Mushroom Stuffed Chicken Breast
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.
Prep Time15 minutes mins
Cook Time30 minutes mins
Total Time45 minutes mins
Servings: 4 servings
To prepare chicken
- ¼ cup unsalted butter divided
- ½ cup shallots sliced
- 1 teaspoon garlic finely chopped
- 8 oz brown mushrooms sliced
- 4 whole chicken breasts boneless skinless
- 1 teaspoon Italian seasonings
- 8 slices fresh mozzarella cheese
- ½ tsp salt more or less to taste
- ½ tsp black pepper more or less to taste
To prepare sauce
- 1 tbsp. garlic minced
- 1 tbsp. all-purpose flour
- ½ cup chicken broth
- ½ cup heavy cream
- ½ tsp Salt
- ½ tsp black pepper
- ½ cup parmesan cheese shredded
- 2 tbsps. parsley chopped
- ½ teaspoon red chili flakes more or less to taste
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.
- 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.
- Remove the toothpicks before serving.
Calories: 473kcal | Carbohydrates: 16g | Protein: 20g | Fat: 38g | Saturated Fat: 23g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 128mg | Sodium: 1167mg | Potassium: 547mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1960IU | Vitamin C: 14mg | Calcium: 500mg | Iron: 2mg