Description
A savory dish featuring tender chicken breasts stuffed with a creamy mixture of sautéed mushrooms and mozzarella cheese, topped with a rich garlic Parmesan cream sauce. Perfect for a comforting family dinner or special occasions.
Ingredients
For the Mushrooms:
4 tablespoons butter
8 ounces brown mushrooms, sliced
4 cloves garlic, minced
2 tablespoons fresh parsley, chopped
Salt and pepper to taste
For the Chicken:
4 skinless, boneless chicken breasts
Salt and pepper to season
1 teaspoon onion powder
1 teaspoon dried parsley
8 slices mozzarella cheese
1/4 cup Parmesan cheese, freshly grated
For the Garlic Parmesan Cream Sauce:
1 tablespoon olive oil
2 large cloves garlic, minced
1 tablespoon Dijon mustard
1 1/2 cups half and half (or reduced-fat cream or evaporated milk)
1/2 cup Parmesan cheese, finely grated
Salt and pepper to taste
1/2 teaspoon cornstarch mixed with 2 teaspoons of water (optional, for a thicker sauce)
2 tablespoons fresh parsley, chopped
Instructions
- Preheat your oven to 400°F (200°C).
- In a large oven-proof skillet, melt the butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Add sliced mushrooms, salt, pepper, and parsley, and cook until the mushrooms are soft. Set aside to cool.
- Pat the chicken breasts dry with a paper towel. Season with salt, pepper, onion powder, and dried parsley, rubbing the seasoning evenly onto each breast.
- Horizontally slice a pocket through the thickest part of each chicken breast. Place 2 slices of mozzarella into each pocket, then evenly divide the mushroom mixture among the chicken breasts. Top with 1 tablespoon of grated Parmesan cheese for each breast and secure the openings with toothpicks.
- In the same skillet used for the mushrooms, heat the remaining pan juices over medium heat. Sear the stuffed chicken breasts on both sides until golden brown.
- Cover the pan with a lid or foil and transfer it to the preheated oven. Bake for about 20 minutes, or until the chicken is cooked through and no longer pink in the center.
- In the same skillet with leftover pan juices, fry the minced garlic over low heat for about 1 minute. Add the Dijon mustard and half and half, bringing the sauce to a gentle simmer.
- Stir in the Parmesan cheese and any remaining mushrooms. Let the sauce simmer until the cheese melts slightly. If the sauce is too runny, add the cornstarch mixture and stir until thickened.
- Season the sauce with salt and pepper, then stir in the chopped parsley. Return the chicken to the skillet, spooning the sauce over the top. Serve with the creamy garlic mushroom sauce over pasta, rice, or vegetables.
Notes
- For extra flavor, sprinkle more cheese on top during the last few minutes of baking.
- Serve with a side of pasta, rice, or a fresh salad.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking, Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed chicken breast with sauce
- Calories: 490
- Sugar: 3 g
- Sodium: 780 mg
- Fat: 32g
- Saturated Fat: 16g
- Unsaturated Fat: 10 g
- Trans Fat: 0g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 36g
- Cholesterol: 130 mg