Chicken Garlic Butter (Printable Version)
Chicken breasts packed with savory mushrooms and melty cheese, all drizzled with a cheesy Parmesan sauce for loads of flavor.
# What You'll Need:
→ Mushroom Filling
01 -
Chopped fresh parsley, about 2 tablespoons
02 -
Salt as you like it
03 -
A pinch of ground black pepper
04 -
8 tablespoons plain butter, no salt
05 -
230 grams of brown mushrooms, sliced thin
06 -
4 garlic cloves, minced up
→ Chicken
07 -
4 boneless, skinless chicken pieces
08 -
Dash of salt
09 -
A little black pepper
10 -
1 teaspoon dried parsley flakes
11 -
1 teaspoon onion powder
12 -
8 mozzarella cheese slices
13 -
60 milliliters freshly grated Parmesan
→ Optional Creamy Garlic Parmesan Sauce
14 -
2 tablespoons chopped parsley to finish
15 -
Salt for seasoning
16 -
Black pepper as you like
17 -
60 milliliters very fine Parmesan
18 -
1 tablespoon Dijon mustard
19 -
375 milliliters half-and-half (substitute with 180 milliliters whole milk plus 180 milliliters light cream if needed)
20 -
1 tablespoon olive oil
21 -
2 minced big garlic cloves
22 -
2.5 milliliters cornstarch mixed with 10 milliliters water if you want it thicker
# Steps to Follow:
01 -
Start by warming your oven to 200°C. Melt your butter in a big oven-friendly skillet over medium heat. Toss in parsley, garlic, salt, pepper, and then the mushroom slices. Let them get soft, then take the pan off the heat to cool a bit.
02 -
Pat the chicken dry with some paper towels. Sprinkle on the black pepper, salt, onion powder, and dried parsley. Use a good sharp knife to cut a pocket in the thickest part of each one.
03 -
Stuff each chicken pocket with two slices of mozzarella and plenty of the mushroom mix. Sprinkle grated Parmesan right onto those mushrooms inside. Close up each with a few toothpicks so it all stays in place.
04 -
Bring the garlic butter skillet back to medium-high heat. Add the stuffed chicken and sear both sides so they're golden. Toss the lid on, move the skillet into the hot oven, and bake for about 20 minutes (til the inside hits 75°C). Take the chicken out and let it chill for a bit.
05 -
Pour olive oil into the same pan on low. Toss in the garlic and let it smell great. Stir in your Dijon mustard and half-and-half (or milk with cream). Let it just start bubbling, then throw in any mushrooms you have left and the Parmesan. Once the cheese melts, if you want it thicker, pour in your cornstarch and water mix. Salt, pepper, and parsley go in last.
06 -
Pop those chicken pieces right back in the skillet and cover with all that sauce. Serve straight away and sprinkle over a little extra parsley if you feel fancy.
# Additional Notes:
01 -
No half-and-half at home? Just mix equal parts milk with light cream.
02 -
Try zucchini noodles, cauliflower rice, or some salad on the side if you want to keep the carbs low.