Mushroom stuffed chicken breast is made with simple ingredients for an impressive dinner that cooks in just 45 minutes. Chicken breast and mushrooms come together in a delightful garlic butter cream sauce that’s so good you’ll want to lick the plate.
Heat a medium skillet over medium heat, add a tablespoon of butter and add shallots. Cook for 2 minutes and then add the minced garlic and mushrooms and cook further for 5 minutes. Keep it aside.
Season the chicken breasts with Italian seasonings, salt and pepper. Cut the chicken breast lengthwise to create a small pocket. Stuff the chicken pocket with mozzarella slices and a spoonful of sauteed mushroom mixture and seal the chicken with a toothpick.
Heat a large skillet with remaining butter. Add the chicken gently and sear the chicken to golden on both sides for about 8-10 minutes. Transfer the chicken to a plate and set aside.
To the same skillet add garlic and flour and cook for a minute. Pour the chicken broth and heavy cream and let it simmer for 3-5 minutes.
Add the remaining mushroom mixtures if there is any and add parmesan cheese along with the chicken breasts.
Cover and cook the chicken along with the sauce for 10-12 minutes until the chicken is cooked through and cheese is melted.
Garnish the chicken with chopped parsley and serve while it is still warm.
Notes
When cutting a pocket into the chicken be careful not to cut through the other side.
You can use provolone or even swiss cheese in place of the mozzarella cheese.
Not a fan of mushrooms? Substitute with your favorite vegetable.
Add spinach to the filling for even more goodness.
After stuffing the chicken, use a toothpick to seal it shut.
Replace the flour in the sauce with gluten free flour to make this meal gluten free.
Freshly grated parmesan will melt better.
Add a tablespoon of dijon mustard to the sauce for a fun twist.
Omit the red pepper flakes if no heat is desired.
Always check for doneness using a meat thermometer. The temperature should read 165 degrees F.