Buttery Garlic Chicken with Mushrooms (Printable Version)
# What You'll Need:
→ For the Mushrooms
01 -
8 tbsp unsalted butter
02 -
8 oz sliced brown mushrooms
03 -
4 garlic cloves, finely chopped
04 -
2 tbsp chopped fresh parsley
05 -
Salt and pepper as needed
→ For the Chicken
06 -
4 boneless chicken breasts without skin
07 -
Salt and pepper as needed
08 -
1 tsp powdered onion
09 -
1 tsp parsley flakes
10 -
8 mozzarella cheese slices
11 -
¼ cup grated fresh Parmesan
→ For the Creamy Garlic Parmesan Sauce (Optional)
12 -
1 tbsp virgin olive oil
13 -
2 big garlic cloves, finely chopped
14 -
1 tbsp mustard from Dijon
15 -
1½ cups half-and-half (or mix ¾ cup full milk with ¾ cup light cream)
16 -
½ cup finely grated Parmesan
17 -
Salt and pepper as needed
18 -
½ tsp cornstarch mixed with 2 tsp water (for making sauce thicker if wanted)
19 -
2 tbsp chopped fresh parsley
# How to Make It:
01 -
Heat your oven to 400°F (200°C). Melt butter in a big oven-ready pan over medium heat. Toss in garlic and cook about 1 minute till you can smell it. Mix in mushrooms, salt, pepper, and parsley. Keep cooking till mushrooms get soft. Let this cool down while you work on the chicken.
02 -
Dry chicken breasts with paper towels. Sprinkle with salt, pepper, powdered onion, and parsley flakes, and rub it all over. Cut a hole into the thickest part of each breast. Stuff each hole with 2 mozzarella slices and some of your mushroom mix. Sprinkle 1 tbsp Parmesan on top of the mushrooms in each breast. Stick 2-3 toothpicks in to keep everything inside.
03 -
Using the same pan with leftover garlic butter, heat it up over medium-high heat. Brown the stuffed chicken on both sides. Cover the pan and put it in your hot oven. Cook for 20 minutes or until chicken reaches 165°F/75°C inside. Take it out and let it sit while you make the sauce if you want it.
04 -
In your same pan, warm olive oil over low heat. Cook garlic for 1 minute till it smells good. Add in Dijon mustard and half-and-half (or your milk-cream mix). Let it bubble gently, then add any mushrooms you have left and Parmesan. Cook until the cheese starts melting. Want it thicker? Add your cornstarch mix and stir fast. Add salt and pepper, then mix in fresh parsley. Put chicken back in and coat with sauce before you serve.
05 -
Put the stuffed chicken on plates with some creamy sauce if you made it. Goes great with veggie noodles, cauliflower rice, or just a simple green salad if you want something light.
# Additional Tips:
01 -
No half-and-half? Just mix ¾ cup full milk with ¾ cup light cream instead.
02 -
Watching carbs? Try it with veggie noodles, cauliflower rice, or a fresh salad for a lighter option.