How to cut chicken for stuffed chicken?

Use a sharp knife to cut a deep pocket into the side of each chicken breast. Start from the thickest part and slice carefully without cutting all the way through. This creates space for the filling while keeping the outside intact.

How to know when stuffed chicken is done?

Use a meat thermometer to check the thickest part of the chicken. It should read 165°F or 74°C. Also, the juices should run clear and the cheese inside should be melted

What to serve stuffed chicken with?

This dish pairs well with mashed potatoes, risotto, roasted vegetables, or a fresh salad. For a lighter meal, go with asparagus or broccoli. Crusty bread is perfect for soaking up the creamy sauce

How to make a creamy garlic mushroom sauce?

Use the same skillet after cooking the chicken. Sauté garlic in the pan drippings, then deglaze with wine or broth. Stir in cream and Parmesan cheese. Let it simmer until thickened.

The Best Garlic Butter Mushroom Stuffed Chicken (+ 5-Min Pan Sauce)

Description

Juicy chicken breasts are filled with savory garlic mushrooms and gooey cheese, then baked in a creamy garlic butter sauce. A comforting dinner with restaurant-level flavor.

Ingredients

For the Mushroom Filling

Unsalted butter

Brown mushrooms (about 8 ounces)

Fresh garlic, finely minced

Salt and pepper

Fresh parsley, chopped

For the Chicken

Boneless, skinless chicken breasts (about 7 ounces each)

Onion powder and dried parsley

Mozzarella or provolone slices

Freshly grated Parmesan

For the Garlic Butter Sauce

Unsalted butter

Minced garlic

Dry white wine or chicken broth

Heavy cream or evaporated milk

Crushed red pepper flakes (optional)

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Instructions

1. Preheat the oven to 400°F (200°C).

2. In a large oven-safe skillet, melt butter and cook mushrooms until browned. Add garlic and sauté until fragrant. Season with salt, pepper, and parsley. Set aside.

3. Pat chicken breasts dry and season both sides with onion powder, dried parsley, salt, and pepper.

4. Cut a deep pocket into each chicken breast without slicing all the way through.

5. Layer mozzarella or provolone slices and spoon mushroom filling into the pockets. Top with Parmesan and seal with toothpicks.

6. Heat skillet over medium-high and sear stuffed chicken on each side for 3–4 minutes until golden.

7. Transfer skillet to oven and bake for 15–20 minutes, until chicken reaches 165°F internally.

8. Remove chicken and let it rest. In the same skillet, add garlic and sauté for 30 seconds.

9. Deglaze pan with broth or wine, scraping up browned bits.

10. Add cream and Parmesan. Simmer for 2–3 minutes until thickened.

11. Serve chicken with creamy garlic sauce and garnish with parsley.

Notes

Use cremini or baby bella mushrooms for deep flavor.

Don’t skip the resting time—it keeps the chicken juicy.

To make it low-carb, serve with cauliflower mash or roasted veggies.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course, Dinner
Method: Baked, Pan-Seared, Stuffed
Cuisine: American

Nutrition

Serving Size: 1 chicken breast
Calories: 683
Sugar: 3g
Sodium: 1.1mg
Fat: 40g
Saturated Fat: 20g
Unsaturated Fat: 14g
Trans Fat: 0.5g
Carbohydrates: 8g
Fiber: 1g
Protein: 70g
Cholesterol: 237mg