If you’re looking for a mouthwatering dish that will make your taste buds dance, look no further! This Cheesy Mushroom Stuffed Chicken recipe is a true winner. It’s simple, it’s delicious, and it will have you coming back for seconds. Trust me, this is a recipe you don’t want to miss!

Ingredients

To make this incredible dish, you will need the following ingredients:

For the mushrooms:

• Four tablespoons of butter
• 250 gm of brown mushrooms, sliced
• Four cloves of minced garlic
• 2 tablespoons of chopped parsley
• Salt and pepper to taste

For the chicken:

• Four boneless, skinless chicken breasts
• Salt and pepper for seasoning
• 1 teaspoon of onion powder
• 1 teaspoon of dried parsley
• 1/4 cup of grated Parmesan cheese

For the Garlic & Parmesan Cream Sauce:

• 1 teaspoon of olive oil
• 2 large garlic cloves, minced or finely chopped
• 1 tablespoon of Dijon mustard
• 1 1/2 cups of half-and-half or use low-fat cream or evaporated milk*
• 1/2 cup of Parmesan cheese
• Salt and pepper to taste
• 1/2 teaspoon of cornmeal blended with 2 teaspoons of water (optional for a thicker sauce)
• 2 tablespoons of chopped parsley

Instructions

1. Preheat your oven to 200°C or 400°F.
2. Start by melting the butter in a large ovenproof skillet over medium heat. Add the minced garlic and sauté until fragrant.
3. Add the sliced mushrooms, salt, pepper, and chopped parsley. Cook the mushrooms, stirring occasionally, until they become tender. Set them aside to cool while you prepare the chicken.
4. Pat dry the chicken breasts with a paper towel. Season them with salt, pepper, onion powder, and dried parsley. Rub each piece to evenly coat the spices.
5. Cut a horizontal slit across the thickest part of each chicken breast to form a pocket. Place slices of mozzarella cheese inside each pocket.
6. Divide the mushroom mixture into four equal parts and fill each chicken breast with the mixture (if there are any mushrooms remaining in the pan, don’t worry, you can use them later). Top the mushroom mixture with 1 tablespoon of Parmesan cheese for each breast. Seal the pockets with toothpicks to keep the mushrooms inside while they cook.
7. Heat the same skillet that you used for the mushrooms, along with the juices from the mushrooms. The garlic butter will start to turn brown and develop a delicious nutty flavor. Add the chicken and fry it until it turns golden brown. Flip it and sear the other side until golden as well.
8. Cover the skillet with a lid and transfer it to the preheated oven. Cook for another 20 minutes, or until the chicken is fully cooked through and no longer pink.
9. Serve the stuffed chicken with pan juices and any remaining mushrooms over pasta, rice, or steamed vegetables.

Garlic & Parmesan Cream Sauce (Optional):

1. If you would like to make a creamy sauce to accompany the chicken, transfer the chicken to a warm plate and reserve all the juices in the skillet.
2. Sauté the minced garlic in the skillet with the remaining juices until fragrant, about 1 minute.
3. Reduce the heat to a simmer and add the Dijon mustard and half-and-half (or cream). Bring the mixture to a simmer and add any remaining mushrooms and Parmesan cheese. Allow the sauce to simmer until the Parmesan cheese has melted slightly.
4. If you prefer a thicker sauce, you can add the cornstarch/water mixture to the center of the pan and mix quickly to combine with the sauce. It will thicken immediately.
5. Season the sauce with a bit of salt and pepper to taste. Add the chopped parsley and return the chicken to the skillet to serve.

Enjoy this fantastic and easy-to-make Cheesy Mushroom Stuffed Chicken! It’s a crowd-pleaser that will have everyone begging for seconds.