Mushroom Stuffed Chicken with Sauce

This hearty garlic butter mushroom stuffed chicken has become my go-to recipe whenever I want to impress dinner guests without spending hours in the kitchen. The combination of juicy chicken, garlicky mushrooms, and creamy sauce creates a restaurant-quality meal that looks and tastes like you've been cooking all day.

I first made this dish for my husband's birthday when we couldn't get a reservation at our favorite Italian restaurant. He declared it better than any restaurant meal and now requests it for every special occasion.

Ingredients

• Butter A full 8 tablespoons creates the rich garlic butter base that flavors both the mushrooms and chicken
• Brown mushrooms They offer a deeper earthy flavor than white button mushrooms and hold their texture better when cooked
• Fresh garlic Choose firm bulbs with tight skin for the most aromatic flavor
• Boneless chicken breasts Look for evenly sized pieces around 6 oz each for consistent cooking
• Mozzarella cheese Fresh mozzarella provides the best melty texture but pre-sliced works well too
• Parmesan cheese Freshly grated provides superior flavor over pre-packaged varieties
• Halfandhalf Creates the perfect richness for the sauce without being too heavy
• Dijon mustard Adds subtle tanginess that balances the rich cream and cheese

Step-by-Step Instructions

Prepare Mushrooms

Heat your butter in a large oven-safe skillet over medium heat until it begins to foam slightly. Add minced garlic and sauté for exactly one minute watching carefully to prevent burning. The garlic should become fragrant but not brown. Add your sliced mushrooms along with salt pepper and parsley stirring occasionally for about 5 minutes until they release their moisture and begin to shrink. The mushrooms should be soft but not mushy.

Create Chicken Pockets

Pat each chicken breast completely dry with paper towels which helps the seasonings adhere better. Season all surfaces with salt pepper onion powder and dried parsley making sure to rub the spices into the meat. Using a sharp knife slice horizontally into the thickest part of each breast creating a deep pocket but being careful not to cut all the way through. The pocket should be large enough to hold your filling but with enough chicken intact to seal it closed.

Stuff and Seal

Layer two slices of mozzarella inside each pocket followed by a generous spoonful of the cooled mushroom mixture. Sprinkle a tablespoon of Parmesan cheese over the mushrooms before gently pressing the opening closed. Secure each stuffed breast with toothpicks inserting them parallel to the opening to keep the filling from leaking during cooking.

Sear and Bake

Return the same mushroom skillet to medium-high heat utilizing any remaining garlic butter. Place each stuffed breast in the hot pan allowing it to sear undisturbed for 3-4 minutes until deeply golden on the bottom. Flip carefully and sear the second side for 2-3 minutes. Transfer the entire skillet to your preheated oven and bake for exactly 20 minutes or until the internal temperature reaches 165°F.

Create Cream Sauce

While the chicken rests warm olive oil in the same skillet over low heat. Sauté garlic for just one minute before stirring in Dijon mustard and halfandhalf. Allow the sauce to come to a gentle simmer before incorporating any remaining mushrooms and the grated Parmesan. The sauce should coat the back of a spoon when ready. Add the cornstarch slurry if you prefer a thicker consistency. Return the chicken to the pan ensuring each piece gets thoroughly coated in the luxurious sauce.

Save This

The first time I made this recipe I accidentally doubled the garlic and discovered that was actually the perfect amount for our family. We're serious garlic lovers and now I always add extra to the mushroom mixture for maximum flavor. Food memories like these are what make cooking so special to me.

Make-Ahead Options

This stuffed chicken reheats beautifully making it perfect for meal prep. Complete all steps through baking the chicken then cool completely before refrigerating for up to 3 days. When ready to serve either microwave individual portions until heated through or reheat in a covered skillet with a splash of chicken broth. If you're planning to make ahead save preparing the cream sauce until just before serving for the best texture and flavor.

Serving Suggestions

While this chicken is substantial enough to be a meal on its own a simple side helps balance the richness. For a low-carb option serve with roasted asparagus or zucchini noodles tossed in olive oil and lemon juice. If carbs aren't a concern garlic mashed potatoes make an excellent base for soaking up the extra cream sauce. A crisp green salad dressed with a light vinaigrette provides refreshing contrast to the rich flavors of the dish.

Common Substitutions

This recipe is wonderfully adaptable to what you have on hand. No mozzarella? Provolone or fontina cheese work beautifully in its place. The mushrooms can be varied according to preference with shiitake or portobello adding even more umami flavor. For a dairy-free version replace the butter with olive oil and omit the cream sauce or substitute with a cashew cream alternative. Chicken thighs can replace breasts for even juicier results just adjust cooking time accordingly.

Troubleshooting Tips

If your chicken breasts are unevenly sized pound them to an even thickness before creating the pocket to ensure consistent cooking. Should your sauce separate or become grainy whisk in a tablespoon of cold butter off the heat to bring it back together. To prevent the filling from leaking be sure to secure the chicken opening with toothpicks and avoid overstuffing the pockets.

Common Queries

→ How do I know when the stuffed chicken is fully cooked?

The stuffed chicken is fully cooked when it reaches an internal temperature of 165°F (75°C) at the thickest part. If you don't have a meat thermometer, cut into the thickest part - the meat should be completely white with no pink areas, and juices should run clear.

→ Can I prepare the stuffed chicken ahead of time?

Yes! You can prepare and stuff the chicken breasts up to 24 hours in advance. Store them covered in the refrigerator, then bring to room temperature for about 15 minutes before cooking. This makes the dish perfect for entertaining or busy weeknights.

→ What can I serve with mushroom stuffed chicken?

This dish pairs wonderfully with sides like roasted asparagus, garlic mashed potatoes, buttered pasta, or a fresh green salad. For a low-carb option, try zucchini noodles, cauliflower rice, or steamed vegetables dressed with olive oil and herbs.

→ Can I use different cheeses for the stuffing?

Absolutely! While mozzarella provides that classic melty texture, you can experiment with provolone, fontina, Swiss, or Gruyère for different flavor profiles. Just ensure you choose a cheese that melts well for the best stuffing experience.

→ How can I thicken the Parmesan sauce if it's too thin?

If your sauce is too thin, whisk together 1/2 teaspoon of cornstarch with 2 teaspoons of cold water to create a slurry. Add this mixture to the simmering sauce while stirring constantly. Let it cook for an additional minute until the sauce reaches your desired thickness.

→ Can I use chicken thighs instead of breasts?

While chicken breasts are ideal for stuffing due to their size and thickness, you can use boneless chicken thighs. Pound them slightly to even the thickness, then roll them around the filling instead of creating a pocket. Adjust cooking time accordingly as thighs may cook faster.