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Garlic Butter Chicken Stuffed with Mushrooms and Onions, presented as a mouthwatering featured image, highlights the delicious ingredients of this savory dish.

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
Cook Time 30 minutes
Total Time 55 minutes
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.