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Garlic Butter Mushroom Stuffed Chicken Breast

Garlic Butter Mushroom Stuffed Chicken Breast
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This Garlic Butter Mushroom Stuffed Chicken Breast recipe features tender boneless, skinless chicken breasts stuffed with a rich blend of sautéed mushrooms, garlic butter, and Parmesan cheese. Baked to juicy perfection, it delivers a restaurant-quality, flavorful, and elegant dish that’s simple enough for weeknight dinners yet impressive for entertaining.

Ingredients

Scale

Chicken

  • 4 boneless, skinless chicken breasts, pounded evenly
  • 2 tablespoons olive oil (for searing)
  • 2 tablespoons unsalted butter (divided)
  • Salt and pepper, to taste

Filling

  • 8 oz fresh mushrooms (button or cremini), finely chopped
  • 3 garlic cloves, minced
  • 2 tablespoons unsalted butter
  • 2 tablespoons fresh parsley, chopped
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper, to taste
  • 2 tablespoons olive oil (for sautéing)

Instructions

  1. Prepare the Mushroom Garlic Butter Filling: Finely chop the mushrooms and sauté them in olive oil with minced garlic over medium heat until tender and fragrant. Add half of the butter and fresh parsley, cooking until the butter melts and coats the mixture. Remove from heat and let cool slightly.
  2. Prepare the Chicken Breasts: Butterfly each chicken breast by slicing horizontally without cutting all the way through. Gently pound the chicken to an even thickness to facilitate rolling and ensure even cooking.
  3. Stuff the Chicken: Spread the cooled mushroom garlic butter filling evenly inside each butterflied chicken breast. Sprinkle a generous amount of grated Parmesan over the filling, then fold or roll the chicken to securely enclose the stuffing. Use toothpicks if needed to hold the shape.
  4. Sear the Chicken: Heat olive oil in a skillet over medium-high heat. Carefully sear the stuffed chicken breasts for about 3 minutes on each side until golden brown to lock in moisture and develop color.
  5. Bake to Perfection: Transfer the seared chicken breasts to a baking dish. Dot the tops with the remaining butter. Bake in a preheated oven at 375°F (190°C) for about 20 minutes, or until the chicken is cooked through and juicy.
  6. Rest and Serve: Allow the chicken to rest for a few minutes after baking enabling the juices to redistribute. Remove toothpicks, slice if desired, and serve hot with your favorite sides.

Notes

  • Even thickness: Pounding chicken breasts ensures even cooking and prevents dryness.
  • Don’t overstuff: Keep filling moderate for easier rolling and uniform cooking.
  • Use fresh mushrooms: Fresh mushrooms provide superior texture and flavor over canned or dried.
  • Sear first: Searing seals juices and creates a golden crust before baking.
  • Rest the chicken: Resting keeps the meat tender and juicy by redistributing juices.

Nutrition

Keywords: garlic butter chicken, stuffed chicken breast, mushroom stuffed chicken, weeknight dinner, easy chicken recipe, garlic butter mushrooms

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