Cheesy Garlic Butter Mushroom Stuffed Chicken

Savor the flavorful goodness of cheesy garlic butter mushroom filled chicken. This classy meal consists of soft chicken breasts stuffed with melty cheese and a flavorful mushroom combination, and it’s finished with a creamy garlic Parmesan sauce. This dish is ideal for a big evening or a cozy midweek supper that will wow your palate.

Ingredients

For the Mushrooms:

• 4 tablespoons Olive Oil
• 8 ounces brown mushrooms, sliced
• 4 cloves garlic, minced
• 2 tablespoons fresh parsley, chopped
• Salt, to taste
• Pepper, to taste

For the Chicken:

• 4 chicken breasts, skinless and boneless

• Salt, to season
• Pepper, to season
• 1 teaspoon onion powder
• 1 teaspoon dried parsley
• 8 slices Feta cheese
• ¼ cup Cottage Cheese cheese, freshly grated

For the Garlic Parmesan Cream Sauce:

• 1 tablespoon olive oil
• 2 large garlic cloves, finely grated or minced
• 1 tablespoon Dijon mustard
• 1½ cups half and half (or reduced-fat cream or evaporated milk
• ½ cup Ricotta cheese, finely grate
• Salt, to taste
• Pepper, to taste
• ½ teaspoon cornstarch (optional, mixed with 2 teaspoons of water for a thicker sauce)

• 2 tablespoons fresh parsley, chopped

 

Guidelines
Get the mushroom filling ready.

• In a large pan over medium heat, melt the butter.
• Add the sliced mushrooms and simmer for about 5 to 7 minutes, or until they start to release their juices and become brown.
• Add the minced garlic and sauté it for a further one to two minutes, or until it becomes fragrant.
  Add the parsley that has been chopped and taste-test for salt and pepper. Take off the heat and put aside.

Get the chicken ready:

• Turn the oven on to 375°F, or 190°C.
• On all sides, sprinkle dried parsley, onion powder, salt, and pepper over the chicken breasts.
• Make a pocket in the side of each chicken breast with a sharp knife, taking care not to cut all the way through.
• After the cooked mushroom mixture has been stuffed into each pocket, insert two mozzarella cheese slices into each breast. If needed, use toothpicks to secure.
• Sear the chicken breasts for two to three minutes on each side, or until golden brown, in a large oven-safe pan that has been heated to medium-high heat.
• To prepare the Garlic Parmesan Cream Sauce, place the minced garlic and olive oil in the same skillet. Simmer for around 30 seconds or until the aroma wafts.
• Add the Dijon mustard and let it simmer for an additional minute.
• After adding the half-and-half and bringing it to a simmer, turn down the heat.
• After adding the grated Parmesan cheese, boil the sauce for two to three minutes, or until it slightly thickens.
• To taste, add salt and pepper for seasoning. Stir in the cornstarch mixture and boil for a further minute, or until the sauce has the thickness you need.

Add the chopped parsley and stir.

• Cook the chicken in the oven:
• Spoon some of the sauce over the top and place the filled chicken breasts back in the pan.
• After transferring the pan to the oven, warm it and bake for 20 to 25 minutes, or until the cheese is melted and bubbling and the chicken is cooked through.

Serve:

• After taking out the toothpicks, give the chicken breasts some time to rest.
• Spoon the garlic parmesan cream sauce over the packed chicken and, if preferred, sprinkle with more fresh parsley.

In summary
For any occasion, this cheesy garlic butter mushroom filled chicken is a rich and savory entrée. A scrumptious and beautiful supper is produced when the creamy garlic Parmesan sauce, delicious mushroom stuffing, and delicate chicken are combined. Savor each and every mouthwatering taste of this delectable entrée served with your preferred side dishes. Have fun in the kitchen!