AMAZING GARLIC BUTTER CHICKEN STUFFED WITH MUSHROOMS AND ONIONS

Imagine slicing into a perfectly golden chicken breast, revealing a savory explosion of garlic butter-soaked mushrooms and sweet caramelized onions. The aroma alone is enough to make your mouth water, and the taste? Pure comfort food heaven. I promise, this Garlic Butter Chicken Stuffed with Mushrooms and Onions is easier to make than it sounds, and the results are restaurant-worthy.

Ingredients

For the Chicken:

• 4 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon paprika

For the Mushroom and Onion Stuffing:

• 8 ounces cremini mushrooms, sliced
• 1 medium yellow onion, thinly sliced
• 4 cloves garlic, minced
• 4 tablespoons butter, divided
• 1 tablespoon olive oil
• 1/4 teaspoon dried thyme
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

For the Garlic Butter Sauce:

• 6 tablespoons butter, unsalted
• 4 cloves garlic, minced
• 1/4 cup chicken broth
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon lemon juice
• 1/4 teaspoon red pepper flakes (optional)
• Salt and pepper to taste

Let’s Get Stuffing! Preparing Your Ingredients

Okay, friend, before we even think about turning on the stove, let’s get everything prepped. This is my golden rule for stress-free cooking. Trust me, future-you will thank you!

• First, slice those mushrooms and onions. I like to slice my onions thinly – they caramelize beautifully that way.
• Mince the garlic. Freshly minced garlic is always best for that powerful garlic butter flavor!
• Pat the chicken breasts dry with paper towels. This is super important! Dry chicken sears better and won’t steam in the pan.
• Get your spices measured out and ready to go.

The Magic of the Mushroom and Onion Filling

This is where the flavor party starts! We’re going to build a rich, savory base for our chicken stuffing.

1. Heat 1 tablespoon of olive oil and 2 tablespoons of butter in a large skillet over medium heat.
2. Add the sliced mushrooms and onions. Cook, stirring occasionally, until the mushrooms are tender and the onions are softened and slightly caramelized, about 8-10 minutes. Don’t rush this step – the caramelization adds so much flavor!
3. Add the minced garlic, dried thyme, salt, and pepper. Cook for another minute until fragrant. Be careful not to burn the garlic!
4. Remove the mushroom and onion mixture from the skillet and set aside to cool slightly.

Butterflying and Stuffing the Chicken

This might seem intimidating, but I promise it’s easier than it looks! We’re essentially creating a pocket in the chicken breast to hold all that delicious filling.

1. Place one chicken breast on a cutting board. Using a sharp knife, carefully slice horizontally through the center of the chicken breast, almost all the way through. Be careful not to cut all the way through – you want to create a pocket, not two separate pieces. Think of it like opening a book!
2. Season the inside and outside of the chicken breast with salt, pepper, garlic powder, and paprika.
3. Spoon about 1/4 of the mushroom and onion mixture into the pocket of each chicken breast. Don’t overstuff them, or the filling might spill out during cooking.
4. Secure the opening of the chicken breast with toothpicks, if needed. This helps keep the filling inside while it cooks.

Searing the Chicken to Golden Perfection

Searing the chicken is key to locking in the juices and creating a beautiful golden-brown crust. Don’t skip this step!

1. Heat the remaining 2 tablespoons of butter in the same skillet over medium-high heat.
2. Carefully place the stuffed chicken breasts in the skillet. Sear for 4-5 minutes per side, or until golden brown. The internal temperature should reach 165°F (74°C). If the chicken starts to brown too quickly, reduce the heat slightly.
3. Remove the chicken from the skillet and set aside.

The Grand Finale: Garlic Butter Sauce!

This sauce is the star of the show! It’s rich, garlicky, and utterly irresistible. You’ll want to drizzle it on everything!

1. In the same skillet (don’t wash it – all those browned bits are flavor gold!), melt the remaining 6 tablespoons of butter over medium heat.
2. Add the minced garlic and cook for about 1 minute, or until fragrant. Again, watch carefully so it doesn’t burn!
3. Pour in the chicken broth and bring to a simmer.
4. Stir in the chopped parsley, lemon juice, and red pepper flakes (if using). Season with salt and pepper to taste.
5. Reduce the heat to low and simmer for a few minutes to allow the sauce to thicken slightly.

Bringing it All Together

Almost there! Now we’re going to bathe that beautiful chicken in the luscious garlic butter sauce.

1. Return the seared chicken breasts to the skillet with the garlic butter sauce.
2. Spoon the sauce over the chicken, ensuring it’s nicely coated.
3. Simmer for another 2-3 minutes, allowing the chicken to absorb the flavors of the sauce.
4. Remove the toothpicks (if used) before serving.

Serving Suggestions (Because You Deserve It!)

This Garlic Butter Chicken Stuffed with Mushrooms and Onions is fantastic on its own, but here are a few ideas to take it over the top:

• Serve over Marry Me Chicken Pasta for an even more indulgent meal.
• Pair it with roasted vegetables like asparagus, broccoli, or Brussels sprouts.
• Serve alongside a simple green salad for a lighter option.
• Mashed potatoes are always a winner!

Step-by-Step Instructions

Preparing the Ingredients:

1. Slice mushrooms and onions. Mince garlic.
2. Pat chicken breasts dry and set aside.
3. Measure out all spices.

Making the Mushroom and Onion Filling:

1. Heat 1 tbsp olive oil and 2 tbsp butter in a skillet over medium heat.
2. Add mushrooms and onions; cook until softened and slightly caramelized (8-10 minutes).
3. Add minced garlic, thyme, salt, and pepper; cook for 1 minute until fragrant.
4. Remove from skillet and set aside.

Stuffing the Chicken:

1. Butterfly chicken breasts by slicing horizontally through the center.
2. Season inside and outside with salt, pepper, garlic powder, and paprika.
3. Spoon mushroom and onion mixture into each chicken breast pocket.
4. Secure with toothpicks if needed.

Searing the Chicken:

1. Heat remaining 2 tbsp butter in the skillet over medium-high heat.
2. Sear chicken for 4-5 minutes per side, until golden brown and internal temp reaches 165°F (74°C).
3. Remove from skillet and set aside.

Making the Garlic Butter Sauce:

1. Melt 6 tbsp butter in the same skillet over medium heat.
2. Add minced garlic; cook for 1 minute until fragrant.
3. Pour in chicken broth and bring to a simmer.
4. Stir in parsley, lemon juice, and red pepper flakes (if using). Season with salt and pepper.
5. Simmer until slightly thickened.

Finishing the Dish:

1. Return seared chicken to skillet with sauce.
2. Spoon sauce over chicken, coating well.
3. Simmer for 2-3 minutes, allowing chicken to absorb flavors.
4. Remove toothpicks before serving.

Variations and Substitutions – Let’s Get Creative!

Want to put your own spin on this recipe? Go for it! Here are a few ideas to get you started:

• Cheese, Please! Add a sprinkle of shredded Parmesan, mozzarella, or Gruyere cheese to the mushroom and onion filling for extra richness.
• Herb It Up: Experiment with different herbs like rosemary, oregano, or chives in the filling or sauce.
• Spice It Up: Add a pinch of cayenne pepper or a dash of hot sauce to the filling for a little kick.
• Vegetable Power: Sauté some chopped spinach or bell peppers along with the mushrooms and onions for added nutrients and flavor.
• Wine Time: Deglaze the pan with a splash of white wine after cooking the mushrooms and onions for a more complex flavor in the sauce.
• If you love mushrooms, you should absolutely try this Garlic Butter Mushroom Chicken
• Or how about a Chicken Mushroom Soup for a cozy night in?
• Looking for something with pork? You can’t go wrong with Garlic Butter Pork Chops!

Tips and Tricks for Perfect Stuffed Chicken

Here are a few extra tips to ensure your Garlic Butter Chicken Stuffed with Mushrooms and Onions turns out perfectly every time:

• Don’t Overcook the Chicken: The key to juicy chicken is to avoid overcooking it. Use a meat thermometer to ensure it reaches an internal temperature of 165°F (74°C).
• Let it Rest: After cooking, let the chicken rest for 5-10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful bird.
• Use a Good Quality Pan: A heavy-bottomed skillet will help distribute heat evenly and prevent the chicken from burning.
• Don’t Crowd the Pan: If you’re making a large batch, cook the chicken in batches to avoid overcrowding the pan, which can lower the temperature and prevent proper searing.
• If you need a chicken recipe that’s great as a casserole, try the French Onion Chicken Orzo Casserole!
• For another take on meatloaf, try Parmesan Chicken Meatloaf!

How to Store Leftovers

If you happen to have any leftovers (which is unlikely!), store them in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until heated through.

Get Ready to Impress!

There you have it! A delicious and impressive Garlic Butter Chicken Stuffed with Mushrooms and Onions that’s sure to become a new favorite. Don’t be afraid to experiment with the variations and make it your own. Happy cooking!

Amazing Garlic Butter Chicken Stuffed with Mushrooms and Onions

This Garlic Butter Chicken Stuffed with Mushrooms and Onions recipe is a restaurant-worthy meal made easy at home. Juicy chicken breasts are filled with a savory mixture of garlic butter-soaked mushrooms and caramelized onions, then bathed in a rich garlic butter sauce. It’s pure comfort food heaven!

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Prep Time 25 minutes mins

Cook Time 30 minutes mins

Total Time 55 minutes mins

Servings: 4

Course: Main Course

Cuisine: American

Calories: 650

Ingredients Equipment Method Notes

Ingredients

  

• 4 boneless, skinless chicken breasts
• 1 tablespoon olive oil for chicken
• 1 teaspoon salt for chicken
• 1/2 teaspoon black pepper for chicken
• 1/2 teaspoon garlic powder for chicken
• 1/4 teaspoon paprika for chicken
• 8 ounces cremini mushrooms, sliced
• 1 medium yellow onion, thinly sliced
• 4 cloves garlic, minced for stuffing
• 4 tablespoons butter, divided for stuffing
• 1 tablespoon olive oil for stuffing
• 1/4 teaspoon dried thyme
• 1/4 teaspoon salt for stuffing
• 1/4 teaspoon black pepper for stuffing
• 6 tablespoons unsalted butter for sauce
• 4 cloves garlic, minced for sauce
• 1/4 cup chicken broth
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon lemon juice
• 1/4 teaspoon red pepper flakes optional
• Salt and pepper to taste for sauce

Equipment

• Cutting board
• Sharp knife
• Measuring spoons
• Measuring cups
• Large Skillet
• Paper towels
• Toothpicks (optional)
• Meat thermometer

Method

 

1. Slice mushrooms and onions. Mince garlic.
2. Pat chicken breasts dry with paper towels and set aside.
3. Measure out all spices.
4. Heat 1 tablespoon olive oil and 2 tablespoons butter in a large skillet over medium heat.
5. Add mushrooms and onions; cook until softened and slightly caramelized (8-10 minutes).
6. Add minced garlic, thyme, salt, and pepper; cook for 1 minute until fragrant. Remove from skillet and set aside to cool slightly.
7. Butterfly chicken breasts by slicing horizontally through the center, almost all the way through to create a pocket.
8. Season the inside and outside of the chicken breasts with salt, pepper, garlic powder, and paprika.
9. Spoon mushroom and onion mixture into each chicken breast pocket.
10. Secure with toothpicks if needed.
11. Heat remaining 2 tablespoons butter in the skillet over medium-high heat.
12. Sear chicken for 4-5 minutes per side, until golden brown and internal temperature reaches 165°F (74°C).
13. Remove from skillet and set aside.
14. Melt 6 tablespoons butter in the same skillet over medium heat.
15. Add minced garlic; cook for 1 minute until fragrant.
16. Pour in chicken broth and bring to a simmer.
17. Stir in parsley, lemon juice, and red pepper flakes (if using). Season with salt and pepper.
18. Simmer until slightly thickened.
19. Return seared chicken to skillet with sauce.
20. Spoon sauce over chicken, coating well.
21. Simmer for 2-3 minutes, allowing chicken to absorb flavors.
22. Remove toothpicks before serving.

Notes

For extra richness, add shredded Parmesan, mozzarella, or Gruyere cheese to the mushroom and onion filling. Experiment with different herbs like rosemary, oregano, or chives. Add a pinch of cayenne pepper or a dash of hot sauce to the filling for a little kick. Sauté some chopped spinach or bell peppers along with the mushrooms and onions. Deglaze the pan with a splash of white wine after cooking the mushrooms and onions for a more complex flavor in the sauce. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until heated through.