Cheesy Garlic Butter Mushroom Stuffed Chicken

Cheesy Garlic Butter Mushroom Stuffed Chicken with an optional Creamy Garlic Parmesan Sauce! Calling all Garlic Mushroom lovers… this is the chicken recipe of your dreams! Golden, crispy chicken on the outside; juicy and buttery on the inside; filled with two different types of cheeses plus the most delicious garlic butter mushrooms. With this Cheesy Garlic Butter Mushroom Stuffed Chicken recipe, you can stop right here or continue on and make the best creamy garlic parmesan sauce of your life. The choice is… as always…. yours!

Ingredients:
Mushrooms:
4 tablespoons butter
8 ounces brown mushrooms sliced
4 cloves garlic, minced
2 tablespoons fresh parsley, chopped
1 pinch salt to taste
1 pinch pepper to taste

Chicken:
4 chicken breasts skinless, boneless
1 pinch salt to season
1 pinch pepper to season
1 teaspoon onion powder
1 teaspoon dried parsley
8 slices mozzarella cheese
¼ cup parmesan cheese fresh grated

Garlic Parmesan Cream Sauce:
1 tablespoon olive oil
2 cloves garlic large, minced or finely chopped
1 tablespoon Dijon mustard
1½ cups half and half
½ cup parmesan cheese finely grated
1 pinch salt to taste
1 pinch pepper to taste
½ teaspoon cornstarch mixed with 2 teaspoons water, optional, for a thicker sauce
2 tablespoon fresh parsley, chopped

Instructions:
Chicken:
Preheat oven to 200°C or 400°F.
Melt butter in a large (over 12 inch or 30 cm) oven proof pan or skillet over medium heat. Add garlic and sauté until fragrant (about 1 minute). Add in mushrooms, salt and pepper (to your tastes), and parsley. Cook while stirring occasionally until soft. Set aside and allow to cool while preparing your chicken.
Pat breasts dry with a paper towel. Season with salt, pepper, onion powder and dried parsley. Rub each piece to evenly coat in seasoning.
Horizontally slice a slit through the thickest part of each breast to form a pocket. Place 2 slices of mozzarella into each breast pocket.
Divide the mushroom mixture into four equal portions and fill each breast with the mushroom mixture (leave the juices in the pan for later. If there are any left over mushrooms, don’t worry. You’ll use them later). Top the mushroom mixture with 1 tablespoon of parmesan cheese per breast. Seal with two or three toothpicks near the opening to keep the mushrooms inside while cooking.
Heat the same pan the mushrooms were in along with the pan juices (the garlic butter will start to brown and take on a ‘nutty’ flavor). Add the chicken and sear until golden. Flip and sear on the other side until golden. Cover pan and continue cooking in preheated oven for a further 20 minutes, or until completely cooked through the middle and no longer pink.
Serve, with pan juices and any remaining mushrooms, on top of pasta, rice or steamed vegetables.
(To make the optional cream sauce, transfer chicken to a warm plate, keeping all juices in the pan.)

Sauce:
Fry the garlic in the leftover pan juices until fragrant (about 1 minute). Reduce heat to low heat, and add the mustard and half and half (or cream).
Bring the sauce to a gentle simmer and add in any remaining mushrooms and parmesan cheese. Allow the sauce to simmer until the parmesan cheese has melted slightly. (If the sauce is too runny for your liking, add the cornstarch/water mixture into the center of the pan and mix through fast to combine into the sauce. It will begin to thicken immediately).
Season with a little salt and pepper to your taste. Add in the parsley and the chicken back into the pan to serve.

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