CHICKEN BREASTS STUFFED WITH GARLIC BUTTER MUSHROOMS ULTIMATE
This recipe transforms ordinary chicken breasts into a restaurant-quality meal. Earthy mushrooms, rich butter, and pungent garlic combine to create a symphony of flavors that elevates the humble chicken breast, keeping it incredibly moist and juicy. It's surprisingly simple to make and guaranteed to impress.
Equipment
- Large skillet
- Small bowl
- Cutting board
- sharp knife
- Meat mallet (optional)
- Toothpicks or kitchen twine
- Oven
- Measuring spoons
- Measuring cups
Ingredients
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- Salt to taste
- Freshly ground black pepper to taste
- 8 ounces cremini mushrooms, sliced
- 4 tablespoons butter
- 4 cloves garlic, minced
- ¼ cup dry white wine optional
- 2 tablespoons chopped fresh parsley
- ¼ teaspoon red pepper flakes optional
Instructions
- If chicken breasts are unevenly thick, place them between plastic wrap and pound to 1/2 inch thickness.
- In a small bowl, combine olive oil, paprika, garlic powder, onion powder, salt, and pepper.
- Rub the mixture all over the chicken breasts.
- Melt butter in a large skillet over medium heat.
- Add sliced mushrooms and cook, stirring occasionally, until softened and moisture is released, about 5-7 minutes.
- Add minced garlic and red pepper flakes (if using) and cook for another minute until fragrant.
- Pour in white wine (if using) and simmer for a few minutes, scraping up browned bits.
- Stir in chopped parsley, salt, and pepper. Remove from heat and let cool slightly.
- Preheat oven to 375°F (190°C).
- Lay each chicken breast flat on a cutting board.
- Place a generous spoonful of garlic butter mushroom filling in the center of each chicken breast.
- Fold the chicken breasts over the filling and secure with toothpicks or kitchen twine.
- Heat a tablespoon of olive oil in the same skillet over medium-high heat.
- Sear the stuffed chicken breasts for 2-3 minutes per side, until golden brown.
- Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
- Remove from the oven and let the chicken rest for 5-10 minutes before serving.
Notes
For dry chicken, use a meat thermometer and pound to an even thickness. If the filling is bland, adjust seasoning and add extra garlic or lemon juice. To prevent filling leaks, seal the chicken well. The garlic butter mushroom filling can be prepared ahead of time and stored in the refrigerator for up to 2 days. Stuffed chicken breasts can be prepared earlier in the day and refrigerated until ready to cook. Add a sprinkle of shredded mozzarella, provolone, or Parmesan cheese to the mushroom filling. Experiment with different herbs like thyme, rosemary, or oregano. Add chopped bacon to the mushroom filling. Add a pinch of cayenne pepper or a dash of hot sauce for a spicy flavor. Store leftovers in an airtight container in the refrigerator for up to 3 days.