AMAZING CHICKEN BREASTS STUFFED WITH GARLIC BUTTER MUSHROOMS

Imagine sinking your teeth into a tender, juicy chicken breast, bursting with a savory blend of garlic butter and earthy mushrooms. This isn’t just dinner; it’s an experience, a symphony of flavors that will dance on your palate and leave you craving more. Prepare to impress yourself (and anyone else lucky enough to share!) with these incredible Chicken Breasts Stuffed with Garlic Butter Mushrooms, and trust me, you’ve got this!

Ingredients

For the Chicken

• 4 boneless, skinless chicken breasts (about 6-8 ounces each)
• 1 tablespoon olive oil
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon dried thyme
• Salt and freshly ground black pepper to taste

For the Garlic Butter Mushroom Filling

• 8 ounces cremini mushrooms, sliced
• 4 cloves garlic, minced
• 4 tablespoons butter
• 2 tablespoons dry white wine (optional, but recommended!)
• 2 tablespoons chopped fresh parsley
• 1 tablespoon lemon juice
• Salt and freshly ground black pepper to taste

Optional Toppings

• Shredded mozzarella cheese
• Grated Parmesan cheese
• Fresh thyme sprigs

Let’s Talk Chicken: Choosing and Prepping

Okay, friend, let’s get real about chicken. Choosing the right chicken breasts makes all the difference. Look for breasts that are similar in size and thickness so they cook evenly. Opt for organic, free-range chicken if you can, as it tends to be more flavorful and tender. Don’t be afraid to buy a larger pack and freeze the extras for later!

Now, for prepping. Sometimes chicken breasts can be uneven in thickness, which leads to some parts being overcooked while others are still undercooked. To avoid this culinary catastrophe, we’re going to “butterfly” or pound them out to an even thickness. Here’s how:

1. Place each chicken breast between two sheets of plastic wrap.
2. Using a meat mallet or rolling pin, gently pound the chicken to an even thickness of about 1/2 inch. Be careful not to pound too hard, or you’ll end up with shredded chicken!

This simple step will ensure your Melt In Your Mouth Chicken Breast experience with the stuffed version is next-level amazing!

Garlic Butter Mushroom Magic: The Star of the Show

Alright, let’s talk about the heart and soul of this recipe: the garlic butter mushroom filling. This is where the magic happens, and trust me, you’re going to want to make extra because it’s that good. The key to amazing garlic butter mushrooms is to let them brown properly. Don’t overcrowd the pan! Give them space to release their moisture and develop that beautiful golden-brown color.

And that little splash of white wine? Don’t skip it! It adds a depth of flavor that’s simply divine. If you don’t have any wine on hand, you can substitute chicken broth or even a squeeze of extra lemon juice. But trust me, the wine is worth it.

Step-by-Step Instructions

Get Started

1. Preheat your oven to 375°F (190°C).
2. Prepare the chicken breasts as described above (butterflying or pounding).
3. Season the chicken breasts on both sides with olive oil, paprika, garlic powder, onion powder, thyme, salt, and pepper.

Make the Garlic Butter Mushroom Filling

1. In a large skillet, melt the butter over medium heat.
2. Add the sliced mushrooms and cook, stirring occasionally, until they are golden brown and softened, about 8-10 minutes.
3. Add the minced garlic and cook for another minute until fragrant.
4. Pour in the white wine (if using) and let it simmer for a minute or two until it reduces slightly.
5. Stir in the chopped parsley and lemon juice. Season with salt and pepper to taste.
6. Remove from heat and let cool slightly.

Stuff the Chicken

1. Place a generous spoonful of the garlic butter mushroom filling in the center of each chicken breast.
2. Fold the chicken breast over the filling and secure it with toothpicks or by tying it with kitchen twine. (Don’t worry if a little filling peeks out – it’ll just get extra crispy in the oven!)

Bake to Perfection

1. Place the stuffed chicken breasts in a baking dish.
2. Bake for 25-30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
3. If desired, sprinkle with shredded mozzarella or grated Parmesan cheese during the last 5 minutes of baking.

Rest and Serve

1. Remove the chicken from the oven and let it rest for 5-10 minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken breast.
2. Remove the toothpicks or kitchen twine before serving.
3. Garnish with fresh thyme sprigs (optional).

Tips and Tricks for Stuffed Chicken Success

Alright, you’re almost there! Here are a few extra tips and tricks to ensure your stuffed chicken is a resounding success:

• Don’t Overstuff: Resist the urge to cram too much filling into the chicken breasts. Overstuffing can cause the chicken to burst open during baking, and nobody wants that!
• Secure the Seams: Toothpicks or kitchen twine are your friends! Make sure the chicken is securely closed to prevent the filling from leaking out.
• Use a Meat Thermometer: The best way to ensure your chicken is cooked through is to use a meat thermometer. Insert it into the thickest part of the chicken breast, avoiding the filling.
• Resting is Key: Don’t skip the resting period! This allows the juices to redistribute, resulting in a more tender and flavorful chicken breast.
• Get Creative with Fillings: While garlic butter mushrooms are amazing, don’t be afraid to experiment with other fillings! Try adding spinach and feta, sun-dried tomatoes and pesto, or even broccoli and cheese. Check out this Roasted Red Pepper Mozzarella Stuffed Chicken for inspiration!

Serving Suggestions: Completing the Meal

Now that you’ve mastered the art of stuffed chicken, it’s time to think about what to serve alongside it. Here are a few of my favorite options:

• Roasted Vegetables: Roasted asparagus, broccoli, or Brussels sprouts are always a great choice.
• Mashed Potatoes: Creamy mashed potatoes are the perfect comfort food side dish.
• Rice Pilaf: A simple rice pilaf is a light and flavorful option.
• Salad: A fresh green salad adds a touch of brightness to the meal.

Variations: Spice Things Up!

Want to add a little extra flair to your stuffed chicken? Here are a few variations to try:

• Spicy Kick: Add a pinch of red pepper flakes to the garlic butter mushroom filling for a spicy kick.
• Herb Infusion: Experiment with different herbs in the filling. Try adding rosemary, sage, or oregano.
• Cheese Lover’s Delight: Add a sprinkle of your favorite cheese to the filling. Gruyere, provolone, or Monterey Jack would all be delicious.
• Creamy Sauce: Create a creamy sauce to drizzle over the chicken before serving. You can use a simple cream sauce or get creative with a mushroom or wine-based sauce. You can even try a sauce similar to this Creamy Garlic Mushroom Chicken Thighs recipe, but lighter.

If you’re in a hurry, you can use the same garlic butter mushroom mixture in this Garlic Mushroom Chicken Casserole for a quicker weeknight meal, or throw it in the crockpot with this Garlic Parmesan Crockpot Chicken.

Storage and Reheating

Leftover stuffed chicken can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a preheated oven at 350°F (175°C) until heated through, or microwave on medium power. Be careful not to overcook the chicken, or it will become dry. You can also use the chicken in this Honey Garlic Chicken Breasts recipe.

Final Thoughts: You’ve Got This!

Making Chicken Breasts Stuffed with Garlic Butter Mushrooms might seem a little fancy, but trust me, it’s totally doable! With a little patience and these helpful tips, you’ll be whipping up restaurant-quality chicken in no time. So go ahead, give it a try, and prepare to be amazed by your own culinary skills. Happy cooking!

Amazing Chicken Breasts Stuffed with Garlic Butter Mushrooms

Amelia Chen-Morrison

These chicken breasts are stuffed with a savory garlic butter mushroom filling, creating a flavorful and satisfying meal. Butterflying the chicken ensures even cooking, while a touch of white wine elevates the filling. Perfect for a special occasion or a comforting weeknight dinner.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 30 minutes mins

Total Time 55 minutes mins

Course Main Course

Cuisine American

Servings 4

Calories 550 kcal

Equipment

• Cutting board
• Knife
• Meat Mallet or Rolling Pin
• Plastic Wrap
• Large skillet
• Measuring spoons
• Measuring cups
• Wooden spoon or spatula
• baking dish
• Toothpicks or kitchen twine
• Meat thermometer

Ingredients

  

• 4 boneless, skinless chicken breasts 6-8 ounces each
• 1 tablespoon olive oil
• 1 teaspoon paprika
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon dried thyme
• Salt to taste
• Freshly ground black pepper to taste
• 8 ounces cremini mushrooms, sliced
• 4 cloves garlic, minced
• 4 tablespoons butter
• 2 tablespoons dry white wine optional
• 2 tablespoons chopped fresh parsley
• 1 tablespoon lemon juice
• Shredded mozzarella cheese optional
• Grated Parmesan cheese optional
• Fresh thyme sprigs optional

Instructions

 

• Preheat oven to 375°F (190°C).
• Prepare the chicken breasts: Place each chicken breast between two sheets of plastic wrap.
• Using a meat mallet or rolling pin, gently pound the chicken to an even thickness of about 1/2 inch.
• Season the chicken breasts on both sides with olive oil, paprika, garlic powder, onion powder, thyme, salt, and pepper.
• Make the garlic butter mushroom filling: In a large skillet, melt the butter over medium heat.
• Add the sliced mushrooms and cook, stirring occasionally, until they are golden brown and softened, about 8-10 minutes.
• Add the minced garlic and cook for another minute until fragrant.
• Pour in the white wine (if using) and let it simmer for a minute or two until it reduces slightly.
• Stir in the chopped parsley and lemon juice. Season with salt and pepper to taste.
• Remove from heat and let cool slightly.
• Stuff the chicken: Place a generous spoonful of the garlic butter mushroom filling in the center of each chicken breast.
• Fold the chicken breast over the filling and secure it with toothpicks or by tying it with kitchen twine.
• Place the stuffed chicken breasts in a baking dish.
• Bake for 25-30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
• If desired, sprinkle with shredded mozzarella or grated Parmesan cheese during the last 5 minutes of baking.
• Remove the chicken from the oven and let it rest for 5-10 minutes before serving.
• Remove the toothpicks or kitchen twine before serving.
• Garnish with fresh thyme sprigs (optional).

Notes

Don’t overstuff the chicken breasts to prevent them from bursting. Secure the seams with toothpicks or kitchen twine. Use a meat thermometer to ensure the chicken is cooked through. Resting the chicken allows the juices to redistribute, resulting in a more tender and flavorful breast. Leftover stuffed chicken can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (175°C) or microwave on medium power. For a spicy kick, add a pinch of red pepper flakes to the garlic butter mushroom filling. Experiment with different herbs in the filling, such as rosemary, sage, or oregano. Add a sprinkle of your favorite cheese to the filling, such as Gruyere, provolone, or Monterey Jack. Create a creamy sauce to drizzle over the chicken before serving.