Description
Juicy chicken breasts are stuffed with garlic butter mushrooms and gooey mozzarella, then baked and topped with a silky garlic Parmesan cream sauce. This indulgent yet simple dish is perfect for a weeknight dinner or an impressive meal for guests.
Ingredients
Scale
Garlic Butter Mushrooms:
- 4 tbsp butter
- 8 oz brown mushrooms (sliced)
- 4 garlic cloves (minced)
- 2 tbsp chopped fresh parsley
- Salt and pepper (to taste)
Chicken:
- 4 boneless (skinless chicken breasts)
- Salt and pepper (to season)
- 1 tsp onion powder
- 1 tsp dried parsley
- 8 slices mozzarella cheese
- 1/4 cup grated Parmesan cheese
Cream Sauce:
- 1 tbsp olive oil
- 2 garlic cloves (minced)
- 1 tbsp Dijon mustard
- 1½ cups half and half
- 1/2 cup grated Parmesan cheese
- Salt and pepper (to taste)
- 1/2 tsp cornstarch + 2 tsp water (optional)
- 2 tbsp fresh parsley (chopped)
Instructions
- Preheat oven to 375°F (190°C).
- Sauté mushrooms in butter for 5–7 min, then add garlic, parsley, salt & pepper. Cool slightly.
- Cut a pocket into each chicken breast, season inside and out.
- Stuff each with mushrooms and 2 slices mozzarella. Secure with toothpicks.
- Place in baking dish, sprinkle with Parmesan. Bake uncovered 25–30 min.
- Meanwhile, sauté garlic in olive oil. Add mustard, half and half, Parmesan. Stir until smooth.
- (Optional) Add cornstarch slurry if thickening is needed. Stir in parsley.
- Serve chicken with sauce spooned over. Garnish with extra parsley.
Notes
-
Secure filling with toothpicks.
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Try spinach or sun-dried tomatoes in the stuffing.
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Use gouda or Swiss instead of mozzarella.
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Sauce is great over pasta or veggies.
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Keto-friendly if served with low-carb sides.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 495