Perfectly Cooked Garlic Mushroom & Cheese Stuffed Chicken Breast.
Creamy garlic mushroom sauce is easily one of the best sauces out there & with this incredible sauce, we will use it to fill a chicken breast that’s oozing with cheese and so much flavour. Once you make this creamy garlic mushroom & cheese-stuffed chicken breast, you’ll never go back. It’s also Keto-friendly.
Ingredients
Mushrooms
- 3 Tbsp (42g) Clarified Butter
- 200g (7oz) Swiss Brown Mushrooms, Thinly Sliced
- 2 Garlic Cloves, Minced
- 5g (0.2oz) Flat Leaf Parsley, Roughly Chopped
- 3 Thyme Sprigs, Picked
- Seasoning To Taste
Chicken
- 2 Large Chicken Breast, Slit Through The Side (Don't Slice All The Way Through)
- ½ tsp (2g) Onion Powder
- ½ tsp (3g) Garlic Salt
- 3 Bocconcini Balls, Thinly Sliced
- Parmesan Cheese, Freshly Grated, To Your Taste
- Seasoning To Taste
Creamy Garlic Sauce
- 2 Tbsp (28g) Clarified Butter
- 1 Tbsp (20ml) Olive Oil
- 4 Garlic Cloves, Minced
- 1 Cup + 50ml (300ml) Thickened Cream
- 5g (0.2oz) Flat Leaf Parsley, Roughly Chopped
- Seasoning To Taste
Instructions
- Preheat oven to 190°c - 375°f.
- Melt the clarified butter in a large ovenproof pan over medium heat, add in the minced garlic & sauté for 1 minute or until fragrant. Add in the mushrooms, seasoning to taste & continue to sauté for 5-6 minutes or until the mushrooms are soft and golden. Add in the flat-leaf parsley, mix through & remove from the heat.
- Season the prepared chicken breasts with onion powder, garlic salt & cracked black pepper, rub to coat.
- Place the sliced bocconcini balls into the slit of the breast, divide the mushroom mix between the two breasts, reserving some mushrooms & the juice for the sauce in a bowl. Grate over parmesan cheese to your taste to cover the slit In the breast then seal the chicken using toothpicks or skewers.
- Set the pan that was used to cook the mushrooms back over high heat (make sure the mushrooms have been removed and the pan is empty). Add in the olive oil & sear the stuffed breasts for 3 minutes on each side until golden.
- Place the pan into the oven & roast for 13 minutes (this will be perfectly cooked). Remove from the oven and allow to rest for 10 minutes.
- In the meantime place a pan over medium heat. Add in the clarified butter & allow it to melt. Add in the garlic, reserved mushrooms & juices, sauté for 1 minute. Pour in the full fat cream, season to taste & bring to a simmer. Once simmering, allow it to continue to do so for 7 minutes or until reduced & thick, stirring frequently.
- Add in the roughly chopped flat-leaf parsley, the pan juices from the chicken, parmesan cheese and check for seasoning. Stir to combine and melt the cheese, remove from the stovetop.
- Remove the toothpicks or skewers from the chicken breast, place onto a plate, pour over the mushroom sauce & serve alongside a salad of your choice. Dig in.
Nutrition Guide
The above nutrition guide is based on daily averages and is calculated for a single portion.
Recipe Notes
Stuffed Chicken Storage Instructions
The stuffed chicken can be stored in the fridge for up to 3 days, but I don’t recommend freezing due to the drying and sauce splitting. If you did want to freeze it, it will last 3 months.
Stuffed Chicken Reheating Instructions
Place the chicken into a preheated oven set on 180.c – 350.f for 10 minutes to heat it, ensuring it’s hot in the centre. Place the sauce over low heat, add a fresh cream splash to refresh it, and gently stir to heat. Once the sauce is hot, add the chicken and cook over low, ensuring the chicken is hot throughout.
Watch How To Make The Recipe
Did You Like This Garlic Mushroom & Cheese Stuffed Chicken Breast Recipe?
Please take a second to leave a comment and rating down below and ill get back to you as soon as possible.
Finally got the perfect recipe for mushroom stuffed chicken!
Happy to hear you found it! Thank you.