Amazing Chicken Breasts Stuffed with Garlic Butter Mushrooms
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.
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.