Instructions:
For the Chicken:
Preheat Oven: Set your oven to 400°F (200°C).
Cook the Mushrooms: Melt butter in a large, oven-safe skillet over medium heat. Stir in the garlic until fragrant, then add mushrooms, salt, pepper, and parsley. Cook until the mushrooms are tender, then set aside to cool.
Prepare the Chicken: Dry the chicken with paper towels and season with salt, pepper, onion powder, and dried parsley. Ensure the seasoning is well distributed.
Slice and Stuff the Chicken: Cut a horizontal slit in each breast to form a pocket. Stuff each with 2 slices of mozzarella and an even portion of the mushroom mix. Sprinkle 1 tbsp of grated parmesan on each and use toothpicks to secure.
Sear the Chicken: Using the same skillet, heat the remaining juices over medium heat. Sear the chicken on both sides until golden.
Bake the Chicken: Cover the skillet with a lid or foil and bake for about 20 minutes, or until the chicken is thoroughly cooked.
For the Garlic Parmesan Cream Sauce:
Make the Sauce: In the skillet with the chicken drippings, sauté the garlic over low heat. Mix in the Dijon mustard and half and half, simmering gently.
Add Cheese and Thicken: Integrate the parmesan cheese and any leftover mushrooms. Allow the sauce to simmer until the cheese begins to melt. For a thicker sauce, whisk in the cornstarch mixture.
Finish and Serve: Adjust seasoning with salt and pepper, blend in the parsley, and place the chicken back into the skillet. Spoon the sauce generously over the chicken. Serve with pasta, rice, or your favorite veggies.
Prep Time: 20 mins | Total Time: 40 mins | Servings: 4
