Creamy Mushroom-Stuffed Chicken Breasts

Creamy Mushroom-Stuffed Chicken Breasts

Serves

2–4 people

---

Ingredients

Chicken

• 2 large boneless, skinless chicken breasts

• Salt & black pepper, to taste

• 1 tsp garlic powder

• 1 tsp paprika

• 1 tbsp olive oil

• 1 tbsp butter

Mushroom Filling

• 1½ cups mushrooms (cremini or button), finely chopped

• 2 cloves garlic, minced

• 1 tbsp butter

• ¼ tsp salt

• ¼ tsp black pepper

• ½ tsp dried thyme (or fresh if you have it)

• Optional: ¼ cup shredded mozzarella or provolone (for extra gooeyness)

Creamy Sauce

• 1 tbsp butter

• 1 cup heavy cream

• ½ cup chicken broth

• ½ cup grated Parmesan cheese

• 2 cloves garlic, minced

• ½ tsp Dijon mustard (optional but great)

• Salt & pepper, to taste

Garnish

• Fresh parsley, finely chopped

---

Instructions

1. Prepare the Chicken

1. Pat chicken breasts dry.

2. Slice a deep pocket horizontally into each breast (don’t cut all the way through).

3. Season inside and out with salt, pepper, garlic powder, and paprika.

---

2. Make the Mushroom Filling

1. Melt butter in a skillet over medium heat.

2. Add mushrooms and cook 5–7 minutes until browned and moisture evaporates.

3. Add garlic, thyme, salt, and pepper. Cook 30 seconds.

4. Remove from heat. Stir in cheese if using.

5. Let cool slightly.

---

3. Stuff the Chicken

1. Spoon mushroom mixture into each chicken pocket.

2. Secure with toothpicks if needed.

---

4. Sear the Chicken

1. Heat olive oil and butter in a large skillet over medium-high heat.

2. Sear chicken 4–5 minutes per side until golden brown.

3. Remove chicken from pan and set aside (it won’t be fully cooked yet).

---

5. Make the Creamy Sauce

1. Lower heat to medium.

2. Add butter and garlic; sauté 30 seconds.

3. Pour in chicken broth, scraping up browned bits.

4. Stir in cream, Parmesan, Dijon (if using), salt, and pepper.

5. Simmer 3–5 minutes until slightly thickened.

---

6. Finish Cooking

1. Return chicken to skillet.

2. Spoon sauce over the top.

3. Cover and simmer on low for 8–12 minutes, until chicken reaches 165°F (74°C).

---

7. Serve

• Garnish with fresh parsley

• Spoon extra sauce generously over the chicken

---

Serving Suggestions

• Mashed potatoes

• Rice or risotto

• Buttered pasta

• Steamed green beans or asparagus

---

Pro Tips

• Pound chicken slightly if breasts are very thick.

• Want extra richness? Add a splash of white wine before the cream.

• Sauce too thick? Add a little more broth.

• Sauce too thin? Simmer uncovered for a few minutes