garlic, minced
- 2 tablespoons fresh parsley chopped
- Salt and pepper, to taste
- 4 chicken breasts, skinless and boneless
- Salt and pepper, to season
- 1 teaspoon onion powder
- 1 teaspoon dried parsley
- 8 slices mozzarella cheese
- 1/4 cup fresh grated parmesan cheese
Garlic Parmesan Cream Sauce:
- 1 tablespoon olive oil
- 2 large cloves garlic minced or finely chopped
- 1 tablespoon Dijon mustard
- 1-1/2 cups half and half or use reduced fat cream or evaporated milk
- 1/2 cup finely grated fresh Parmesan cheese
- Salt and pepper, to your tastes
- 1/2 teaspoon cornstarch cornflour mixed with 2 teaspoons of water (OPTIONAL FOR A THICKER SAUCE)
- 2 tablespoon fresh chopped parsley
- Preheat oven to 200°C or 400°F.
- Melt butter in a large (over 12-inch or 30 cm) oven proof pan or skillet over medium heat. Add garlic and sauté until fragrant (about 1 minute). Add in mushrooms, salt and pepper (to your tastes), and parsley. Cook while stirring occasionally until soft. Set aside and allow to cool while preparing your chicken.
- Pat breasts dry with a paper towel. Season with salt, pepper, onion powder and dried parsley. Rub each piece to evenly coat in seasoning.
- Horizontally slice a slit through the thickest part of each breast to form a pocket. Place 2 slices of mozzarella into each breast pocket.
- 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.
- 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.
- Serve, with pan juices and any remaining mushrooms, on top of pasta, rice or steamed vegetables.
- (To make the optional cream sauce, transfer chicken to a warm plate, keeping all juices in the pan.)
- 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).
- 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).
- Season with a little salt and pepper to your taste. Add in the parsley and the chicken back into the pan to serve.
Nutrition InformationYield 1 Serving Size 4
Amount Per ServingCalories 3348Total Fat 227gSaturated Fat 127gTrans Fat 6gUnsaturated Fat 85gCholesterol 1029mgSodium 6043mgCarbohydrates 66gFiber 4gSugar 29gProtein 258g
The information contained herein is subject to change.