Creamy Garlic Mushroom & Cheese Stuffed Chicken Breast

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5 from 1 vote

Prep Time: 15

Cook Time: 30

Resting Time: 10

Total Time: 55

Calories: 1158kcal

Servings: People

Metric - Imperial

Ingredients

Mushrooms

42 g Unsalted Butter
200 g Swiss Brown (Cremini) Mushrooms Sliced
2 Garlic Cloves Minced
5 g Flat Leaf Parsley Chopped
3 Thyme Sprigs Picked & Chopped
Salt & Pepper To Taste

Chicken

2 Chicken Breast Slit Through The Side
2 g Onion Powder
3 g Garlic Salt
3 Bocconcini Balls Sliced
Parmesan Cheese Grated
Salt & Pepper To Taste

Creamy Garlic Sauce

28 g Unsalted Butter
15 ml Olive Oil
4 Garlic Cloves Minced
300 ml Thickened Cream
5 g Flat Leaf Parsley Chopped
Salt & Pepper To Taste

Method

Preheat oven to 190°C (375°F).
Melt the clarified butter in a large ovenproof pan over medium heat, add the minced garlic, and sauté for 1 minute or until fragrant. Add the mushrooms and seasoning to taste, and continue to sauté for 5-6 minutes or until soft and golden. Add the flat-leaf parsley, mix through, and remove from the heat.
Season the prepared chicken breasts with onion powder, garlic salt and cracked black pepper, and rub to coat.
Place the sliced bocconcini into the slit of the breast, and divide the mushroom mix between the two breasts, reserving some mushrooms and the juices 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 used to cook the mushrooms back over high heat (make sure the mushrooms have been removed and the pan is empty). Add the olive oil and sear the stuffed breasts for 3 minutes on each side until golden.
Place the pan into the oven and roast for 13 minutes or until cooked through and reaching an internal temperature of 74°C (165°F). Remove from the oven and allow to rest for 10 minutes.
In the meantime, place a pan over medium heat. Add the clarified butter and allow it to melt. Add the garlic, reserved mushrooms and juices, and sauté for 1 minute. Pour in the thickened cream, season to taste, and bring to a simmer. Once simmering, continue for 7 minutes or until reduced and thick, stirring frequently.
Add the roughly chopped flat-leaf parsley, the pan juices from the chicken, and parmesan cheese, and check for seasoning. Stir to combine and melt the cheese, then remove from the stovetop.
Remove the toothpicks or skewers from the chicken breast, place onto a plate, pour over the mushroom sauce, and serve alongside a salad of your choice. Dig in.

Chef's Tips

Don't slice all the way through the chicken breast — you want a pocket that seals shut around the filling, not two separate pieces that fall apart during cooking.

Sear the stuffed breasts until properly golden before they go in the oven — this locks in the filling and gives the chicken a much better crust and flavour than roasting alone.

Let the chicken rest the full 10 minutes before serving — this keeps the cheese and juices inside the breast rather than spilling out the moment you cut into it.

Storage & Reheating

Will keep in the fridge for up to 3 days in an airtight container. Not recommended for freezing — the cream sauce will split and turn grainy once thawed. Reheat the chicken gently in a covered dish in the oven at 160°C (320°F) until warmed through, and reheat the sauce separately in a pan over low heat, stirring, adding a splash of cream if needed.

Serving 550gCalories 1158kcalCarbohydrates 11gProtein 61.6gFat 97.7gSaturated Fat 57.5gPolyunsaturated Fat 3.19gMonounsaturated Fat 16.17gTrans Fat 1.2gCholesterol 246.2mgSodium 366.7mgPotassium 1183.4mgFiber 2.1gSugar 6.8gVitamin A 933.07IUVitamin C 6.11mgCalcium 41.8mgIron 1.5mg