Ingredients

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

4 chicken breasts, skinless and boneless

1 pinch salt, to season chicken

1 pinch pepper, to season chicken

1 teaspoon onion powder

1 teaspoon dried parsley

8 slices mozzarella cheese

1/4 cup parmesan cheese, freshly grated

1 tablespoon olive oil

2 cloves garlic, large, minced or finely chopped

1 tablespoon Dijon mustard

1 1/2 cups half and half (or reduced fat cream or evaporated milk)

1/2 cup parmesan cheese, finely grated

1 pinch salt, to your taste (for sauce)

1 pinch pepper, to your taste (for sauce)

1/2 teaspoon cornstarch mixed with 2 teaspoons water (optional, for thicker sauce)

2 tablespoons fresh parsley, chopped (for garnish)

Instructions

Step 1: Preheat the oven to 200°C (400°F). Melt the butter in a large oven-proof skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.

Step 2: Add the sliced mushrooms, salt, pepper, and chopped parsley. Cook, stirring occasionally, until mushrooms are soft. Set aside to cool.

Step 3: Pat chicken breasts dry and season all over with salt, pepper, onion powder, and dried parsley. Rub the seasoning evenly onto the chicken.

Step 4: Make a horizontal slit in the thickest part of each chicken breast to form a pocket. Stuff each pocket with 2 slices of mozzarella cheese, then divide the mushroom mixture evenly inside. Sprinkle 1 tablespoon of parmesan cheese over the mushrooms in each pocket. Secure the opening with 2-3 toothpicks.

Step 5: Using the same pan with the leftover mushroom juices, heat the pan and add the stuffed chicken breasts. Sear each breast until golden on both sides.

Step 6: Cover the pan and transfer to the preheated oven. Bake for 20 minutes or until the chicken is cooked through and no longer pink inside.

Step 7: Remove chicken from the pan and set aside on a warm plate. Keep the pan juices for the sauce.

Step 8: For the sauce, sauté the additional minced garlic in the pan juices over medium heat until fragrant, about 1 minute. Reduce heat to low.

Step 9: Stir in Dijon mustard and half and half (or cream). Bring the mixture to a gentle simmer. Add any remaining mushrooms and parmesan cheese, stirring until melted and combined.

Step 10: If the sauce is too thin, quickly stir in the cornstarch-water mixture to thicken. Season with salt, pepper, and stir in chopped parsley. Return the chicken to the pan, coating with the sauce before serving.

Step 11: Serve the stuffed chicken hot, spooning the creamy mushroom sauce over the top. Great with pasta, rice, or steamed vegetables.

Tips & Variations

Use cremini or button mushrooms if brown mushrooms are unavailable.

For a spicier kick, add a pinch of red pepper flakes to the mushroom mixture.

Substitute mozzarella with fontina or provolone cheese for a different melt and flavor.

Remove toothpicks carefully before serving, or cut chicken breasts into slices while they are still secured for an elegant presentation.

The sauce can be made dairy-free by using coconut cream instead of half and half and skipping the parmesan.

FAQs

Can I prepare the stuffed chicken ahead of time?

Yes, you can stuff the chicken breasts and keep them refrigerated for up to 24 hours before cooking. Just cover tightly and cook as directed when ready.

Can I use frozen chicken breasts for this recipe?

It’s best to use fresh or fully thawed chicken breasts to ensure even cooking and safe internal temperature. If frozen, thaw completely before stuffing and cooking.